CHINA CHEF RESTAURANT: Inspection on December 4, 2017

Date: 
December 4, 2017
Location: 
CHINA CHEF RESTAURANT
2870 WASHTENAW
YPSILANTI, MI 48197
Priority Violations: 
6
Priority Foundation Violations: 
5
Core Violations: 
9
Compliance: 
In Compliance
Comments: 
Routine Inspection:
Details: 

CHINA CHEF RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
NUMEROUS PHF'S FOUND ON THE TOP RAIL AND IN THE REACH IN COOLER OF THE KITCHEN PREP UNIT AT 49F-55F INCLUDING COOKED CHICKEN, COOKED PORK, COOKED SHRIMP, RAW SHRIMP, BEAN SPROUTS, COOKED VEGETABLES, COOKED NOODLES, EGG WASH, SHELL EGGS, AND CUT CABBAGE. SOME OF THE VENTS ON THE TOP RAIL OBSERVED TO BE FROSTED OVER. PHF'S MUST BE KEPT AT 41F OR BELOW IN ORDER TO MINIMIZE THE POTENTIAL FOR BACTERIAL GROWTH. FOOD EMPLOYEE DISCARDED THE ABOVE MENTIONED FOODS. TO CORRECT, HAVE PREP UNIT REPAIRED SO THAT PHF'S CAN BE HELD AT 41F OR BELOW. FACILITY WILL TEMPORARILY KEEP MINIMAL AMOUNTS OF PHF ON TOP RAIL OF THIS UNIT DURING BUSY TIMES AND WILL DISCARD THESE FOODS AFTER 4 HOURS OF BEING OUT OF TEMPERATURE CONTROL. , ,
Items: 
Cold food item(s)
Locations: 
prep unit
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

CHINA CHEF RESTAURANT

Violation: 
3-501.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Cooling
Comments: 
THREE COVERED BUS TUBS CONTAINING COOKED RICE THAT WAS 4-5 INCHES DEEP WERE FOUND IN THE WALK IN COOLER AT 43F-47F. PER FOOD EMPLOYEE, THIS RICE WAS COOKED YESTERDAY. TWO COVERED PLATES OF COOKED RICE THAT WERE 4 INCHES DEEP WERE FOUND AT 59F AND 68F. PER FOOD EMPLOYEE, THIS RICE WAS COOKED YESTERDAY. PHF'S MUST BE COOLED FROM 135F-70F WITHIN 2 HOURS, AND FROM 70F TO 41F WITHIN AN ADDITIONAL 4 HOURS IN ORDER TO MINIMIZE THE POTENTIAL FOR BACTERIAL GROWTH. PROPER COOLING METHODS MUST BE USED IN ORDER TO MEET THE TEMPERATURE REQUIREMENTS INCLUDING USING SHALLOW, UNCOVERED PANS, STIRRING FREQUENTLY, AND PLACING IN THE WALK IN COOLER OR WALK IN FREEZER FOR RAPID COOLING. PIC DISCARDED THE RICE MENTIONED ABOVE. TO CORRECT, RETRAIN FOOD EMPLOYEES ON PROPER COOLING PROCEDURES FOR PHF'S. , ,
Items: 
Cooked food(s) cooled
Locations: 
Numerous locations
Problems: 
From 70 degrees f to 41 degrees F for more than 4 hours
Corrections: 
Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.

