Best China, 7233 N Lilley, Canton, MI 48187 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: BEST CHINA
Address: 7233 N Lilley, Canton, MI 48187
Permit #: 046986
Non-smoking facility: No
Last inspection: 01/21/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Best China, 7233 N Lilley, Canton, MI 48187 »


Inspection findings

Inspection date

Type
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed at time of inspection no soap at hand wash sink. Corrected at time of inspection soap was provided to hand wash sink. Corrected.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s)
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed at time of inspection employees not wearing hats/hair restraints when preparing food. Corrected at time of inspection employees provided with hats/hair restraints. Corrected.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Good Repair and Calibration
    Items:
    Air/water thermometer(s)
    Problems:
    Not scaled to increments of 1 pound per square inch or smaller
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed at time of inspection thermometer in walk in cooler was broken. Correct as soon as possible by providing a thermometer for walk in cooler. A follow up will occur at the next routine inspection.
    General violation description:
    4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Observed at time of inspection in use knives stored in between prep counter and prep cooler. In use utensils must be stored to prevent contamination. Corrected at time of inspection knives removed and sent to dishwasher. Employees told to store in use utensils on clean sanitized surfaces only. Corrected.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Nonfood-Contact Surfaces
    Corrections:
    Discontinue use.
    Comment:
    Observed at time of inspection stack of news papers used to absorb excess grease form the cook line sitting next to cook line. This is a fire hazard, employees were told to discontinue use of news papers to catch extra grease form the cook line. Corrected at time of inspection newspapers discarded. Non food contact surfaces must be made of a smooth non absorbent material. Corrected.
    General violation description:
    4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    3-compartment sink(s)
    Problems:
    Stored in water
    Comment:
    Observed at time of inspection fish and chicken thawing in three compartment sink submerged under standing water. Food will be thawed in one of three ways: 1. As part of the cooking processes 2. completely submerged under running water no warmer then 70 F 3. stored in cooler and kept below 41 F. Corrected at time of inspection thawing food placed under running water. Corrected.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 01/21/2015Routine
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW BEEF STORED ABOVE MANY READY TO EAT FOODS. ALL RAW ANIMAL FOODS SHALL BE SEPARATED. SEPARATE RAW BEEF IMMEDIATELY., CORRECTED-RAW BEEF SEPARATED TODAY.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Packaged and Unpackaged Food -
    Items:
    Canned item(s)
    Locations:
    Storage area
    Problems:
    Stored over/next to
    Corrections:
    Keep clean.
    Comment:
    CANNED FOOD OBSERVED WITH SEVERE DENTS IN CAN. ALL CANS SHALL BE IN GOOD CONDITION. DISCARD CAN IMMEDIATELY.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Greasy
    Corrections:
    Keep clean.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s)
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s) floor
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    3-compartment sink(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE SPRAYER ARM AT THREE COMPARTMENT SINK OBSERVED LEAKING WATER. ALL EQUIPMENT SHALL BE IN GOOD WORKING ORDER. REPAIR LEAK ON SPRAY ARM.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    3-compartment sink(s)
    Problems:
    Stored in water
    Comment:
    MANY MEATS THAWING IN STANDING WATER IN FIRST COMPARTMENT OF 3 COMPARTMENT SINK. ALL MEATS SHALL BE THAWED IN RUNNING WATER NO GREATER THAN 70 DEGREES F. CORRECT IMMEDIATELY., CORRECTED BY RUNNING COLD WATER OVER THAWING MEATS
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 07/05/2014Routine
  • Critical: Equipment Food-Contact Surface
    Comment:
    THE TWO DOOR REACH IN COOLER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Equipment Food-Contact Surface
    Comment:
    THE TWO DOOR REACH IN COOLER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Package Integrity
    Comment:
    DID NOT NOTICE ANY DENTED CANS. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Package Integrity
    Comment:
    DID NOT NOTICE ANY DENTED CANS. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Cleaning, Frequency and Restri
    Comment:
    POWER WASHED UNDER THE EQUIPMENT AND THE FLOOR. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency and Restri
    Comment:
    POWER WASHED UNDER THE EQUIPMENT AND THE FLOOR. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
 01/22/2014Follow-up
