- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Store the raw chicken and raw beef below the pasta and other ready-to-eat foods in the reach-in and walk-in. Foods were moved. Corrected
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12/01/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
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06/10/2015 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the fried chicken pieces. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw shrimp over noodles. Corrected
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05/28/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean wall behind woks and yellow wall above prep table near back door. Clean wall and large accumulation of grease near wok. Clean grease and accumulation of grease from under wok and around kitchen. Move all equipment and other items and clean under them. Clean up mouse droppings from around water cooler, from under prep table, and on the bottom shelf below cash register.
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11/10/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:No date on breaded chicken, filling for crab rangoons, and other food held longer than 24 hours.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean containers used for storage at front shelving unit, 1 dead was found in the utensil container, and one live roach was found in the napkin container.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean wall behind fryers, clean wall above 3 compartment sink, clean floors under equipment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken stored above raw beef and other meats in walk in.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Clean shelving at prep table, containers used at wok range, container used for fortune cookies, sides and undersides of equipment, inside of unused steam table, shelving around rice steamers, shelving above prep table.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:An employee must complete a Certified Food Protection Manager course by March 6, 2015. Guidance provided.
- Untreated eggs stored in 45°F ambient air temperature
Observation:Pooled eggs at room temperature
- Miscellaneous sources of contamination
Observation: Cover all food and utensils in storage.
- Established procedures for responding to vomiting and diarrheal events
Observation:Guidance provided.
- Physical facilities maintained in good repair
Observation:Remove unused items in kitchen to deter pests.
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11/07/2014 | Regular |
| No violation noted during this evaluation. | 04/14/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Thoroughly clean floors throughout the facility. There is a large build op of grease, food and other debris near mop sink, under the wok range, and around the entire kitchen.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean lids for large dry storage containers. Invert containers used for food when in storage.
- Single -service and single-use articles may not be reused
Observation: Food stored in direct contact with grocery bags.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean all shelving in facility and clean table used to house rice steamer.
- Storage of clean equipment and utensils
Observation: Store containers used for food inverted.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Pooled eggs stored at room temperature. Discarded.
- Eating, drinking, or using tobacco
Observation: Uncovered coffee cup and soft drink cup on food contact surface.
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04/09/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN CONTAINERS USED FOR FOOD IN WALK IN. SEAL WOOD IN WALK IN. --CLEAN SHELVING IN KITCHEN, CLEAN SHELVES IN WALK IN.
- Cleanability of floors, walls, and ceilings
DO NOT USE CARDBOARD FOR A FLOOR COVERING IN WALK IN. CLEAN FLOORS AROUND AND UNDER SHELVING IN WALK IN. CLEAN FOOD DEBRIS FROM WALL NEAR HANDSINK. REPAIR MOLDY CAULK/WOOD TRIM ABOVE 3 COMPARTMENT SINK.
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11/21/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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06/03/2013 | Routine |
- Single -service and single-use articles may not be reused
Clean prep table near reach-in, can opener, back area of back prep table. Do not place dirty towels on prep table. Do not store utensils in standing water and do not store them in cans.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean prep table near reach-in, can opener, back area of back prep table. Do not place dirty towels on prep table. Do not store utensils in standing water and do not store them in cans.
- Capacity, availability, and pressure of hot and cold water
Hot water is needed at kitchen handsink.
- Toilet room
receptacle, enclosed, fixtures clean
- Separation from food, equipment, utensils, linens, and single service
Do not store chemicals with bulk foods. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw meat at room temp. Food was placed in walk-in.
- Food storage containers identified with common name of food
Label bulk foods not easily identified on siite.
- Eating, drinking, or using tobacco
Employee drink shall be covered, use and straw and place on a bottom shelf. Corrected at time of inspection
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have knowledge of codes and regulations.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark cooked chicken made 2 days ago - food was discarded due to temp issues.
- Cleaning procedure
After working with raw chicken employee shall wash hands and do not use a common towel - use a paper towel. Corrected at time of inspection
- In-use utensils, between-use storage
Clean prep table near reach-in, can opener, back area of back prep table. Do not place dirty towels on prep table. Do not store utensils in standing water and do not store them in cans.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters and hood.
- Roasts held at a temperature of 130°F or above
Shrimp left on counter is 65F, interior of reach-in is holding potentially hazardous foods fried chicken pieces cooked 2 days ago 52F and meat cooked this morning 77F and sprouts on top area are 45F. Thermometer is reading 55F - shall be 41F or below - potentially hazardous foods were discarded. Unit can not be used until it is repaired.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in do not store raw chicken over raw beef and do not store raw shrimp over sauces to protect against possible cross contamination. Foods were moved. Corrected at time of inspection
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05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about China 2008, 902 W Kimberly Rd, Davenport, IA 52806 »