Rockford Wok Bar & Grill - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
104	Permit not posted in a conspicuous location [s. 8(7)] Observation: A food operating permit was not observed in the facility at the time of inspection. Public Health Significance - A permit to operate must remain posted in a conspicuous location for the public to see at all times. Corrective Action: Locate and post the permit to operate in a conspicuous location for public viewing. If the permit to operate cannot be located, contact Northern Health for assistance.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temperature of right prep cooler was at 8°-10°C and left prep cooler was at 12°C. Potentially hazardous foods such as chopped vegetables were held for over 4 hours at above 4 °C. Public Health Significance - Potentially hazardous foods must not be stored within the danger zone (4-60 °C) for greater than 4 hours to prevent the growth of pathogens that can lead to foodborne illness. Corrective Action: Potentially hazardous foods that were time and temperature abused were voluntarily discarded at the time of inspection. Do not store potentially hazardous foods in these cold holding units until they have been serviced or replaced and can maintain a temperature below 4°C.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Sanitizer was not prepared and available for use on food-contact surfaces at time of inspection. Public Health Significance - Sanitizer, such as QUATS or bleach, must be available at all times to allow for sanitation of food-contact surfaces to prevent the potential for foodborne illness. Corrective Action: A 100 ppm bleach solution was prepared and tested during the inspection. Replace the sanitizer frequently to uphold sanitizer effectiveness against pathogens.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) No soap was available at the bar handwashing sink. Public Health Significance - Handwashing sinks must be stocked with soap, warm running water, and paper towel to allow for effective hand hygiene to prevent the spread of bacteria that can cause foodborne illness. Corrective Action: Operator replenished soap dispenser during time of inspection.