| No violation noted during this evaluation. | 02/25/2016 | Physical Recheck |
- 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: Chicken chow chow on buffet at 106 degrees, removed to be reheated at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ingredient containers next to cooking area soiled - picture attached.
|
02/19/2016 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Not date marking prepared/cooked foods, demonstrated at time of inspection, owner shows that he understands.
- 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: Large amounts of raw beef out for preparation at 48 degrees, instructed to take out smaller batches until ready to cook.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken over onions in walk-in, raw pork over cabbage in walk-in, relocated at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ingredient containers next to cooking area soiled. Owner states they clean them weekly, regulatory authority recommends daily. Owner shows he understands.
- 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: Items on buffet not at required temperature: Sweet and sour chicken 100 degrees, Chicken chow chow - 90 degrees, lobster roll - 101 degrees, Butter potatoes - 100 degrees, Butter shrimp - 108 degrees, all removed at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Back exterior of prep table soiled. Owner shows he understands.
|
02/11/2016 | Regular |
- 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: Fried vegetables on buffet at 116 degrees, chicken wings on buffet at 123 degrees, removed to be reheated at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean inside of prep table. Clean under cabinets in wait station and seal (paint)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Not date marking food when prepared, will change date on container.
- Food storage - preventing contamination from the premises
Observation: Noodles on floor in store room. Onions, mushrooms and eggs on floor in walk-in cooler.
- Light bulbs, protective shielding
Observation: Missing light shields in kitchen.
|
08/03/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of prep table and interior of "Pepsi" reach-in soiled.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometer in prep table does not work
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked - dated at time of inspection
- Food storage - preventing contamination from the premises
Observation: Bag of onions on steps
- Material characteristics of non-food contact surfaces
Observation: Raw wood in wait station.
|
11/13/2014 | Regular |
- Unpackaged food protected from contamination during preparation
Observation: Cleaning shrimp in dining room (unattended) stopped practice at time of inspection.
- Outer openings are protected
Observation: Back door propped open. Closed at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Mushrooms on floor in walk-in cooler, onions on floor in store room, all relocated at time of inspection. Uncovered foods in walk-in cooler.
- 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: Chicken wings on buffet at 127 degrees
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop nozzles soiled - will clean and sanitize tonight.
|
05/13/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/16/2013 | Routine |
- Food storage - preventing contamination from the premises
Bag of carrots on floor in walk-in cooler. Contaniers of food on floor in walk-in cooler. Box of clams sitting on top of breaded shrimp in chest freezer. Sauces out on buffet no barrier to protect from contamination. Several containers of uncovered food in walk-in.
- Multiuse food contact surfaces are constructed of safe materials
Containers used for dispensing rice, laying in rice. Using department store plastic bags to directly store foods *. Utensils not dispensed by handles.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Bag of carrots on floor in walk-in cooler. Contaniers of food on floor in walk-in cooler. Box of clams sitting on top of breaded shrimp in chest freezer. Sauces out on buffet no barrier to protect from contamination. Several containers of uncovered food in walk-in.
- Roasts held at a temperature of 130°F or above
Potentially hazardous foods on buffet not at 135 degrees: Fried zuchinni - 120 degrees
- Hand drying provided
Upon arrival, no paper towels at handsink.
- Miscellaneous sources of contamination
Bag of carrots on floor in walk-in cooler. Contaniers of food on floor in walk-in cooler. Box of clams sitting on top of breaded shrimp in chest freezer. Sauces out on buffet no barrier to protect from contamination. Several containers of uncovered food in walk-in.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and prepared foods in walk-in not date marked *
- In-use utensils, between-use storage
Containers used for dispensing rice, laying in rice. Using department store plastic bags to directly store foods *. Utensils not dispensed by handles.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken over produce in walk-in cooler *
- Dispensing of single-service and single-use articles
Containers used for dispensing rice, laying in rice. Using department store plastic bags to directly store foods *. Utensils not dispensed by handles.
|
10/07/2013 | Routine |
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- 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
|
06/04/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken over cooked foods . Raw beef over produce in walk-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Not dating food when prepared/cooked.
|
05/14/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Use of plastic to go bags to directly store foods. Reuse of card board boxes to possibly drain foods and to bread fried foods- boxes discarded at time of inspection.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
No Employee reporting agreement in place and was not aware of illness needed to report. Gave Employee Reporting Agreements in English, Chinese, & Spanish.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Foods were not date marked- Date mark foods with the day of prep, this counts as day one for a seven day total hold. Freezing stops the time but must be marked in and out of freezer.
- Roasts held at a temperature of 130°F or above
Vegetable beef 108F and zucchini 118F, removed and discarded, corrected on-site. All other food within correct range.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw Seafoods stored above vegetables. Raw meat stored above cooked foods that were partically covered- Store foods by cook temperature, handout given.
- Poisonous or toxic materials used and applied
Dish machine sanitizer concentration at 200 ppm chlorine using both inspectors and owners test kits which was provided by the machine company. Dish machine sanitizer concentration range is from 50-100 ppm chlorine, no higher. Have company adjust, since machine is preset.
- Food storage - preventing contamination from the premises
Some foods stored on the floor. Stated just received.
|
04/17/2013 | Routine |
Restaurant representatives - add corrected or new information about China Star Restaurant, 101 S Main, Osceola, IA 50213 »