By: Don Shaw email: don.shaw@pennsylvaniachronicle.com (570) 543-2961

Ephrata’s Wok ‘n Roll hit with 11 inspection violations, “Person in Charge does not have adequate knowledge of food safety in this food facility”

Ephrata’s Wok ‘n Roll hit with 11 inspection violations, “Person in Charge does not have adequate knowledge of food safety in this food facility”

Ephrata, PA

Wok ‘n Roll Ephrata

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on December 3, 2019. As a result of that inspection, and due to the severity of the specific violations Wok ‘n Roll in Ephrata was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • On dessert bar, time in lieu of temperature is being used as a control for puff pastries and miniature strawberry cream dessert, TCS foods, without documentation.
  • Numerous stored metal pans, inserts and bowls on kitchen drying rack were observed to have food residue and grease and were not clean to sight and touch
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Knives on knife holder contained food residue and were not clean to sight and touch.
  • A fly strip observed hanging over stored food on shelving in kitchen with the potential to contaminate
  • General Tso’s chicken cooling in deep plastic tubs in walk-in freezer rather than shallow pans or containers.
  • No sign or poster posted at the hand wash sink in the men’s bathroom to remind food employees to wash their hands.
  • A stool found stored upside down on kitchen prep table contaminating it. Sanitize table before use.
  • Numerous stored metal pans, inserts and bowls on kitchen drying rack were observed to have food residue and grease and were not clean to sight and touch
  • In walk-in cooler, flats of raw shell eggs stored above open boxes of bok choy.
  • In-use tongs found stored on on leg of cart rather than a clean, durable surface.
  • Observed clean food equipment on drying racks stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
  • Clean bowls stored on shelf of prep table lined with cardboard which is not a material that can be cleaned.
  • Blades on fan in kitchen over prep table contain an accumulation of dust with the potential to contaminate food.
  • Filter in kitchen vent near walk-in cooler is filled with black dust potentially contaminating food and equipment.

* Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.