GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Wok N Roll II
Address:  5701 Altama Ave
City:  Brunswick Time In:  11 :  20 AM Time Out:  12 :  30 PM
Inspection Date:    02/25/2020   CFSM:   Yun Chen (exp 5/29/2024)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS128-2755
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

84
Grade

B
Date

05/22/19
Prior Score

99
Grade

A
Date

08/23/18
CURRENT SCORE CURRENT GRADE
 
71
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   pic Date:   02/25/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/25/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Wok N Roll II		 Permit #
FS128-2755		 Date
02/25/2020
Address
5701 ALTAMA AVE 		City/State
BRUNSWICK GA		 Zipcode
31520
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, raw 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, shrimp 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Beef, 37.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, 39.0 ° F Hot Holding, Main Kitchen, Crock, Rice, 202.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, egg roll, 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, cabbage 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, cooked 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, cooked shrimp 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, 41.0 ° F Hot Holding, Main Kitchen, Crock, Rice, 187.0 ° F
Hot Holding, Main Kitchen, Crock, Rice, 160.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed multiple dented cans.
CA: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.  New Violation. Correct By: 02/28/2020
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw eggs stored with RTE foods.
Observed raw chicken stored over raw eggs.
CA: Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display  New Violation. Correct By: 02/28/2020
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed sauces uncovered in reach in cooler.
Observed various food items stored uncovered in the walk in cooler (cooked chicken, prepped vegetables.)
Observed egg rolls stored uncovered in front reach in cooler.
Observed spices stored uncovered at grill station.
CA: Facility should be storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.  Repeat Violation. Correct By: 02/28/2020
14C Violation of Code: [511-6-1.05(6)(r)] Observed single service items (Kikoman buckets) being reused for other purposes. ( Used as ice buckets and for storage of other sauces)
CA: Single-service and single-use articles may not be reused.  New Violation. Correct By: 02/28/2020
15A Violation of Code: [511-6-1.05(1)(a)] Observed cardboard stored in equipment. (shelving and inside reach in cooler)
CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.  Repeat Violation. Correct By: 02/28/2020
17A Violation of Code: [511-6-1.06(5)(g)3] Observed facility lacking a trash can at the hand sink.
CA: If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks.  Repeat Violation. Correct By: 02/28/2020
17B Violation of Code: [511-6-1.06(5)(r),(s)] Observed excess effluent (grease) stored directly on the ground in aluminium tins. (under fryers)
CA: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.  New Violation. Correct By: 02/28/2020
17B Violation of Code: [511-6-1.06(5)(b)] Observed grease bin being stored outside on ground(grass).
CA: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water.  Repeat Violation. Correct By: 02/28/2020
   
   
Person in Charge (Signature)    Date: 02/25/2020
Inspector (Signature) Danielle Waters Date: 02/25/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Wok N Roll II		 Permit #
FS128-2755		 Date
02/25/2020
Address
5701 ALTAMA AVE 		City/State
BRUNSWICK GA		 Zipcode
31520
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17B Violation of Code: [511-6-1.06(5)(n)] Observed dumpster lid open.
CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.  New Violation. Correct By: 02/28/2020
17D Violation of Code: [511-6-1.07(3)(h)] Observed employee jackets hanging on shelving rack next to the prep top cooler.
Observed employee phone stored on top of prep top cooler.
CA: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.  New Violation. Correct By: 02/28/2020
Remarks Violations observed but not deducted (Warnings):
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed an employee bottled of water stored on the prep table.
CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking
from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
11D Violation of Code: [511-6-1.05(2)(x)] Observed facility lacking thermometers in multiple cold hold units.
CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Possible final score of 64 if warnings were included . If warnings / violations indicated are observed on the next inspection, points will be deducted accordingly.
Had discussion with PIC concerning employee inhibiting the inspection for the reports concerning the incident will be documented in the facility file.
Person in Charge (Signature)    Date: 02/25/2020
Inspector (Signature) Danielle Waters Date: 02/25/2020
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