CHIA SHIANG RESTAURANT: Inspection on December 11, 2014

Date: 
December 11, 2014
Location: 
CHIA SHIANG RESTAURANT
2016 PACKARD
ANN ARBOR, MI 48104
Priority Violations: 
9
Priority Foundation Violations: 
4
Core Violations: 
11
Compliance: 
In Compliance
Details: 

CHIA SHIANG RESTAURANT

Violation: 
3-302.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage Containers, Ident
Comments: 
OBSERVED BULK CONTAINERS ON BOTH SIDES OF THE PREP LINE TO NOT BE LABELED. PROVIDE LABELING TO IDENTIFY PRODUCT. CORRECT AS INDICATED ABOVE.
Items: 
Food item(s)
Locations: 
prep area
Problems: 
Not identified
Corrections: 
Label containers with common name.

CHIA SHIANG RESTAURANT

Violation: 
3-305.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage
Comments: 
OBSERVED BULK CONTAINERS STORED ON THE FLOOR. STORE AT LEAST 6 INCHES ABOVE FLOOR TO ALLOW FOR PROPER CLEANING IN THIS AREA. CORRECT AS INDICATED ABOVE.
Items: 
Food item(s) in storage
Locations: 
prep area
Problems: 
Stored on floor or less than 6 inches above floor
Corrections: 
Store at least 6 inches above the floor.

CHIA SHIANG RESTAURANT

Violation: 
4-703.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Hot Water and Chemical
Comments: 
OBSERVED MULTIPLE KNIVES BEING BOILED IN WOK. THIS IS NOT A PROPER METHOD OF WASH, RINSE AND SANITIZING UTENSILS. DISCONTINUE THIS PRACTICE AND EMPLOY PROPER WASH, RINSE AND SANITIZING IN 3 COMPARTMENT SINK OR MECHANICAL DISHWASHER. CORRECT AS INDICATED ABOVE. ,
Locations: 
Stove

CHIA SHIANG RESTAURANT

Violation: 
4-602.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Equipment Food-Contact Surface
Comments: 
OBSERVED FOOD CONTACT SURFACES OF NON POTENTIALLY HAZARDOUS FOODS TO BE SOILED SUCH AS THE INTERIOR OF THE BULK FOOD CONTAINERS, POP NOZZLES, SCOOPS FOR BULK FOODS AND THE LARGE MIXING BOWL. CLEAN ACCORDING TO MANUFACTURERS SPECIFICATIONS OR CLEAN AS FREQUENTLY AS NECESSARY TO PRECLUDE THE ACCUMULATION OF FOOD DEBRIS BUILDUP. CORRECT AS INDICATED ABOVE.
Items: 
Food-contact surface(s) and utensil(s)
Problems: 
Not cleaned

CHIA SHIANG RESTAURANT

Violation: 
4-602.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Nonfood-Contact Surfaces
Comments: 
OBSERVED THE FOLLOWING NON FOOD CONTACT SURFACES TO BE IN NEED OF CLEANING: THE OUTSIDE OF THE BULK FOOD STORAGE CONTAINERS, SEALS ON THE DOORS OF THE REACH IN COOLER AND WALK IN COOLER, THE UNDERSIDE OF THE CHINESE RANGE, THE HOOD FILTERS, VENTILATION COVERS, THE LIGHT SHIELDS ABOVE THE COOKING EQUIPMENT, NON FOOD CONTACT SURFACES OF THE MEAT SLICER, DISH RACK, MILK CRATES, FIRE SUPPRESSION ABOVE THE RANGE, THE WALL MOUNTED EXTERIOR VENT FAN BY DISHWASHING AREA AND THE EXTERIOR OF THE RICE COOKERS. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Nonfood contact surface(s)
Locations: 
Problems: 
Soiled
Corrections: 
Keep clean.

