Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
10/14/2013
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Flooring in the kitchen is not being kept clean
equipment food contact surfaces and utensils clean to sight and touch. Door handles of coolers and interior bottoms of coolers are soiled with food debris (REPEAT FROM PREVIOUS INSPECTIONS). --Observed mold growth on the interior of the ice machine.
Light bulbs, protective shielding Some lights in the kitchen are not shielded (REPEAT FROM PREVIOUS INSPECTIONS).
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