PHOENIX CHINESE RESTAURNT, 21680 BEAR VALLEY RD, Apple Valley, CA - Restaurant inspection findings and violations

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Business Info

Name: PHOENIX CHINESE RESTAURNT
Type: Public Eating Pl (60-99 Seats)
Address: 21680 BEAR VALLEY RD, Apple Valley, CA 92307
County: San Bernardino
Total inspections: 7
Last inspection: 10/7/10
Score
90
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Inspection findings

Inspection Date

Type

Score
  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Observed raw meats being stored about vegetables in walk in cooler.

    Store raw meats below and away from ready to eat foods. Ensure that raw chicken is stored below other raw meat.
  • Warewashing facilities: installed, maintained, use (-1 point)
    Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed chlorine sanitizer exceeding 200 ppm in sanitizer bucket in servers area.

    Maintain chlorine sanitizer between 100-200 ppm. Use test strips to verify appropriate sanitizer levels are achieved.
  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
  • Food properly labeled & honestly presented (-1 point)
    Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
    Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
    Observed almond cookie repackaged and without labeling.

    Provide labeling to contain: common name of product, name and address of facility, ingredients, and net weight.
  • Demonstration of knowledge
    2
    All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
  • Food contact surfaces: clean and sanitized (-4 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Observed no detectable amount of chlorine sanitizer in automatic dishwasher.

    Until automatic dishwasher is repaired, utensils must be washed using the 3 compartment sink using the appropriate batch washing method of wash, rinse, sanitize, and air dry.


    • Post inspection comments:
    A Grade Placard Posted
 10/7/10Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
Keep at least 2x daily temperature log of all frozen, refrigerated, hot holding and cooked foods.
10/22/09Inspection - Routine90
No violation noted during this evaluation. 4/16/09Inspection - Routine93
No violation noted during this evaluation. 11/25/08Re-score Grade Inspection91
No violation noted during this evaluation. 10/24/08Inspection - Routine87
No violation noted during this evaluation.

Post inspection comments:
Notes:
* Observed in-use utensils stored in container of warm water beside rice cooker. Store in-use utensils using approved method only (i.e. on ice, in sanitizer solution, on clean/dry surface with time control).
* Observed employee add bleach to old sanitizer solution. Discontinue adding sanitizer to old solutions. Replace sanitizer solution as often as necessary to maintain approved sanitizer level.
* Observed uncovered foods in walk-in refrigerator. Maintain all foods covered and protected inside refrigeration units.
* Observed unlabeled spray bottle hanging above mop sink. Properly label all spray bottles.
* Observed unsecured CO2 cylinder in front near soda dispenser. All pressurized cylinders shall be properly secured to a rigid structure.

Manager food safety certificate: Lisa Ng
Expiration date: 9-16-2011

No e-mail or fax available at this time.
4/24/08Re-score Grade Inspection80
No violation noted during this evaluation. 4/17/08Inspection - Routine85

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