- Basic - Food contaminated by unsanitized equipment. Multiple instances of stacking metal pans of food directly on top of other exposed foods in metal pans with metal making contact with exposed food. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 89°. Corrective action taken: operator disposed of water and placed scoop in sanitized container without water **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed pork cutlets in glass reach in cooler at end of cookline **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked LO MEIN noodles in glass reach in cooler at end of cookline **Warning**
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6/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Multiple instances in walk in cooler and dry storage **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Frozen pork skewers in walk in freezer **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises. 7 dead roaches on floor beside fryers in grease and oil found on floor **Warning**
- Basic - Food contaminated by unsanitized equipment. Multiple instances of stacking metal pans of food directly on top of other exposed foods in metal pans with metal making contact with exposed food. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Open bag of flour and rice in dry storage **Warning**
- Basic - Grease accumulated on kitchen floor. Heavy accumulation next to fryers and behind metal upright cooler at end of cookline **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 89°. Corrective action taken: operator disposed of water and placed scoop in sanitized container without water **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork, cooked beef, cooked chicken, cooked shrimp, raw shrimp, raw beef in COOKLINE reach in cooler. All foods left in unit overnight and found to be 47-51° at time of inspection. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked pork, cooked beef, cooked chicken, cooked shrimp, raw shrimp, raw beef in COOKLINE reach in cooler. All foods left in unit overnight and found to be 47-51° at time of inspection. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat sauces in walk in cooler. Raw chicken and raw beef over potatoes in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit air intake was being blocked by a large poster board. 1 st ambient reading 47°. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed pork cutlets in glass reach in cooler at end of cookline **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked LO MEIN noodles in glass reach in cooler at end of cookline **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner under front hand sink **Corrected On-Site** **Warning**
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6/5/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In dining area
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.Soda can near microwave station. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Key ring stored above COOKLINE lid coolers.
- Basic - Employee with no hair restraint while engaging in food preparation. Chef not wearing hair restraint
- Basic - Food stored in holding unit not covered. Broccoli in glass cooler not covered. Multiple items in walk in cooler not covered.
- Basic - Missing drain plug at dumpster.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door is torn in rear of kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp and raw chicken. Operator advised to used cold running water.
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled throughout kitchen and storage.
- High Priority - Container of medicine improperly stored. Antacids stored near single service items on front counter. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator changed the spelling to "krab" on dry erase board **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 80°. Fried rice 76°. Cooked ribs 108°.items moved to cooler to continue cooling process. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rear hand sink used to store plastic bucket lid. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. In customer restroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items including noodles in COOKLINE lid cooler, sauces in COOKLINE lid cooler, noodles in walk in cooler, and dump Inge in reach in cooler at end of COOKLINE.
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1/6/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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