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    FOOD DEBRIS AND BLOOD WAS FROZEN AT THE BOTTOM OF THE TWO DOOR REACH IN FREEZER. CLEAN, WASH, RINSE AND SANITIZE THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    FOOD DEBRIS AND BLOOD WAS FROZEN AT THE BOTTOM OF THE TWO DOOR REACH IN FREEZER. CLEAN, WASH, RINSE AND SANITIZE THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    NOTICED SEVERAL DENTED CANS (BABY CORN AND BAMBOO SHOOTS). CANS DENTED ON THE SEAM MAY ALLOW THE ENTRY OF BACTERIA AND OTHER CONTAMINANTS. IF THE INTEGRITY OF THE CAN IS COMPROMISED, CONTAMINANTS SUCH AS CLOSTRIDIUM BOTULINUM MAY FIND THEIR WAY INTO THE FOOD. DISCARD THE CANS OR RETURN THEM TO THE SUPPLIER FOR CREDIT. AT THE TIME OF INSPECTION THE DENTED CAN WERE SEPARATED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    NOTICED SEVERAL DENTED CANS (BABY CORN AND BAMBOO SHOOTS). CANS DENTED ON THE SEAM MAY ALLOW THE ENTRY OF BACTERIA AND OTHER CONTAMINANTS. IF THE INTEGRITY OF THE CAN IS COMPROMISED, CONTAMINANTS SUCH AS CLOSTRIDIUM BOTULINUM MAY FIND THEIR WAY INTO THE FOOD. DISCARD THE CANS OR RETURN THEM TO THE SUPPLIER FOR CREDIT. AT THE TIME OF INSPECTION THE DENTED CAN WERE SEPARATED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    OIL AND GREASE HAS ACCUMULATED IN SEVERAL AREAS, PARTICULARLY UNDER THE GRILL AND EQUIPMENT. POWER WASH THOSE AREAS. ,
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    OIL AND GREASE HAS ACCUMULATED IN SEVERAL AREAS, PARTICULARLY UNDER THE GRILL AND EQUIPMENT. POWER WASH THOSE AREAS. ,
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
 01/16/2014Routine Inspection
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    TWO PINEAPPLE TIDBITS DENTED CANS WERE FOUND. RETURN THEM TO THE SUPPLIER OR DISCARD THEM. THE OPERATOR SEPARATED THEM TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED BY EDUCATION.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    TWO PINEAPPLE TIDBITS DENTED CANS WERE FOUND. RETURN THEM TO THE SUPPLIER OR DISCARD THEM. THE OPERATOR SEPARATED THEM TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED BY EDUCATION.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    THE HAND WASH STATION IN THE KITCHEN WAS BLOCKED WITH CARDBOARD BOX AND SOME OTHER ITEMS. DO NOT BLOCK THE HAND WASH STATION. IT IS FOR HAND WASHING ONLY DO NOT USE IT FOR THE OTHER PURPOSES. THE STUFF WAS REMOVED AND THE VIOLATION WAS CORRECTED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    THE HAND WASH STATION IN THE KITCHEN WAS BLOCKED WITH CARDBOARD BOX AND SOME OTHER ITEMS. DO NOT BLOCK THE HAND WASH STATION. IT IS FOR HAND WASHING ONLY DO NOT USE IT FOR THE OTHER PURPOSES. THE STUFF WAS REMOVED AND THE VIOLATION WAS CORRECTED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    THE MICROWAVE WAS SOILED IN SIDE. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    THE MICROWAVE WAS SOILED IN SIDE. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    THE ONION BAG WAS STORED ON THE FLOOR. STORE IT 6 INCHES ABOVE THE FLOOR. IT WAS STORED ON THE SHELF AND THE VIOLATION WAS CORRECTED.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    THE ONION BAG WAS STORED ON THE FLOOR. STORE IT 6 INCHES ABOVE THE FLOOR. IT WAS STORED ON THE SHELF AND THE VIOLATION WAS CORRECTED.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE HOOD SIDE WAS LOOSE. GET IT FIXED BY NEXT ROUTINE INSPECTION.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE HOOD SIDE WAS LOOSE. GET IT FIXED BY NEXT ROUTINE INSPECTION.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 07/09/2013Routine Inspection
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    THE BOTTOM SHELVES OF THE 2 DOOR AND SINGLE DOOR REACH IN FREEZERS WERE CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
01/30/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE BOTTOM SHELVES OF THE 2 DOOR REACH IN FREEZER AND THE SINGLE DOOR REACH IN FREEZER ARE SOILED. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OPEN CUPS OF COFFEE WERE STORED ON FOOD PREPARATION TABLES. TO AVOID FOOD CONTAMINATION, DO NOT STORE ANY DRINKS ON THE FOOD PREP TABLES. COVER THEM WITH A LID AND STORE THEM ON A SEPARATE TABLE. AT THE TIME OF INSPECTION BOTH CUPS WERE REMOVED AND THE VIOLATION WAS CORRECTED.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE COOLER DOOR AND HANDLES ARE SOILED. KEEP THE NON FOOD CONTACT SURFACES CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/18/2013Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    COOLER DOOR HANDLES, HAND SINK KNOBS HAVE OLD DEBRIS. CLEAN NOW AND CLEAN DAILY MINIMUM TO PREVENT CROSS CONTAMINATION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/31/2012Routine Inspection
  • Critical: Characteristics
    Comment:
    CORRECTED BY DISPOSING OF THE #10 CANS AFTER SINGLE USE OF ORIGINAL CONTENTS, AND REPLACING WITH FOOD GRADE, DURABLE, CLEANABLE STAINLESS STEEL CONTAINERS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Cleaning Freq.,Food Contact Su
    Comment:
    CORRECTED BY CLEANING AFTER EVERY USE (WITHIN EVERY 1/2 HOUR APPROX).
