| No violation noted during this evaluation. | 12/11/2015 | Follow Up LOC |
- Rodent bait stations
Observation: open bait station of d con behind ice machine. Use traps inside the facility instead of poison. Poison can be outside but must be in a covered, tamper resistant receptacle.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: both thermometers in the kitchen make table are not accurate. Product was 47.6 deg but thermometers showed 40 deg or below.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: large dry storage bins very soiled today. Should be washed, rinsed and sanitized between refills.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: sauce with onions was cooling at room temperature and was 58-60 deg at time of inspection. Product was discarded. Be sure to cool quickly and heat quickly. Store potentially hazardous food hot or cold.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Observation: lots of food particles in dishmachine filter today. Dishes should be prescraped better.
- Using a handwashing sink- operation and maintenance
Observation: large buckets were blocking accessibility to kitchen hand sink. They were moved.
- Untreated eggs stored in 45°F ambient air temperature
Observation: large tray of shell eggs sitting out at room temperature were 61.5 deg today. They were moved to cooler. Beef in make table was 47.6 deg today. Unit may need to keep lid closed or be adjusted so it can maintain 41 deg or less.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some areas needing cleaning today include: kitchen floor especially under shelves and equipment and dry storage room by ice machine.
- Storage and maintenance of wet and dry wiping cloths
Observation: all wiping cloths should be stored in bucket of sanitizer solution when not in use
- Food storage - preventing contamination from the premises
Observation: fortune cookies box was sitting directly on floor. Should be elevated at least 6 inches to avoid contamination
- In-use utensils, between-use storage
Observation: ice bin scoop should be stored with handle out of the ice at all times
|
12/10/2015 | Regular |
| No violation noted during this evaluation. | 03/18/2015 | Follow Up LOC |
- Posting inspection reports
Observation: most recent inspection report should remain posted in a public place until the next inspection is performed
- Outer openings are protected
Observation: back door needs a skirt at bottom to seal door properly and prevent rodents and insects from entering
- Using a handwashing sink- operation and maintenance
Observation: hand sink in kitchen was blocked by buckets today. Should always be accessible to encourage frequent hand washing
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food storage - preventing contamination from the premises
Observation: bag of cabbage stored on floor today. Needs to be stored at least 6 inches off floor to prevent contamination from premises
|
03/05/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: cut leafy greens (cabbage) was sitting at room temperature today and should be kept under refrigeration.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitization of food contact surfaces - before use and after cleaning
Observation: large items which do not fit in dish machine still need to be sanitized (bleach or ammonia) and air dried before using
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: cut mushrooms in walkin had not been washed. Vegetables need to be washed prior to cutting or preparing
- Single -service and single-use articles may not be reused
Observation: Crab rangoon in walkin in cardboard chicken boxes. These are not intended to be reused for food storage as they are not able to be washed, rinsed and sanitized.
- Unpackaged food protected from contamination during preparation
Observation: large tub of raw chicken was upper 60's at beginning of inspection and had not moved during entire inspection. Keep refrigerated if not working with right away so food is not contaminated and stays in temperature.
- Eating, drinking, or using tobacco
Observation: drinking in kitchen is only allowed with lid/straw on drink.
- Protecting food from environmental contamination
Observation: food stored in walkin cooler need lids or covers so nothing falls inside
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw chicken should be on lowest shelf in walkin and raw/ready to eat foods should be on top
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: chicken thawing on counter top should be thawing in refrigerator
- Light bulbs, protective shielding
Observation: lights over food prep area need shields
|
08/21/2014 | Routine |
| No violation noted during this evaluation. | 01/23/2014 | Illness Complaint |
- Food storage - preventing contamination from the premises
Food should be stored at least 6 inches off the floor in the walkin. Also, make sure to use only storage bags intended for food storage. Grocery bags are not intended for food storage.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
food should be moved to cooler when it falls below 135deg. Crab rangoon were out at room temperature today. Corrected on-site
|
12/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/27/2013 | Routine |
Restaurant representatives - add corrected or new information about A9 Chinese Restaurant Inc., 101 Grandview Dr, Toledo, IA 52342 »