New China Chef Inc., 4152 West Main Street, Batavia, NY 14020 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: New China Chef Inc.
Address: 4152 West Main Street, Batavia, NY 14020
County: Genesee
Local health department: Genesee County
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type

Comments
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 11/19/2015InspectionAll required surfaces and equipment in kitchen area cleaned and sanitized. Beverage Air cooler serviced by Batavia Restaurant Supply; refrigerant added, several parts replaced including thermostat. Temperature reading 38F at time of inspection. Several metal probe thermometers measuring 0-220F purchased and placed in kitchen. Accurate thermometers placed in all refrigeration units. All practices leading to violations to be discontinued as per Owner. 1.5
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Non food contact surfaces of equipment not clean
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Hot, cold running water not provided, pressure inadequate
  • Improper thawing procedures used
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/28/2015InspectionComplaint of dirty floors, walls, tables in dining room and spoiled food at buffet line received on 9/28/15. Inspection is a result of complaint investigation. Dining room area clean and sanitary. Moist cloths used for wiping dining tables and surfaces shall be stored in sanitizing solution between uses. All equipment and surfaces in kitchen area to be cleaned of dust, dirt, grease, and food debris within 14 days. Beverage Air Cooler to be serviced and service slip provided to this department. Sick Food Worker Policy posted in kitchen. Re inspection of food service establishment required. 2.0
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 05/27/2015InspectionSpoke to owner about complaint about seafood salad that caller reported was ""bad"". Owner stated she did throw the salad off buffet out and replaced with fresh salad. Cold holding temperatures were 45F or below

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