equipment food contact surfaces and utensils clean to sight and touch. Observation:Drying rack above 3 compartment sink heavily soiled. Cleaned at time of inspection.
Frozen PHF/TCS foods are properly slacked and thawed Observation:Egg rolls thawing at room temperature. Moved to cooler.
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths not maintained in sanitizer between uses. Placed in sanitizer at time of inspection.
Foods are cooled using appropriate methods Observation:Breaded chicken cooling at room temperature. Moved to walk-in cooler.
Miscellaneous sources of contamination Observation:Bulk ingredients not stored in approved containers.
Cutting surfaces maintained Observation:Cutting board not in good repair. Voluntarily discarded.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Fan mounted above walk-in cooler/freezer not kept clean.
Equipment and utensils are adequately rinsed after washing Observation:Rinse step of 3 compartment sink sequence not being completed. Discussed proper warewashing procedure with PIC.
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