CHINA CHEF RESTAURANT

Violation: 
3-501.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Cooling Methods
Comments: 
TWO COVERED BUS TUBS OF RICE 4-5 INCHES DEEP THAT WAS COOKED WITHIN THE PAST 1.5 HRS. WERE FOUND ON THE KITCHEN PREP TABLE AT 116F. FOOD EMPLOYEE CORRECTED BY COOKING ONE TUB OFF AS FRIED RICE, AND SEPARATING THE OTHER TUB INTO 2 SHALLOW UNCOVERED CONTAINERS AND PLACING IN THE WALK IN FREEZER FOR RAPID COOLING. THREE COVERED BUS TUBS CONTAINING COOKED RICE THAT WAS 4-5 INCHES DEEP WERE FOUND IN THE WALK IN COOLER AT 43F-47F. PER FOOD EMPLOYEE, THIS RICE WAS COOKED YESTERDAY. TWO COVERED PLATES OF COOKED RICE THAT WERE 4 INCHES DEEP WERE FOUND AT 59F AND 68F. PER FOOD EMPLOYEE, THIS RICE WAS COOKED YESTERDAY. PHF'S MUST BE COOLED FROM 135F-70F WITHIN 2 HOURS, AND FROM 70F TO 41F WITHIN AN ADDITIONAL 4 HOURS IN ORDER TO MINIMIZE THE POTENTIAL FOR BACTERIAL GROWTH. PROPER COOLING METHODS MUST BE USED IN ORDER TO MEET THE TEMPERATURE REQUIREMENTS INCLUDING USING SHALLOW, UNCOVERED PANS, STIRRING FREQUENTLY, AND PLACING IN THE WALK IN COOLER OR WALK IN FREEZER FOR RAPID COOLING. PIC DISCARDED THE RICE MENTIONED ABOVE. TO CORRECT, RETRAIN FOOD EMPLOYEES ON PROPER COOLING PROCEDURES FOR PHF'S. , ,
Items: 
Food item(s) cooled
Locations: 
prep area
Problems: 
Improperly In large container
Corrections: 
Utilize long, shallow pans.

CHINA CHEF RESTAURANT

Violation: 
3-202.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Package Integrity
Comments: 
NUMEROUS DENTED CANS OBSERVED ON THE CAN STORAGE RACK AND ON THE BACK STORAGE SHELF. DENTED CANS MUST BE REMOVED AND PLACED IN A DESIGNATED AREA FOR DISCARD OR RETURN TO VENDOR PRIOR TO STOCKING. DENTED CANS MUST NOT BE USED IN ORDER TO MINIMIZE THE POTENTIAL FOR BACTERIAL GROWTH. TO CORRECT, GO THROUGH ALL CANNED GOODS AND RELOCATE ALL DENTED CANS TO DENTED CAN AREA. , ,
Items: 
Food package(s) Cans
Locations: 
storage area shelf
Problems: 
Dented, dented on seam or swollen
Corrections: 
Discard.

CHINA CHEF RESTAURANT

Violation: 
3-305.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage
Comments: 
FOODS OBSERVED TO BE STORED ON THE FLOOR IN THE KITCHEN INCLUDING SUGAR AT THE BACK STORAGE AREA, CONTAINERS OF SAUCES IN THE KITCHEN, AND NUMEROUS FOODS IN THE WALK IN COOLER. FOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR IN ORDER TO MINIMIZE THE POTENTIAL FOR CONTAMINATION. TO CORRECT, STORE FOODS AT LEAST 6 INCHES OFF OF THE FLOOR.
Items: 
Food item(s) in storage
Locations: 
Near dishwashing area
Problems: 
Exposed to dust, splash, or other contaminates Not covered
Corrections: 
Store in protected manner.

CHINA CHEF RESTAURANT

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
DATEMARKING HAS NOT BEEN IMPLEMENTED IN THIS FACILITY. NUMEROUS READY TO EAT PHF'S FOUND WITHOUT DATEMARKING INCLUDING FRIED CHICKEN PIECES, COOKED EGG ROLLS, TOFU PIECES, AND COOKED RICE. READY TO EAT PHF'S MUST BE DATEMARKED TO EXPIRE WITHIN 7 DAYS OF OPENING/PREPARATION (INCLUDING THE DATE OF OPENING/PREPARATION). TO CORRECT, DATEMARK ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS IN YOUR FACILITY. , ,
Items: 
In house prepared ready-to-eat potentially hazardous food(s)
Locations: 
Numerous locations
Problems: 
Without date of consumption marking
Corrections: 
Provide proper date marks as stated above.

