Light bulbs, protective shielding Observation: Lights in the prep area of the kitchen not shield
12/11/2014
Regular
Roasts held at a temperature of 130°F or above Eggrolls left out on the counter @55, cooked cabbage @57. Items discarded to correct. Inspector will r-check at the next regular inspection
Food temperature measuring devices are provided and readily accessible Small refrigerator without thermometer
Linens- cleaning and storage Scoop for cooked rice stored in a container with water. Inspector explained how to stored correctly in between uses
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Sweet and sour chicken not dated. dated to correct. Inspector will re-check at the next regular inspection
Sanitization methods - hot water, chemical Sinitezer bucket without sanitizer. Bleach added to correct. Inspector will re-check at the next regular inspection
12/19/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
07/22/2013
Routine
Using a handwashing sink- operation and maintenance Hand wash sink with a container to hold water inside. Container removed to correct. Corrected at inspection
Roasts held at a temperature of 130°F or above Cooked eggrolls, cooked chicken, left outside on the prep table at 58. Meats placed in the walk in cooler to correct. Corrected at inspection
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