Chuong Garden, 712 9th St, Fort Madison, IA 52627 - inspection findings and violations

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Business Info

Name: CHUONG GARDEN
Address: 712 9th St, Fort Madison, IA 52627
Phone: 319-372-6666
Total inspections: 6
Last inspection: 06/24/2015
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
*
1.3
Ratings in categories:
Food:
*
1.0
Service:
**
2.0
Price:
*
1.0
Ambience:
*
1.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Chuong Garden, 712 9th St, Fort Madison, IA 52627 »


Inspection findings

Inspection date

Type
  • Miscellaneous sources of contamination
    Observation:A towel left on top of raw egg rolls inside prep cooler. Removed to correct
  • Duties of PIC
    Observation:A few items inadequately cooled. Proper cooling methods were explained to the pic today
  • Foods are cooled using appropriate methods
    Observation:Crab Ragoon @84 left on the counter cooked 2h prior inspection. Cooked rice from the day before stored in the WIC @71. Crab ragoons placed in the cooler, rice discarded to correct. Inspector provided the establishment with educational material on cooling. Inspector will recheck at the next regular inspection.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation:Frozen raw chicken thawing on the counter. Placed in the cooler to correct
  • In-use utensils, between-use storage
    Observation:Scoops for rice stored in a container with water. Removed to correct
  • 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 chicken @58 and @48 left outside during prep time. Inspector explained to the PIC code requirements, items placed in the WIC to correct.
 06/24/2015Regular
No violation noted during this evaluation. 08/13/2014Physical Recheck
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Mixer with heavy residue
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Numerous items without dates, cooked chicken, cooked noodles, cooked rice, all large quantities of food.
  • Cleaning procedure
    Observation:Employee wash hands only with water no soap was used.
  • Minimize bare hand and arm contact with food that is not ready to eat
    Observation:Employee added onions/veggies to foods ready to be served with bare hands.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Observation: Fan in the kitchen with heavy residue
  • Food storage - preventing contamination from the premises
    Observation: Foods stored on the floors in the walk in cooler.
  • In-use utensils, between-use storage
    Observation: Scoops for dispensing rice stored in a container with water.
  • Warewashing equipment, determining chemical sanitizer concentration
    Observation:Dishwasher machine not dispensing sanitize concertration
 06/12/2014Routine
  • Roasts held at a temperature of 130°F or above
    Chicken @61 and rice @63. Items were left on the counter from lunch time. Items will be discarded ta the end of the 4hours to correct. Inspector will re-check at the next regular inspection
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Several items without dates, cooked chicken, cream cheese mix, cooked rice, cabbage mix. All items dated to correct. Inspector will re-check at the next regular inspection
 12/04/2013Routine
  • Shellstock, maintaining identification
  • Discharge from eyes, nose, and mouth
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 06/18/2013Routine
  • Cleaning procedure
    Employee in the kitchen did not washed hand with adequate time and the use of soap and drying towel (disposable). Employee re-washed hands to correct
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Floor fan in the kitchen with heavu dusty residue
  • Roasts held at a temperature of 130°F or above
    Chicken in the walk cooler at 51. It was allowed to sit out during lunch rush. I explained to the PIC a proper way to keep foods cold at all times.
  • Maintaining premises free of litter and unnecessary equipment
    Storage area with personal items, bikes, helmets tools not belonging to the establishment
  • In-use utensils, between-use storage
    Scoops for rice stored in a container with water. Removed to correct. Interior of the ice machine with residue Storage area containers with spices and container with wantons with residue
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Cooked chicken in te walk in cooler and prep cooler without dates. Dated to correct.
  • Packaged foods shall comply with standard of identity requirements
    Containers of spices in the storage area without lables.
  • Miscellaneous sources of contamination
    Wontons on plate sitting in the waitress area without protection
  • equipment food contact surfaces and utensils clean to sight and touch.
    Scoops for rice stored in a container with water. Removed to correct. Interior of the ice machine with residue Storage area containers with spices and container with wantons with residue
 06/06/2013Routine

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1 User Review:

Amber

Added on Feb 21, 2023 11:33 AM
Food:
*
Service:
**
Price:
*
Ambience:
*
Cleanliness:
*
VERY VERY poor employee proper training. Pretty cooks food and puts in cooler for days then heats up when customer orders that item. Employees rarely wash hands. Hand washing sink is used to dispose unsanitary liquids.
Would you recommend CHUONG GARDEN to others? No
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