ORIENTAL WOK

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Code 5.1(C)(1)

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)