- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gaskets on three door reach in cooler duct taped together. Replace gaskets to help ensure that cooler maintains temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed inside lid of prep unit in need of cleaning. Clean on a more routine schedule.
- [4] Number; convenient; accessible; designed; installed
Observed handsink covered up with plastic. Handsink functional. Keep handsink accessible for handwashing at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Reach in prep unit at 40 f-chicken 41 f-pot stickers 38 fReach in stand-up cooler at 38 f-tofu 38 f-chicken 38 fDiscussed wash; rinse; sanitize procdures - goodDiscussed cooling procedures. Facility cooks in small batches. Facility is freezing product. Discussed portioning product onto sheet pans or shallow pans and letting food cool before packaging and placing in freezer. Package into very small batches. Discussed that food must cool from 135 f to 70 f within 2 hours and from 70 f to 41 f within an additional 4 hours.Other items discussed:-Ensure cardboard is changed frequently as it is not a cleanable surface-Observed several non food grade containers. Start changing out "Rubbermaid" style containers into food grade containers.
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12/9/2015 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
#5-Observed beef @ 57F- close to 4 hour mark; voluntarily discarded. Staff cooling beef in plastic containers; temps 77-100F- Advised them to use shallower plans to ensure proper temperature of 40F achieved in 4 hours).#5- Observed uncovered food and food in cans with lid submerged in liquid (water chestnuts)- advised to place in a food grade container- (completed during inspection)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
#15- Observed cardboard boxes being used on surfaces to keep surfaces clean- to “catch†grease; food spillage etc. onto surfaces- explained cardboard boxes cannot be used as surface covers- must use items smooth and easy to clean. (Discarded during inspection)
- [1] Wiping clothes: clean; use restricted
#25- Wiping cloth bucket- no sanitizer- must maintain b/n 100-200ppm. (Corrected onsite)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
#31- Toilet seat must be replaced- smooth and easy to clean.
- General Comments that relate to this Inspection
Notes:Handsink properly stocked and accessible3 Compartment sink clean observed sanitizer @ ~100ppmAdvised to deep clean facility on a regular basis.Observed a sponge in bathroom- advised not to use due to bacterial growth.
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11/26/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 10/2/2013 have been corrected.
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10/10/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted one small pan of garlic in oil mixture; two tubs of battered fried chicken and bean sprouts left out at room temperature; all these placed at room temperature at 11 AM. All potentially hazardous foods are required to be kept refrigerated at 40 F or less; or if time as public healrth control iis to be used; time must be written down on containers of products when these are placed at room temperature and discard any unused portions at end of 4 hours. Time was written down on containers at this time.
- [2] Food protected during storage; preparation; display; service; transportation
Containers of raw chicken; pork and shrimp noted stored over cooked or ready to eat food containers in refrigerator in back room. Must store always raw meats under cooked or ready to eat foods. Corrected on site.
- [1] Wiping clothes: clean; use restricted
Chlorine concentration checked too high above 200 ppm chlorine concentration. Measure amount of bleach and use test strips to ensure sanitizer is at proper chlorine concentrations. Chlorine test strips not in good condition and may not be accurate. Acquire new test strips case.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted grease build-up and floor drain plugged with dirt on floor pad for grease bin. Clean the floor pad and drain.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
FRP panel is dettaching from wall at kitchen entrance. Seal FRP panel to the wall.
- General Comments that relate to this Inspection
Cooked chicken 42 F; cooked beef 42 F on top of refrigerated prep unit. Soup 41 F; cooked pork 41 inside this unit.Noted kitchen and resrtroom's hand sinks stocked and functional.Per operator; utensils are not sanitzed in 3-compartment sink. Must start filling third compartment with water/bleach solution at 50 to 100 ppm concentration to sanitize utensils in. 3-compartment sink not set up at this time.This facility is risk category 4 and only one staff has CFPM certificate who is present most hours of operation; may need one addtional CFPM on staf to ensure coverage all hours of operations.Restroom door noted left open. Provide door with closer to keep door closed.
