CHINA WOK

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Inspection history

1. Mar 24, 2026

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

2. Dec 9, 2025

   ✓

3. Feb 4, 2025

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

4. Sep 18, 2024

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

5. Jan 25, 2024

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Jan 18, 2023

   ✕
   4 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Jun 13, 2022

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

8. Jan 13, 2021

   ✕
   2 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

9. Feb 20, 2020

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

10. Feb 13, 2019

    ✕
    10 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

11. Aug 7, 2018

    ✓
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Apr 16, 2018

    ✕
    3 violations

    • In use food dispensing utensils improperly stored
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Mar 30, 2017

    ✓