- Common name-working containers
Observation: Sanitizer bucket in kitchen not labeled. REPEAT VIOLATION
- Light bulbs, protective shielding
Observation: Light bulbs above buffet table not shatter resistant bulbs.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Fried chicken hot holding on steam table was temped at 120*F. Reheat. Corrected.
- Miscellaneous sources of contamination
Observation: 1) A container of cut pineapple and a container of salad were stored on buffet table without cover or sneezing guard. REPEAT VIOLATION 2) Many food items in walk-in cooler not covered, such as sauce bulk bins, cut onion, crab rangoons, and meat containers.
- In-use utensils, between-use storage
Observation: 1) scoop stored inside of the flour in large bulk storage bin 2) Rice scoop stored in water without hot holding in kitchen.
- Food storage - preventing contamination from the premises
Observation: Several food items were stored on the floor in 1) walk-in cooler 2) walk-in freezer.
- Food storage containers identified with common name of food
Observation: Condiments (sugar and salt) in soy sauce bucket not labeled. REPEAT VIOLATION
- 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: 1) raw chicken in kitchen 2) salad dressings on buffet table were stored in room temperature without cold holding.
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12/10/2015 | Regular |
- Common name-working containers
Observation: Sanitizer bucket in kitchen not labeled. Must label all working container with common name for easy identification. Corrected
- Food storage containers identified with common name of food
Observation: 1) Food condiment was stored in soy sauce bucket without label. 2) All condiment containers at wok area not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitizers
Observation: Santizer in kitchen was tested too strong. Chlorine concentration must be maintained between 50-100ppm. Check sanitizing solution with test strips after each made. Corrected.
- 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: Fried chicken was stored in the room temperature on kitchen line table. Time/temperature safety control food must be cold held at 41*F or below. Food must be put back into the cooler after used. Put into kitchen line cooler. Corrected.
- Handwashing cleanser, availability
Observation: Hand soap dispenser was empty. Must provide hand soap at all the time. Refilled. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: 1) A container of cut pinapple was stored on buffet line without cover or sneezing guard. 2) Most food containers in walk-in cooler are not covered. Must have adequate methods to cover food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several food items in walk-in cooler not date marked (cooked chicken, fried egg rolls, and pre-made cream cheese). Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink has no hot water provided. Hot water handle was not working. Must provide hot water at least 100*F for handwashing. Fixed at time of inspection. REPEAT VIOLATION
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cleanability of floors, walls, and ceilings
Observation: Recaulking the wall behind handwashing sink to provide smooth and easy cleanable surface.
- Material characteristics of non-food contact surfaces
Observation: Cardboard being used as table mat on the lower shelve of kitchen line table. Cardboard is not a smooth, easily cleanable, and nonabsorbent surface. Removed. Corrected.
- Utensils and pressure measuring devices maintained
Observation: Measuring cup is missing handle in corn starch large bulk storage bin. Utensil must be maintained in good repair. Replaced. Corrected.
- Outer openings are protected
Observation: Entrance door was open at time of inspection. All entrance door must be completely enclosed during all the time to prevent entry pest. Corrected.
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06/04/2015 | 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: The following items were stored in room temperature: 1)eggs 2)raw/cooked meats 3)Chinese cabbage. All potentially hazardous foods must be cold held at 41*F or lower. Must remove into cooler when it is not immediately used. REPEAT VIOLATION. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All potentially hazardous foods were not date marked in walk-in cooler. Must date mark all PHF if not used within 24 hours after opened or preparation. REPEAT VIOLATION
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermometer to check food cook/hot holding temperature.
- Hand drying provided
Observation: No paper towels provided on hand sink in kitchen. Must use paper towels to dry hands. Correct at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food employee only washed and rinsed utensils without sanitizing. To properly warewashing, must wash, rinse, then sanitize.
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10/23/2014 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Cardboard for raw meat were reused for holding precooked food in walk-in cooler. Cardboard is not a smooth, easily cleanable,and nonabsorbent surface. It is not allowed to reuse for any other food contact purpose. Corrected at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw meats were stored above vegetables in walk-in cooler. Food must be stored by cook temperature: higher cook temperature items must be stored on the lower shelf. REPEAT VIOLATION. Corrected at time of inspection.
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04/15/2014 | Physical Recheck |
- 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: Raw chicken were stay in room temperature without cover. Potentially hazardous food must be stored in the cooler to keep food 41*F or below when it is not immediately used. Correct at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintain in sanitizing solution between use. Wiping cloths must be maintain in sanitizer when not immediately use. Correct at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw meats were stored above vegetables in walk-in cooler. Food must be stored by cook temperature: higher cook temperature items must be stored on the lower shelf. REPEAT VIOLATION.
- Preventing contamination from equipment, utensils, and linens
Observation: Only one utensil was used for raw meats in prep cooler. Must provide enough utensils for different kinds of meat.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in large tea bag in dry storage area. Must utensil with handle stored outside of food and keep inverted to prevent contamination.
- Food employees hair is effectively restrained
Observation: Employees were not wearing hair restraint. Must wear hair restraints to keep hair from contacting exposed food. REPEAT VIOLATION.
- Storage of clean equipment and utensils
Observation: Single service items were stored on the floor in kitchen. All single service items must be stored 6" off floor. Correct at time of inspection.
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen were not properly, the handle on hot water side didn't work. Correct at time of inspection.
- Miscellaneous sources of contamination
Observation: Several cold holding foods containers on buffet table has no sneezing guard and with no cover. Must have adequate methods to cover food. Lid and food display case recommended.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked egg rolls and fried meat were not date marked. Must date mark all precooked foods if not used within 24 hours after preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Correct at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Several food boxes were stored on the floor in both walk-in cooler and walk-in freezer. All food must be 6" off the floor to prevent contamination and cleaning purpose.
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Observation: Cardboard for raw meat were reused for holding precook food in walk-in cooler and prep cooler. Cardboard is not a smooth, easily cleanable, and nonabsorbent surface. It is not allowed to reuse for any other food contact purpose.
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03/20/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken stored above shrimp in walk-in cooler. Raw animal food must be stroed by cook temperature:higher cook temp items must be stored on the lower shelf. REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked egg rolls and fried meat were not date marked. Must date mark all pre-cooked foods if not used within 24hr after preparation. Have 7 days from date marked to use or discard.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer. Must store wiping cloths in sanitizer when not in immediate use to prevent contamination. REPEAT VIOLATION.
- Food employees hair is effectively restrained
Employees were not wearing hair restraint. Must wear hair restraints to keep hair from contacting exposed food. REPEAT VIOLATION.
- Drying mops
Mops were stored into the mop bucket. Mop mst be placed in a position that allows them to air-dry.
- In-use utensils, between-use storage
1) Two measure cups without handle were stored in corn starch bucket and rice bucket in the back storage area. Must provide measure cup with handle to use as scoop. Replace. 2) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. REPEAT VIOLATION.
- Toilet room
receptacle, enclosed, fixtures clean
- Use of lead, copper, and galvanized metal as a food contact surface
1) Two measure cups without handle were stored in corn starch bucket and rice bucket in the back storage area. Must provide measure cup with handle to use as scoop. Replace. 2) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. REPEAT VIOLATION.
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08/05/2013 | Routine |
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