ORIENTAL WOK

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Inspection history

1. Dec 12, 2025

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   11 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 5.4(P) - Maintaining Refuse Areas and Enclosures

2. Jul 24, 2025

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   15 violations

   • 2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
   • 4.1(Z) - Temperature Measuring Device - Functionality
   • 3.2(T) - Food Preparation - Preventing Contamination from the Premises
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.2(B)(1) - Manual Warewashing - Sink Compartment Requirements
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(K)(3) - Reduced oxygen packaging without a variance
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 6.1(M) - Outer Openings - Protected
   • 3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 6.4(F) - Drying Mops

3. Dec 19, 2024

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   12 violations

   • 5.4(P) - Refuse/recyclables/returnables
   • 6.4(B)(1) - Facilities: Cleaning: Frequency
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 5.1(S)(2) - Plumbing system
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 3.2(Q) - Food Storage
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(I)(2) - Storage or display of unpackaged food in contact with water or ice

4. Jul 16, 2024

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   10 violations

   • 4.8(F) - Storage
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 3.2(K) - In-use utensils - between-use storage
   • 2.3(A) - II. Good Hygienic Practices - Food contamination
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 6.4(B)(1) - Facilities: Cleaning: Frequency
   • 3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
   • 4.2(I) - Sanitizing solutions