China Chef Restaurant

Contact Information

2870 Washtenaw
Ypsilanti, MI 48197

Health Report - 04/17/2014 (1 critical incident(s))

(Critical) The person in charge was not available today during the inspection. It is unclear where the owner who is the person in charge is and when he is available in the facility. It appears that he was at another restaurant working/helping a friend. A person in charge is required to be in the facility during all hours of operation. ,

Health Report - 06/12/2013 (2 critical incident(s))

(Critical) Cooked chicken found on sheet tray cooling on the speed rack in the walk in cooler. Chicken was approximately 6" deep. Place on rack single tiered not to exceed 2" deep to expedite the cooling process. A risk control plan will be required for this violation due to 2x repeat violations.

(Critical) Paper towels are not provided at the handsink. There is no paper towel dispenser. A roll of paper towels sit on the prep table but are not at the handsink. Provide a paper towel dispenser.

Foods found in the walk in cooler without protective covering. All foods must be protected while in storage. Correct by covering foods in the walk in cooler.

Assorted foods found in containers stacked on the floor in the walk in freezer. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.

There is a piece of cardboard lining the utensil drawer. This is not approved. Remove the cardboard from the utensil drawer as it is absorbent and not approved for this purpose.

The sides of the wok and filters need cleaning, the outsides of the bulk food containers need cleaning. Clean now and place on a more frequent cleaning schedule. . Clean now and place on a more frequent cleaning schedule.

A foam absorbent non commercial mat sits below the new slicer to prevent slipping. This is not approved for this purpose. Provide rubber mesh matting or equivalent to prevent slicer movement when in operation. Absorbent materials such as the mat you are using are not approved.

Leak at the faucets of the 3c sink. Repair leak

Health Report - 12/07/2012 (5 critical incident(s))

(Critical) Rice noodle found cooling on sheet tray single tier uncovered in back stacked on top of items in the dry storage area. Temped at 57 degrees f. Mgr indicated food was cooked and placed on sheet tray to cool less than two hours prior. During the cooling process foods should be placed into the walk in cooler to expedite the cooling process not cooled at room temperature. Corrected by placing into the cooler to properly cool. By end of inspection rice was at 45 degrees f and should reach 41 degrees f within the required additional 4 hours for cooling.

(Critical) The mop sink drain is plugged up and there is dirty water sitting in the sink basin. There is a broom handle in the mop sink water to try to unplug the drain with. Call a plumber to come out and snake the mop sink so that it drains properly

(Critical) There is a home made style cabbage press that utilizes the bulk food container that the rice is stored in to sit on top of the cabbage for weight. There is a metal plate or cover that separates the cabbage and the bottom of the rice container from direct contact for the most part however the rice container does come in contact with the cabbage around the edges, this is not approved for using to press the cabbage as it is not being cleaned with required frequency for a food contact surface. It is unclear if the metal lid/cover/divider that sits between the bottom of the container and the dcabbage is being cleaned at the required frequency but suspect it is not. It is required that any equipment kept in a refrigerated room for food prep be cleaned every 24 hours if maintained at 41 degrees f or below. Provide equipment that can be routinely cleaned as required and is designated for the purpose of the cabbage press equipment only. This is stored in the walk in cooler during the process so that the cabbage and equipment is at 41 degrees f or below. Increase cleaning to every 24 hours as required per 41 degrees f cleaning requirement.

(Critical) Raw chicken and beef were stored on top of bulk foods including flour and sugar and salt in the storage areas while thawing out. Corrected by placing into the walk in cooler for proper thawing and storage. Do not store raw foods on top of ready to eat foods such as salt and sugar to avoid potentail for cross contamination.

(Critical) The handsink is blocked for access for routine hadnwashing by cloth towels stored in the sink, and large buckets to stack dirty dishes in prior to proper manual dishwashing. Do not keep anything in front of the handsink or in the handsink to allow access for routine handwashing.

The facility needa a thorough cleaning of all non food contact surfaces including, the hood filters, the outside and sides of all equipment under the hood and the dough mixer and outside of bulk food containers, shelves in the storage areas, etc. The wheels ledges for the bulk foods need to be cleaned. Clean now and place on a more frequent cleaning schedule.

The facility is in need of a thorough cleaning including floors , walls and ceiling which need to be cleaned throughout the facility. Clean now and place on a more frequent cleaning schedule.

