China Garden

Contact Information

1165 S. Main Street
Chelsea, MI 48118

Health Report - 04/22/2014 (1 critical incident(s))

(Critical) Dirty knives found stored with clean knives in knife storage location in prep area. Clean now and place on a more frequent cleaning schedule. Knives used to cut potentially hazardous foods must be cleaned a minimu of every 4 hours. Corrected by cleaning the knives at the time of the inspection.

Health Report - 10/31/2013 (1 critical incident(s))

(Critical) The dishmachine was not dispensing any sanitizer at time of the inspection. After several cycles and unplugging sanitizer line to machine the machine did not provide proper concentration of chlorine for proper sanitization. Proper concentration of chlorine is 50 ppm cl. Call for repair of unit. ,

Health Report - 05/01/2013 (2 critical incident(s))

(Critical) Chicken/chicken stock found in large wok cooling as cooking was completed. However it was temped at 138 degrees f. This is an improper cooling technique. Once done cooking use an approved cooling technique as indicated above such as an ice bath or provide ice wands to expedite the cooling process. Corrected by discussion and using proper cooling technique of shallow pans to expedite the cooling process placing uncovered chicken stock in cooler to rapidly cool through the temperature danger zone from 135 to 70 degrees f in two hours and from 70 to 41 degrees f in an additional four hours.

(Critical) The handsink was blocked for routine handwashing by container with water in the handsink basin. Do not put anything in the handsink basin to allow access for routine handwashing. Corrected by relocating the container out of the sink.

Wiping cloths found on counter not in a santizer solution. Provide a sanitizer solution of 50 ppm cl to sanitize the wiping cloth inbetween uses.

Bulk sugar found in a soy container. Label all containers as to their contents to properly identify the food to avoid mix up and miseuse. Corrected by labelling sugar.

Scoop for rice both at the buffet and in the kitchen found in standing water. This is prohibited. Discontinue this practice and use hot water or change scoop every 4 hours or less.

Utensils by the soup/rice station found with the mouth ends up. Invert utensils so that the handle ends are up to minimize airborne contaminants and contact with the mouth end.

Assorted containers of food found uncovered in the walk in cooler. Keep all foods covered for proper protection while in storage. Some foods in the prep unit are being stacked on top of other foods. Discontinue this practice as the bottoms of the containers may not be clean. Relocate containers of foods to separate area so it does not have potential to contaminate the exposed food it is sitting on top of.

The self closers on the doors to both restrooms are issing. Replace self closers so that the doors close completely by themselves to minimize attraction for insects.

Health Report - 11/09/2012 (3 critical incident(s))

(Critical) Scallions, noodles at the hot bar found not properly protected under sneeze guard and exposed to customer. Properly protect all foods at the self serve hot bar so that the foods cannot be contaminated. Nuts on dessert bar found exposed and not properly protected. Keep all foods under sneeze guard or other effective means of cover so that the foods cannot be contaminated by consumer. Corrected by relocating exposed foods so that they are under the sneeze guard at the time of the inspection

(Critical) Soap missing from the handsink in the self service area. Provide soap for proper hand washing at the handsink.

(Critical) Paper towels are m issing from the hand sink in the self service area. Provide paper towels for proper hand drying at this handsink.

Health Report - 04/25/2012 (2 critical incident(s))

(Critical) At onset of inspection both noodles and dumplings were found cooling on a sheet tray at room temperature respectively at 68 and 60 degrees f. It is probable that the foods were cooked before lunch rush and undergoing both the cooling process and left out for access during lunch rush. Potentially hazardous foods must cool rapidly from 135 to 70 degrees f in two hours and from 70 to 41 degrees f in an additional four hours. Corrected by placing sheet trays into walk in cooler and obtaining 41 degrees f within the required time period.

(Critical) Cooked shrimp found at 65 degrees f in prep/wok area and chicken broth at 109 degrees f. Once cooked potentially hazardous foods must be maintained at 135 degrees f or above or 41 degrees f or below. Corrected by discarding shrimp and reheating the chicken broth to 165 degrees f on the walk. The chicken broth had just been shut off within 1/2 hour ago when owner left the facility to go home for lunch. Corrected.

Clean utensils found with the mouth end up in the dishroom storage area. Invert utensils so that the handle ends are up to minimize airborne contaminants and contact with the mouth end.

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

Grocery bags are used to store foods in both the walk in cooler and walk in freezer. Discontinue this practice and provide approved grade food wrap

Cardboard boxes as anti slip flooring in the walk in cooler are not approved for this purpose. Use mats or duckboard that is smooth and easily removeable for cleaning.

Dumplings and noodles found on sheet tray cooling at room temperature. This method of cooling is not approved. Place onto sheet tray and into walk in cooler or walk in freezer to expedite the cooling process. Foods must rapidly cool from 135 to 70 in two hours and from 70 to 41 in an additional four hours. Corrected by placing into wal kin cooler at time of inspection.

The hood filters are in need of cleaning, the outside of the bulk containers, the handles on the prep unit doors. Clean now and place on a more frequent cleaning schedule.

