CHINA BISTRO RESTAURANT health score and inspection history

Provide food grade containers for storing all foods.///Cooked noodles and dumplings stored in t-shirt bags.///COS PIC voluntarily discarded.

Cease the reuse of single-service and single-use articles for food service.///Reusing sauce containers.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Ants on shelving, wall and glove boxes next to the back door.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.///Repair or replace damaged back screen door. Facility has rear door open. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor in WI cooler. 6-202.15 Provide weather stripping at outer door to seal opening.

5-205.15(B) Repair condensate leak in refrigeration units.///WI cooler leaking into a container on the floor.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)///Raw chicken stored above raw shell eggs and uncooked rice.

(A)(2) Maintain TCS food at 41 F or below.///Cooked egg rolls at room temperature on speed rack at 98F degrees. Items in the make table cooler: cooked chicken at 47-53F degrees, cooked egg rolls at 45-110F degrees. Cooked noodles in WI cooler at 45-50F degrees///COS PIC voluntarily discarded.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Drink and cellphone stored on and above prep table.

Change the sanitizing solution for wiping cloths when visibly soiled.

Cease the reuse of single-service and single-use articles for food service.///Reusing single service sauce metal containers.

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)///Food debris and rust on can opener blade.