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Restaurant: CHINA INN
Address: 13868 Sw 88 St, Miami, FL 33186-1304
Type: Permanent Food Service
License #: 2315576
Total inspections: 5
Last inspection: 12/13/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed soil residue in storage containers.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed food debris accumulated in drain on kitchen floor
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.almost all product in walkin ,had just received delivery like 1 hour before and door was left open
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.chiken boxes used to store green onions chopped
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on cooler doors
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Observed ceiling soiled with accumulated grease.
- Wet mop not hung to dry.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,rice,chicken
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin in cookline Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.egg cartoons used to store cooked chicken
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fans in walkin
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around kitchen
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed dead roaches on premises.
- Critical. Observed screen in door torn/in poor repair.
- Observed food debris accumulated on kitchen floor.behind equipments
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.current
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11/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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