- [2] Food protected during storage; preparation; display; service; transportation
Food temperatures on top of prep refer by grill generally measured between 45-48. Operator storing bowls of chicken 120-130 in upper portion (chicken staged before heating on wok). Discontinue storing warm bowls in upper portion and keep unit closed when not in use to maintain product temp under 40. Bowl of shrimp stored on floor and uncovered in refer. Keep all food product covered and maintained off of floor during storage.
- General Comments that relate to this Inspection
Notes:Handsink stocked; available; and used by employees; restrooms stocked and cleanOther than noted above all equipment and food temps within proper range -temps in bottom portion of prep refer by grill under 40 -operator indicates that product in upper portion is used quicklyOperator cooking and cooling breaded fried chicken; operator cools in 2-3" pans for approximately 2 hours before placing in walk-inDishwasher sanitizing at 50-100 ppm bleach; sanitizer bucket at 100+ ppm -test strips available; operator notes that dishwasher is tested dailyIce machine clean; ice and other scoops properly stored throughoutKitchen area is much cleaner that noted during the previous inspection**Please focus on having good food storage practices for top portion of prep refer by grill - violation noted during consecutive inspections**
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4/28/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted during the previous inspection (5/29/14) have been corrected. -product temps in the front refer were 40-42; appropriate amount of food stored in unit -a large amount of cleaning has been performed at the facility -> Thank you -all scoops okDishwasher checked; it took several attempts to get the dishwasher sanitizer primed. Measured at 100 ppm chlorine. -be sure to verify proper operation of dishwasher at the beginning of daily operations -sanitizer bucket/container was just changed out earlier in the day (possible bubbles in line)
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6/5/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Multiple items in the front prep refer measured at 45-60. Product must be maintained below 41. Too much product is being stored in the upper portion of the unit. Excess items removed (to seperate refer unit) at this time. Container of rice stored next to rear handsink. New location found for rice container to prevent cross contamination. Ensure product in the walk-in refer is covered when not in the cooling process.
- [2] Handling of food; ice; minimized
Scoops in the main ice machine and rice bin in the dry storage area found in the product. Scoops must be maintained with the handle out or in a seperate clean container.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors and walls in the front cookline in need of cleaning. Foil installed over tile wall is caked in grease. Perform thorough cleaning of the front cookline and change out foil often if used.
- General Comments that relate to this Inspection
Handsinks okAll refer/freezer units maintaining proper temp -all measured product at proper temps other than noted aboveHot holding: rice 156-170; soups 175-190Dishwasher and multiple sanitizer buckets measured @ 100-200 ppm chlorine -test strips availableRestrooms ok
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5/29/2014 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Bag of onions stored on floor under prep table in kitchen-corrected on-site; mold on garlic (observed one in bag); per owner product purchased one week prior-check all garlic. Store all raw product below and separate from cooked; ready-to-eat in make-up unit at cook line in kitchen-corrected on site-noted on previous inspection.Store scale used for portioning of food off of floor in kitchen-store on table and away from cleaning supplies at handsink.Separate raw from ready-to-eat at make-up unit at front line. Homestyle refrigerator at front cook-line used for storage of potentially hazardous foods-chicken and shrimp. Discontinue use of unit; OK for vegeatbles or non-potentially hazardous foods.Cooked chicken in bowls @ 84F stored on top of product in frotn line make-up unit. Per manager-product cooked one hour prior for lunch-transferred to walk-in for cooling.Ensure product is transferred to walk-in after lunch rush; product will not get to 41F stored on top of product.Note: keep hot foods hot (140F or above) and cold foods cold (41F or below).
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing chlorine-per manager unit checked approximately 2 - 3 months prior. Repairman called-operator to use 3 compartment sink until unit repaired and reinspection by WCHD. 3 compartment set up during inspection - 50ppm.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean shelving in kitchen area over dish area; clean top of dishwasher; clean cart used for storage of home-style refrigerator; remove all raw wood at cart-replace with cleanable surface (plastic or stainless) if needed for support or place directly on cart.
- [1] Installed; maintained
Wood supports at dish area and 3 compartment-replace with cleanable surface (wood or plastic) or other supports-wood is not cleanable-or repair supports for drain line.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floors in kitchen area and under equipment-general cleaning of all floors needed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean FRP behind make-up unit at front line; clean walls @ handsink in back kitchen; general cleaning of all walls needed.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Tofu for personal use stored under handsink at front line-raw fish in walk-in stored over cooked ready-to-eat; fish also used for personal use-store all foods for employees in a separate location-designate area (recommend posting sign). Noted on previous inspection.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and available; observed handwashing.All temps OK in make-up units; walk-in; freezer.Discussed cooling of product (chicken; shrimp; duck; noodles) in stainless shallow pans-plastic tubs will insulate and not cool.
