CHINA CHEF RESTAURANT: Inspection on December 18, 2017

Date: 
December 18, 2017
Location: 
CHINA CHEF RESTAURANT
2870 WASHTENAW
YPSILANTI, MI 48197
Priority Violations: 
6
Priority Foundation Violations: 
5
Core Violations: 
0
Compliance: 
In Compliance
Comments: 
Follow Up Inspection:
Details: 

CHINA CHEF RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
PER PIC, THE KITCHEN PREP UNIT HAS BEEN SERVICED. PHF'S LOCATED ON THE TOP RAIL AND IN THE REACH IN COOLER WERE FOUND AT 41F OR BELOW. CORRECTED. ,

CHINA CHEF RESTAURANT

Violation: 
3-501.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Cooling
Comments: 
TWO BUS TUBS OF RICE WERE FOUND IN THE WALK IN COOLER AT 40F AND 41F. THE RICE WAS APPROXIMATELY 2-3 INCHES DEEP. PER PIC, THIS RICE WAS COOKED YESTERDAY. PER PIC, THEY PLACE THE RICE IN THE WALK IN COOLER FOR RAPID COOLING. NO RICE CURRENTLY COOLING. A SMALL AMOUNT OF CHICKEN PIECES COOKED 1 HOUR AGO WERE FOUND ON THE TOP RAIL OF THE PREP UNIT AT 43F-46F. A PARTIALLY COVERED BUS TUB 3 INCHES DEEP OF CHICKEN PIECES COOKED 1 HOUR AGO FOUND IN THE WALK IN COOLER AT 62F. PIC PLACED THE BUS TUB OF COOKED CHICKEN INTO THE WALK IN COOLER FOR RAPID COOLING. A LARGE COVERED SOUP POT OF SAUCE APPROXIMATELY 8 INCHES DEEP WAS FOUND IN THE WALK IN COOLER AT 49F. PER PIC, THIS WAS COOKED YESTERDAY, AND WAS COOKED WITH BEEF PIECES IN THE SAUCE. PIC DISCARDED THE SAUCE. TO CORRECT, RE-TRAIN FOOD EMPLOYEES ON PROPER COOLING PROCEDURES FOR PHF'S. ,

CHINA CHEF RESTAURANT

Violation: 
3-501.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Cooling Methods
Comments: 
TWO BUS TUBS OF RICE WERE FOUND IN THE WALK IN COOLER AT 40F AND 41F. THE RICE WAS APPROXIMATELY 2-3 INCHES DEEP. PER PIC, THIS RICE WAS COOKED YESTERDAY. PER PIC, THEY PLACE THE RICE IN THE WALK IN COOLER FOR RAPID COOLING. NO RICE CURRENTLY COOLING. A SMALL AMOUNT OF CHICKEN PIECES COOKED 1 HOUR AGO WERE FOUND ON THE TOP RAIL OF THE PREP UNIT AT 43F-46F. A PARTIALLY COVERED BUS TUB 3 INCHES DEEP OF CHICKEN PIECES COOKED 1 HOUR AGO FOUND IN THE WALK IN COOLER AT 62F. PIC PLACED THE BUS TUB OF COOKED CHICKEN INTO THE WALK IN COOLER FOR RAPID COOLING. A LARGE COVERED SOUP POT OF SAUCE APPROXIMATELY 8 INCHES DEEP WAS FOUND IN THE WALK IN COOLER AT 49F. PER PIC, THIS WAS COOKED YESTERDAY, AND WAS COOKED WITH BEEF PIECES IN THE SAUCE. PIC DISCARDED THE SAUCE. TO CORRECT, RE-TRAIN FOOD EMPLOYEES ON PROPER COOLING PROCEDURES FOR PHF'S. ,

