Evergreen Chinese Restaurant, 5924 Tilghman St Ste C, Allentown, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: Evergreen Chinese Restaurant
Type: Food
Address: 5924 TILGHMAN ST STE C, Allentown, PA 18104
Phone: 610-398-8886
Total inspections: 3
Last inspection: 06/30/2011
Last inspection violation count: 12

Restaurant representatives - add corrected or new information about Evergreen Chinese Restaurant, 5924 Tilghman St Ste C, Allentown, PA »

Inspection findings

Inspection Date

Type

  • Identification of Content on Food Storage Containers (46.282)
    Assorted bulk food containers in the prep area (starch, sugar, flour, etc.) in the plastic bins lack any label of contents.
  • Wiping Cloths Use Limitations (46.304)
    Observed wet wiping cloths in the food prep area, not being store in sanitizer solution.
  • Food Storage Requirements & Prohibited Areas (46.321)
    Assorted food products stored directly on the floors in the walk in freezer inhibiting air circulation. Assorted food products stored directly on floor in walk in cooler
  • Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
    The chrome plating is peeling off the L&J racks in the walk in cooler presenting rusted and corroded surfaces that can not be easily cleaned and subject to product spilled food than can not be readily removed.
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
  • Cutting Surfaces Maintained (46.672)
    The cutting block on the three door Beverage Air bain marie shows deep grooves and knife marks on the one side and the opposite side showing very little use.
  • Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
    The three bay sink is not properly set up this date, with only the middle bay being used and the food contact surfaces were not sanitized prior to being introduced back into service.
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    The door seal gaskets to the bain marie showed an accumulation of dried food and easily observable black mold and mildew. There is an accumulation of spilled food and congealed grease on the floor under the Pitco Frialators.
  • Sanitization Requirements, Frequency and Methods (46.731)
    Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use.
  • Handling Clean Items (46.775)
    Preset tableware is not wrapped, covered or inverted, or being removed at a frequency to assure tableware remains clean and sanitized.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    Once again the rear access door is open unscreened and permitting access to flies i in the prep area.
  • 3 C.S, 6501-6510 (FEC)
    The PIC Cindy Lo has an expired Food Safety training certification as noted on previous inspection The firm has currently made no effort obtain recertification OR to have another employee trained in food safety.
06/30/2011Regular
  • Duties of the Person in Charge (46.102)
    Operating without a valid PA Retail Food Facility license from 1/23/2011 until present and failing to apply prior to expiration. The PIC failed to have adequate knowledge of risk intervention procedures as evidenced by lack of proper understanding of the use of chemical sanitizers, frequency of use and proper food product storage procedures.
  • Duty of Food Employees to Wash (46.132)
    One male employee observed preparing assorted food products, handling trash can, and buckets on floor and then failing to wash hands prior to returning to food prep activities. This occurred intermittently throughout the period of inspection. The same employee observed filling containers, chopping vegetable products and handling soiled utensils continuing to fail to wash hands between tasks.
  • Hair Restraints (46.152)
    Upon entry to this firm two male employees-1 with beard lacking hair restraints while actively preparing assorted food products.
  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
    Numerous open containers of raw high protein foods in walk in commingled with other open food products including but not limited to raw chicken over cabbage, raw beef over green Bell Peppers, raw shrimp adjacent to cooked shrimp
  • Identification of Content on Food Storage Containers (46.282)
    At least 7 large plastic lugs of various food and food ingredients in the back prep area lack identification of contents.
  • In-Use Utensils & Between Use Storage (46.302)
    Both large cleavers stored between bain marie and prep bench and between exterior of walk in cooler and 6 foot stainless steel prep bench.
  • Wiping Cloths Use Limitations (46.304)
    Assorted wiping cloths in the bain marie and small prep bench adjacent to the the food prep sink not stored in a sanitizing solution when not in immediate use.
  • Food Preparation Protected (46.323)
    Assorted open food products in walk in cooler under the 5 shelf Metro racks with an accumulation of adhering food product over the open food items.
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Assorted RTE Temperature Control for Safety-TCS foods including cooked shrimp, brown rice and egg noodles lack any dating in walk in cooler.
  • Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
    The cutting block on the three door Beverage Air bain marie is only used on a single side as evidenced by deep knife marks .
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    The bucket of water used for sanitizing the food contact surfaces during the period of down time had an accumulation of discolored water and floating organic matter with no titratable sanitizer being used.
  • Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
    The three bay sink was not used this date for the full wash rinse and sensitizing procedure. used intrepidity as just washing and not rinsing or sanitizing and placing equipment back into service.
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    There is an accumulation of congealed grease and food product on the floor behind both Pitco frialators. The rear interior wall on the west side of the walk in cooler shows an accumulation of easily observable black mold and mildew. There is a build up of spilled dry ingredient on the floor under the 5 shelf Metro rack on the west exterior of the bulk fry storage area opposite the three bay sink.. The interior of the clam shells in the bain marie show an accumulation of old dried product build up.
  • Sanitization Requirements, Frequency and Methods (46.731)
    During interview with the PIC, it was determined that continual multi use surfaces such as the cutting block on the three door Beverage Air bain marie, vanilla colored thick cutting blocks, etc fail to be sanitised at least once every four hours or more often if needed. The PIC stated the surface are sanitized only once per day. During stand down time the cutting block to the bain marie was washed only-not rinsed or sanitized and placed on open trash can wit assorted food and non food material in can, then placed directly back on the bain marie for service.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    The rear access door is open and unattended , unscreened and permitting flies to enter.
  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
    No single service towels at the designated hand sink in the food production area.
  • 3 C.S, 6501-6510 (FEC)
    The current FEC has for Cindy Lo, has expired on 9/16/2010-ID 030392
06/04/2011Follow-up
  • Hair Restraints (46.152)
    Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats.
  • In-Use Utensils & Between Use Storage (46.302)
    Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
  • Wiping Cloths Use Limitations (46.304)
    Moist wiping cloths observed lying on tables and not stored in sanitizing solution.
  • Food Storage Requirements & Prohibited Areas (46.321)
    Food is not stored at least 6 inches above the walk in refrigerator floor.
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk in refrigerator, were not date marked.
  • Cutting Surfaces Maintained (46.672)
    Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
  • Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
    No single use towels are available at the hand wash sink in the kitchen.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    Rear door is propped open, no screen is avilable, not impervious to insects and or rodents.
09/20/2010Regular

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