Chia Shiang Restaurant

Contact Information

2016 Packard
Ann Arbor, MI 48104

Health Report - 06/26/2015 (3 critical incident(s))

(Critical) An additional digital thermometer (thin tipped) suitable for measuring thin masses was purchased and tested during follow up inspection.

(Critical) Observed the mechanical dishwashing machine to be dispensing the proper amount of chemical sanitizer. Corrected

(Critical) All foods in the 3 door prep top reach in cooler were found to be at 41*f or less

Mops were properly hung to dry in a manner that does not contaminate the wall or adjacent equipment or supplies. Corrected

Observed the 3 door reach in prep top cooler to be maintaining all foods at 41*f or below. This unit appears to be functioning properly. Corrected

Health Report - 06/17/2015 (3 critical incident(s))

(Critical) Observed multiple metal stem thermometers in use to not be properly calibrated. Person in charge was able to calibrate one of the thermometers during inspection. The other thermometers were discarded. It is strongly recommended that a digital thermometer suitable for testing thin masses is purchased and used in this facility. Corrected,

(Critical) Observed the mechanical dishwashing machine to not be dispensing sanitizer. The unit was run multiple times with no change in performance. The sanitizer bucket contained ample sanitizer and the feed line did not appear to be obstructed. To correct, please contact service company to ensure dishwashing machine is supplying the correct amount of sanitizer per manufacturers requirements. Until this unit is repaired, sanitization shall be done manually in one of the compartment sinks that is properly plumbed with an air gap to the drain. Correct as indicated above. ,

(Critical) Observed the 3 door reach-in prep top cooler by the main cook line to not be maintaining foods at 41*f or below in the top rails or the lower sections. Foods including: raw shrimp, raw pork, raw fish, tofu, egg rolls and cooked vegetables were found to be 48*f - 50*f. All potentially hazardous foods found in this cooler were discarded into the trash. This cooler is not to be used to cold hold potentially hazardous foods until it is repaired and functioning properly by holding foods at 41*f or below. Corrected in past inspections there have been repeat cold hold violations in different parts of the kitchen. A greater effort must be made to regularly check the temperatures of all cold held food multiple times per day. A digital thermometer suitable for testing thin masses is strongly recommended for this facility. Multiple daily use (every 4 hours) of this thermometer will help ensure proper cold holding temperature compliance. ,

Observed the exhaust fan to the outside by the dishwashing area to be heavily soiled with grease and debris. To correct, please clean the entire fan unit now and place on a more frequent cleaning schedule

Observed the floor under the main cook line to be soiled with an accumulation of grease and debris. To correct, please clean this area now and place on more frequent cleaning schedule. Observed the floor drain receptacles by the compartment sinks to have an excessive accumulation of debris. To correct, please clean out these drains now and place on a more frequent cleaning schedule

Observed the grease waste container outside in the dumpster area to not be covered. The lids to the dumpsters and grease waste must be kept covered when not in use to avoid unwanted odors and attracting unwanted pests/rodents. Corrected by person in charge closing the lid to the grease waste container

Observed mops by the mop sink to be wet and not hung to properly dry. To correct, please hang mops to properly dry when not in use in a location that will not contaminate the adjacent wall, equipment or supplies. ,

Observed multiple 5 gallon buckets of food/sauce on the floor of the walk in cooler. Food shall be stored in a protected manner and a minimum of 6" above the floor. To correct, please store these buckets of food a minimum of 6" off the floor

Observed the 3 door reach-in prep top cooler by the main cook line to not be maintaining foods at 41*f or below in the top rails or the lower sections. Foods including: raw shrimp, raw pork, raw fish, tofu, egg rolls and cooked vegetables were found to be 48*f - 50*f. All potentially hazardous foods found in this cooler were discarded into the trash. This cooler is not to be used to cold hold potentially hazardous foods until it is repaired and functioning properly by holding foods at 41*f or below. To correct: call repair technician to have this cooler repaired as soon as possible. Observed the condensate line in the walk in cooler that runs perpendicular to the wall to not be insulated. To prevent condensation from forming on the outside of this line and dripping onto food stored below, please correct by wrapping this section of condensate line in insulation. ,

Health Report - 12/11/2014 (13 critical incident(s))

(Critical) 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. ,

(Critical) 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. ,

(Critical) 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. ,

(Critical) 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

(Critical) 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. ,

(Critical) 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

(Critical) 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. ,

(Critical) Observed food thermometer to not be properly calibrated. Follow manufacturers directions on the proper calibration of your thermometer. Correct as indicated above. ,

(Critical) 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. ,

(Critical) 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. ,

(Critical) 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. ,

(Critical) 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. ,

(Critical) Observed moldy food in the walkin cooler. All food is required to be sound and not spoiled. Corrected by discarding all moldy food

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

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

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

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.

