Home Wok

What the inspector found

• 2-2A: .03(2)(m)Observed that the person in charge could not locate any verifiable way to show that food employees were informed of their responsibility to report symptoms and/or illnesses.
• 2-2D: .06(2)(o)Observed that the handwashing sink in the kitchen had a dirty cutting board in it.
• 6-1B: .04(6)(f)Observed that the front hot holding station was not holding temperature. All containers of food ( Lamb and Vegetable, Cooked Potatoes, Pork and Napa Cabbage, Pork, Fried Chicken and Vegetables, and Pork/Peppers)had been cooked within the hour but were holding below the minimum of 135° F ( see temp log).
• 12B: .03(5)(i)Observed the employee preparing food on the front service line did not have a hair restraint.
• 12B: .03(5)(g)Observed that the employee working on the front food service line was wearing bracelets.

As listed in the inspection report.