China Kitchen, 6280 Sharlands Ave, Reno, NV - inspection findings and violations

Business Info

Name: CHINA KITCHEN
Address: 6280 Sharlands Ave, Reno, NV
Total inspections: 4
Last inspection: 10/16/2015

Score
98

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Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Cooling logs were required and were only partially filled out. Operator stopped at 70F when items were placed in walk in fridge or freezer. Proper procedures explained in further detail to operator and the importance of cooling properly. These logs continue to be required until further notice and must be faxed weekly (Wednesdays) to Latricia at WCHD at 328- 6176. General Comments that relate to this Inspection The following items have been addressed: - Items being left out for four hours are being labeled with a start and end time. - Food in make up unit is properly covered. - Food being stored properly in walk in fridge and freezer. - Chicken being thawed in walk in. - Food contact surfaces have been cleaned up. - Non food contact surfaces have been cleaned up. - Hand sink in kitchen properly stocked.	10/16/2015	Routine Reinspection 1st	98
[2] Food protected during storage; preparation; display; service; transportation Facility is cooking large batches of fried chicken and pork to be used for sweet and sour dishes and then cooling it down. Kitchen staff was not able to verbalize proper cooling times or temperatures during inspection. Facility must keep cooling logs for this product until further notice. Example cooling logs left with operator and will be reinspected Friday 10/16/15 to ensure all staff is following proper procedures. Facility is using Time as a Public Health Control to hold the above fried chicken and pork at room temperature in small batches until it's ready to use. The containers used to store these items need to be labeled with the time the food was removed from temperature control and then discarded or served once 4 hours has elapsed. A system for marking food is not currently in place. Observed container of pot stickers being stored in bottom of make up unit with a blue rag sitting in container on top of food. Except during cooling; all food products must be covered to prevent potential contamination.Observed food being stored on floor in walk in fridge and freezer. Store all food product at least 6 inches off floor to prevent potential cross contamination. [2] Potentially hazardous food properly thawed Observed chicken being thawed at room temperature. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Observed a dirty vegetable peeler; a small pairing knife and a dirty can opener being stored in a metal tin that had pens; and other miscellaneous items in it as well as old food debris in the bottom of the tin. All food contact surfaces must be clean and free of debris. [1] Non-food contact surfaces of equipment and utensils clean Observed numerous areas of non food contact surfaces of equipment dirty thoroughout kitchen. All non food contact surfaces of equipment must be clean. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed hand sink in kitchen not stocked with paper towels at beginning of inspection. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item considered corrected on site. General Comments that relate to this Inspection Hand sink clean and accessible. Restrooms stocked with soap and paper towels. Walk in @ 41F. Storage practices of raw meat is much improved. Walk in freezer @ 9F. Make up unit @ 40F and all food in unit @ 41F or below.Three comp sink not set up during inspection but operator was able to verbilize wash; rinse; sanitize procedure. Chicken final cooking temp of 185F. Hot holding good. Steamed rice @ 176F. Fried rice @ 150F. Hand washing signs left with operator. Discussed no bare hand contact with ready to eat foods. Staff uses gloves when cooking raw chicken and pork for sweet and sour items to keep from getting burned by hot oil. Utensils used for all other items once cooked.*Facility is to remove all items not used in regular business operations. ( example: meat grinder and non working slicer)Note: Some of these items are repeat violations from previous routine inspections while other items have been improved upon since previous inspections. Operator was informed on last inspection that continued repeat violations may result in permit suspension. Facility will be reinspected Friday 10/16/15 to ensure cleaning progress has been made and all items are being properly cooled. Any items not corrected or in the process of being corrected by 10/16/15 will result in a $71 reinspection fee for each additional reinspection needed to verify compliance. Further reoccurence of repeat violations may result in further enforcement action.	10/12/2015	Routine Inspection 1st	91
General Comments that relate to this Inspection All items from opening inspection have been corrected: - Employee items are being stored in restroom. - Top of reach in freezer has been cleaned. - Coving along wall have been repaired. - Wooden shelf for ToGo containers have been painted. - Wooden prep talbe under metal shelf near wok has been painted. - Floors and coving under wok have been cleaned. - Shelves in walk in have been labeled. This facility is under new ownership but it is the same staff that has had a history of low inspection scores and numerous repeat violations in recent inspections. Certified Food Protection Manager must ensure all staff is aware of proper food handling procedures. Continued repeat violations will result in permit suspension.	5/21/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection Ok to issue permit. The following items must be corrected w/in 14 days or permit may be suspended: - Designate an area specifically for employee personal items. Corrected on site but needs to be permanently addressed. - Clean top of reach in freezer. - Repair coving along wall near windows and fryer. Currently taped on. Must be securely attached with glue. - Paint wood shelf where ToGo containers are being stored. - Paint wooden prep table under metal shelf near wok. - Deep clean floors and all coving under wok. - Ensure meat is walkin is stored in following order from bottom to top: chicken; beef; pork/shrimp; veggies/noodles. Corrected on site but must be addressed permanently. Notes: Facility will be Risk Category 4. Must have a CFPM on site at all times.	4/30/2015	Opening Inspection	100

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