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

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

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.

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.

Observed the interior of the microwave to be soiled. Clean now and place on a more frequent cleaning schedule.

Observed bulk containers on both sides of the prep line to not be labeled. Provide labeling to identify product. Correct as indicated above

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

Health Report - 06/06/2014 (6 critical incident(s))

(Critical) Observed the wooden table top to be deteriorating (some of the laminated strips of wood on the top of the table are peeling up). Replace this table top with a new butcher block top (hard maple or bamboo) or provide a stainless steel top/table to replace it

(Critical) Observed four packages of food (three bags of dried tofu in the dry food storage room and another package of a different style of dried tofu) found in a kitchen storage cabinet that mice had eaten through the bag and consumed some of the contents. Corrected by discarding.

(Critical) The three packages containing the dried tofu that were partially eaten by mice were placed into a plastic shopping bag, then securely tied off prior to placing in the trash can. Staff had planned to remove this shopping bag containing this food at a later time. Corrected by removing the contaminated food from the shopping bag, then further opening the original food bags to dump out the food directly in to the large trash can at the dish washing area. When instructed to dispose of contaminated or temperature abused foods staff must dispose of them permanently and not package them further for retrieval after the inspection.

(Critical) Observed evidence of mice in the dry food storage pantry again. Mouse feces were observed on the floor, on food storage tubs and holes eaten through plastic food packaging. This facility has a contract with a pest control business (monthly visits). This facility was just inspected/evaluated by that pest company four days prior. The inspection report did not note any mouse activity or evidence of the presence of mice. I have arranged to meet the contractor next week to have him show me what measures were taken during that visit, where his bait stations and/or traps are located, etc. Additionally, i will ask him to provide written directions each month for this facility to help them reduce the food sources and harborage areas for pests

(Critical) Observed four to five bowls of phfs stored on top of the insert food pans in the top of the cook line prep cooler over the night (with the cover closed) to be at 47 to 49f. 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

(Critical) Observed a loose cube of a mouse bait block under the storage rack in the dry food storage room. Rodent baits must be stored in a tamper-proof bait station

Many out of the way floor areas of the facility are in need of a deep cleaning (dry storage room, under/behind storage cabinets, deep freezers, refrigerators/freezers, etc. ). Schedule several days in the near future to empty shelving, pull this equipment out from their storage locations so the floors can be thoroughly cleaned. Also the floor drains are in need of cleaning

Ice machine bin: observed the ice scoop handle resting in the ice. Corrected by placing the ice scoop on the scoop holder

There are multiple old, unused items in the facility (food, equipment, single service items). When performing the deep cleaning of the facility, purge these unnecessary items

The back delivery door / door frame, and the screened door are rusted out at the bottom and/or do not seal well. This can allow the entry of pests into the kitchen. Repair/replace the door to eliminate these gaps. Also, perform a check of the entire outside of the building to locate pest entry points so they can be sealed, covered, screened, etc

Health Report - 11/14/2013 (1 critical incident(s))

(Critical) The following potentially hazardous foods were found to be out at room temperature: a bowl with a partial head of lettuce, a small bowl of cooked potato pieces, and several large containers of soaking rice noodles. Corrected by discarding the lettuce and potatoes, and relocating the noodles to refrigeration units

Upon arrival the walk in cooler was operating at a slightly elevated temperature. The owner made an adjustment to the thermostat immediately and the unit was producing colder air right away. Monitor this unit closely to ensure it keeps food from freezing and below 41f

Several out of the way kitchen floor areas have a lot of food build-up on them (under the hand washing sink, under the cook line equipment, around the two door cabinet by the soda syrup rack, in the hot water heater room). Clean these areas now and more frequently in the future

The handle for the ice scoop was again resting in the ice at the soda beverage station. Corrected by removing the ice scoop and placing it in a clean container at this station

Most of the walk in cooler shelves are rusty. Repair or replace these shelves to be smooth and easily cleanable

Health Report - 04/30/2013 (5 critical incident(s))

(Critical) This incident (48231) does not have any more information on it

(Critical) Observed multiple cut leafy greens (lettuce, spinach, cabbage, etc. ) stored out at room temperature. Corrected by relocating these potentially hazardous foods to the walk in and reach in coolers

