China One

Contact Information

29 E. Main Street
Milan, MI 48160

Health Report - 07/23/2014 (1 critical incident(s))

(Critical) Chicken on a stick found in large tubs cooling at room temperature. The food had just been removed from the smoker approximately 1 hr ago and was left in tub to cool. Temperatures range from 77 - 119 degrees f. Corrected by placing on two sheet trays, placed into cooler uncovered to rapidly chill from 135 - 70 in two hours of removal from temperature control and from 70 - 41 in an additional 4 hours.

Health Report - 01/24/2014 (0 critical incident(s))

Containers and tubs of assorted foods found uncovered in the walk in cooler. Keep all foods uncovered for proper protection.

Health Report - 08/01/2013 (0 critical incident(s))

Handles for equipment have grease build up. Clean now and place on a more frequent cleaning schedule.

Menu is being used as a liner for egg roll container. Discontinue this practice as the menu is not approved as a food contact surface.

Health Report - 02/07/2013 (0 critical incident(s))

This incident (5813) does not have any more information on it

This incident (36182) does not have any more information on it

Health Report - 08/22/2012 (2 critical incident(s))

(Critical) Hands are not being properly washed routinely as evidenced by a blocked handsink (ie bulk pop machine placed directly in front of the handsink for the dishroom. The handsink for the prep area had a hot water control knob that was stuck. Hot water was not available for proper handwashing and the sink was bone dry. Further the drainline was plugged up and would not drain water in sink basin. Hands must be properly and routinely washed. Corrected by discussion and repairing the hot water knob. However the drain was still plugged in the one sink. Hands will be washed in the other sink. Made accessible by moving pop unit slightly to gain access to sink until this one is repaired.

(Critical) Menus are being used as liners on bottom of containers storing fried and woked foods. Discontinue this practice as menu has ink on it that may be imparted to foods. Corrected by removing menus and lining with approved food grade paper

Thermometer missing for the upright pepsi cooler which is new. Provide a thermoemter for this unit in order to be able to monitor the temperature for this unit.

The handle for the smoker has grease build up, the side of the fryer has grease build up, the interior of the cooler needs cleaning, the interior of the ice machine not in use needs cleaning. Clean now and place on a more frequent cleaning schedule.

There is a leak at the faucet of the 3c sink. Repair leak. Slow drain at prep area handsink. Unplug drain.

Assorted uncovered foods in the walk in cooler. Keep all foods covered for proper protection while in storage. Dispensing bowl found stored on top of food in a container on top of the prep unit. Store an approved scoop in the food with handle end extended or keep bowl in the cooler so that it is not touching the food. Discontinue this practice immediately

Paper towels for the public restroom are unavailable. They are either missing from the dispenser or are jammed up into the dispenser. Provide paper towels for proper hand drying.

The handsink in the dishroom was blocked for routine handwashing by the pop unit that was removed by pepsi and placed in front of the handsink. The pop unit is to be picked up by the company in the next couple of weeks. Angle the pop unit so that there is access to the handsink during this time period so that hands can be routinely washed

The wall next to the fryer needs cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/28/2012 (0 critical incident(s))

The wall behind the chest freezer needs cleaning. Clean now and place on a more frequent cleaning schedule.

Assorted foods found uncovered in the walk in cooler. Keep all foods covered for proper protection while in storage.

The interior of the upright freezer in the rear needs cleaning, the gaskets on the prep unit doors need cleaning. Clean now and place on a more frequent cleaning schedule.

Cooked chicken found cooling in collander in rear prep area at 59 degrees. Then placed into small containers portioned and covered at put into walk in. Cooling process described as using ice and water to rapidly chill chicken. Make sure that the chicken reaches a minimum of 41 degrees f or colder prior to covering and placing into the walk in cooler to expedite the cooling process. Once it reaches 41 degrees f it is ok to place into the cooler. Or you may portion it and put it into cooler in shallow pans uncovered to continue the cooling process. Corrected by discussion and revising cooling procedure as discussed above.

Health Report - 08/25/2011 (0 critical incident(s))

The chest freezer has excess frost build up. Defrost and place on a more frequent defrost cycle. Keep defrosted on routine schedule so that the freezer can be cleaned frequently.

The following non food contact surfaces need cleaning: the interior of the upright freezer, the interior of the cooler by the front counter. The handles on the smoker are sticky and need cleaning. Clean now and place on a more frequent cleaning schedule.

The bowl by the cutting board for portioning foods is broken and should be discarded and replaced. The gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets.

Container of food found stacked on top of other foods. This is prohibited. Do not double stack containers. Keep submerged in top of unit or keep inside reach in section of cooler.

Health Report - 02/23/2011 (0 critical incident(s))

Cooked noodles found cooling in the walk in cooler in a tub covered found at 56 degees f after approximately 1. 5 hours from cooking. Using ice and water to cool. Either try to reach 41 degrees with this method during cooling prior to placing into the walk in cooler and covering or place on a sheet tray uncovered to continue expediting the cooling process.

5 gallon containers are being reused to store other foods once the original foods are consumed. Discontinue this practice and provide approved storage containers that are approved for reuse that are smooth and cleanable. Food grade approved containers.

Assorted uncovered sauces in the walk in cooler. Keep all foods covered during storage. (note: it is ok to keep foods uncovered during cooling. Once food reaches 41 degrees f ok to cover)

Togo containers found with the inner part exposed. Invert to minimize contact and airborne contaminants. Corrected by inverting the togo containers.

The condensate line in the walk in cooler is not insulated. Wrap in insulation to prevent condensation from dripping onto foods stored below the line

The drainline for the ice bin on the pepsi machine and the ice machine in the rear were found terminating into the sewer receptacle. The strap used to clamp the drainlines had broken and drainlines fell into the sewer receptacle. Corrected by recamping with new strap and providing required airgap

The non food contact surfaces of the grinder need cleaning. Clean now and place on a more frequent cleaning schedule.

The smaller size bulk containers of salt and msg were not labelled. Properly label all containers as to their contents to avoid mis use and mix up. Label sides of containers, not lids.

Health Report - 08/27/2010 (0 critical incident(s))

There is a broken lid for the bulk foods and a broken bowl by the cutting board. Discard and replace with lids and utensils that are intact as these are no longer cleanable.

5 gal containers are being reused to store other foods once the original foods are consumed. Discontinue this practice and pfovide approved storage containers that are approved for reuse that are smooth and cleanable.

Scoop for rice found in water in crock pot that was 106 degrees f. Water must be 135 degrees f or above. Replace crock pot if not adjustable. Scoops for bulk foods found on the left side of the wall with handles in the foods. Keep handle end extended out of the foods to minimize contact with the foods.

Assorted uncovered foods in the walk in cooler. Keep all foods covered for proper protection during storage.

Thermometer in the prep unit is inaccurate. Replace with a working thermometer so that the temperature of the unit can be properl monitored.