CHINA CHEF RESTAURANT

Violation: 
4-904.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Kitchenware and Tableware
Comments: 
THE HANDLES FOR THE SCOOPS IN THE ICE BIN AND LARGE ICE MACHINE WERE FOUND TO BE TOUCHING THE ICE. A CONTAINER WITHOUT A HANDLE WAS BEING USED TO SCOOP RICE OUT OF THE BULK RICE CONTAINER IN THE BACK HALLWAY. DISPENSING UTENSILS MUST HAVE HANDLES AND HANDLES MUST BE STORED OUT OF THE FOOD PRODUCT IN ORDER TO MINIMIZE POTENTIAL FOR CONTAMINATION OF FOODS. TO CORRECT, USE DISPENSING UTENSILS THAT HAVE HANDLES, AND STORE HANDLES OUT OF FOOD PRODUCT.
Items: 
Kitchenware and tableware sanitized utensils
Locations: 
Numerous locations
Problems: 
Allows for contamination of food-contact/lip-contact surfaces During handling
Corrections: 
Handle so as to prevent contamination.

CHINA CHEF RESTAURANT

Violation: 
4-602.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Equipment Food-Contact Surface
Comments: 
NUMEROUS POTS, PANS, AND BOWLS ON THE CLEAN STORAGE RACKS OBSERVED TO BE SOILED. SEVERAL KNIVES, A DRAWER OF UTENSILS, TWO MEAT SLICERS, AND MEAT TENDERIZER EQUIPMENT WERE FOUND SOILED. LIDS TO SAUCE CONTAINERS AND TO BOTH RICE COOKERS WERE FOUND SOILED. CAN OPENER AND UTENSILS FOUND IN THE LARGE MIXER BOWL IN THE KITCHEN WERE FOUND SOILED. FOOD CONTACT SURFACES MUST BE CLEANED TO SIGHT AND TOUCH. TO CORRECT, GO THROUGH ALL FOOD CONTACT SURFACES AND CLEAN TO SIGHT AND TOUCH. , ,
Items: 
Food-contact surface(s) and utensil(s)
Locations: 
Numerous locations
Problems: 
Not cleaned Before storage
Corrections: 
Clean as specified above.

CHINA CHEF RESTAURANT

Violation: 
4-101.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Characteristics
Comments: 
NUMEROUS PLASTIC GROCERY BAGS ARE BEING USED FOR FOOD STORAGE IN THIS FACILITY. THIS BAGS ARE NOT FOOD GRADE AND NOT APPROVED FOR USE AS DIRECT FOOD STORAGE. TO CORRECT, STORE FOODS IN APPROVED FOOD GRADE STORAGE BAGS. A HOME-MADE VEGETABLE GRATER, WITH A METAL GRATER PIECE NAILED TO A PIECE OF WOOD WAS OBSERVED IN THE KITCHEN AREA. THIS ITEM IS NOT SMOOTH OR EASILY CLEANABLE AND NOT APPROVED FOR USE IN A FOOD SERVICE ESTABLISHMENT. FOOD EMPLOYEE CORRECTED BY DISCARDING THE VEGETABLE GRATER. , ,
Items: 
Food-contact surface(s) and utensils
Locations: 
Numerous locations
Problems: 
Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
Corrections: 
Provide smooth, durable, non-absorbent, easily cleanable materials.

CHINA CHEF RESTAURANT

Violation: 
4-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cutting Surfaces
Comments: 
SEVERAL CUTTING BOARDS IN THE KITCHEN AREA WERE OBSERVED TO BE CRACKED OR HAVE DEEP CUTS/GROOVES. CUTTING BOARDS MUST BE MAINTAINED SMOOTH AND CLEANABLE IN ORDER TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH. TO CORRECT, REPLACE WORN CUTTING BOARDS.
Items: 
Cutting surface(s)
Locations: 
prep area under prep table
Problems: 
With deep cuts/grooves
Corrections: 
Repair/replace to provide smooth cutting surface.