(Critical) Only a quat sanitizer test kit is available in the facility. The dish washing machine and the sanitizer pails for wiping cloths all use chlorine bleach. Provide chlorine test papers asap

(Critical) This incident (5421) does not have any more information on it

(Critical) Observed the thin aluminum perforated bowls to be crushed, crumpled and folded and are now difficult to clean. Discard/recycle these and provide replacement ones

The walk in cooler shelves have spilled, moldy food on them. Thoroughly clean these shelves

Provide labels for the bulk white foods stored in large containers in your storage room (sugar, salt, msg)

The walk in cooler shelves are rusty. Repair or replace these shelving units

Observed the wastewater drain pan for the dish washing machine to be in need of cleaning to remove accumulated food. Clean this area daily

The floor in the dry store room (under racks and shelves) and the floor at the wall under the chinese range cook line. Please clean these areas now and more frequently in the future

Two wiping cloth buckets in the back kitchen were too weak. Corrected by adding bleach to provide 50 to 75 ppm chlorine

Observed a couple tubs of pork on the floor in the walk in cooler. Relocate these tubs to a shelf to get them off of the floor

The drain line for the ice machine is plugged. Clear the drain so the melted ice can leave the ice bin

Health Report - 10/25/2012 (0 critical incident(s))

This incident (36120) does not have any more information on it

This incident (5430) does not have any more information on it

Health Report - 04/10/2012 (0 critical incident(s))

1) many areas of the walk in cooler (fan guard, shelving units, milk crates, etc) have mold growth on them. Thoroughly clean these surfaces now and on a regular basis. 2) the food catch pans for the chinese cooking range are in need of cleaning to eliminate spilled food debris

Observed most of the metal kitchen bowls on a storage shelf to be still wet. Ensure staff adequately air dry/drain these items to eliminate excessive moisture

Observed the floor under the chinese cooking range and several out of the way areas under the storage shelves in the dry storage room to be overdue for a thorough cleaning. Maintain these areas clean

Observed two cardboard boxes containing sugar packets to be stored on the floor at the server side stand. All foods must be elevated off of the floor to protect them. Discard any of these items if they have evidence of contamination

Observed a non-functional ceiling light fixture in the dish washing area, as well as several burned out light bulbs in the back prep area. Provide replacement light bulbs to provide adequate lighting for staff

Observed the following foods to be open/uncovered: a bulk container of rice in the kitchen, three fish fillets and a large chunk of soy bean skins in the freezers, and multiple uncovered food containers in the walk in cooler. These items were placed in bags and/or covered as needed for protection

Observed two stacks of to-go foam food containers to be stored upright at the server side station. Corrected by inverting these containers

Observed two wet wiping towels on the counter at the server side stand. In between uses these towels need to be stored in a solution of sanitizer

Observed the plastic ice scoop stored in the ice bin with the handle contacting the ice. Corrected by properly storing the ice scoop on the provided holder

Observed multiple perforated aluminum bowls used for rinsing vegetables to be made of metal that is too thin. These bowls are deforming over time. Eliminate these bowls and replace them with ones that are more heavy duty. Also, observed the large plastic ice scoop to be cracked. Provide a replacement scoop

Health Report - 10/13/2011 (4 critical incident(s))

(Critical) Observed a damaged can of bean paste that was previously opened and used stored in the walk in cooler. Corrected by discarding this bean paste

(Critical) Observed evidence of mice (feces) on shelving, on the top of food containers and in some opened food packages in the dry food storage pantry. The owner indicated they have monthly pest control visits from a local company. The last invoice was from 9-22-11 (one mouse was recovered from a trap at that visit per the provided report). The owner called for an emergency visit. The company indicated someone would visit the facility tomorrow. Also, small flies (possible fruit flies) were observed in several locations of the facility. Ensure staff are frequently monitoring the facility for the presence of pests and taking appropriate steps to eliminate access to food sources, and keeping the facility clean and dry to eliminate breeding areas

(Critical) No chlorine sanitizer was being provided during the rinse cycle of the dish washing machine. The bulk chlorine sanitizer pail was empty. Corrected by switching to a new container of chlorine sanitizer and priming the pump to achieve 150 ppm

(Critical) Dry food storage pantry: observed mouse feces to be found in the bulk containers of msg and salt. Also, observed several cellophane packages of food to have holes chewed through them by mice. These foods were discarded--corrected. Your foods must be stored in a protected manner to prevent access to them by pests. All foods in this pantry must be gone through and looked at for evidence of contamination/holes in the packaging and discarded if needed

