- Food storage containers are not properly labeled observed rice, flour etc with no labels .
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Condiments are not adequately protected from contamination observed food service containers etc. stored in the restroom next to frying oil .
Condiments shall be protected from contamination as required by this rule.
- Miscellaneous sources of contamination observed observed several items being stored in aluminum cans(sauces etc.), observed rice cooker on the floor, food items stored directly on the floor(rice etc.), .
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Cooking equipment or pan surfaces are dirty observed a gross build up on the exterior and interior of the rice cookers, prep tables, wok area, hood area back splash etc. .
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Observed the presence of dead pests or insects on fly strip hanging above the 3 comp sink and food containers .
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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12/21/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed. DIscontinue nesting containers of food directly on top of food in a seperate container (take out containers found stored on rice in rice warmer). Corrected.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Miscellaneous sources of contamination observed. Discontinue using cups as scoops for rice (a utensil with a handle must be used).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: TCS foods were not being held at the proper temperature. Wonton found at 117°F and gravy found at 123°F, both on steam table. Corrected.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Discontinue storing knives in between pieces of equipment. Corrected.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
- The handwashing sink was not easily accessible. Corrected.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
- Critical: Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed a build-up of dirt and debris. Clean floor, especially in hard to reach places (under behind equipment, in corners, interior of walk in freezer, etc.). Clean and orginize storage areas to allow for proper cleaning.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Corrected.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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05/20/2015 | Standard Inspection |
- TCS foods were not properly thawed. Boxes of chicken found thawing at room temperature. Corrected.
TCS food shall be thawed as required in this rule (under refrigeration
- A food packaged in the facility did not contain a label. Bulk food containers.
Foods shall be labeled as specified in this rule.
- A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule.
- Observed nonfood-contact surfaces constructed of unapproved materials. Replace or paint wood can shelves to provide smooth and easily cleanable surfaces.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
- Non-food contact surfaces of equipment are dirty. Interior and exterior of smoker.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/01/2014 | Standard Inspection |
- The plumbing system was not properly maintained. Repair/replace mop sink to eliminate holes.
A plumbing system shall be properly maintained.
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05/28/2014 | Standard Inspection |
- TCS foods were not properly thawed. Box of chicken found thawing at room temperature. Corrected.
TCS food shall be thawed as required in this rule.
- Critical: TCS foods were not being held at the proper temperature. Chicken found at 63°F, egg rolls at 64°F, and sauce at 64°F all in reach in cooler across from the fryers. Corrected.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 23-May-2014 Correct By: 21-May-2014
- Critical: The plumbing system was not properly repaired. Repair hand sink to provide both hot and cold running water. Repair prep sink to provide hot and cold running water.
A plumbing system shall be repaired according to the Ohio building code. Correct By: 23-May-2014
- The plumbing system was not properly maintained. Repair/replace mop sink to eliminate holes.
A plumbing system shall be properly maintained.
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05/21/2014 | Standard Inspection |
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