| No violation noted during this evaluation. | 12/08/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Front of wok range needs cleaning.
- Eating, drinking, or using tobacco
Observation: Open drink and plate of employee food found in kitchen - employees shall not eat in the kitchen and drinks shall be covered, use a straw and on a bottom shelf. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and wall under wok range needs additional cleaning.
- Protecting food from environmental contamination
Observation: Raw chicken found on drain board right next to sink with dirty dishes and dirty water. Raw chicken placed in walk-in. Other raw chicken found in another compartment - hot coffee had been poured in the same sink and there was also a stainless steel scrub pad in the sink. Chicken was discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shrimp found on prep table with 2 bags of shredded cabbage on it - cabbage was discarded. In walk-in raw chicken and raw beef found over sauces. Raw proteins were moved.
- Single -service and single-use articles may not be reused
Observation: You can not re-use cans for food storage
- Where to wash
Observation: Employee observed washing hands in prep sink - wash hands only in handsink. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Pan of chicken found thawing at room temp - it was put away.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Raw beef and raw chicken found out in kitchen on the counters. Shrimp found at 60F in kitchen on counter. If you are busy with lunch the food shall not sit out. It is important that food stay at 41F or below. All foods were put away or discarded as stated in previous violations.
- Equipment and utensils-durability and strength
Observation: Bulk food container is broken and needs to be replaced
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need cleaning - do not use aluminum foil on ansul system
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken and bags of raw beef found up against each other in three compartment sink and on drain board. Stainless steel containers of raw beef and raw chicken found up against each other in walk-in. Proteins were all put away correctly.
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12/01/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: the floor needs cleaning under wok range.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Shredded cabbage 49F under the lid of the make table - shall be 41F or below - keeping food just under the lid will not keep it cold enough.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning.
- Food storage containers identified with common name of food
Observation: Label the bulk white foods such as flour etc.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Store the raw chicken in the walk-in below the raw beef to protect against possible cross contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the eggrolls.
- Single -service and single-use articles may not be reused
Observation: Do not re-use tin cans to hold food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener and slicer need additional cleaning,
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06/04/2015 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken above sauce in walk in. Raw chicken above noodles and other items in reach in.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Do not leave previously cooked chicken out at room temperature. Keep in reach in and use as needed.
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10/17/2014 | Regular |
| No violation noted during this evaluation. | 04/07/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Clean build up of grease from hoods over wok range.
- Unpackaged food protected from contamination during preparation
Observation:A container of pork fried rice was sitting on top of the rice in the steamer with no barrier between. Noodles were stored in direct contact with grocery store bag. A wet, stained terry cloth towel was placed directly on noodles in walk in.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken and beef stored above broccoli in walk in.
- Water system
distribution, delivery, and retention
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken and raw beef stored in the same container. Raw beef and raw chicken stored above raw shrimp in walk in.
- Hand drying provided
Observation:Do not store things in the handsink at the front. No towels at handsink.
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04/04/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
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10/14/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
EGG ROLLS, COOKED CHICKEN, AND OTHER PREPARED FOOD NOT USED WITHIN 24 HOURS NEEDS A DATE
- Where to wash
EMPLOYEE WASHED HANDS AT THE 3 COMPARTMENT SINK
- Roasts held at a temperature of 130°F or above
COOKED CHICKEN SITTING ON COUNTER IN BUS TUB WAS 48 DEG F. Corrected at time of inspection
- Food storage - preventing contamination from the premises
DO NOT STORE FOOD ON FLOOR UNDER SHELVING IN WALK IN
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
THERE IS A LARGE ACCUMULATION OF GREASE ON HOOD AND FIRE SUPPRESSION SYSTEM
- Handwashing sinks-Numbers, capacities, location, and placement
THE HANDSINK IN THE BACK OF THE KITCHEN IS NOT OPERATIONAL AND HAS A GARBAGE BAG OVER IT. THIS SINK MUST BE FIXED IMMIDIATELY AND BE WORKING AT ALL TIMES.
- equipment food contact surfaces and utensils clean to sight and touch.
SCOOPS IN LARGE CONTAINERS ARE CAKED WITH DRIED FOOD. CLEAN THE BUILD UP OF GREASE AND DEBRIS FROM THE CONTAINERS USED AT THE FRONT TO STORE CASHEWS AND OTHER ITEMS. CLEAN THE BUILD UP OF GREASE ON THE SHELVING UNIT AT THE WOK RANGE THAT HOUSES SAUCE AND SPICES. --CLEAN THE INSIDES OF ALL REACH IN COOLERS, CLEAN THE AREA ON THE TOP OF THE MAKE TABLES WHERE THE TO GO SAUCE IS KEPT. DO NOT USE CONTAINERS THAT ARE CRACKED AND BROKEN TO HOUSE FOOD.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN ABOVE RAW BEEF IN WALK IN
- Cleanability of floors, walls, and ceilings
CLEAN THE FLOORS UNDER WOKS AND OTHER EQUIPMENT. YOU CAN SEE WHERE THE MOP STOPS BECAUSE THERE IS A DISTINCT LINE OF FILTH.
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10/08/2013 | Routine |
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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06/13/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the eggrolls and fried chicken pieces in the walk-in.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean racks in walk-in.
- Food storage containers identified with common name of food
Label bulk white foods.
- Roasts held at a temperature of 130°F or above
Fried chicken pieces on counter 60F and fried shrimp 58F also on counter, shall be 41F or below. Take out only what you need for half an hour and leave the rest in the refrigerator. Food was put away. Corrected at time of inspection
- Maintaining premises free of litter and unnecessary equipment
Clean up the clutter behind the front counter and around the handsink.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer is needed in front reach-in. The one in the reach-in is broken.
- Miscellaneous sources of contamination
Use a scoop with a handle on it to dispense the cooked rice instead of a plastic bowl and use a scoop to dispense the uncooked rice instead of a can.
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06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about China City, 5260 Northwest Blvd Ste 3 Davenport, Ia 52806, , IA »