FASHION WOK

Order for delivery

Inspection history

1. Jun 4, 2026

   ✓

2. Apr 7, 2026

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Mar 20, 2026

   ✕
   5 violations

   • Improper thawing procedures used
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Single service items reused, improperly stored, dispensed, not used when required
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Jan 5, 2026

   ✓

5. Dec 10, 2025

   ✕
   5 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.