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Controlling Pests
    Comment:
    CORRECTED BY ELIMINATING THE GNATS. A RECEIPT FOR PCO TREATMENT WAS PROVIDED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY DATE MARKING THE CHICKEN.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Clean Freq, Nonfood-Contact Su
    Comment:
    CORRECTED BY KEEPING SURFACES CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    CORRECTED BY CLEANING THE FLOOR.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying mops
    Comment:
    CORRECTED BY HANG DRYING THE MOP.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Food storage
    Comment:
    CORRECTED BY STORING FOOD ON SHELVING.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Comment:
    CORRECTED BY EMPTYING THE VENT SYSTEM DRAIN CUPS, SO THAT HE GREASE DOES NOT DRAIN ONTO THE FLOOR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Using a Handwashing Sink
    Comment:
    CORRECTED BY KEEPING SINKS CLEAN AND CLEAR OF ITEMS, SO THAT THE SINKS ARE AVAILABLE FOR HAND CLEANING.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 02/13/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    OBSERVED #10 CANS BEING RE-USED AS MULTI-USE FOOD STORAGE CONTAINERS FOR SUCH FOOD ITEMS AS GARLIC SAUCE, GINGER SAUCE, OTHER SAUCES. PROVIDE DURABLE, EASILY CLEANABLE CONTAINERS DESIGNED FOR MULTI-USE, AS DISCUSSED.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Kitchen Area
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    FOOD CONTACT SURFACE CUTTING/PREP COUNTERS AND PREP UTENSILS ARE CLEANED EVERY 5 HOURS. CLEAN EVERY 4 HOURS AS REQUIRED.,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats
    Locations:
    Kitchen Area
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED DRAIN FLIES IN THE KITCHEN. ELIMINATE THE FLIES WITHIN 10 DAYS.,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED 3 LARGE FOOD TUBS OF COOKED CHICKEN WITHOUT DATE MARKING. DATE MARK AS STATED.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SHELVING THROUGHOUT THE KITCHEN HAVING OLD STICKY DEBRIS. KITCHEN HAND SINK NOT CLEAN. TOP OF CHEST FREEZER WITH DEBRIS. THE COOKING VENT HOOD IS DRIPPING GREASE OVER FOOD AND THE FILTERS ARE NOT CLEAN. *CLEAN NOTED AREAS WITHIN 10 DAYS.,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR UNDER EQUIPMENT. REMOVE THE GREASE THAT IS UNDER THE HAND SINK LEFT OF THE COOK LINE.,
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    mop sink area
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    STORE THE RICE AND SALT ON SHELVING ABOVE THE FLOOR.,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Cookline
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    COOKING EQUIPMENT IS DRAINING ONTO THE FLOOR. REPAIR SO THAT NO GREASE DRAINS ONTO THE FLOOR.,
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    food prep area
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    ONE KITCHEN HAND SINK HAS FOOD STORED IN IT, AND THE OTHER IS BLOCKED BY A FOOD CART AND HAS VERY GREASY FLOOR IN FRONT OF THE SINK MAKING BOTH SINKS DIFFICULT TO USE FOR WASHING HANDS. KEEP CLEAR OF ALL ITEMS. DO NOT BLOCK THE SINKS. KEEP THE FLOOR DRY IN FRONT OF THE HAND SINK. CORRECT WITHIN 10 DAYS.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 01/30/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED BY DISPOSING OF WOODEN TABLE.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Contact Surfaces and Uten
    Comment:
    CORRECTED BY DISPOSING OF THE TABLE AND USING A STAINLESS STEEL COUNTER.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING AT 41F FOOD TEMP.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING RAW EGGS BELOW OTHER FOOD AND COVERING FOOD IN THE COOLER AND BULK FOODS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 08/23/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    food prep area Table/s
