China Wok - Inspection Report
Address:6048 NW Barry Rd. Kansas City MO 64154
Establishment Type:Restaurant/Deli
Phone No.:(816) 741-2888

Inspection details
Inspection Date23 December, 2014
Inspection TypeFollow-Up
Critical Violations7
Non-critical Violations1

Violation Details
Regulation Code
Reference
Violation & Comments
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tubs of raw chicken stored next to and above wontons and buckets of sauce in walk in cooler. Chicken moved over from wontons and buckets of sauce.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Comply by : Mar 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hot water at kitchen hand sink did not exceed 96F.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bleach sanitizers throughout kitchen were at 0ppm. All remade to proper concentration by manager.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALComply by : Dec 26, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employees in kitchen changing tasks on multiple occasions without washing their hands. Observed an employee wipe his hands on a soiled towel around his waist and did not wash hands.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a tub of raw chicken on prep table that was not maintaining temperatures of 41F or lower. Chicken moved to cooler by manager.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a bowl of cherris being stored on top of a bowl of cabbage in make cooler, to where bottom of cherrie's bowl was in direct contact with cabbage. Cherries removed.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple pans of cooked sweet & sour chicken cooling on fast rack in kitchen. Chicken was not being cooled to the proper temperature in the alotted time, per the KCMO Food Code. Manager stated that chicken was cooked 40 minutes prior. Temperatures suggest chicken was cooked more than 40 minutes. Chicken observed at 70-80F discarded. Chicken observed above 100F reheated.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a large bowl of rice on cookline make table/cooler that was not maintaining temperatures of 135F or higher. Rice removed for rapid reheating.