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10/2/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-18-12) have been corrected.
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9/25/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Several containers of open tin cans with liquid contents (hoison sauce on the shelf above the sauce warmers; bamboo shoots and preserved vegetables in the make table refrigerator; katsup in the large 3-door reach-in cooler; oyster sauce on the dry storage rack opposite the large 3-door reach in cooler). Once tin cans are opened to the atmosphere; the contents; if liquid; must be immediately transfered to a food grade container (stainless steel or plastic) to prevent the leaching of metals from the can into the food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
There is a large accumulation of ice inside the yellow one door reach-in freezer. Remove the contents to an alternate freezer; defrost this cooler; clean and then restore to operation.
- [1] Non-food contact surfaces of equipment and utensils clean
Visible accumulation of debris under the sauce warming bins on the stainless steel table. Clean and maintain clean.
- [1] Installed; maintained
The hot water valve at the floor mounted mop sink is not operable. Repair.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Standing water; garbage and food debris on the concrete grease rendering pad directly outside the back door. Clean off this area using a wet vacuum to remove the water. Dump into the mop sink. Do not allow the waste water to run into a storm drain or onto the pavement. Remove all garbage and debris; clean the pad and maintain clean to prevent insect and rodent attraction. If there is a drain on the pad ensure that it is cleaned out and free flowing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Visible accumulation of food debris on the floors under the wok line; under the large glass display cooler. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- Ensure that all bulk foods are clearly labeled to prevent misuse (e.g. bulk flour). Corrected on-site.- All food product temperatures and ambient temperatures observed were at or near that required be regulation (white rice 157F; chow mein 147F; fried rice 148F; pre-cooked chicken 47F and 53F (on top of other ingredients in a plastic continer); pork 44F; reach-in freezer -8F; display cooler 40F). To help maintain adequate cold holding temperatures keep all potentially hazardous foods (e.g. meats; pre-cooked chicken) in stainless steel containers in the drop-in make top cooler and not on top of other bins. Stainless steel provides better temperature control than plastic. Use the plastic bins for non-potentially hazardous foods (e.g. vegetables). Keep the lid on the cooler down during times of slow use.
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9/18/2012 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
There is a large accumulation of visible grease on the hood filters - Clean and maintain clean.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7/7/11) have been corrected except those re-listed above.
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7/11/2011 | Opening Reinspection 1st | 99 |
- [1] Original container; properly labeled
Unlabeled container of white powder (salt?) - Label to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing hoison sauce and marinated baby corn in open #10 type tin cans. Once these cans are opened to the atmosphere the contents must be immediately transfered (if liquid) to a food grade container (plastic or stainless steel) to prevent contamination of the food from a rusting container. (Corrected on-site).
- [1] Thermometers provided and conspicuous
Install missing thermometers in the chest freezer; reach-in freezer and in the large 3-door reach in refrigerator. Maintain all refrigeration units at 40F or less and freezers at 0F or less.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The operator is using duct tape as a repair to two of the rice cooker handles. Duct tape is not a cleanable material and not considered an adequate repair for equipment in kitchens. Repair or replace the damaged rice cookers.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a large accumulation of visible grease on the hood filters - Clean and maintain clean.
- [1] Installed; maintained
- Both faucets on the 3-compartment sink are leaking at the hot and cold water valves. Repair or replace.- The hot water valve on the mop sink is not functional - Repair or replace.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Visually confirmed cockroach infestation at the time of inspection. Obtain a Pest Control Operator to treat for cockroaches within 48 hours (by Monday 7-11-11).
- [5] Necessary toxic items properly stored; labeled; used
Operator was storing two jugs of bleach on a dry storage rack above and with other foods (cooking wine; vinegar; etc.). All chemicals must be stored in a designated location below and away from food and food equipment to prevent contamination. (Corrected on-site).