CHIA SHIANG RESTAURANT

Violation: 
4-601.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Equipment, Food-Contact Surfac
Comments: 
OBSERVED THE "CLEANED" DISHES AND UTENSILS IN THE COOK AREA ON THE SHELVES TO BE SOILED FROM FOOD DEBRIS SPLASH. CLEAN NOW AND TAKE PREVENTIVE MEASURES TO KEEP THESE ITEMS CLEAN.,
Items: 
Food-contact surface(s)
Problems: 
Soiled
Corrections: 
Keep clean.

CHIA SHIANG RESTAURANT

Violation: 
4-602.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Equipment Food-Contact Surface
Comments: 
OBSERVED THE MEAT SLICER AND THE INSIDE OF THE RICE COOKERS TO BE SOILED AND IN NEED OF CLEANING. WASH RINSE AND SANITIZE THE REMOVABLE PARTS NOW. CLEANING FREQUENCY SHALL BE EVERY 4 HOURS OR LESS. CORRECT AS INDICATED ABOVE.,
Items: 
Food-contact surface(s) and utensil(s)
Problems: 
Not cleaned

CHIA SHIANG RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
OBSERVED FOUR BOWLS OF POTENTIALLY HAZARDOUS FOODS STORED ON TOP OF THE INSERT FOOD PANS IN THE TOP OF THE COOK LINE PREP COOLER TO BE 45 -47F. CORRECTED BY DISCARDING THESE FOODS. IN THE FUTURE DO NOT STORE FOODS IN THIS MANNER. THE COOLER CAN ONLY MAINTAIN FOODS AT PROPER TEMPERATURE IF THE FOODS ARE STORED IN THE INSERT PANS.
Items: 
Cold food item(s)
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

CHIA SHIANG RESTAURANT

Violation: 
3-304.14
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Wiping Cloths, Use Limitation
Comments: 
OBSERVED NUMEROUS WIPING CLOTHS THROUGHOUT THE KITCHEN NOT SUBMERGED IN WIPING CLOTH SANITIZING SOLUTION. KEEP SANITIZING CLOTHS SUBMERGED IN SANITIZING SOLUTION TO PREVENT THE GROWTH OF BACTERIA. CORRECT AS INDICATED ABOVE.
Items: 
Wiping cloth(s) wet
Problems: 
Stored on Counter
Corrections: 
Store wiping cloths completely submersed in sanitizer.

CHIA SHIANG RESTAURANT

Violation: 
7-205.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Incidental Food Contact, Crite
Comments: 
OBSERVED A CAN OF WD-40 BY THE MEAT SLICER TO LUBRICATE THE INTERNAL COMPONENTS. A FOOD GRADE LUBRICANT MUST BE USED ON FOOD EQUIPMENT. DISCONTINUE USE OF THIS LUBRICANT., OBSERVED A CAN OF WD-40 BY THE MEAT SLICER TO LUBRICATE THE INTERNAL COMPONENTS. A FOOD GRADE LUBRICANT MUST BE USED ON FOOD EQUIPMENT. DISCONTINUE USE OF THIS LUBRICANT. CORRECTED BY RELOCATING TO APPROVED LOCATION AWAY FROM PREP AREA.
Items: 
Lubricant(s)
Locations: 
prep area
Problems: 
Not food grade

CHIA SHIANG RESTAURANT

Violation: 
7-201.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Separation
Comments: 
OBSERVED UTENSILS BEING STORED ON TOP OF A DISWASHING DETERGENT BUCKET. SEPARATION OF DETERGENTS AND UTENSILS ARE REQUIRED. STORE UTENSILS IN AN APPROVED LOCATION AWAY FROM THE DETERGENT.,
Items: 
Poisonous/toxic material(s)
Problems: 
Stored over/with Food
Corrections: 
Store toxics below and away from all other items.

