Chin Chin Restaurant, 222 Los Altos Pkwy, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Handling of food; ice; minimized
-Observed milk; juice and other drinks stored in the customer ice of the ice machine. Ensure customer ice is not used to store any other items to prevent cross contamination.*Discard ice and ensure ice machine is cleaned and sanitized within 24 hours; 06/23/15; before making and serving new customer ice.
- [1] Installed; maintained
-Observed the sink at the drink station with a broken hot water handle. Ensure all plumbing is properly maintained within 14 days; 07/06/15.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Discussed new regulations of no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Facility clean and organized.-Make up unit on left temperatures good. Peppers 37F; peas 37F; shrimp 34F; pork 37F; chicken 37F.-Make up unit on right temperatures good. Pineapple 39F; scallops 37F; chicken 38F; cream cheese won tons 40F.-Hot holding good. Rice at 151F; egg flower soup 158F; eggs 168F.-Cooked beef and noodles 168F.-Walk in cooler at 44F. Egg rolls 41F; beef 38F; pork 38F; chicken 37F.-Items stored correctly in walk in cooler. Lights shielded. Clean and organized.-Facility uses a separate table to cut produce and meats.-Cutting boards clean and smooth.-Food contact surfaces ie. slicer and knives clean.-Reach in freezer at 9F. All product frozen.-Facility had oysters in freezer. Shell tags observed. Per operator shell tags kept for 6 months.-Observed proper thawing.-Prep sink clean and used properly.-Dishwasher at 100 ppm Chlorine.-Sanitizer at 300 ppm Quat.-Test strips available.-Restrooms clean and stocked.-Mop sink clean and orgainzed.-Observed good food storage.-No signs of pests or vermin.-Per operator a second individual is taking the Serv Safe Class. Because the facility is a risk catagory 4; inspector will follw up on Serv Safe Certification for the second individual.
|
6/22/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Opening Inspection:Walk in cooler @ 40 f. Floors & shelving clean.Reach in cooler @ 40 f. Hood/Wok area - okHandsink operational & ok. 3 comp sink - ok - no leaks - sprayer - ok. Dish machine sanitizing @ 50 ppmPlumbing - ok - no leaksFloors - okIce machine - ok - plumbed to floor sink
|
3/11/2015 | Opening Inspection | 100 |
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