New Style Chinese, 136 Akron Road, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: New Style Chinese
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 136 Akron Road, Wadsworth, OH
License #: FSO-C10-10
License holder: Chuan Shou Lian
Total inspections: 4
Last inspection: 2/16/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 136 Akron Road, Wadsworth, OH
License #: FSO-C10-10
License holder: Chuan Shou Lian
Total inspections: 4
Last inspection: 2/16/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
2/16/2012 | Standard2 | COOLING- Hot and sour soup made three hours prior was covered and placed in cooler, that was not turned on (at 45°F), and had an internal temperature of 123°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. Discussed breaking foods down into smaller portions for rapid cooling. Cooler was plugged in during this inspection. DATE MARKING- Foods throughout were not date marked. Discussed foods that are prepared and not consumed within 24 hours must be date marked and consumed within seven days. Sweet and sour chicken is cooled on sheet pans then frozen. |
|
9/16/2011 | Standard 1 | DATE MARKING- Egg rolls and noodles were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Reportedly these foods will be date marked. Long stem thermometer available for use Noodles are cooled under running draining water. Discussed not packing noodles to allow for quicker cooling. Raw animal foods stored separate from each other and other ready-to-eat foods. Foods are cooked then frozen and thawed as needed. Foods are reheated to 165°F. Chemicals were properly stored and labeled. |
|
2/17/2011 | Standard2 | DATE MARKING- Several foods were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. Foods were being date marked during this inspection. Long stem thermometer available for use. Foods are cooled in small portions. Raw animal foods stored separate from each other and other ready-to-eat foods. Chemical spray bottle was properly labeled. |
|
9/7/2010 | Standard 1 | HANDWASHING- Staff was eating lunch then returned to food handling without hand washing. Food employees shall wash their hands after eating to prevent possible contamination. HANDWASHING- Observed employee handle raw chicken then rinse his hands off in the three compartment sink and begin food preparation. Food employees shall wash their hands in the hand wash sink with warm water, soap, and dry their hands with a paper towel. Please educate staff on proper hand washing practices. CHEMICAL- Spray bottle with yellow fluid was not labeled. Label all toxic chemicals to avoid confusion of misuse. CHEMICAL- Tire shine stored next to tomato sauce on the wok line. Store chemicals separate from food and single-use items to prevent possible contamination. In addition only keep chemicals necessary for the food service on site. DATE MARKING- Food throughout are not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. |
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