China Star Restaurant, 205 S. Adams Rd., Sand Springs, OK - Restaurant inspection findings and violations

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Business Info

Name: CHINA STAR RESTAURANT
Type: Food Services -Establishment
Address: 205 S. Adams Rd., Sand Springs, OK 74063
Phone: (918) 245-7068
License #: 41477
Owner: MEI X CHEN
Total inspections: 15
Last inspection: 12/27/10
Issued: 04/05/10
Expiration date: 04/05/11
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Inspection findings

Inspection Date

Type

Follow up
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Cold Hold (41/45 F)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 12/27/2010RoutineNo
  • Cross-Contamination of Raw/Cooked Foods/Other
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Thermometers provided and conspicuous
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 06/28/2010ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Demonstration of Knowledge / Person In Charge
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 06/09/2010ComplianceNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Cold Hold (41/45 F)
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Hot Hold (140 F)/Time Control
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Toilet rooms enclosed, self-closing doors
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 04/30/2010RoutineNo
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Authorized persons only in food preparation and storage areas.
 11/18/2009RoutineNo
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Wash
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 08/25/2009RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Toxic Items Properly Used/Stored/Labeled
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Lighting provided as required, fixtures shielded properly.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 05/26/2009RoutineNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Approved Source/Sound Condition
 05/08/2009RoutineNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Handling of food or ice minimized, proper use of utensils
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Lighting provided as required, fixtures shielded properly.
 04/06/2009RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 02/25/2009RoutineNo
  • Toxic Items Properly Used/Stored/Labeled
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
 10/06/2008ComplianceNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Hot Hold (140 F)/Time Control
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 08/05/2008RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Cold Hold (41/45 F)
  • Original container, no misbranding, honestly presented, properly labeled
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
 06/13/2008RoutineNo
  • Food Protected during Storage, Display, Transportation, Service
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 05/12/2008RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
 01/17/2008ComplaintNo

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