CHINA CHEF RESTAURANT

Violation: 
3-202.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Package Integrity
Comments: 
TEN DENTED CANS FOUND ON THE CAN STORAGE RACK IN THE BACK ROOM AREA. PIC REMOVED DENTED CANS AND RELOCATED THEM TO THE AREA FOR RETURN TO VENDOR. TO CORRECT, HAVE FOOD EMPLOYEES REMOVE DENTED CANS PRIOR TO STOCKING AND PLACE IN DESIGNATED AREA FOR DENTED CANS. ,

CHINA CHEF RESTAURANT

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
FRIED CHICKEN PIECES, GARLIC AND OIL MIXTURE, TOFU PIECES, AND SAUCE COOKED WITH BEEF PIECES FOUND IN THE WALK IN COOLER WITHOUT DATEMARKING. EGG ROLLS IN WALK IN COOLER OBSERVED TO BE DATEMARKED. TO CORRECT, DATEMARK ALL READY TO EAT PHF'S IN YOUR FACILITY. ,

CHINA CHEF RESTAURANT

Violation: 
4-602.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Equipment Food-Contact Surface
Comments: 
NUMEROUS PANS THE CLEAN STORAGE RACK, A WHISK HANGING ON THE WALL, THE INDUSTRIAL CAN OPENER BLADE, MEAT TENDERIZER MACHINE, AND MEAT SLICER ON THE BACK STORAGE SHELF FOUND SOILED. FOOD EMPLOYEE WASHED, RINSED, AND SANITIZED MEAT SLICER DURING THIS INSPECTION. TO CORRECT, CLEAN CAN OPENER, AND GO THROUGH ALL DISHES AND UTENSILS AND CLEAN AS INDICATED. ,

CHINA CHEF RESTAURANT

Violation: 
4-101.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Characteristics
Comments: 
PLASTIC GROCERY BAGS CONTINUE TO BE IN USE FOR FOOD STORAGE IN THE WALK IN COOLER AND ON THE DRY STORAGE SHELF. TO CORRECT, STORE FOODS IN APPROVED FOOD GRADE STORAGE BAGS. ,

CHINA CHEF RESTAURANT

Violation: 
2-301.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
When to Wash
Comments: 
FOOD EMPLOYEE OBSERVED TO HANDLE SOILED DISHES AND THEN START WORKING WITH RAW CHICKEN WITH HIS BARE HANDS. FOOD EMPLOYEE CORRECTED BY DISCARDING CHICKEN AND WASHING HANDS.

CHINA CHEF RESTAURANT

Violation: 
4-302.14
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Sanitizing Solutions, Testing
Comments: 
CHLORINE TEST STRIPS HAVE BEEN PROVIDED. CORRECTED.

CHINA CHEF RESTAURANT

Violation: 
3-304.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Food Contact with Equipment an
Comments: 
IMPROPER MANUAL DISHWASHING PROCEDURE OBSERVED. FOOD EMPLOYEE WAS OBSERVED TO WASH DISHES IN SOAPY WATER, RINSE OFF IN PLAIN WATER, AND THEN DIP IN SANITIZER WATER THAT WAS 10PPM CHLORINE AND PLACE IMMEDIATELY ON THE DRYING RACK. DISHES MUST BE SANITIZED IN A CHLORINE SOLUTION OF 50 PPM AND BE COMPLETELY SUBMERGED IN SANITIZER FOR 7 SECONDS. FOOD EMPLOYEE RE-MIXED SANITIZER TO 50PPM AND SUBMERGED DISH IN SANITIZER FOR MORE THAN 7 SECONDS. ,

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 ENSURING THAT PHF'S ARE BEING COOLED PROPERLY, THAT FOODS ARE STORED PROPERLY, ENSURING THAT HANDWASHING IS OCCURRING AT PROPER TIMES, AND THAT FOOD CONTACT SURFACES ARE BEING CLEANED VIA PROPER PROCEDURES. TO CORRECT, RE-TRAIN MANAGERS ON PROPER SUPERVISION AND MONITORING OF FOOD SERVICE ACTIVITIES TO MAINTAIN CONDITIONS THAT MEET FOOD CODE REQUIREMENTS. ,