- */R3.2 Observed raw chicken stored above eggs inside walk-in cooler. Also observed raw fish stored above cooked chicken inside walk-in cooler. Arrange raw meats according to cooking temperatures. Raw fish was relocated today.
- *4.5/4.6 Observed dried food debris on can opener blade, carrot vegetable cutter, knife, and a long black hair on cutting board.
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *4.0 Observed raw chicken covered with a black garbage bag inside walk-in cooler. Garbage bags may be composed of materials that are not safe for contact with food. Use food grade safe material.
- */C3.1/6.3 Observed dented seams on two canned goods in dry storage area. Explained to Person-in-Charge not to use dented cans and return damaged cans to supplier. Store dented cans in a separate area.
- */C5.1 Observed a tray located on top of front employee handwashing sink. Maintain handwashing sink easily accessible for use.
- Tray was removed.
- 6.1 Damaged screen on side door. Repair screen to prevent insect entry.
- 4.1 Observed a plastic bottle cut in half which is reportedly used to scoop rice. Spout area of re-used bottle is difficult to clean.
- Provide a more easily cleanable scoop.
- 6.4 Hat located on shelf with food containers. Store personal clothing in a separate, designated area.
- 3.2 Observed food stored on the floor inside walk-in cooler. Store food six inches above the floor.
- Note: Appears chicken broth is prepared onsite, cooled, and reheated in bulk amounts. This practice will be reviewed again during the next standard inspection to determine if the operation needs to be licensed as a Risk Level 4.
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4/27/2012 | Standard 1 | |
- The following are repeat violations from the previous standard inspection report dated 4/26/2011:
- */R3.2 Observed raw meats improperly stored above cooked foods:
- *raw pork above shredded vegetable for spring rolls
- *raw chicken above raw beef
- *raw shrimp above cooked dumpling
- Proper storage of raw meats is below cooked foods and vegetables. Store raw meats separately as shown below: top shelf: cooked foods, vegetables raw beef, raw pork, raw shrimp, raw fish raw ground meats bottom shelf: raw chicken
- *4.5/4.6 Observed dried food debris on can opener blade and meat grinder. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- */C2.3 Employee eating in food preparation area. Employees shall eat in a designated area to prevent possible contamination of food and equipment. Be sure to wash hands upon returning to work activities.
- */R4.0 Observed food stored in re-used grocery bags. Do not re-use grocery bags for food storage. Bags are not capable of being cleaned and sanitized.
- */R3.4 No date mark on cooked egg rolls, chicken, dumplings, noodles, and wontons. Food shall be dated at time of preparation and consumed or discarded within 7 days.
- 2.2 Observed food employee wearing a watch. Employees may not wear jewelry on hands or arms (except for a plain ring or medical alert bracelet) to facilitate handwashing.
- 3.2 Observed food stored on the floor inside walk-in freezer, cooler, and dry storage room. Store food six inches above the floor.
- R3.2 Unlabeled foods including salt, sugar, and MSG and liquids on cook's line. Unidentifiable foods shall be labeled to prevent confusion.
- 6.3 Clothes washing machine added to food preparation/equipment washing area without approval. Clothes washing machine is not permitted in this area. Clothes washing machines are permitted in dry storage areas.
- R3.2 Wet towel on counter. Store wiping cloth in sanitizing solution. Provide a separate cloth and sanitizing solution to clean surfaces in contact with raw meats.
- 5.3 Observed shrimp rinsed in three-compartment sink. The three-compartment sink is for equipment washing only. Utilize designated food preparation sink.
- 3.2 Cut mushrooms in prep cooler appear dirty. Thoroughly wash vegetables to remove loose dirt prior to cutting them.
- 4.5 Observed some grease dripping from bottom of vent hood filters. Clean filters regularly to remove grease.
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11/3/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 4/26/2011:
- */C3.2 Observed raw meats improperly stored above cooked foods:
- *raw chicken above raw beef
- *raw shrimp above cooked chicken
- Proper storage of raw meats is below cooked foods and vegetables. Store raw meats separately as shown below: top shelf: cooked foods, vegetables raw beef, raw pork, raw shrimp raw ground meats bottom shelf: raw chicken
- This was corrected at time of inspection.
- 3.2 Wet towel on counter. Store wiping cloth in sanitizing solution. Provide a separate cloth and sanitizing solution to clean surfaces in contact with raw meats.
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5/5/2011 | Follow Up 1 | |
- *3.4 No date found on cooked foods including but not limited to: egg rolls, chicken, won tons, shrimp. Date food after cooking.
- Use food within 7 days.
- *3.2 Observed raw meats improperly stored above cooked foods:
- *raw chicken above celery, carrots, and cooked shrimp
- *raw chicken above raw beef
- *raw chicken above cooked chicken
- Proper storage of raw meats is below cooked foods and vegetables. Store raw meats separately as shown below: top shelf: cooked foods, vegetables raw beef, raw pork, raw shrimp raw ground meats bottom shelf: raw chicken
- *4.0 Cans re-used to stored cut onions. Do not re-use cans for food storage. Use approved food containers.
- *4.0 Plastic grocery bags re-used to store foods. Do not re-use grocery bags to store food. Use approved food containers or food grade bags.
- *3.2/4.5/4.6 Tongs used to dispense raw beef and raw shrimp (beef pieces on tongs in shrimp container). Provide separate tongs
- (utensils) for raw meats.
- *2.4 Employee rinsed soiled tongs above in the sink for produce washing near door. Wash, rinse, and sanitize utensils in the threecompartment sink. Wash, rinse, and sanitize the sink near the door.
- *3.4 Temperature of chicken stored in large, deep container in walk-in cooler was 89.5°F. Rice cooling on counter was 121°F.
- Temperature abuse can cause illness. Cool foods fast. Divide large amounts of food into smaller amounts to cool faster. Instructed
- Person-in-Charge (Juan) to place chicken on sheet tray and put food into the walk-in cooler.
- *C7.0 Dish soap stored on top shelf above dishes. Store soap separate from food and dishes, utensils, etc.
- */C3.4 Low Mein noodles on counter was 54°F. Temperature abuse can cause illness. Store foods in the refrigerator. Keep foods at
- 41°F or below.
- 3.2 Observed cans storing cut onions stored in green peppers and bok choy boxes. Do not store containers of food in food.
- 3.2 Food stored on the floor. Store food six inches off the floor.
- 4.0 Wood support legs added below the wok cooking equipment and dry storage shelving. Remove the wood or seal the wood so as to be easily cleanable.
- 3.2 Unidentifiable food in cooking area. Label food with name (sugar, salt, MSG)
- 6.4 Personal food on stryofoam tray in chicken container. Store personal food in a separate area.
- 3.2 Wet towel on counter. Store wiping cloth in sanitizing solution.
- 3.2 Provide a separate cloth and sanitizing solution to clean surfaces in contact with raw meats.
- 3.2 Bowl in bulk food container. Remove the bowl. Provide scoop with handle. Store scoop with handle above the food.
- *2.4 Person-in-Charge must be able to demonstrate knowledge in food safety and comply with Ohio Uniform Food Safety Code.
- Person-in-Charge has Level One Certification. Chinese language educational material provided at time of pre-licensing inspection.
- Please read food safety educational information and implement safe food handling practices. Eliminate critical (*) violations.
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4/26/2011 | 30 Day | |
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