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
The water has been turned off at the single compartment mop basin. If this sink is not needed then it must be removed from the facility. This sink was most likely installed for food preparation activities as it is drained indirect to a floor sink and is located next to a food preparation table. Instead of removing the sink it is recommended that the water be turned back on and the sink thoroughly cleaned and sanitized so that it may be returned to its intended use.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- There is heavy use of cardboard and tin foil within the facility. This practice may continue as long as this is changed out on a frequent basis and kept clean.- The minced garlic used at the wok cook line is normally free of any oil however the process of dipping the ladel into the oil for the wok and then back into the garlic transferes a measurable amount of oil into the minced garlic mixture. This creates an anaerobic environment (if using a pre-cooked product) for the growth of clostridium botulinum if left out of temperature control. According to the operator the garlic is a pre-cooked product however it does appear to be raw minced garlic. As a precaution the operator is required to use the mixture within 4 hours if being held at room temperature or keep the garlic refrigerated in another container of ice to ensure adequate temperature control. Advised that if out fo temperature control longer than 4 hours then the product must be discarded and logged. Recommend only a small portion is placed out on the stove for use within a couple of hours and then replenish with a clean container and product as needed.- As a reminder when preparing the chicken and other raw meats; do so in as short a time as possible to minimize the time the product is out of temperature control. Prep. smaller batches to minimize the time out of the cooler. (Observed raw chicken being prepared at 58F-62F). Operator advised 20 minutes to prepare.- All other temperatures observed were at or near regulation (i.e. wonton soup 189F; rice 165F; fried rice 148F; noodle 154F; precooked beef 45F; pre-cooked chicken 45F; shrimp 43F; egg wash 43F).
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7/7/2011 | Routine Inspection 1st | 84 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed food scoop in Food product in food bins. Corrected onsite.
- [1] Rooms and equipment - vented as required
Observed in hood area grate have build up of grease and dust debris. Clean on regular basis to maintain sanitary conditon and to prevent cross contamination. Correct by 12/10/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 40 f. Chicken 38 f; Noodles 38 f; Tofu 38 .Freezer 0 f. All food products frozen.Reach in unit @ 40 f; Chicken 38 f; Shrimp 36 f; Noodles 38 f; Veggies 38 f.Hot holding: Rice 150 f. Chicken in Wok - 190 f. Counters; handles; floors very clean.Sauce tray clean. All serving utensils stored properly.Handsink stocked properly with soap and p-towels.Dining area clean and Well maintained.
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11/30/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed hardshell eggs stored above cabbage. Always store eggs on bottom shelf to prevent possible contamination. Correct onsite.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed plastic scoop in food sauce. Use bigger spoon w/ handle up.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Freezer by handsink dirty on bottom. Clean and sanitize bottom of freezer to prevent possible contamination of other food products.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed hood vent w/ built up grease. Clean on a regular basis to prevent possible contamination of food.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in cooler @ 40 f. Cooked Chix 38 f; Veggies 38 f; Shrimp 38 f pork for pork fried rice 39 f (already precooked);Freezers @ 0 f. All food frozen; Won ton frozen and stored properly.Cook area clean and organized. Sauce tray clean and wrapped w/ clean foil.Dry storage clean and organized.Handsink stocked properly w/ soap and p- towels.Counters; handles; and floor clean.Bathroom clean and stocked.
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11/12/2009 | Routine Inspection 1st | 96 |
- [1] Storage; handling of clean equipment / utensils
Knives stored between counter and reefer unit. Store clean knives in a clean area to avoid contaminating the knife.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling vents dirty with dust. Clean thoroughly to prevent potential contamination of product below.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Discussed proper cleaning and sanitizing of 3 comp sink between thawing and dishwashing with operator.Bleach bucket @ 100 ppm chlorineAll reefer units 40F or belowChicken 38FHandsink stocked - keep stocked at all timesProduct stored correctly.
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1/11/2008 | Routine Inspection 1st | 97 |
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