TASTE OF CHINA, 605 E OKLAHOMA AVE, ULYSSES, KS - Restaurant inspection findings and violations

Business Info

Name: TASTE OF CHINA
Type: Restaurant
Address: 605 E OKLAHOMA AVE, ULYSSES, KS 67880
Phone: 620-356-1088
Total inspections: 8
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about TASTE OF CHINA, 605 E OKLAHOMA AVE, ULYSSES, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_5_20515B - --One water line to water heater had a small pin hole leak, with water beginning to pool on floor. Owner purchased a new line and began repair during inspection.	11/02/2015	1	Follow-up	In
KDA_4_60111A - --At clean storage (above 3-vat sink), 4 metal whisks and 2 large metal mixing bowls had dried food debris. Repeated. Corrected on site (COS) - utensils and bowls placed in sink for cleaning. Note - this was less than 10% of all clean pans/utensils inspected. KDA_6_501111A - --In kitchen corner (next to stove & freezer door), there were approximately 20 fresh rodent droppings. Establishment has rodent trap outside back door. KDA_Defacto - --Hot Holding: Self Serve Bar - meatballs 149F, noodles 156F.	10/21/2015	3	Follow-up	Out
KDA_2_40111 - --At make table, 3 beverage cups (personal use) were setting on shelf directly above make table. Corrected on site (COS) - cups moved to a different location. KDA_3_10111 - --In walk in freezer, blanched shrimp was stored directly in a non-food grade blue tote KDA_3_30111B - --When determining date that ready to eat (RTE) pork was prepared, owner went to walk in freezer, and pulled out another piece of the RTE pork with his bare hands. COS - educated, pork discarded in trash. KDA_3_30211A1a - --In walk in cooler, a container of raw shrimp was setting over a bag of fresh carrots KDA_3_30211A1b - --In walk in cooler, RTE noodles were setting next to raw pork. COS - noodles moved to top shelf. KDA_3_30412B - --A single use bowl was inside of bag of sugar. COS - bowl removed and handled scoop placed in bag. KDA_3_30511A1 - --A box of fresh cantaloupe, and 2 bags of raw potatoes were setting directly on the floor in the kitchen. COS - food moved up on shelf. KDA_3_50113A - --A box of raw chicken was setting on a cart in kitchen area, thawing, per owner. Chicken was 35F. COS - box moved to walk in cooler, educated. KDA_3_50116A1 - --At self service bar, RTE bbq chicken chunks were 117F. Owner stated they had been hot holding for 2 hours. Establishment does not use TPHC procedures. COS - owner chose to dispose of chicken in trash. In kitchen, above grill area, a pan of breaded chicken was 116F. Owner said it had been there for 10 minutes. COS - chicken placed in fryer, and cooked to a temperature of 178F. In prep shelf by grill, a container of cooked chicken/crab mixture was 90F. Owner stated it had been there since last night. COS - discarded in trash. KDA_3_50116A2 - --At salad bar, cut cantaloupe was 63F. Owner stated it had been at salad bar for approximately 2 1/2 hours. Establishment does not use TPHC. COS - cantaloupe was placed in walk in cooler. On shelf next to grill, a container of eggs rolls were 74F. Owner stated they had been there for approximately 1 hour. COS - egg rolls placed in make table. KDA_3_50118A2 - --In make table, a container with RTE pork did not have consume by date. Prepared 10/06, per owner. COS - owner chose to dispose of pork in trash. KDA_4_60111A - --At clean storage, a metal whisk and 2 large metal bowls had dried food debris. COS - whisk and bowls put at sink for cleaning. Next to walk in cooler, a hot rice pot had moldy rice along the rim of pot. Owner stated pot was cleaned weekly. COS - inner pot of cooked rice pulled out and outer pot cleaned. KDA_4_60111C - --There is a build up of mold and food debris along door seals and edges of make table. There is a build up of grease on inside of vent hood. KDA_4_60211E4 - --The inside of the ice machine lid had a build up of mold. KDA_6_50112A - --There is a build up of grease/residue along the floor under fryers/grill area, and along all floor edges in kitchen. KDA_Defacto - --Cold Holding: Make table - raw shrimp 42F, RTE crab meat 41F. Walk in cooler - egg rolls 39F. Freezers ok. --Dish machine sanitizer tested at 100ppm chlorine. --Hot Holding: Self service bar - peppered chicken 149F. Hot rice pot - cooked rice 159F. --Wiping cloth sanitizer tested at 100ppm chlorine.	10/08/2015	16	Regular	Out
Details not available.	08/21/2014
Details not available.	08/06/2014
Details not available.	07/23/2013
Details not available.	03/12/2013
Details not available.	02/26/2013

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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TASTE OF CHINA, 605 E OKLAHOMA AVE, ULYSSES, KS - Restaurant inspection findings and violations

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