Observed the interior lid cover for one of the chest freezers to be totally detached from the exterior lid. All of the insulation is exposed. Eliminate this damaged freezer

Observed the dish washing employee using a cloth towel to dry a sheet tray after washing it. Corrected by the owner instructing the employee to only air dry equipment

This incident (48262) does not have any more information on it

The back kitchen exterior metal door and door frame is damaged and rusted out at the bottom. This door and door frame must be replaced to keep out pests, rain and drafts

The floor on either side of the doorway sill plate (located between the kitchen and the hallway were the walk in cooler) is deteriorated and has depressions were food debris and moisture are accumulating. After thoroughly cleaning and drying this area provide more grout to seal off and raise the elevation of this area

This incident (5454) does not have any more information on it

Ensure staff are testing the dish washing machine sanitizer concentration one to two times per day to verify 50 to 200 ppm chlorine sanitizer

The soda dispensing spouts are currently being cleaned once per week. These spouts need more frequent cleaning to maintain them clean. Corrected by removing and cleaning these spouts

Some difficult to reach areas inside of the dish washing machine are in need of cleaning now and more frequently in the future

Upon arrival (shortly after staff arrived) many open containers of foods/spices/etc. Were observed in the kitchen. Some open bags of rice, flour and not tightly sealed bulk containers of msg, salt and sugar were observed. Your foods must be protected from miscellaneous contamination by keeping tightly fitting lids/covers/plastic wrap on food containers. Also, observed a couple of uncovered food containers stored stacked on top of each other. Doing this contamination that may be on the bottom of one container can touch the food in the bottom container. Teach staff about this concern and ensure this practice is stopped

The kitchen hand washing sink faucet does not properly seal to the porcelain sink. This is allowing water to leak onto the floor below when the water is flowing. Repair as needed to eliminate the leak

Health Report - 03/16/2011 (2 critical incident(s))

(Critical) Observed a small package of ground wild venison in the two door upright freezer. This meat is not from an approved food source. Corrected by discarding. Only inspected meat from a licensed food supplier may be in your facility.

(Critical) Observed evidence of employees dumping food wastes outside the facility near the dumpsters. Fat residue from the broth used to cook ducks was observed on the ground near a tree behind the grease dumpster. Also, in two locations hot peppers and hot pepper seeds were observed on the ground from an employee cleaning out a large pot use for the storage of hot peppers. Corrected by the owner explaining to the kitchen staff that all liquid wastes need to be dumped down the drain so they go to the sanitary sewer (duck cooking broth will be dumped down the drain built into the chinese range since a grease trap is connected to this plumbing to intercept the fat/oil/grease). The hot pepper containers in the future will be cleaned out at the dirty dish station with a garbage disposal

Observed some plastic food containers being re-used that have hollow handles that do not allow proper access for thorough cleaning. Discontinue the use of this style of container. Only utilize wide mouth containers without hollow handles

Dish washing machine: observed the interior surfaces of the washing cabinet, the top and bottom water spray arms (outside surfaces as well as some of the water jets) to be very unclean and plugged. The dish washing employee began removing the spray arms and cleaning these areas thoroughly during the inspection. Maintain this machine clean on a daily basis

Observed the floor in the following areas to be in need of cleaning at this time: the floor under the chinese cooking range at the wall, the dry storage room floor, and under the deep fryers

Observed evidence of mice in the food dry storage room. Ensure someone is frequently inspecting (with a flash light) the facility for evidence of any pests

Observed multiple, wheeled recycling carts to be overfilled such that the covers do not close. Either obtain additional carts for the volume of recycling you generate, or ensure all boxes are fully broken down. The covers need to fully close on these storage containers

Observed three ice scoops (one in the ice machine bin and two in the soda dispensing station ice bin) with the handles in the ice. Corrected by relocating the ice machine ice scoop to the built in ice scoop holder, and by placing the two soda station ice scoops in a clean container on a nearby table

Observed a lot of old, unused restaurant items (ceramic bowls, trays, plates, old equipment that hasn't been used in years, etc. ) in several storage cabinets, on shelves in the dry store room, etc. Please take some time to remove items that you no longer have a need for any more and sell, donate, recycle or discard these items to free up additional space for food storage and to make it easier to clean the facility

Observed some kitchen bowls and pans to be stored in a stacked manner on the storage shelf to still be wet. Please allow time for this equipment to air dry before storage