CHIA SHIANG RESTAURANT

Violation: 
4-501.114
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Manual and Mechanical Warewash
Comments: 
OBSERVED THE DISHWASHING MACHINE TO NOT BE DISPENSING SANITIZER. THE SANITIZING BUCKET WAS EMPTY AND THE FEED LINE TO THE DISH MACHINE WAS DRY. SANITIZING LEVEL DID NOT CHANGE AFTER REPLACING SANITIZER SUPPLY BUCKET AND PRIMING SYSTEM 3 TIMES. CONTACT SERVICE COMPANY TO ENSURE DISHWASHING MACHINE IS SUPPLYING THE CORRECT AMOUNT OF SANITIZER PER MANUFACTURERS REQUIRMENTS. CORRECT AS INDICATED ABOVE. ,
Items: 
Chlorine solution concentration
Locations: 
Problems: 
Below 50 ppm
Corrections: 
Provide correct concentration as stated above.

CHIA SHIANG RESTAURANT

Violation: 
4-301.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Drainboards
Comments: 
OBSERVED SOILED DISHES BEING STORED IN THE MOP SINK. PROVIDE SUITABLE SIZED LOCATION TO ACCOMODATE ALL SOILED UTENSIL AWAITING DISHWASH. MOP SINK IS NOT APPROVED FOR THIS PURPOSE. CORRECT AS INDICATED ABOVE.
Items: 
Drainboard(s)/table(s)/utensil rack(s)
Locations: 
mop sink
Problems: 
Not large enough To accommodated items

CHIA SHIANG RESTAURANT

Violation: 
6-501.16
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Drying Mops
Comments: 
OBSERVED MOP STORED IN MOP BUCKET AND AN ADDITIONAL MOP ON FLOOR BY SOUP STATION. MOPS SHALL BE STORED IN AN APPROVED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES. MOPS SHALL BE HUNG TO ALLOW FOR PROPER DRYING.
Items: 
Wet mop(s) storage
Locations: 
mop closet
Problems: 
Improperly dried
Corrections: 
Allow to air dry in an approved location.

CHIA SHIANG RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
OBSERVED SOUP BEING HOT HELD AT 125F. HOT HOLDING OF SOUP MUST BE MAINTAINED AT 135F OR HIGHER TO PREVENT BACTERIAL GROWTH. CORRECTED BY DISCARDING SOUP AND TURNING UP HEAT SETTING ON SOUP WARMER. ,
Items: 
Hot food item(s)
Locations: 
prep area soup hot holding unit
Problems: 
Stored below 135 degrees F
Corrections: 
Store above 135 degrees F.

CHIA SHIANG RESTAURANT

Violation: 
4-502.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Good Repair and Calibration
Comments: 
OBSERVED FOOD THERMOMETER TO NOT BE PROPERLY CALIBRATED. FOLLOW MANUFACTURERS DIRECTIONS ON THE PROPER CALIBRATION OF YOUR THERMOMETER. CORRECT AS INDICATED ABOVE.,
Items: 
Food thermometer(s)
Locations: 
prep area
Problems: 
Not calibrated

CHIA SHIANG RESTAURANT

Violation: 
4-901.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Equipment and Utensils, Air-Dr
Comments: 
OBSERVED MULTIPLE UTENSILS STORED ABOVE 2 COMPARTMENT SINK TO BE STACKED WET. WET STACKING OF UTENSILS IS NOT ALLOWED. ALLOW UTENSILS TO AIR DRY PRIOR TO STACKING/STORING THE UTENSILS. CORRECT AS INDICATED ABOVE.
Items: 
Clean equipment and utensil(s)
Problems: 
Stored/stacked wet
Corrections: 
Completely air dry all items prior to storage/use.

CHIA SHIANG RESTAURANT

Violation: 
4-602.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cooking and Baking Equipment
Comments: 
OBSERVED THE INTERIOR OF THE MICROWAVE TO BE SOILED. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Microwave oven door seals and cavities
Locations: 
prep area microwave
Problems: 
Not cleaned

CHIA SHIANG RESTAURANT

Violation: 
4-202.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Food-Contact Surfaces
Comments: 
OBSERVED THE 3 CUTTING BOARDS ADJACENT TO THE MEAT SLICER TO NOT BE SMOOTH AND CLEANABLE. SURFACES THAT ARE NOT SMOOTH AND CLEANABLE CAN PROMOTE BACTERIAL GROWTH. REPLACE CUTTING BOARDS SO THEY ARE SMOOTH AND CLEANABLE. CORRECT AS INDICATED ABOVE. ,
Items: 
Food-contact surface(s) Cutting board(s)
Problems: 
Not easily cleanable
Corrections: 
Repair/replace to be easily cleanable.

