NEW CHINA, 201 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: NEW CHINA
Type: Restaurant
Address: 201 SW 29TH ST, TOPEKA, KS 66611
Phone: 785-266-3664
Total inspections: 6
Last inspection: Nov 17, 2015

Restaurant representatives - add corrected or new information about NEW CHINA, 201 SW 29TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --This is not cited as a violation: raw shrimp was stored above raw beef and raw chicken. Recommended using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_3_30211A1b - --Located in the walk in cooler (WIC), there was a pan of raw salmon stored over a container of sweet and sour sauce. Corrected on site (COS)- moved salmon. KDA_3_30212 - --Located on the prep table behind the wok, there was an unlabeled container of white powder which the person in charge (PIC) identified as sugar. COS- labeled. Located on the cart next to the wok, there were three unlabeled containers of brown liquid and three unlabeled containers of white powder which the PIC identified as kung pao sauce, general taos sauce, soy sauce, sugar, and two different types of salt, respectively. COS- labeled. KDA_3_30412B - --There are bowls with no handles stored in contact with the food inside the bin of cornstarch and the bin of sugar in the dry storage room. COS- removed bowls from bins. KDA_4_60111A - --The meat slicer located next to the WIC is soiled with dried food debris. The PIC stated that they used it earlier this morning. COS- moved to wash area. Located on a shelf under the prep table next to the warewash machine, there was a container with a pair of tongs and a ladle stored as clean that were soiled with dried food debris. COS- kitchen employee stated that they do not use these items. Moved the utensils to back storage room. KDA_4_60111C - --The doors on the RIC under the MT are soiled with debris and mold. There is water pooling on the bottom shelf of the RIC under the MT. The top and sides of the wok is soiled with food debris and grease. There is debris on the warewash machine unit. The fan guards of the walk in freezer are soiled with dust. The outside of the ice machine has an rust on it. KDA_4_60211E4 - --There is mold on the inside ceiling and inside lid of the ice machine. There is mold under the soda nozzles of both of the soda fountains. KDA_4_90311B - --Located on the prep table behind the wok, there were two stacks of five metal food containers stored as clean that were stacked wet. KDA_6_50111 - --There a hole in the wall with exposed insulation showing next to the mop sink. The wall behind the warewash machine is coming apart at the bottom. Several of the booth cushions in the dining room are torn. There are several stained ceiling tiles in the dining room. KDA_6_50112A - --There is mold on the wall under the pass through table by the warewash machine. There is debris splattered on the walls around the kitchen. There is mold under the side prep tables in the kitchen. There is an accumulation of mold on the wall next to the WIC. There is mold and debris on the shelves of the WIC. There is mold on the wall and ceiling of the WIC. There is an accumulation of ice on the floor of the WIC in front of the door to the walk in freezer (WIF). There is ice and debris on the floor of the WIF. The shelves of the dry storage room are dusty. The shelves with the bins of flour, sugar, and cornstarch are soiled with an accumulation of white powder. There is an accumulation of grime and debris on the wall and light switch of the employee restroom. The faucet of the employee restroom is soiled with an accumulation of debris. There is mold on the wall under the four vat sink. KDA_Defacto - --chlorine sanitizer concentration in warewash machine- 100 ppm, test strips available, --green beans- 159F --Maximum reach in cooler (RIC)- tempura chicken 41F, cooked mussels 40F, make table (MT)- raw chicken 40F, raw beef 38F, raw shell eggs 40F, RIC under MT- cooked pork 40F, cooked noodles 42F, walk in cooler (WIC)- raw beef 39F, hard boiled egg 40F, raw chicken 41F, buffet line- cut cantaloupe 40F, cottage cheese 38F, cut lettuce 41F, soft serve machine- vanilla soft serve 38F, --sweet and sour chicken- 205F, sweet and sour shrimp- 205F, beef and broccoli- 179F, --wok- chicken broth (with chicken bones)- 179F, crockpot- white rice 194F, buffet line- egg drop soup 142F, crab Rangoon 145F, fried rice 168F, cooked noodles 157F, general taos chicken 158F, fried rice 150F, beef with scallions 140F,	11/17/2015	11	Regular	In
Details not available.	11/17/2014
Details not available.	10/29/2014
Details not available.	03/07/2014
Details not available.	02/25/2014
Details not available.	07/31/2013

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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NEW CHINA, 201 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

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