- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed utensils hung above the 3 compartment sink that were dirty with food and debris build up. Ensure utensils are cleaned and sanitized after every use to reduce the risk off cross contamination. *Corrected during the inspection. Owner washed and sanitized utensils.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Cooked shrimp at 158F. All food is cooked in a two step process where food is blanched in boiling water then cooked in pan. Boiling water at 200F.-Hot holding temperatures good. Egg noodle soup at 168F; beef/vegetable soup 158F; rice 159F.-Make up unit at 38F. Shrimp 42F; chicken 41F; beef 36F; pork in plastic food grade bag at 45F. Separated into smaller portions during inspection.-Walk in freezer at 0F. All product frozen and stored properly. Lights properly shielded.-Walk in cooler at 42F. Employees were going in and out during inspection. Chicken 42F; beef 43F; shrimp 43F; ham 39F; vegetables 42F. Discussed keeping door closed as much as possible. Products were stored properly. Lights properly shielded.-Prep areas were clean.-Ice machine clean and observed good scoop storage.-Cutting boards were clean and smooth.-Observed good food storage and good chemical storage.-Sanitizer at 100 ppm Chlorine.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Test strips available.-Facility does not have a PCO. No signs of pests or vermin.*Facility has a hood cleaning scheduled for the month of October. Recommend the facility have the hood cleaning company clean the floors under the cook line during the hood cleaning or the facility needs to clean under the cook line on a more routine basis. Per owner no other individuals in the facility have a CFPM certificate.Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
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10/12/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedObserved good storage of tongs and other utensilsGood storage of food in walk-in fridgesAll floors and shelving units have been deep cleaned and degreasedObserved good cooling process of deep fried chicken
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6/10/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed tongs used to handle food in the wok hanging on the door of the make-up table; observed some dried food matter on the door. Food scoops within separate clean container or in product with handle up to minimize hand contact with product and contamination. Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed pooling water in the bottom of the end make-up table across from the wok. Need to repair or replace unit to prevent pooling water and food contamination. Water looked turbid; need to deep clean unit and remove water until repaired to prevent mold growth and food contamination. Staff began removing water and cleaning unit during the inspection - corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed dust and food debris in the shelving under the hot holding for soups; prep table and front table used for cooling. Need to remove all items in shelving; degrease and deep cleaning shelving to prevent vermin/insect attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and food matter under the shelving in the dry storage area across from the kitchen. Need to sweep and deep clean the area to prevent insect/vermin attraction. Observed caked on grease/dirt in the following areas under the central island in the kitchen; need to degrease and clean to prevent vermin/inspection attraction. Observed dried blood spills from meat on shelved in the walk-in fridge; need to deep clean and sanitize.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedAll fridges <=40FFreezer <=0FAll tubs of fried chicken in walk-in fridge were 40-43F; all food items put in at 11 amReviewed cooling process; other fired items were being properly cooled during the inspection on the counterAll soups 190-200FSteamed rice 160FFood storage goodObserved proper thawing of chicken in sink with running waterSanitizer bucket was 200 ppm Cl; recommend keeping sanitizer solution between 50-200 ppm CL
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5/27/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Freezer has been repaired; holding at 0FObserved proper cooling of fried chicken
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10/18/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The walk-in freezer is still not working; but the violation has been downgraded to a 1 point violation because facility has a new reach-in freezer where food is currently being stored. Freezer is holding at 0F and the walk-in freezer is supposed to be repaired 5-7 days; spoke to repair company on the phone during the inspection. Current freezer is a commercial grade freezer and is amble for the current operations. Call when walk-in freezer is repaired; at that time previous food operations may resume in regards to food being stored on site. Call when unit is repaired.
- General Comments that relate to this Inspection
See notes above regarding freezer.
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10/10/2013 | Routine Reinspection 2nd | 99 |
- [4] Facilities to maintain product temperature
Contacts said the walk-in freezer is not working. They showed me a copy of a receipt for a reach-in freezer they are going to pick-up later and a receipt for maintenance repair request for the walk-in unit. Current ambient temperature is 40F and food items are between 40F-frozen. Contacts said they have reduced ordering to minimize onsite food product; started moving food to other fridge units in facility and cooking thawed items.
- General Comments that relate to this Inspection
All other violations from the last inspection have been correctedFacility has been deeply cleanedTubs of fried chicken were 42-38FAll food storage good Bathroom wall has been repairedBoth sanitizer buckets 100 ppm Cl and water was clearHandsinks clean and stocked
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10/4/2013 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Deep fried chicken in plastic bin in fridge 47F; contact said the food was made yesterday around 2 pm. Food is cooled in shallow restaurant pans and put in large 6'' tubs. Recommend adjusting cooling process by either using smaller storage containers for use after cooling; or filling bins with less product to facilitate proper cooling. Contact voluntarily discarded container of fried chicken. Reviewed cooling with operator; 140F to 70F in 2 hours and from 70F to 41F in four hours.Found a plastic round tub of fried chicken in the make-up table in front of the grill at 58F. Contact said that container is only taken out during lunch; about two hours then put back in the main fridge to cool down. Recommend using smaller containers with less product during lunch for easier cooling. Reminded contact food can only be out of temperature for only 4 hours TOTAL before it must be discarded to prevent food contamination. Product from make-up table was put into smaller metal containers and put into walk-in fridge for quick cooling.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed dust and food debris on all shelves; the back of the front table where it sits against the wall and all storage racks (which are accumulating grease in the kitchen area). Need to clean areas to prevent vermin attraction.Observed grease and dust accumulation on the fan vent in the walk-in fridge. Need to clean to prevent food contamination.
