Chuong Garden, 712 9th Street, Fort Madison, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: CHUONG GARDEN
Type: Restaurant with liquor
Sub type: Full Service
Address: 712 9th Street, Fort Madison, IA 52627
Owner and phone: SHARON CHUONG & LOC SAY LIU
(626)375-5991

Total inspections: 24
Last inspection: 7/14/2010

Restaurant representatives - add corrected or new information about Chuong Garden, 712 9th Street, Fort Madison, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 7/14/2010Routine
No violation noted during this evaluation. 1/15/2010Re-Check
  • Personnel
    • Proper handwashing (Hands & arms, cleaning procedure 2-301.12, p 40)
      hand washing is for duration of 15 seconds
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      once sack of crab meat opened must be dated within 24 hrs of opening
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      sack on the floor in storage room
    • Approved Source/Sound Condition (Shell eggs, approved source, egg handlers license 3-202.13, p 53)
      eggs from approved on shelf in WIC
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      lemons for beverages are being handled with bare hands - cannot prep the lemons with out gloves. Must have barrier between bare hands ands ready to eat food (gloves, tongs, deli tissue paper)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      inside ice machine with residue on plastic deflector panel; scoop for "noodles" must have a handle that is up and out of product (currently using plate that sits on top of noodles)
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      grill hood plates with alot of residue
  • Other Operations
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
1/8/2010Routine
  • Personnel
    • Proper handwashing (Hands & arms, cleaning procedure 2-301.12, p 40)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      tofu once opened must be dated for 7 day shelf life; cooked product defrosting in WIC has no date for shelf life
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      sanitizing bucket is empty - must used 3rd prep sink with proper concentration of chlorine solution (50-100ppm) withn immersion for 1-2 min then air dry after washing in dishwasher or borrow some concentrate until order delivered
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      use test strips to assure proper concentration of solution
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      ice scoops when stored in ice bin must have handle up and out of product; "boat plate" cannot be used as scoop and then left in container (no handle) - great chance of contamination from hands using the "scoops"
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      vents in the restrooms have residue
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
8/4/2009Routine
No violation noted during this evaluation. 2/3/2009Re-Check
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      battered cooked chicken is not dated in WIC
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      test strips indicate that there is no sanitizer in dishwasher. Dishes should be sanitized in 3rd comp of sink with chlorine solution at 50-100 ppm for 1-2 mins then air dry.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      use test strips to asssure that dishwasher is dispensing sanitizing solution
  • Facility/Equipment Requirements
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      vent covers in restroom have alot of residue
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      toxic on shelf with food - corrected at inspection
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Floors soiled especially under equipment - soda dispensing machine
1/14/2009Routine
No violation noted during this evaluation. 10/3/2008Routine
No violation noted during this evaluation. 8/13/2008Re-Check
No violation noted during this evaluation. 8/13/2008Re-Check
No violation noted during this evaluation. 7/29/2008Routine
No violation noted during this evaluation. 7/29/2008Routine
No violation noted during this evaluation. 9/4/2007Routine
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display - raw meat above pineapple -corrected at inspection
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      sanitizing solution does not contain sanitizing agent- will sanitizing in third sink until Ecolab representative arrives
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      usse test strips tp assure proper concentration of solution
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      salt and peppers at tables should be free of residue; also wall at ice machine
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      spray bottles at dishwash are are not marked as "toxic" product
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Floors soiled especially under equipment and to back of Wok
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
2/13/2007Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      ; store food 6" off floor in store room
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
      ants in storeroom shelves at floor level- not all are dead, monitor for effectiveness of pest control
    • Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
6/23/2006Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
      counter at hand sink needs to be resealed
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      kitchen-where coving is loose it should be reaattched
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      areas that do not appear to be cleaned as thoroughly as the rest of est: toliet base and wall (one of women's) and under ice machine at wait station
1/3/2006Routine
No violation noted during this evaluation. 8/3/2005Routine
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
1/28/2005Routine
No report available.8/13/2004Routine
No report available.3/18/2004Routine
No report available.12/4/2003Routine
No report available.10/24/2003Re-Check
No report available.10/15/2003Re-Check
No report available.8/21/2003Routine
No report available.7/21/2003Routine

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