Observed one of the insert pots for the older rice warming unit to have the non-stick coating damaged. Only use non-scratching utensils and cleaning pads on this surface. The owner indicated they have a new rice warmer that will replace this unit

Observed a lot of the garbage to not be bagged prior to placing it in the outside dumpster. Garbage needs to be bagged to contain the food and any liquids. This keeps your dumpster cleaner and prevents many pests from gaining access to the garbage

Observed plastic forks and spoons stored upright in a dispensing cup in the kitchen. Corrected by inverting these utensils so only the handle is extended

Health Report - 09/29/2010 (10 critical incident(s))

(Critical) Observed prep employees and the dish washer not wash their hands prior to putting away clean dishes/equipment. Also observed oily finger prints on some of the clean metal kitchen bowls stacked on a shelf in the kitchen. The manager discussed the hand washing requirement with staff at the time and had them wash their hands prior to putting away clean equipment. Several items were re-washed

(Critical) Observed multiple kitchen items (sheet trays, electric slicer parts, etc. ) being hand cleaned then placed in storage. Staff must sanitize equipment after washing. These items were re-washed and then sanitized

(Critical) Observed chemicals (sterno and cans of liquid fuel) stored in the dry goods storage room. Corrected by relocating the chemicals to the chemical storage area in the dish washing area

(Critical) Observed the chlorine sanitizer at the back kitchen prep table to be mixed way too strong. Corrected by diluting to 150 ppm

(Critical) Observed the following items to be soiled: multiple metal kitchen bowls, multiple kitchen colanders, several plastic food insert pans, all of the soda dispensing nozzles, and several sheet trays. These items were sent to be washed

(Critical) Observed a spray can of raid ant & roach spray labeled for "household use only" to be in the kitchen by the dish washing area. Corrected by the manager taking the chemical home

(Critical) Observed an open employee beverage in the back kitchen area (a glass with soda in it). Corrected by pouring the soda into a to-go cup with a lid and straw

(Critical) Provide a replacement cutting board at the back kitchen prep station--the current one has deep grooves in it that are trapping old food debris.

(Critical) 1) observed the walk in cooler to be maintaining foods at 48f. The thermostat for the cooler was set at 45f. The inspection occurred after lunch, so the cooler was likely opened and closed frequently during pre-lunch prep and during lunch. The thermostat was adjusted to +/-38f. The unit was providing cold air at 38/37f within minutes--corrected. 2) observed several potentially hazardous foods to be stored out at room temperature or double stacked on top of food insert pans in the top of the prep cooler (beef & beef fat, canned pickled vegetables, bag of sliced beef, etc. ). Corrected by relocating these foods to a reach-in cooler/walk in cooler.

(Critical) The drain line for the soda spill tray is combined with the ice bin drain line at this station. Provide separate drain lines for these two pieces of equipment. The drain line for the ice bin must terminate with an air gap (vertical air gap distance must be at least 2x the discharge pipe diameter) above the flood level of the receiving drain

Observed foods not protected during storage: 1) bulk food containers in the dry storage room were uncovered; 2) multiple pitchers of water at a couple server stations were left uncovered--provide covers for these foods

Observed the door sweep to be missing on the back kitchen screen door. Provide a replacement asap to prevent pest entry

Observed many cases of frozen fish stored out on the prep sink drain board for thawing. Corrected by placing this fish in the walk in cooler

This incident (48293) does not have any more information on it

Staff are using metal utensils for dispensing the rice from the rice cooker that has a non-stick coating on it that is being worn away. Provide a replacement insert pan for the rice cooker and only utilize plastic utensils for dispensing rice

Observed the following areas to be in need of cleaning now and more frequently in the future: 1) the floor sink located between the upright freezer and the ice machine; 2) the floor under the chinese cooking range

The walk in cooler was not adjusted to maintain 41f or below. Corrected by adjusting to a colder setting (38f)

Ensure staff are verifying the sanitizer concentration when it is prepared with the available chlorine test papers

Observed staff stacking recently washed and wet kitchen bowls on a shelf, and other staff towel drying equipment. Allow time for items to air dry prior to placing them in storage, and instruct employees to not towel dry dishes

The following areas need cleaning now and more frequently in the future: 1) the ceiling area in the exhaust hood, 2) the make up air vents in the exhaust hood, 3) the storage shelves in the walk in cooler that have spilled food and mold growth on them

This incident (5488) does not have any more information on it