China Express, 999 High Street, Wadsworth, OH - Restaurant inspection findings and violations

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Business Info

Name: China Express
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 999 High Street, Wadsworth, OH
License #: FSO-C332-10
License holder: Kevin Lee
Total inspections: 4
Last inspection: 12/8/2011
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Inspection findings

Inspection Date

Type

Comments
  • 4.63.2- No sanitizer on site. Provide sanitizer food contact surfaces shall be washed, rinsed, and sanitized. Wet wiping cloths must also me stored in sanitizer which were stored in soapy water. Bleach was provided during the inspection.
  • 6.1- Large gap under back door. Provide weather stripping to prevent pest entry.
  • 3.2- Foods stored open throughout including rice and chilies. Keep stored foods closed.
  • 6.2- Replace burned out lights throughout in order to provide 50 foot-candles of light.
  • There is an odor coming from back area. Please check and clean and maintain the grease trap.
 12/8/2011Standard2PERSONNEL CLEANLINESS- Employee eating on counter while cutting raw chicken. Open beverage were also observed throughout. Food employees shall eat in a separate designated area and provide a covered beverage container for employee beverages. Discussed this with the owner.
DATE MARKING- Date marking was not consistent throughout. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Discussed this issue with the owner.
HOLDING- Large amount of chicken being prepared at one time. Limit the amount of food removed from refrigeration and prepare smaller amounts at one time. Raw chicken in a large pile with an internal temperature of 44°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth.
Digital long stem thermometer available for use.
Raw animal foods were stored separate from each other and other ready-to-eat foods.
  • 6.4- Clean the floor and wall junctures throughout they have food debris build-up.
  • 6.4- Observed ants on kitchen floor. Provide adequate pest control measures.
  • 4.5- Gaskets on reach-in cook line cooler are dirty. Clean this.
  • *7.1- Eye drops stored in the upright cooler. Store personal medications in a separate designated area or provide a separate container to prevent possible contamination.
 6/9/2011Standard 1COOLING- Gravy cooling from previous day had an internal temperature of 44°F. Fried rice cooling at room temperature in a extra large deep bowl. Fried rice had an internal temperature of 130°F after reportedly 1.5 hours. Fried rice is left to cool at room temperature for two hours. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. These can be done by putting foods in small portions in the walk-in cooler not room temperature. Gravy was discarded and fried rice was broken down into smaller containers and put in the walk-in cooler.
COLD HOLDING- Reach-in cooler had an ambient air temperature of 41.7°F. Foods on top of reach-in are listed in temperature log below. Potentially hazardous foods shall be held cold at 41°F and below. Discussed adjusting the cooler with the owner.
Accurate digital thermometer available for use.
Foods were properly date marked.
Chemicals were properly labeled.
  • 4.5/4.6- Soiled knife stored in a soiled crevice between the table and reach-in cooler. Clean and sanitize the knife and store in a clean and dry location.
  • 4.5- Walk-in cooler shelving is soiled. Clean the shelving.
  • 3.2- Bowls stored in white rice hot holding unit. Provide a scoop with handle and store with handle extended outward.
 12/8/2010Standard2All ready-to-eat foods were properly date marked.
One accurate digital thermometer available for use.
Two wiping cloth buckets available for ready-to-eat foods and one for raw meats.
Separate designated area for return of damaged cans.
Raw animal foods stored separate from each other and other ready-to-eat foods.
Fried rice in a large bowl and will be divided into smaller portions for rapid cooling.
  • 4.5/4.6- Soiled knife stored in holder. Food contact surface shall be washed, rinsed, and sanitized and cleaned to sight and touch.
  • 4.4- Replace the damaged door gasket in the Coke cooler.
  • 3.2- Bowl stored in MSG and bulk rice. Provide scoops with handles and store with handle extended outward.
  • 4.1- Fryer baskets on becoming worn, uncleanable. Replace fryer baskets to prevent possible contamination and facilitate cleaning.
  • 3.2- Store wet wiping cloths in sanitizing solution. Wet wiping cloth was on counter. Also use two different wiping cloth buckets for raw foods ready-to-eat foods.
  • 6.4- Observed ants under the MSG bag. Provide adequate pest control measures.
  • 4.5- The shelf with ingredient bins and wire shelving next to ingredient bins are dirty. Clean this.
  • 6.4- Hat stored on can rack. Store employee personal items separate from food and equipment.
  • 3.2- Label white powder with the common name stored by the back door.
  • C3.2- Large bucket of soy sauce stored uncovered in the walk-in cooler. Keep stored foods covered.
 6/16/2010Standard 1Ready-to-eat foods throughout were properly date marked.
Digital long stem thermometer available for use.
Raw animal foods were stored separate from each other and other ready-to-eat foods.
Soap and paper towels available at all hand wash sinks.
Separate section on can rack labeled for return of dented cans.
Foods were cooling in small portions.

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