CHINA CHEF RESTAURANT

Violation: 
6-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency and Restri
Comments: 
THE FLOORS THROUGHOUT THE KITCHEN, UNDER KITCHEN EQUIPMENT, IN THE DISH ROOM AREA, AND BACK STORAGE AREA WERE FOUND SOILED. YOUR FACILITY MUST BE MAINTAINED CLEAN. TO CORRECT, CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE. DRAIN RECEPTACLES UNDER THE 3-COMPARTMENT SINK WERE FOUND SOILED. TO CORRECT, CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Physical facilities/structures
Problems: 
Not clean
Corrections: 
Keep clean

CHINA CHEF RESTAURANT

Violation: 
2-301.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
When to Wash
Comments: 
PIC OBSERVED TO HANDLE PAN CONTAINING DRIED RAW CHICKEN PIECES WITH GLOVES AND THEN WENT BACK TO KITCHEN STATION TO WORK WITH READY TO EAT FOODS. HANDS MUST BE WASHED WHEN CONTAMINATED, INCLUDING WHEN TOUCHING RAW ANIMAL PRODUCTS. PIC CORRECTED BY DISCARDING GLOVES AND WASHING HANDS. ,
Items: 
Employee(s)
Problems: 
Did not wash hands During food prep to prevent cross contamination
Corrections: 
Hands shall be washed with hot water and soap for at least 20 seconds after contamination.

CHINA CHEF RESTAURANT

Violation: 
2-401.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Eating, Drinking, or Using Tob
Comments: 
FOOD EMPLOYEE OBSERVED TO BE EATING IN THE KITCHEN. FOOD EMPLOYEES MUST ONLY EAT IN DESIGNATED AREAS AWAY FROM FOODS AND FOOD CONTACT SURFACES IN ORDER TO MINIMIZE THE POTENTIAL FOR CONTAMINATION. TO CORRECT, HAVE FOOD EMPLOYEES EAT ONLY IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Items: 
Beverage container
Locations: 
Numerous locations
Problems: 
Not covered
Corrections: 
Cover.

CHINA CHEF RESTAURANT

Violation: 
4-302.14
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Sanitizing Solutions, Testing
Comments: 
TEST STRIPS NOT AVAILABLE FOR TESTING THE CONCENTRATION OF CHLORINE SANITIZER. TEST STRIPS MUST BE AVAILABLE AT ALL TIMES, AND USED WHENEVER SANITIZER IS MIXED IN ORDER TO VERIFY THAT SANITIZER IS AT THE PROPER CONCENTRATION. TO CORRECT, PROVIDE CHLORINE TEST STRIPS. ,
Items: 
Sanitizer test kit chlorine
Locations: 
dishwashing area
Problems: 
Not provided
Corrections: 
Provide.

CHINA CHEF RESTAURANT

Violation: 
3-304.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Food Contact with Equipment an
Comments: 
IMPROPER MANUAL WAREWASHING PROCEDURE OBSERVED. FOOD EMPLOYEE OBSERVED TO SCRUB DISH OUT WITH A SOAPY SCRUBBER AND PLACE IN SANITIZER WATER. FOOD CONTACT SURFACES MUST BE SUBMERGED IN SOAPY WATER, SCRUBBED, RINSED WITH WATER, AND THEN SUBMERGED IN SANITIZER WATER. FOOD EMPLOYEE CORRECTED BY IMPLEMENTING PROPER WAREWASHING PROCEDURE. , ,
Items: 
Equipment
Locations: 
dishwashing area sink
Problems: 
Not properly cleaned and sanitized
Corrections: 
Equipment shall be washed, rinsed, and sanitized after contamination and between uses.