- General Comments that relate to this Inspection
Reinspection:Dishwasher repaired @ 50ppm; operator should check dishwasher daily.Strips available.Notes:Operator under compliance for following:Cleaning by 07/22/13Replacing wood supports 08/15/13See inspection report dated 07/15/13
- [2] Food protected during storage; preparation; display; service; transportation
Onions in bag stored on floor under prep table; bus tubs of packaged meat in bus tubs stored on floor in walk-in; chicken and cream cheese store in homestyle refrigerator; all noted on previous inspection-all items corrected on site. Refrigeration is to be used only for non-potentially hazardous foods.
- General Comments that relate to this Inspection
All other items from previous inspection have been corrected.Dishwasher @ 50ppm.
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7/29/2013 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/13/2012; corrected.***See Washoe County Health District Hard Copy***
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3/1/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw product stored over ready-to-eat products and several products on floor throughout food preparation areas.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize can opener; unit observed with build-up of food soils. Maintain clean to prevent cross-contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following areas to prevent possible cross-contamination: all reach-in refrigeration and freezer systems including gaskets and handles; all shelves in food preparation area; soap handles; paper towel handles; and food storage racks in walk-in unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floors in food preparation area to ensure a smooth and easily cleanable surface. Facility shall clean all floor drains; under equipment; and in perimeter areas of kitchen to maintain a clean and sanitary environment.
- [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
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; white rice at 162F; fried rice at 164F; hot-sour soup at 148F; egg flour soup at 156F; kung pao chicken at 167F final cook temperature.Cold-holding checked good; raw chicken at 38F; raw beef at 43F; liquid eggs at 42F; raw pork at 37F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at stations at 50-100ppm chlorine.Handsinks checked stocked and functional; reviewed handwashing and employee illness policies.All refrigeration systems operating within regulation; walk-in ambient temperature checked at approximately 36F. (Ensure units are not packed so tight to improve air circulation around food products)
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2/13/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/04/2011 corrected.
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2/11/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food products stored on floor under three-compartment sink. All food products must be stored at least six inches off the ground.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed duck and beef being thawed in standing water.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board at make-up refrigeration with substantial cracks; cutting board is no longer cleanable and needs replacement.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed dishwasher racks with substantial debris; cracks; and grease. Racks are no longer cleanable and must be replaced.
- [1] Non-food contact surfaces of equipment and utensils clean
All reach-in refrigeration units; mixer; shelves; racks; and other equipment need cleaning and sanitizing. Observed substantial build-up of food debris.Facility shall also clean all reach-in refrigeration gaskets; observed substantial grease and food debris.Facility shall clean fan guards in walk-in refrigeration unit; observed substantial debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors under all equipment. Observed substantial build-up of grease and food debris.(grill area needs a complete cleaning detail); observed very dirty.Facility shall repair/replace damaged floor tiles in food preparation area. Several tiles under grill; front handsink; oven; and back food preparation area dirty.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean and sanitize all vents; walls; and walk-in refrigeration ceiling; observed substantial debris.Facility shall install (FRP) plastic wall cover near back freezer; walls are damaged and not cleanable.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall eliminate articles such as tools; boxes; and equipment no longer used. Kitchen area is too small to use as storage; less articles will help with cleanability.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; pork cooked to 181 degrees; egg rolls cooked to 191 degrees; white rice at 154 degrees; brown rice at 148 degrees; egg flour soup at 164 degrees.Cold-holding checked good; raw beef at 41 degrees; raw chicken at 42 degrees; duck at 37 degrees.****Facility needs to maintain a regular deep cleaning schedule*****Reviewed proper cooling practices with operator.Some staff observed with proper handwashing; however; some staff need education on the importance of washing with warm water for at least 20 seconds. Dishwasher checked at 50-100ppm chlorine after priming machine; please ensure staff check machine daily for proper chlorine levels. Education provided on-site.Refrigeration systems and freezer systems operating within regulation.***Reinspection on 02/11/2011***
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2/4/2011 | Routine Inspection 1st | 89 |
- [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.
