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
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperatures of inserts storing sauces near the grill area were very elevated (between 12 - 16°C). Kitchen staff were unaware of how long inserts had been stored at that temperature and what the holding times were for any of the sauces. Corrective Action: All staff must be familiar with your Food Safety Plan and know hold times for all sauces and products. All perishable foods must be stored at 4°C or below. Products kept above this temperature must be discarded after two hours.
110	Food Not Protected - General Observation: Kitchen space and walk-in cooler were very disorganized. Food containers were being stored on the ground in the walk-in cooler and empty boxes of food supplies were stacked at the mop sink. Corrective Action: A thorough cleaning and organizing must occur for the whole kitchen. Equipment needs to e pulled out and floors and debris scrubbed and cleaned. This includes wiping all door handles of all coolers at the front and back end prep lines.
116	Improper Construction / Maintenance of Establishment Observation: General sanitation throughout the kitchen needs improvement. Observed food debris build-up underneath equipment and particularly in the dishpit area. Corrective Action: A thorough cleaning and organizing must occur for the whole kitchen. Equipment needs to be pulled out and floors and debris scrubbed and cleaned. This includes wiping all door handles of all coolers at at the front and back end prep lines.