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE TABLE WITH CUTTING BOARD HAS OLD DRIED FOOD DEBRIS ON TABLE TOP AND IN CRACKS BETWEEN THE WOOD. THE REACH IN FREEZER HAS EXCESSIVE FROST BUILD UP. DEFROST AND CLEAN, AND KEEP CLEAN.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    food prep area Table/s
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    THE WOODEN PREP CUTTING TABLE TOP IS NOT EASILY CLEANABLE, HAVING WOODEN BOARDS WITH UN-CLEANABLE SEAMS. REPAIR OR REPLACE TO EASILY CLEANABLE. IN ADDITION, SEAL ALL BARE WOOD TO BE NON-ABSORBENT. THE TOP MAY NOT BE MADE OF WOOD. IT IS RECOMMENDED TO PROVIDE A LARGER CUTTING BOARD THAT COVERS THE ENTIRE TABLE TOP, AS DISCUSSED, OR REPLACE WITH A FOOD GRADE, EASILY CLEANABLE TABLE (SUCH AS STAINLESS STEEL).,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cookline prep cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FOOD AT UNSAFE TEMPERATURES IN TOP OF PREP COOLER: RAW PORK AT 53F AND TOFU AT 51F STORED SITTING ON TOP OF COLD WELLS, ABOVE THE COLD AREA OF THE COOLER. HOLD IN THE COLD WELLS AT OR BELOW 41F. THE FOOD WAS DISPOSED OF VOLUNTARILY.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    1) RAW EGGS STORED OVER PRODUCE AND GINGER IN THE WALK IN COOLER. 2) VARIOUS FOOD INCLUDING CLEAN PRODUCE STORED UNCOVERED IN THE WALK IN COOLER. BULK FOOD BINS OBSERVED WITHOUT LIDS. KEEP ALL FOOD IN STORAGE COVERED. * THIS IS A REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE KITCHEN IS NOT CLEAN: CLEAN THE SHELVES, AFTER REMOVING THE CARDBOARD LINERS. CLEAN EXTERIOR OF COOLERS AND COOKING EQUIPMENT. THE HOOD OVER THE COOK LINE IS DRIPPING GREASE. KEEP CLEAN TO PREVENT FROM DRIPPING INTO FOOD. CLEAN THE FOOD CARTS AT THE COOKING AREA.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Kitchen Area
    Problems:
    Cleaned when food items are exposed
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    Comment:
    CLEAN THE FLOOR OF KITCHEN, ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT. CLEAN THE GROUT (LOOKS MOLDY) ON WALL AT 3-C SINK BACK-SPLASH AND WALL JUNCTURE.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Locations:
    food prep area
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ALL 4 FOOD PREP COOKS NEED HAT OR HAIR NET.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    Kitchen Area
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    THE SCREEN DOOR HAS A GAP AROUND THE EDGES, WITH A LARGE GAP AT THE TOP OF THE DOOR. THE SCREEN DOES NOT FIT TIGHTLY AROUND THE EDGES. REPAIR/REPLACE/ OR REMOVE THE SCREEN DOOR.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    food prep area
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    A FOOD CART IS BLOCKING ACCESS TO THE KITCHEN HAND SINK. KEEP THE HAND SINK CLEAR FOR HAND WASHING. IN ADDITION, EMPLOYEES MAY RE-CONTAMINATE HANDS WHEN PUTTING THE CART BACK IN FRONT OF THE SINK AFTER WASHING HANDS (THE CART IS STICKY WITH OLD RESIDUE) .
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 08/04/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container, Beverage container, Beverage container
    Locations:
    food prep area prep table
    Problems:
    Not covered, Stored improperly, Not covered
    Corrections:
    Cover., Store in manner that does not contaminate items., Keep covered.
    Comment:
    AN OPEN EMPLOYEE BEVERAGE STORED ON THE PREP TABLE. 1) PROVIDE A CUP WITH HANDLE AND LID OR LID AND STRAW TO PREVENT MOUTH TO HAND TO FOOD CONTAMINATION. 2) STORE BELOW OR AWAY FROM FOOD/FOOD CONTACT SURFACES. CORRECTED BY DISCARDING THE DRINK.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    food prep area Knife rack
    Problems:
    Not accessible for cleaning/inspection Not easily disassembled
    Corrections:
    Repair/replace.