Trays of raw chicken and tub of raw packaged beef found sitting out at room temperature to thaw on top of bulk rice, sugar and salt and bagged rice. This is an improper thawing method. Thaw enough in advance in cooler to thaw foods thoroughly so that they can be properly cooked. All food was temped at 39 - 40 degrees f and was below the cold hold temperature minimum of 41 degrees f. Corrected by discussion and placing all food into the walk in cooler to finish thawing and for proper storage prior to cook/prep

Health Report - 06/18/2012 (3 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the cooler at 47 - 48 degrees consistently. Some foods were as high as 52 - 54 but it is unclear as to whether these foods were cooked off in the am and placed into cooler immediately after cooking to use during lunch rush. Potentially hazardous foods must be maintained at 41 degrees f or below. Air temperature initially taken at 59 degrees f but the thermometer was broken and operator adjusted cooler the wrong way and cooler read 60 degrees f with inspector's thermometer after rechecking temperature. Corrected by discarding foods with elevated temps and relocating foods to walk in cooler until unit has chilled down after proper adjustment. Note: at end of inspection with unit maxed out the air temperature was 49 degrees on bottom of unit and 47. 3 degrees f on top of unit.

(Critical) Cold noodles found on the prep unit on top of containers of foods on top of the prep unit at 49 degrees f. Noodles are potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding noodles.

(Critical) Chicken was being prepped on the prep table approximately 3 -4 cases of chicken at one time. Temperature of chicken found to be elevated as high as 54 degrees f during prep. Prep less food at one time to avoid elevating temperatures too high. Corrected by discussion and placing foods into walk in cooler.

The following non food contact surfaces need cleaning: the hood filters were found with excess grease build up and cleaned two months abo, the fryer cabinets need cleaning, the sides of bulk food containers need cleaning, the sides of the rcie cookers need cleaning. Clean now and place on a more frequent cleaning schedule.

The thermometer in the prep cooler was broken. Replace with an accurate thermoemter in order to properly monitor the temperatures for this unit.

The prep unit was found to be holding ph foods at 47 - 48 degrees f and recently cooked foods at 52 - 54 degrees f. Thermometer inside unit was inaccurate and an air temperature initially read 59 degrees f. Owner adjusted the unit and turned it the wrong way and than the unit was at 60 degrees f after checked with the inspector's thermometer. By end of inspection unit had been maxed out on setting and ambient air was temped at 49. 3 degrees f. Call for repair of unit. All potentially hazardous foods were removed from the cooler.

The rice scoop is found in watnding water. This is prohibited. Use hot water such as container in the warmer or keep in food with handle end extended.

Food employee prepping food without proper means of hair restraint. Use a hat or other suitable means of hair restraint.

The floors , walls and ceilings throughout the facility need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 12/07/2011 (13 critical incident(s))

(Critical) Hot water is not being supplied to the rear handsink. Repair so that hot water is provided so that hands can be properly washed.

(Critical) Excess soup found sitting at room temperature awaiting room for soup to be placed into the steamer. Temped at 81 degrees f. The soup must be maintained hot at 135 degrees f or above or kept cold at 41 degrees f awaiting reheat to place into steamer. Corrected by discarding soup

(Critical) Employees are not washing hands routinely as evidenced by blocked handsinks, lack of hot water to sinks and placing things in the sink basin. During the entire inspection not a single employee washed their hands. Hands must be properly washed with soap and dried with paper towels. Make sinks available and retrain all employees on proper handwashing

(Critical) Improper cooling of chicken. Found at varying temperatures in the temperature danger zone by placing on the large prep table after cooking and on a cardboard box to cool with fan blowing air onto chicken to expedite the cooling process. The entire table was full of chicken cooling. Set up a system that allows or first bach cook to be drained of oil, placed on sheet tray onto roll cart. Once cools slightly, rol cart should be put into walk in cooler. Leave foods uncovered to cool. Unclear as to how long chicken was sitting out at room temperature to cool. The chicken was taken and put onto sheet trays and put in the walk in cooler to cool properly. Corrected by proper cooling.

(Critical) The slicer is in need of cleaning. Food debris was observed on the slicer. It is not being cleaned properly. Clean the slicer and retrain employees on proper cleaning technique and frequency of cleaning.

(Critical) Pop nozzles at the pop machine had excess mold build up. Paper towels stuck to the pop nozzle and could not be removed due to the stickiness of the mold build up. Clean now and retrain employees on how to properly wash the pop nozzles.

(Critical) Cold noodles found on the prep unit on top of containers of foods in the top of the prep unit at 48 degrees f. Noodles are potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding noodles.

(Critical) Large prep table is lined with cardboard boxes to store fried chicken on while cooling to drain oil before placing into walk in cooler. This is prohibited as cardboard boxes are absorbent , not clean nand should not be used as a food contact surface. As discussed you may line the cardboard box with wax paper but the chicken may not be in direct contact with the cardboard. Discontinue this practice immediately.

(Critical) Boiled chicken for chicken and broccoli found in deep tub at 117 degrees f. Once cooked place on sheet tray and into the walk in cooler to expedite the cooling process. Cool rapidly from 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional four hours. Depth of food should be no deeper than two inches and should be uncovere dwhile cooling. Corrected by placing chicken on sheet tray and cooling in cooler.