The self closers on the doors to both restrooms are missing. Replace self closers so tthat the doors are self closing to minimize attraction for insects

Assorted uncovered foods in the upright cooler on the line and in the walk in cooler. Keep all foods covered for proper protection.

The rice scoops are in standing water in the kitchen in the prep area next to the rice warmer. Discontinue this practice and store scoops so tha tthey are in water that is 135 degrees f or above or 41 degrees f or below.

Foods double stacked ont top of each other on the top section of the prep unit and also found aluminum tray with warm dessert on top of rice in the rice warmer. This is prohibited. Discontinue this practice as the bottoms of the containers may not be clean. Corrected by removing containers of foods from being on top of other foods.

Health Report - 10/25/2011 (0 critical incident(s))

The following non food contact surfaces need cleaning. : the outsides of the bulk containers and the lids. After the flour is used up, run all the bulk containers through the dishmachine to properly clean. The handles on the prep unit doors need cleaning, especially under the handles where you grip the door handle. Clean now and place ona more frequent cleaning schedule. The small roll cart in the prep area dn the white wood platform need cleaning. Clean now and place on a more frequent cleaning schedule.

The rice scoops are in standing water in the kitchen in the prep area next to the rice warmer. Discontinue this practice. Store rice scoops so that they are in water that is 41 degrees f or below or 135 degrees f or above.

Styrofoam containers/boxes are being reused to store frozen foods in. Discontinue this practice as these containers/boxes are not allowed to be reused. They are not cleanable nor durable. Once the foods received in these containers are used up, the styrofoam containers must be discarded. Provided more food grade approved storage tubs for this purpose.

Assorted uncovered foods in the upright cooler on the line and in the walk in cooler. Keep all foods covered for proper protection while in storage.

The self closers on the doors to both restrooms are missing. Replace self closers so that the doors are self-closing to minimize attraction for insects

Cardboard boxes are being used as anti slip flooring in the walk in. These are not approved for this purpose. Use matts or duckboard. Approved surfaces that are smooth and easily removeable for cleaning.

Health Report - 04/25/2011 (1 critical incident(s))

(Critical) Numerous assorted raw and prepared potentially hazardous foods including chicken, beef, crab cheese, dumplings, egg rolls, sauces and sprouts, and fish etc were found at 50 - 52 degrees f. All potentially hazardous foods must be maintained at 41 degrees f or below. Air temperature for the unit was approximately 54 degrees f. All ph foods were discarded at time of the inspection. Corrected

Leak noted at the 3c sink faucet. Repair leak and clean faucet as previously cited.

The self closers on the mens and women's restrooms are missing. Replace self closers so that the doors close completely by themselves to minimize access for insects.

The walls behind and over the hood need cleaning. Clean now and place on a more frequent cleaning schedule.

Assorted uncovered foods in the upright cooler on the line. Keep all foods covered for proper protection while in storage.

The outside handles of the equipment including the prep units and outside of the microwave are greasy and need cleaning. Also the handles of the faucets on the 3csink need cleaning. Clean now and place on a more frequent cleaning schedule.

Assorted ph foods both raw and prepared including chicken, beef, crab cheese, dumplings, egg rolls, fish and sprouts were at 50 - 52 degrees f. Air temperature was at 54 degrees f at time of inspection in the walk in cooler. . All ph foods must be maintained at 41 degrees f or below. The unit must be at 36- 38 degrees f to maintain proper temperature for the foods. Corrected by discarding ph foods. The unit is ordered out of service for the storage of ph foods until repaired and capable of holding ph foods at 41 degrees f or below. Call for repair/adjustment of unit

Rice scoops in standing water at self serve area and in the kitchen. Discontinue this practice. Use water that is 41 degrees f or below or 135 degees or above.

Health Report - 11/09/2010 (2 critical incident(s))

(Critical) Chicken on plate n the steamer on top of dumplings at 107 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating food in wok to 165 degrees f plus and consuming within 4 hours.

(Critical) Leaks at the faucets of the prep sink and the 3c sink. Repair leak.

Rice scoops in standing water at self serve area and in the kitchen. Discontinue this practice. Use water that is 41 degrees f or below or 135 degrees f or above.

Assorted foods in containers and cartons stored on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.

The self closers on the men's and women's restrooms are missing. Replace self closers so that the doors close completely by themselves to minimize access for insects.

The hood filters and fire supression system piping is greasy. Clean now and place on a more frequent cleanings schedule.

Shrimp found thawing out at room temperature in bag. This is an improper thaw method. Thaw under cold running water or enough in advance in the cooler to properly thaw shrimp. You may also place into the cooler to properly thaw.

Improper cooling method of fried/brown rice in walk in cooler. Rice found in large collander at proper temperature but about 6-8" dep. To properly cool use a sheet tray and place rice on sheet tray uncovered into the cooler no more than 2" deep for expediting the cooling process.

The bulk sugar was not properly label. Label all bulk foods as to their contents to avoid mix up or mis use. The bulk flour needs to be relabelled as it is faded.

The gasekts on the doors of the prep unit are torn. Once torn they are no longer cleanable. Replace split gaskets.