CHIA SHIANG RESTAURANT

Violation: 
4-502.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Single-Service and Single-Use
Comments: 
OBSERVED SINGLE SERVICE CONTAINER BEING REUSED. DO NOT REUSE SINGLE SERVICE CONTAINERS AS THEY ARE NOT DURABLE AND EASILY CLEANABLE. REPLACE THESE CONTAINERS WITH REUSABLE FOOD GRADE CONTAINERS. CORRECT AS INDICATED ABOVE.
Items: 
Single-service/single-use items
Locations: 
kitchen
Problems: 
Reused
Corrections: 
Do not reuse.

CHIA SHIANG RESTAURANT

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
OBSERVED PREPARED FOODS SUCH AS PORK & BAMBOO, BEEF & VEGETABLE, YOGURT (HOMEMADE STYLE) AND CHICKEN TO NOT BE DATE MARKED. MAXIMUM CONSUME BY DATE NOT TO EXCEED 7 DAYS FROM THE DAY THE FOOD IS PREPARED. IMPLEMENT A DATE MARKING POLICY IMMEDIATELY. CORRECT AS INDICATED ABOVE.,
Items: 
In house prepared ready-to-eat potentially hazardous food(s)
Locations: 
cooler/s cooling unit
Problems: 
Without date of consumption marking
Corrections: 
Provide proper date marks as stated above.

CHIA SHIANG RESTAURANT

Violation: 
4-501.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Good Repair and Proper Adjustm
Comments: 
ASSORTED POTENTIALLY HAZARDOUS FOODS FOUND IN THE WALKIN COOLER FOUND AT 45-58F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41F OR BELOW. THE WALK IN COOLER WAS NOT FUNCTIONING PROPERLY FOUND WITH AN AMBIENT AIR TEMPERATURE OF 48F. UNIT WAS SERVICED AT TIME OF INSPECTION AND FOUND TO NEED A NEW THERMOSTAT. ALL POTENTIALLY HAZARDOUS FOODS WERE DENATURED AND DISCARDED AT TIME OF INSPECTION. THE UNIT IS ORDERED OUT OF SERVICE OF POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT IS REPAIRED AND CAPABLE OF HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. CORRECT BY REPAIRING UNIT AS INDICATED ABOVE.
Items: 
Equipment
Locations: 
Problems: 
In poor repair
Corrections: 
Repair/replace.

CHIA SHIANG RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
ASSORTED POTENTIALLY HAZARDOUS FOODS FOUND IN THE WALKIN COOLER FOUND AT 45-58F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41F OR BELOW. THE WALK IN COOLER WAS NOT FUNCTIONING PROPERLY FOUND WITH AN AMBIENT AIR TEMPERATURE OF 48F. UNIT WAS SERVICED AT TIME OF INSPECTION AND FOUND TO NEED A NEW THERMOSTAT. CORRECTED BY ALL POTENTIALLY HAZARDOUS FOODS WERE DENATURED AND DISCARDED AT TIME OF INSPECTION. IN ADDITION THE UNIT IS ORDERED OUT OF SERVICE OF POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT IS REPAIRED AND CAPABLE OF HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. CORRECT BY REPAIRING UNIT AS INDICATED ABOVE.,
Items: 
Cold food item(s)
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

CHIA SHIANG RESTAURANT

Violation: 
3-101.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Safe, Unadulterated, and Hones
Comments: 
OBSERVED MOLDY FOOD IN THE WALKIN COOLER. ALL FOOD IS REQUIRED TO BE SOUND AND NOT SPOILED. CORRECTED BY DISCARDING ALL MOLDY FOOD.
Items: 
Food
Problems: 
Adulterated/contaminated
Corrections: 
Discard.