- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There was raw chicken stored over raw eggs in the walk-in cooler. Discussed the importance of proper storage of raw food.
- Sanitization methods - hot water, chemical
Observation: The bleach sanitizer in the three compartment sink was not enough to properly sanitize dishes. COS
- Miscellaneous sources of contamination
Observation: There was a box of vegetables sitting on the floor.
- In-use utensils, between-use storage
Observation: The handle of the ice handle was laying in the ice. - COS
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The undercarriage of the mixer was soiled. The exterior of the microwave was soiled.
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05/20/2015 | Regular |
| No violation noted during this evaluation. | 09/11/2014 | Follow Up LOC |
- 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: At the make table cooler, food items exceeded 41 degrees at the top compartment. There was precooked chicken at 51 degrees and other items in the top compartment ranged from 47-51 degrees. Owner mentioned that he will try metal pans to see any difference with the temperatures.
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09/04/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: The sanitizer in the three compartment sink was inadequate to properly sanitize dishes. - COS
- 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: The top part of the make line cooler exceeded 41 degrees
- Storage of clean linens, single-service, and single use articles
Observation: Single service-ware plates and lids were stored improperly which did not prevent environmental contamination. - COS
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: In the walk-in cooler, there was a pan of both cooked pork and beef that exceed the time/temperature requirements for proper cooling. Food item have two hours to reach 70 degrees from 135 degrees and four hours to reach 41 degrees or below from 70 degrees. The pork and beef were cooked last night
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors were soiled underneath the cookline equipment and three compartment sink.
- Physical facilities maintained in good repair
Observation: The handsink was missing caulking. The wall and wall/floor juncture below the handsink was in bad repair. The wall/floor juncture behind the ice machine was in bad repair.
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08/14/2014 | Routine |
- In-use utensils, between-use storage
Observation: The handle of the rice scoop was laying in the rice.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor underneath and around the three compartment sink was soiled.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There was raw beef placed over eggs in the walk-in cooler. PIC stated that this will be corrected by the end of the shift.
- Cutting surfaces maintained
Observation: The cutting board at the make table was in bad repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Physical facilities maintained in good repair
Observation: The top of the three compartment sink was not sealed off from moisture. There were floor/wall junctures starting to peel off the wall.
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03/07/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer.
- Cleanability of floors, walls, and ceilings
There were some areas where the floor/wall junctures were in bad repair, especially near the walk-in cooler.
- Sanitization of food contact surfaces - before use and after cleaning
The chlorine sanitizer in the three compartment sink was not adequate to properly sanitize dishes. - Corrected at inspection.
- Roasts held at a temperature of 130°F or above
Food items in the make table were exceeding 41 degrees, some items ranging from 46-50 degrees.
- Cutting surfaces maintained
*Repeat Violation* The cutting board at the make table was in bad repair, There was a rice scoop handle laying in the rice.- Corrected at inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The interior of the ice machine was soiled. - Corrected at inspection. The exteriors and handles of equipment were soiled, i.e. the shelving and the fan guard/area in the walk-in cooler, the top of the door and seals of the freezer.
- In-use utensils, between-use storage
*Repeat Violation* The cutting board at the make table was in bad repair, There was a rice scoop handle laying in the rice.- Corrected at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floor and wall near the three compartment sinks was soiled.
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09/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Food items in the make table cooler are exceeding 41 degrees, items are ranging from 48-55 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No evidence of date marking.
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03/08/2013 | Routine |
Restaurant representatives - add corrected or new information about China House, 550 S Gear Westland Mall, West Burlington, IA 52655 »