CHINA CHEF RESTAURANT

Violation: 
5-205.15
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
System Maintained in Good Repa
Comments: 
THE DRAIN LINES TO THE FRONT ICE BIN AND FRONT ICE MACHINE ARE NO LONGER AIR-GAPPED AT THE FLOOR DRAIN RECEPTACLE. THESE DRAIN LINES MUST BE AIR-GAPPED IN ORDER TO MINIMIZE THE POTENTIAL OF CONTAMINATION FOR THESE UNITS. TO CORRECT, PROVIDE AN AIR GAP BETWEEN THESE DRAIN LINES AND THE FLOOR DRAIN RECEPTACLE. A LEAK WAS NOTED AT THE DRAIN LINE TO THE WASH COMPARTMENT OF THE 3-COMPARTMENT SINK. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. TO CORRECT, REPAIR DRAIN LINE TO ELIMINATE LEAK. ,
Items: 
Plumbing system
Locations: 
dishwasher area faucet
Problems: 
Not maintained
Corrections: 
Maintain in good repair

CHINA CHEF RESTAURANT

Violation: 
6-202.15
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Outer Openings, Protected
Comments: 
THE BACK DOOR OF THE FACILITY IS NOT FULLY SELF-CLOSING AND WAS OBSERVED TO BE CRACKED OPEN DURING THIS INSPECTION. EXTERIOR DOORS MUST BE SELF-CLOSING AND KEPT FULLY CLOSED TO MINIMIZE POTENTIAL FOR ENTRANCE OF PESTS. TO CORRECT, REPAIR DOOR SO THAT IT IS SELF-CLOSING AND THAT IT FULLY CLOSES.
Items: 
Outer opening(s)
Locations: 
door(s)
Problems: 
Not provided with
Corrections: 
Repair/replace to meet requirements above.

CHINA CHEF RESTAURANT

Violation: 
4-602.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Nonfood-Contact Surfaces
Comments: 
SEVERAL NON-FOOD CONTACT SURFACES FOUND SOILED INCLUDING KITCHEN SHELVING, THE SIDES OF KITCHEN EQUIPMENT, THE NOZZLE AT THE SPRAY RINSE ARM AT THE 3-COMPARTMENT SINK, THE GASKETS ON THE REACH IN COOLER AT THE ORDER WINDOW, AND THE WIRE SHELVING ABOVE THE 3-COMPARTMENT SINK. NON-FOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY TO PRECLUDE BUILD-UP. TO CORRECT, CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Nonfood contact surface(s)
Locations: 
Numerous locations
Problems: 
Soiled
Corrections: 
Keep clean.

CHINA CHEF RESTAURANT

Violation: 
4-602.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cooking and Baking Equipment
Comments: 
BOTH MICROWAVES IN THE KITCHEN WERE OBSERVED TO BE SOILED. MICROWAVES MUST BE CLEANED AT A FREQUENCY TO PRECLUDE BUILD-UP. TO CORRECT, CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Baking and cooking equipment
Locations: 
microwave oven
Problems: 
Not cleaned per manufacturers instructions
Corrections: 
Clean according to manufacturer specifications

CHINA CHEF RESTAURANT

Violation: 
2-103.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Person in Charge
Comments: 
PIC NOT EXHIBITING MANAGERIAL CONTROL BY ENSURING THAT FACILITY IS COMPLYING WITH FOOD CODE REQUIREMENTS INCLUDING MONITORING COLD HOLDING EQUIPMENT AND PHF TEMPERATURES, THAT PHF'S ARE BEING COOLED PROPERLY, THAT FOODS ARE STORED PROPERLY, ENSURING THAT HANDWASHING IS OCCURRING AT PROPER TIMES, THAT FOOD CONTACT SURFACES ARE BEING CLEANED VIA PROPER PROCEDURES, AND THAT TEST STRIPS ARE MADE AVAILABLE FOR VERIFICATION OF SANITIZER CONCENTRATION. PIC MUST ENSURE THAT FOOD CODE REQUIREMENTS ARE FOLLOWED AND SAFE FOODS ARE SERVED. TO CORRECT, RE-TRAIN MANAGERS ON PROPER SUPERVISION AND MONITORING OF FOOD SERVICE ACTIVITIES TO MAINTAIN CONDITIONS THAT MEET FOOD CODE REQUIREMENTS. , ,
Items: 
Person-in-charge
Problems: 
Not ensuring compliance
Corrections: 
Person-in-charge must ensure compliance with items listed above.