Hunan Restaurant, 25 E Main Street, Morrisville, NY 13408 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	09/22/2015	Inspection	-DISCUSSED CHICKEN MARINADE PROCESS -DISCUSSED PLACING CANNED PRODUCTS INTO RESEALABLE CONTAINERS AFTER OPENING -CPR STATION, CHOKING POSTER AND PERMIT POSTED -COLD HOLDING PREP COOLER MEAT TEMPS ADEQUATE 38 DEGREES F -DISCUSSED COOLER CLEANING SCHEDULE -HOOD RECENTLY CLEANED
No violation noted during this evaluation.	05/06/2015	Re-Inspection	SATISFACTORY - ALL PREVIOUS VIOLATIONS CORRECTED -DELI UNIT ADWQUATELY FUNCTIONING - TEMPERATURE OF DELI UNIT IS 36 DEGREES F -FOOD ITEMS IN UPPER PORTION OF DELI UNIT ARE AT TEMPERATURES RANGING FROM 36 DEGREES F - 38 DEGREES F -FOOD STORAGE RACKS AND BUCKETS THROUGHLY CLEANED -FOOD SPLASH ALONG FRYER AND REFRIGERATOR HAS BEEN CLEANED. SHALL BE MAINTAINED -BOTH WHITE AND FRIED RICE AT 167 DEGREES F AND GREATER -DOSCISSED B;EACJ ISAGE AS SAMOTOZOMG AGENT
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	04/14/2015	Inspection	-DELI UNIT SHALL NOT BE USED FOR TCS FOOD ITEMS UNTIL REPAIRS HAVE BEEN MADE -CHICKEN SHALL BE COOLED UNDER REFRIGERATION OR APPROVED COOLING METHOD
Non food contact surfaces of equipment not clean	09/17/2014	Inspection	SHELVING IN WALK IN COOLER SEALED. FOOD NO LONGER STORED IN CARDBOARD BOXES. FOOD T EMPERATURES ADEQUATE. SANITIZER AVAILABLE. PRODUCT STEM THERMOMETER AVAILABLE.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non food contact surfaces of equipment not clean	04/15/2014	Inspection	-DISCUSSED SHELVING - OWNER STATED IT WOULD BE DONE THIS SUMMER -DISCUSSED SICK WORKER -SANITIZER AVAILABLE -DISCUSSED STORING FOOD
Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	11/12/2013	Inspection
Non food contact surfaces of equipment not clean Hair is improperly restrained	08/06/2013	Inspection
Non food contact surfaces of equipment not clean	11/21/2012	Inspection	11d-SHELVING IN WALKIN COOLER CONTAINS PEELING PAINT.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	03/28/2012	Inspection	12E - HAND WASH SINK INACCESSIBLE. PAPERTOWELS MISSING AT HAND WASH SINK.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	12/08/2011	Inspection	12E-PAPERTOWELS MISSING AT HANDWASH SINK (CORRECTED) HAND WASH SINK INACCESSIBLE. HAND WASHING SINK NOT UTILIZED.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin	07/27/2011	Inspection	(5B) COOKED CHICKEN IMPROPERLY COOLING ON WORK TABLE FOR 25 MINS(CORRECTED: APPROX 3LBS OF COOKED CHICKEN PLACED DIRECTLY UNDER REFRIGERATION-COOLING CURVE TO BE MONITORED) (12E) PAPER TOWELS AND SOAP MISSING AT HANDWASH SINK (CORRECTED). HAND WASH SINK NOT UTILIZED. (14B) FRONT DOOR OPEN UPON ARRIVAL- LACKS SCREEN (CORRECTED: DOOR CLOSED)
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	04/19/2011	Inspection	12C MOP SINK UNCLEAN
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Improper storage of cleaning equipment, linens, laundry unacceptable Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non food contact surfaces of equipment not clean	09/23/2010	Inspection	11D-TOP OF FREEZER IN BACK KITCHEN UNCLEAN(CORRECTED) 8A-FOOD PRODUCT UNCOVERED INSIDE WALKIN COOLER(CORRECTED) 15D-MOP BUCKET STORED IN KITCHEN WITH UNCLEAN WATER(CORRECTED) 8E-THERMOMETER MISSING INSIDE FREEZER(CORRECTED)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Hair is improperly restrained	03/26/2010	Inspection	9C-FOOD SERVICE WORKER LACKS HAIR RESTRAINT (CORRECTED) 12C-MOP SINK AND HANDWASH SINK NOT CLEAN 12E-PAPER TOWELS MISSING AT EMPLOYEE HANDWASH SINK (CORRECTED) 12E-EMPLOYEE HANDWASH SINK NOT ACCESSIBLE(CORRECTED) 12E-SOAP MISSING AT EMPLOYEE HANDWASH SINK(CORRECTED)
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non food contact surfaces of equipment not clean	12/22/2009	Inspection	8A-FOOD (RICE) IN COOKER NOT COVERED (CORRECTED) 12C-MOP BUCKET CONTAINING STAGNANT WATER NOT DRAINED (CORRECTED) 11D-tOP OF FREEZER UNCLEAN (CORRECTED) 15B-VENTILATION COVER UNCLEAN INSIDE UNISEX RESTROOM 11D-OUTSIDE AREA OF DEEP FRYER UNCLEAN 11D-OUTSIDE BOTTOM AREA COMPRESSOR COVERS UNCLEAN ON PEPSI COOLERS
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas	08/26/2009	Inspection	6A-TWO CONTAINERS OF COOKED PORK AND 3 CONTAINERS OF COOKED EGG ROOLS AT 116 DEG. FOR LESS THAN T WO HOURS. CORRECTED-ALL FOOD PRODUCT PLACED UNDER DIRECT REFRIGERATION 9B-OBSERVED FOOD CONSUMPTION IN KITCHEN (CORRECTED)
Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	03/17/2009	Inspection	11B-WIPING CLOTHS STORED OUTSIDE OF SANITIZING SOLUTION (CORRECTED) SANITIZING SOLUTION NOT PREPARED (CORRECTED) 10A-FOOD STORAGE SHELVES NOT SMOOTH AND CLEANABLE INSIDE WALK IN COOLER 10B-FOOD STORAGE SHELVES AN DPALLETS INKTICHEN NOT SMOOTH AND CLEANABLE
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non food contact surfaces of equipment not clean Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	09/25/2008	Inspection	12D-RESTROOM DOOR NOT SELF CLOSING 12E-HANDWASH SINK NOT ACCESSIBLE 5C-ONE CONTAINER OF COOKED CHICKEN STORED INSIDE FRYER BASKET AT 82 FOR GREATER THAN HOURS. (CORRECTED: CHICKEN VOLUNTARILY DISCARDED) 11D-CIRCULATION FAN UNCLEAN IN KITCHEN
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Hair is improperly restrained Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	03/21/2008	Inspection	8A-FOOD UNCOVERED INSIDE WALK IN COOLER AND IN SINGLE DOOR 12E-HANDWASH SINK IN KITCHEN INACCESSIBLE 9C-FOOD SERVICE WORKER LACKS HAIR RESTRAINT
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Improper thawing procedures used Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	08/20/2007	Re-Inspection	5B-ONE SMALL CONTAINER OF FRIED CHICKEN WINGS STORED ON FOOD STORAGE COUNTER AT 108 DEG. FOR LESS THAN 2 HRS. (CORRECTED: CHICKEN RAPIDLY REHEATED TO ABOVE 165DEG. AND PROPERLY PLACED UNCOVERED INSIDE WALK IN COOLER 8F-OBSERVED IMPROPER THAWING OF FRIED SHRIMP (CORRECTED) 8A-FOOD NOT PROPERLY COVERED ON FOOD STORAGE SHELF INSIDE WALK IN COOLER. (CORRECTED)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non food contact surfaces of equipment not clean Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Wiping cloths dirty, not stored properly in sanitizing solutions Improper thawing procedures used Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	08/10/2007	Inspection	6A-ONE CONTIANER OF COOKED CHICKEN STORED ON KITCHEN COUNTER AT 83 DEG. FOR LESS THAN TWO HOURS(CORRECTED: CHICKEN PLACED UNDER DIRECT REFRIGERATION) 4A-ONE CAN OF WD-40 STORED ON FOOD STORAGE SHELF WITH FOOD PRODUCT IN BACK. KITCHEN FOOD STORAGE SHELF. CORRECTED: WD-40 PLACED IN PROPER CHEMICAL STORAGE AREA 1D-FOUR FOOD PRODUCT CANS FOUND SEVERLEY DENTED ON FOOD STORAGE SHELF IN BACK KITCHEN AREA (CORRECTED: CANS SET ASIDE FOR CREDIT) 2E-ONE PRODUCT STEM THERMOMETER IN DISREPAIR (THERMOMETER VOLUNTARILY DISCARDED) 11D- TWO FANS UNCLEAN IN KITCHEN AREA 8A-FOOD PRODUCT FOUND UNCOVERED INSIDE WALK IN COOLER 10B-FOOD PREPARATION COUNTER AND FOOD STORAGE SHELF LINED WITH CARBOARD IN KITCHEN. 8F-TWO TRAYS OF RAW CHICKEN THAWING ON FOOD STORAGE RACK IN KITCHEN FOOD PREPARATION AREA 11B-WIPING CLOTHS STORED ON KITCHEN FOOD PREAPARATION COUNTER.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	04/30/2007	Re-Inspection	6A-ONE CONTAINER OF COOKED PORK AT 90 DEG. AN DONE CONTAINER OF COOKED CHICKEN AT 110 DEG. FOR LESS THAN 2 HOURS OUTSIDE OF REFRIGERATION.(CORRECTED: CHICKEN AND PORK PLACED UNDER DIRECT REFRIGERATION) 8A-FOOD (CHICKEN) STORED INSIDE 3-BAY SINK THAT IS NOT INDIRECTLY DRAINED
Wiping cloths dirty, not stored properly in sanitizing solutions Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	04/24/2007	Inspection	6A-ONE CONTAINER OF COOKED CHICKEN STORED IN KITCHEN ON FOOD STORAGE RACK AT 114 DEG. FOR LESS THAN TWO HOURS. (CORRECTED: CHICKEN PLACED UNDER DIRECT REFRIGERATION) 5A-ONE TRAY AND ONE PLASTIC TUB OF RAW SHRIMP AT 63 DEG. ON THREE BAY SINK DRAIN BOARD FOR LESS THAN TWO HOURS. (CORRECTED: SHRIMP PLACED UNDER DIRECT REFRIGERATION) 10B-ONE LARGE UNCLEAN CARDBOARD COVER ON TOP OF FREEZER USED FOR FOOD WASTE STORAGE. 11B-WIPING CLOTHS STORED OUTSIDE SANITIZING SOLUTION. (CORRECTED) 11D-TOP OF WATER HEATER THAT IS STORED NEAR FOOD HAS FIBERGLASS INSULATION AND WIRE PIECES PRESENT. 8A-FOOD PRODUCT STORED ON THE FLOOR IN KITCHEN. (CORRECTED)

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

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Hunan Restaurant, 25 E Main Street, Morrisville, NY 13408 - Restaurant inspection findings and violations

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