CHINA RESTAURANT, 414 Main ST, Seneca, KS - Restaurant inspection findings and violations

Business Info

Name: CHINA RESTAURANT
Type: Restaurant
Address: 414 Main ST, Seneca, KS 66538
Phone: 785-336-5188
Total inspections: 3
Last inspection: Oct 20, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412F - --Located on the table next to the steam table, there was a container with a scoop stored in water at 73.1F. (cos-owner discarded water and moved items to the dishwash area) KDA_4_60211E4 - --There is pink mold located on the ice chute of the soda fountain machine. (corrected on site (cos)-owner cleaned the ice chute) KDA_Defacto - --Indirect drain connection installed on the food preparation sink --Owner removed large pan that can't be submerged in the three compartment sink for ware washing. There is another pan that is large, but is still able to fit in the sink and submerged. --rice warmer by walk in cooler/rice 162.2F rice warmer by freezer/rice 158.3F steam table/egg drop soup 138.1F, rice warmer by steam table/fried rice 166.1F	10/20/2015	3	Follow-up	In
2-301.14(E) - --An employee went from handling dirty dishes to handling clean dishes without washing his hands between tasks. Education provided. 4-102.11(B)(1) - --In two out of the three reach in freezers in the kitchen there was raw meat placed in plastic grocery bags. In make table #3, there was cooked chicken placed in a plastic grocery bag. Corrected on site, items were moved to food safe containers. KDA_3_30211A1b - --In the bottom portion of make table #3 there was a metal pan of raw eggs (not in the shell) placed on a shelf above ready to eat egg rolls. Corrected on site, eggs were moved. KDA_3_30212 - --On a cart near the grill in the kitchen the following working containers holding food items were not labeled but identified by the person in charge as: sugar, MSG, salt, cooking wine, soy sauce, vinegar and sesame oil. On a shelf below the rice cooker closest to the grill area there was a plastic tub of seasoning salt, made in house, without a label. In the walk in cooler there was a plastic bucket of banana pudding without a label and a metal pan of a brown sauce, made on site, without a label. Near the three vat sink there were plastic tubs of potato starch, corn starch and flour that were not labeled. Corrected on site, items were labeled. KDA_3_30412B - --In the kitchen there was a plastic tub of rice with a handled scoop placed in contact with the rice. In the kitchen there were plastic tubs of corn starch and potato starch with non-handled scoops placed in direct contact with the food. Corrected on site, scoops were moved. KDA_3_30412C - --On the wall in the kitchen near the prep table there was a magnetic knife strip on the wall that was holding both clean and dirty utensils. KDA_3_50113A - --There were packages of frozen meat that had been placed in the three vat sink to thaw. Corrected on site, items were placed in the walk in cooler for thawing. KDA_3_50116A1 - --On a cart near the grill area there was a metal container of chicken broth, made in house, at a temperature of 89F. The broth had been out of temperature control since 11 AM that morning. Corrected on site, broth was disposed of down the drain. KDA_3_50118A2 - --In the walk in cooler there was a container of pepper chicken without a date mark. Person in charge said that the chicken was cooked yesterday morning. Corrected on site, item was date marked. KDA_4_10111A - --In the kitchen near the three vat sink there was flour, corn starch and potato starch stored in plastic containers not bearing a NSF marking. KDA_4_30112B - --In the kitchen there was a large pan that was unable to be completely immersed in the three vat sink. Person in charge explained that he puts the pan in the sink sideways and rotates the pan during ware washing. KDA_4_60111C - --The range hood had an accumulation of grease above the wok that is most frequently used. KDA_4_60211E4 - --The ice chute on the soda fountain machine and the nozzles on the same machine had an accumulation of debris on the food contact surfaces. There was and accumulation of debris on the deflector panel of the ice machine. Education provided. KDA_4_90311A - --In the outdoor storage shed there were two boxes of single use cups placed directly on the floor. Corrected on site, items were moved. KDA_4_90411A - --On a table near the register there was a plastic tub of single use utensils placed with the food contact surfaces in contact with the handles of other utensils. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_40211 - --There is a direct drain connection at the food prep sink. Person in charge said that food items are placed below the flood rim of the sink. Education provided. KDA_6_10111A - --The protective film on the floor of the walk in cooler is coming loose, creating a surface that is not smooth and easily cleanable. KDA_6_20215A3 - --There was a gap under the exterior screen door in the kitchen. KDA_7_10211 - --Under the three vat sink there was a five gallon bucket of a clear liquid without a label. Person in charge said the liquid was sanitizer water (chlorine). Corrected on site, bucket was labeled. KDA_7_20111A - --On the bottom shelf of a rolling cart placed near the grill area there was a can of WD-40 placed next to containers of cooking oil and food coloring. Corrected on site, item was moved. KDA_Defacto - --chicken broth in wok on grill, 204F rice in rice cooker #5, 178F rice in rice cooker #4, 167F rice in rice cooker #3, 166F rice cooker #2, empty rice in rice cooker #1, 165 egg drop soup in steam table, 153F --chlorine concentration in the dish machine, 50ppm --cooked chicken in Kenmore fridge, 39F roast pork in make table #2, 38F cooked chicken in make table #3, 38F cut broccoli in walk in cooler, 41F cooked noodles in walk in cooler, 40F tofu in make table #1, 38F cooked noodles in make table #1, 42F --food in all freezers frozen solid --orange chicken cook temperature, 178F	10/06/2015	22	First Operational Inspection After Licenstion	Out
4-302.14 - --There are no chlorine test strips for the chlorine sanitizer. COS, inspector provided. KDA_3_30211A1a - --In the WIC a carton of raw shell eggs was stored on a shelf over a bag of onions. COS, moved to an approved location. KDA_3_30511A1 - --In the dry goods storage in the shed outside bags of sugar and corn starch and boxes of noodles were stored directly on the floor. KDA_4_90311A - --In the dry goods storage shed outside boxes of single service trays were stored directly on the floor. KDA_6_30111 - --There was no hand soap at the handwashing sink by the 3-vat sink. COS, supplied. KDA_6_50119 - --The restroom does not have a self closure. KDA_Defacto - --MT 1 ambient 41 F MT 2 ambient 40 F RIC 1 ambient 36.5 F WIC ambient 39 F 4 RIF's foods frozen	08/20/2015	7	Licensing	In

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_30112B - Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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