- [1] Wiping clothes: clean; use restricted
Observed moist rag on front counter used to clean counter and tables; Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Water tested as >200 ppm Cl. Sanitizer levels should be between 50 and 200 ppm Cl. Corrected on site. Observed bucket in the kitchen with no measurable Cl levels. Contact said he changes the water every three days. Sanitizer solution should be changed daily to ensure proper cleaning and sanitization of contact surfaces in the kitchen. Recommend changing water multiple times a day or if water becomes turbid. Corrected on site.Also observed a bucket of dirty; turbid water near the hot water heater; contact said it was detergent water. Rags in the water were also visible dirty. Need to change water and rags often so water does not become turbid and dirty to prevent contamination of surfaces and utensils in the kitchen. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed the holes in the wall around the clean-out in the bathroom. Need to repair hole and seal to prevent access by vermin/inspects. Need to seal all exposed drywall so it is smooth and easily cleanable..
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedAll fridge <=41FFreezer <=0FFacility is going to stop the practice of using cardboard in the freezer for storage and change out with nonabsorptive material for facilitate proper cleaning and prevent food contamination. Raw chicken/beef in make up table 43F; recommend using less product in make-up table to keep product cold and keep the lid on after the lunch rush. Rice/fried rice: 180F/184F in rice cookerAll other food storage goodAll other tubs of fried chicken were between 41F and 43F
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9/23/2013 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered properly. Observed dry clean wiping cloths used for covering of food in reach in makeup table. Wiping cloths are not permitted for food storage of covers. Use only food grade plastic and containers. * Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Store in use rice paddles; tongs; etc in ice and water instead of plain water to prevent bacteria growth. All "in-use" equipment must be washed; rinsed and sanitized at least once every 4 hours.Observed knife shortening blocks stored next to handsink. Do not store any food service equipment next to handsink where the backsplash of handwashing comes into contact with food service equipment.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer solution visibly dirty and soiled. Chlorine sanitizer must be changed at least once every 4 hours or more often as needed when sanitizer solution becomes dirty. Food debris in sanitizer solution reduces the effectiveness of the chlorine. Do store all wet wiping cloths in santizer solution to prevent bacteria growth. Observed two wet wiping cloths stored on counter of kitchen. Chlorine sanitizer recorded with inadequate levels of chlorine. Do test chlorine solution to be at levels between 50-100 ppm.
- General Comments that relate to this Inspection
Cold holding temps. checked OK. Walk in recorded at 34 F. All food properly stored; no raw foods over ready to eat foods. Chemicals properly stored and labeled.Observed raw chicken properly thawing under running water.Observed proper scoop storage for all dry ingrediants with scoop stored in separate container.Hot holding temps. recorded:Hot and sour soup @ 155 F; egg drop soup @ 146 F; refried rice 146 F and white rice at 156 F.Restaurant and kitchen is clean and organized. Good job; facility has made many improvements to restaurant and equipment is in good repair.
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8/8/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.Cold holding makeup table recorded @ 36 F. All food properly stored. Food scoops properly stored.Thank you.
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7/12/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed potentially hazardous foods improperly cold holding in makeup table/cold holding unit with the following temperatures:Rice noodles @ 58 F; chow mein noodles @ 56 F and diced ham @ 51 F. All food voluntarily discarded. *Corrected on site.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed makeup table/cold holding unit with recorded food temps. between 51-58 F.Raw shrimp temped at 51 F removed and placed into walk in unit cold holding with recorded temp of 42 F.Reviewed with operator proper cold holding temperature of potentially hazardous foods.
- [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.Observed several open flats of whole raw shell eggs stored above ready to eat vegetables. Do store all raw products such as raw eggs on bottom of shelf of walk in refrigerator.
- [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 raw beef improperly thawing in prep sink. Do have water running over beef.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops stored in dry ingrediants with handles in food product. * Corrected on site.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wiping cloths stored wet on countertops.Reviewed operator proper storage of wet wiping cloths. Sanitizer checked at 100 ppm chlorine.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Hot and sour soup @ 183 F; egg drop soup @ 197 F; plain cooked rice @166 F; fried rice @ 155 F and chowmein @ 148 F.Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine sanitizer @ 100 ppm.Reviewed with operator "how to calibrate" bimetallic thermometer in ice/water bath to 32 F. Do temp. foods for proper cold holding; hot holding and final cook times. Discussed with operator to store rice scoop in ice water bath and change water when water is visibly dirty or when ice is almost melted. A reinspection is required.
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7/5/2011 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.Hot holding steam table recorded hot holding at 170 F.Thermometers present in all cold holding units.Handsinks properly stocked with liquid soap and sanitary disposable towels.The following items are to be corrected:1) Post a non-smoking sign at front entrance.2) Seal the junction on wall between prep table and prep sink.3) Repair hole in drywall at basecoving by mop sink to be smooth; impervious to water and easily cleanable.4) Clean rubber gasket seal in reach in makeup table/cold holding unit. This facility will be assigned a risk category 4 restaurant. A Food Protection Manager must be present at all times during food handling operations. Both ownersL John Su and Xiao Ying He will be taking Food Protection Manager course and pass test by 05/23/11.A annual inspection will be conducted after 90 days of opening inspection and will be unannounced. OK to issue Health permit; OK to operate.
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3/23/2011 | Opening Inspection | 100 |
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