- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- CHICKEN, EGG ROLLS AND RICE NOT COOLED AND BROUGHT THROUGH THE TEMPERATURE DANGER ZONE/COOLED FAST ENOUGH. AFTER COOKING THESE FOODS ARE LEFT OVER NIGHT IN COOLER TO COOL. THESE FOODS SHALL BE COOLED FROM 135 F WITHIN 2 HOURS AND FROM 70 TO 41 WITHIN 4 HOURS. PROCESS SHALL NOT TAKE LONGER THAN 6 HOURS TOTAL. THE PROCESS WAS EXPLAINED AND FACILITY AGREES TO COMPLY VIA EDUCATION AND SPEEDING UP OF COOLING PROCESS. , CORRECTED TODAY VIA EDUCATION OF OWNERS AND STAFF MEMBERS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Rear Mop sink(s)
- 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.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- HOOD FILTERS OBSERVED VERY UNCLEAN. ALL EQUIPMENT SHALL BE IN A CLEAN STATE. CLEAN HOOD FILTERS IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/16/2014 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- A WATER BOTTLE IS USED TO COOL FOOD IN WALK IN COOLER. ALL FOOD SHALL CONTACT FOOD GRADE UTENSILS. DISCARD WATER BOTTLE AND TRAIN STAFF TO ONLY USE FOOD GRADE MATERIALS ON/IN FOOD ITEMS.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s) floor
- Problems:
- Not clean
- 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.
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07/02/2014 | Routine |
- 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:
- FOOD PACKAGES WERE STORED ON THE FLOOR OF THE WALK IN FREEZER. STORE THEM 6 INCHES ABOVE THE FLOOR ON A SHELF. AT THE TIME OF INSPECTION THE FOOD PACKAGES WERE STORED ON THE SHELVES 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
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01/16/2014 | Routine Inspection |
- 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.
- 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
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07/12/2013 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 3 DENTED CANS. RETURN THEM TO THE SUPPLIER. AT THE TIME OF INSPECTION THE DENTED CANS WERE SEPARATED TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS 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.
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01/15/2013 | Routine Inspection |
- 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:
- COOKED CHICKEN AND EGG ROLLS WITHOUT DATE MARKING. CORRECTED BY DATE MARKING THAT FOOD.
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s), Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
- Comment:
- RAW CHICKEN OVER RAW BEEF, OVER NOODLES, AND OVER CABBAGE. CORRECTED BY STORING THE CHICKEN BELOW.
- 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
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07/19/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish washing area
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- OBSERVED DISHES CLEANED, AND NOT SANITIZED AFTER CLEANING. SANITIZE ALL WARES AFTER CLEANING TO REDUCE PATHOGEN PRESENCE. CORRECTED BY SANITIZING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- Kitchen Area
- Problems:
- Without time control mark, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- OBSERVED FRIED RICE, CHICKEN, EGG ROLLS, BEAN SPROUTS OUT ON COUNTERS AT 48-68F, SOME OF IT OUT SINCE 11:00 AM UNTIL 4 PM. PROVIDE WRITTEN PROCEDURES ON HOW YOU WILL TIME MARK THE FOOD FOR USE WITHIN 4-6 HOURS. LIST THE FOOD THAT WILL BE TIME CONTROLLED. TIME MARK THE FOOD TO ENSURE THAT IT WILL BE SOLD OR DISPOSED OF WITHIN 4-6 HOURS FROM TIME OUT OF THE COOLER. SELL, OR DISCARD WITHIN THAT TIME. CORRECTED BE WRITING PROCEDURES, DISPOSING OF THE EGG ROLLS AND BEAN SPROUTS, AND PUTTING THE CHICKEN (48F) INTO THE COOLER, AND WILL TIME CONTROL AND TIME MARK IN THE FUTURE PER OWNER STATEMENT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- counter(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- RICE SCOOPS HELD IN ROOM TEMP WATER. STORE AS STATED ABOVE. KNIVES STORED IN BETWEEN COUNTERS IN UN-CLEANABLE AREA. STORE IN A CLEAN MANNER. THE KNIVES WERE CLEANED.
- 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
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01/10/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY DISCARDING THE BOTTLES.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY DISPOSING OF THE GARLIC IN OIL, AND NOW HOLDING AT 41F IN THE COOLER.
- 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: Temperature
- Comment:
- CORRECTED BY DISPOSING OF THE FOOD.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
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07/29/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- make table
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- OBSERVED 3 OPENED EMPLOYEE WATER BOTTLES ON THE MAKE TABLE, STORED OVER FOOD, AND 1 ON THE RICE COOKER COUNTER. 1) PROVIDE CUPS WITH LIDS AND STRAWS OR TRAVEL TYPE CUPS WITH LID AND HANDLE, OR PROVIDE A SEPARATE APPROVED BREAK AREA FOR BEVERAGE CONSUMPTION AND WASH HANDS AFTER EVERY USE.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC IN OIL HELD AT 79F AT THE COOK LINE. HOLD AT OR BELOW 41F TO MINIMIZE THE RISK OF BOTULISM/OTHER BACTERIAL CONTAMINATION.,
- 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: Temperature
- Items:
- Cold food(s)
- Locations:
- walk-in cooler(s) counter(s)
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- Comment:
- OBSERVED CHICKEN ON THE COUNTER AT 49F, AND BEAN SPROUTS IN THE COOLER AT 54F FOOD TEMPERATURES. THE PERSON IN CHARGE STATED THAT THE FOOD WAS JUST DELIVERED FORM BAO LONG FOOD SVC INC., CICERO IL. (PH 708-222-9999). THE PERSON IN CHARGE WAS INSTRUCTED TO CALL THE VENDOR TO RETURN THE FOOD, OR DISCARD THE FOOD. DO NOT EXCEPT COLD POTENTIALLY HAZARDOUS FOOD DELIVERED AT BELOW 41F. MONITOR INCOMING FOOD TEMPS FOR EVERY DELIVERY.,
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- counter(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- RICE SCOOPS HELD IN 82F STANDING WATER. STORED AS STATED ABOVE.
- 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
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07/28/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about China House, 314 N. Canton Center Rd., Canton, MI 48187 »