    Comment:
    THE WOODEN KNIFE HOLDER DOES NOT COME APART TO CLEAN, AND THE KNIFE SLOTS ARE NOT CLEANABLE. REMOVE THE KNIFE HOLDER FROM THE PREMISES., CORRECTED BY REMOVING FROM THE RESTAURANT.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS STORED OVER PRODUCE IN THE WALK IN COOLER. CORRECTED BY RE-LOCATING THE EGGS TO BE AWAY FROM/BELOW PRODUCE.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Food storage
    Items:
    Food item(s) in storage, Food item(s) in storage
    Locations:
    food prep area
    Problems:
    Exposed to dust, splash, or other contaminates, Stored on floor or less than 6 inches above floor
    Corrections:
    Store in protected manner., Store at least 6 inches above the floor.
    Comment:
    ONIONS ON THE FLOOR UNDER HAND SINK. STORE AT LEAST 6 INCHES ABOVE FLOOR AND AWAY FROM THE HAND SINK. CORRECTED BY STORING ON COUNTER.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    food prep area rice cooker
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    1) RICE SCOOPS STORED IN STANDING 60F WATER. MOISTURE CAN INCREASE THE GROWTH OF BACTERIA. STORE IN WATER AT 135F, IN RUNNING WATER (LIKE A DIPPER WELL), OR ON A CLEAN DRY SURFACE. 2) BOWLS WITHOUT HANDLES STORED IN BULK FOOD. PROVIDE SCOOPS WITH HANDLES AND STORE WITH HANDLES OUT OF THE FOOD TO MINIMIZE HAND CONTACT WITH THE FOOD.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    kitchen ceiling lights
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 02/08/2011Routine Inspection
No violation noted during this evaluation. 09/08/2010Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    UPRIGHT REACH IN COOLER AIR TEMPERATURE AT 54F ...... COOKED PORK , COOKED CHICKEN, AND CREME FILLED RAGOONS RECORDED AT 47F......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F 0R BELOW....DISCARD ALL POTENTIALLY HAZADOUS FOODS NOT HELD AT 41F OR BELOW. REPAIR OR REPLACE COOLER TO MAINTAIN 41F OR BELOW.....OPERATOR INDICATES HE WILL LOWER TEMPERATURE WITH THERMOSTAT CONTROL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN A COOLER ABOVE 41F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED......COOKED CHICKEN CHUNKS, COOKED WHOLE CHICKEN, COOKED WHOLE DUCK, AND COOKED DUMPLINGS OBSERVED IN WALK IN COOLER WITH OUT DATEMARKING.......PROVIDE DISCARD DATES ON EACH CONTAINER OF POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Comment:
    CLEAN FLOOR UNDER COOKING EQUIPMENT, ALONG WALL TO THE HANDWASH SINK, UNDER THE HANDWASH SINK AND ( UNDER & AROUND THE WHITE FREEZER UNIT) OF ACCUMULATED FOOD RESIDUE.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE SOAP AT BACK HANDWASH SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    REMOVE CART BLOCKING PATH OF BACK HANDWASH SINK .
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 08/18/2010Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Comment:
    REMOVE TATTERED CARDBOARD UNDER CLEAN BOWLS AND PLATES.......STORE ON SMOOTH , EASILY CLEANABLE SURFACES. CLEAN INTERIOR OF PLASTIC CABBAGE STORAGE CRATE.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ENSURE FOOD HANDLERS WEAR HAT, CAP, OR HAIRNET WHEN PREPARING FOOD PRODUCTS.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    MAINTAIN HANDWASH SINK ACCESSIBLE TO USE....DO NOT BLOCK WITH ARTICLES IN SINK OR BLOCK PATHWAY.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 02/09/2010Routine Inspection

Do you have any questions you'd like to ask about BEST CHINA? Post them here so others can see them and respond.

×
BEST CHINA respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend BEST CHINA to others? (optional)
  
Add photo of BEST CHINA (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
SHISH VILLAGECanton, MI
*****
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
JETS PIZZA #43
CONCRETE CUISINE
CONCRETE CUISINE (AQUA KAVA INC)
SHISH HOUSE
HALAL PIZZA STATION
PIZZA STATION
CANTON BREW WORKS LLC.
CANTON CONEY ISLAND

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants