WEST PLACE CHINESE RESTAURANT, 8923 S MERIDIAN A-5 ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: WEST PLACE CHINESE RESTAURANT
Type: Restaurant
Address: 8923 S MERIDIAN A-5 ST, Indianapolis, IN 46217
County: Marion
License #: 202997
Smoking: Smoke Free
Total inspections: 8
Last inspection: 08/21/2014
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Inspection findings

Inspection Date

Type
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING "TO GO" BAGS AND MEIJER BAGS FOR FOOD STORAGE.
    Location: Kitchen
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELVING IN WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
 08/21/2014Routine
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean the underside of the exhaust hood and filters.
 12/05/2013Routine
  • Bulk labeling (corrected on site)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: RICE AND CORN STARCH NOT LABELED.
    Location: Kitchen
 07/11/2013Routine
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN THE FLOOR UNDER WALK IN COOLER SHELF. SOILED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN BOTTOM SHELF IN WALK IN COOLER. SOILED.
    Location: Walk-in cooler
    Equipment: Metal shelving
 03/21/2013Routine
No violation noted during this evaluation. 10/10/2012Routine
No violation noted during this evaluation. 05/21/2012Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken stored above eggs.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Large ladle and lid inside of hand sink. Remove/keep free and clear.
    Location: Prep area
  • Single-service reuse (corrected on site)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Egg cartons, food cans, paper bags, menus, etc... - do not re-use.
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Hang mops to dry when not in use and empty mop water.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Chicken cooling on counter. Use walk in cooler/or one of the above methods.
    Location: Prep area
    Equipment: Prep table
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing in pan inside 3-bay sink.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Shelving with rice cooker.
    Location: Prep area
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen (back)
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen (front)
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: Provide self-closing device for restroom door and keep door closed.
 01/20/2012Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken stored above eggs.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Large ladle and lid inside of hand sink. Remove/keep free and clear.
    Location: Prep area
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Egg cartons, food cans, paper bags, menus, etc... - do not re-use.
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Hang mops to dry when not in use and empty mop water.
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Chicken cooling on counter. Use walk in cooler/or one of the above methods.
    Location: Prep area
    Equipment: Prep table
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing in pan inside 3-bay sink.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Shelving with rice cooker.
    Location: Prep area
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen (back)
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen (front)
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: Provide self-closing device for restroom door and keep door closed.
 01/12/2012Routine

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