- General Comments that relate to this Inspection
Reinspection from 1/27/2010All corrections from l/27/2010 have been corrected except for improper food storage as indicated above.Observed much better handwashing prodcedures... (good)All other items corrected.
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2/4/2010 | Routine Reinspection 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.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Observed container of whole ducks thawing under three-compartment sink; in addition; I observed chicken thawing at room temperature.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [5] Hands washed and cleaned; good hygienic practices
Facility must practice more handwashing; observed very little handwashing in food preparation areas. This is especially important after handling raw foods. Handwashing must occur under warm water with soap for at least 20 seconds.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair floor tiles where bare wood is exposed; all areas must be smooth and easy to clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All staff must be educated on proper handwashing procedures and the appropriate times for handwashing.All staff must be educated on proper thawing of raw animal foods.Hot-holding checked ok; egg flour soup checked at 153 degrees; sweet sour soup checked at 158 degrees; steamed rice checked at 163 degrees.All refrigeration temperatures checked within acceptable ranges; however; food products should be date marked; stored properly; and rotated properly.Please ensure cutting boards are kept smooth and easily cleanable.Reinspection to occur in (7) days to ensure all violations have been corrected.
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1/27/2010 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Notes:All corrections from 02/12/2009 corrected.Observed both sanitary towel dispensers repaired; in addition; observed handwashing.Thank-you
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2/19/2009 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Observed peking ducks being thawed under standing water.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [5] Hands washed and cleaned; good hygienic practices
Observed no handwashing at the time of inspection. Informed Owner; Kam Shing Ken Leung to have training on handwashing with all staff members. One of the handsinks was blocked by a rice cooker. The above violations were corrected at the time of inspection. (will check policies on reinspection in 7 days.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board on make-up unit with deep cracks. Cutting board must be re-surface or replaced. All food preparation surfaces shall be smooth and easily cleanable to prevent bacterial growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed soiled sanitary towels on the top of the paper towel dispensers. Facility shall repair both sanitary towel dispensers by reinspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged floor tiles in the food preparation area. These tiles must be cleaned to provide a smooth and cleanable surface.
- General Comments that relate to this Inspection
The above violations noted above shall be corrected in 7 days by 2/19/2009.Hot-holding and final cook temperature checked ok; chow mein cooked to 176 degrees; egg flower soup holding at 154 degrees; fried rice holding at 162 degrees.Cold-holding checked ok; chicken checked at 37 degrees; raw beef slices at 38 degrees.All refrigeration units and freezers holding within acceptable limits.Dishwasher final chlorine sanitization rinse checked at 50-100ppm.Facility MUST practice better handwashing; discussed with Kam Shing Ken Leung.
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2/12/2009 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Walk-in cooler repaired on 6/5/08.Walk-in cooler at 36 F. Temperature of roast duck measured at 38 F.Cleaning of floor has been completed.Establishment re-opened for business this day.CFPM Chris Leung took recertification class from approved instructor and received ServSafe certificate issued on 4/26/2008. Went to apply for WCDHD's CFPM certificate this day per manager.
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6/6/2008 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of several pans of foods stored in walk-in cooler measured between 60 and 62 F. All pans of foods voluntarily discarded. Walk-in cooler broke down during night and staff noticed it this morning. Service company had already beencontatced to fix walk-in cooler and are on their way.Establishment closed at this time and will remain closed until walk-in cooler has reached proper temperature.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of floor under front kitchen wok and prep cooler still require more thorough cleaning from center of equipment to the wall.
- General Comments that relate to this Inspection
Other items noted on the previous inspection conducted on 5/28/2008 were corrected.
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6/4/2008 | Routine Reinspection 1st | 94 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior bottom of reach-in freezer in back area of food debris build up.Clean Lids and exterior surfaces of dry food bins of encrusted food debris.
- [1] Installed; maintained
Water pooling noted on outside dumpster area. Clean out drain to keep area properly drained.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Thick layers of grease build up noted underneath food service equipment in front and back kitchen areas. Must clean all floor areas thoroughly.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean walls and ceiling of grease and grime build up above dish washing equipment and at front kitchen area.
- General Comments that relate to this Inspection
Product temperatures measured in walk-in cooler and other refrigerated equipment: battered shrimp 40 F; Roasted duck 40 F; battered pork 40 F; sliced pork 32 F. pork ribs 29 F.Product temperatures measured in hot holding equipment: fried rice 160 F; soups at 192 F and 197 F.
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5/28/2008 | Routine Inspection 1st | 96 |
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