(Critical) The interior of the ice machine has rust build up. Clean now and place on a more frequent cleaning schedule.

(Critical) The interior of the rice cookers for white rice and fried rice need cleaning. Clean properly now and place on a more frequent cleaning schedule.

(Critical) The 3 compartment sink is set up backwards for proper manual dishwash. The wash is going through tan airgapped drain, while the sanitizer is going through the grease trap. Reverse the set up so that the wash , finse and sanitize process goes from left to right so that the wash now goes through the grease trap. Correct asap and will rechck for proper manual dishwash set up based on the plumbing

(Critical) The valve for the handsink controls under the sink leak. Repair valves so that the handsink does not leak

Improper method of cooling foods. Utilize a method to expedite the cooling process from 135 to 70 in the first two hours and 70 to 41 degrees f in an additional four hours. Keep food batches separate, do not stack hot cooked on top of cooler foods. Once drained of excess oil or grease put on sheet tray and into the walk in cooler, single tiered and uncovered to expedite the cooling process.

Cloth curtains used to block off the rear storage/rear entrance is not approved. Remove cloth curtain and replace with painted wood dividers or equivalent.

The following non food contact surfaces need cleaning: the outsides and lids of all food containers, roll carts, shelving, interior of all coolers, the walk in cooler shelves have food debris hanging on them, the hood filters have excess grease dripping down from the filters, the hoods need cleaning, the light covers for the bulbs under the hood need cleaning with excess grease build up on them. The fire suppression system needs cleaning and has excess grease build up on them. Clean now and place on a more frequent cleaning schedule.

Floors walls etc need cleaning. Clean now and place on a more frequent cleaning schedule.

Five whole ducks in wrapper found in tub thawing on top of bags of flour. Properly thaw potentially hazardous foods under cold running water or enough in advance in the cooler to thaw completely before cooking. Thawing at room temperature is prohibited.

Light in the walk in cooler is inadequate. Replace with a larger watt bulb for proper lighting intensity. The bulb in the mechanical room/mop room was burnt out. Replace so that there is adequate light in this area.

Rice scoop found in standing water. This is prohibited. Use hot water such as container in the warmer or keep in food with handle end extended

The gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. The glass on the door of the microwave is broken out. Food debris is building up in the frame of the microwave. Replace microwave as it is no longer cleanable and may also be dangerous to use.

Assorted containers of sauces on the floor in the dry storage area. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.

The rice cooker was turned off at time of inspection. Rice was still in the cooker. Temped at 137 degrees f. It is not acceptable to turn this unit on and off as it is possible that the temperature of the rice will go down into the temperature danger zone and have potential to grow bacteria and cause foodborne illness. Discontinue this practice immediately.

Grocery bags and white garbage bags are used to store foods. Discontinue this practice and provde food grade approved wrap and storage bags sas discussed.

The handsink in the front prep area was blocked for access for routine handwashing by utensils in sink and later a container with pop nozzles was put into the sink. In the rear the handsink was blocked during chicken prep by electrical cords going across the sink for the fan, the mixer and blocked by a big tub of batter. Handsinks must be accessible for routine handwashing at all times. Discontinue this practice of blocking handsinks.

Health Report - 06/15/2011 (5 critical incident(s))

(Critical) The 3 comparmtent sink is set up backwards for proper manual dishwash. The wash is going through an airgapped drain, while the sanitizer is going through the grease trap. Reverse the set up so that the wash, rinse, sanitize process goes from left to right so that the wash now goes through the grease trap. Correcte asap and will be rechecked for proper manual dishwash set up based on the plumbing.

(Critical) Certain foods including egg rolls and a limited quantity of chicken are using time control during rush hours where food is not maintaining temperature control and is discarded if not consumed within four hours. The written policy and time for these foods had previously been attached to the splash guard on the side of the warmer and had been accepted as the policy and time documentation as time is the same every day 11 - 2. Rewrite policy with time control and attach to the side of the splash guard warmer indicating proper time control. Include both english and chinese direction for this process.

(Critical) Improper cooling of chicken. Found at temperature range of 82 to 148 degrees f on the large prep table after cooking chicken is being placed on a cardboard box to cool. Hot chicken is then placed ontop of somewhat chicken and the entire table was full of chicken. Set up a system that allows for first batch cook to be drained of oil, placed on sheet tray onto roll cart. Once cools slightly, roll cart into walk in cooler. Leave foods uncovered to cool. Some chicken was found as low as 86 degrees f and some as hot as 140 degrees f. It is unclear how long chicken was sitting out at room temperature to cool. However it is most likely not over 2 hours. The chicken was taken placed onto sheet trays and put in the walk in cooler to cool. At end of inspection all cooled foods were below 70 degrees. Foods must be rapidly cooled from 135 to 70 degrees f in the first two hours and from 70 to 41 degrees f in an additional four hours. Corrected by discussion and placing on sheet trays and into the cooler.

(Critical) Large prep table is lined with cardboard boxes to store fried chicken on while cooling to drain oil before placing into walk in cooler. This is prohibited as cardboard boxes are not clean and should not be used as a food contact surface. As discussed you may line the cardboard box with wax paper but the chicken may not be in direct contact with the cardboard. Discontinue this practice immediately.

(Critical) Boiled chicken for chicken and broccoli found in tub at 86 degrees f, cooling at room temperature on the shelf of the prep unit. Once cooked , place on sheet tray and into the walk in cooler to expedite the cooling process. Cool rapidly from 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional four hours. Depth of food should be no deeper than two inches and food should be uncovered while cooling. Corrected by discussion, placing chicken on sheet tray and cooling in cooler. By end of inspection chicken was below 70 degrees f.

Personal belongings including purse found stored on shelves with condiments. Store personal belongings in a separate location away from foods to minimize potential for contamination of those foods.

Facility needs a thorough cleaning from top to bottom, including floors at the floor-wall juncture, under the equipment, walls and ceilings. Clean now and place on a more frequent cleaning schedule.

Rear door not closed at time of inspection. Keep the door closed to minimize access for rodents and insects.

The handsink had dirty utensils store in it that were being used during the chicken cook/prep process. Do not store utensils in the handsink so that the handsink may be used routinely for proper handwashing. Discontinue this practice immediately.

The large bulk flour container is not labelled. Properly lable side of the container as to its contents to avoid mix up and misuse

The following non food contact surfaces need cleaning. The can storage racks, shelves in the walk in cooler which have food debris hanging from it, the fryer cabinets, the hood filters, all of the sides of the equipment, the tops of the mechanical boxes have food debris build up, all shelves need cleaning, all outsides of food containers need cleaning. Facility needs a thorough cleaning from top to bottom. Clean now and place on a more frequent cleaning schedule.

Improper method of cooling foods. Utilize a method to expedite the cooling process from 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional four hours. Keep food batches separate, do not stack hot cooked on top of cooler foods, once drained of excess oil/grease put on sheet tray and into the walk in cooler , single tiered and uncovered to expedite the cooling process.

Rice scoops found in standing water. This is prohibited. Use hot water such as container in the warmer or keep in food with handle end extended.

Reuse of single use containers such as soy sauce 5 gallon containers found. Discontinue this practice as these are not approved for reuse once the original food product in the container is consumed. These are not approved for reuse. Provide approved food grade containers that may be reused for this purpose. Grocery bags are being used to store foods in. These bags are not approved for reuse. Discontinue this practice and provide food grade approved bags/wrap

Health Report - 12/20/2010 (3 critical incident(s))

(Critical) Observed drain line plumbing of the three compartment sink with receiving drain line too high reducing air gap on the three comparmtent sink. Observed the drain line of the ice bin for the iced drinks with out the required air gap above the drain the ice bin drains into. Both of these items were corrected by the pic person-in-charge by providing the required air gap above the drain they drain into. Three comparmtent sink provided with an air gap above the drain the sink drains into corrected during this inspection 12/20/2010. The ice bin provided with an air gap above the drain the ice bin drains into corrected during this inspection 12/20/1210

(Critical) Observed dented cans at back storage area shelf of ready to use canned food items. This item was corrected during this inspection by the pic person-in-charge separating out the dented cans away from the ready to use canned foods and discarding them

(Critical) Observed final sanitization rinse compartment of the three compartment sink with a chlorine concentration level less than 25 ppm. This item was corrected during this inspection. The pic/owner instructed employee to add chlorine sanitizer to the fresh water in the third compartment to provide proper sanitizer level for properly sanitizing utensils, observed final sanitizing solution at a level of 50 ppm chlorine as required

Observd bulk food bin with scoop without handle stored in product. To correct only use scoops with proper handles stored with the scoop in the product and the handle stored up above the level of the food product within the bulk food containers

Observed the kitchen hand sink located beside the entry door to the kitchen without a sign reminding food employees to wash their hands. To correct post a sign at this hand washing sink to remind food employees to properly wash their hands as required

Observed back kitchen area storage shelving for cabbage with raw wood surfaces and worn sections, to correct schedule sealing shelving with a food grade wood sealer to provide smooth and easily cleanable surfaces

This incident (5700) does not have any more information on it

Observed lids of the bulk food bins with cracks no longer easily cleanable, and card board box at canned food shelf area, to correct replace damaged lids to bulk food bins and remove card board box from canned food shelving