Health Report #105372

Establishment Name: Chan Garden
Report Date: 09/13/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti Cold food item(s) N/A Stored above 41 degrees F 1) observed a tray of cooked breaded chicken that was removed from the walk in cooler to be placed on the speed rack near the cooking area. This chicken was 51f. Corrected by discarding. 2) two bags of thawed meat were found in the bottom of the food prep sink at mid to upper 50f. Corrected by discarding. 3) cooked breaded chicken breasts and egg rolls in the top of the prep cooler at the cook line were at 54 to 55f. Corrected by discarding
Critical Potentially Hazardous Food (Ti Hot food item(s) N/A Stored below 135 degrees F Observed extra fried rice to be stored in a covered pot on top of a covered bay of the steam table. This rice was at 89f. Corrected by placing in a large bowl to spread it out for cooling. After a short time the rice was relocated into the walk in cooler
Critical Using a Handwashing Sink Handwashing sink(s) N/A Not easily accessible Items stored In front of 1) the hand washing sink at the dish washing station was blocked by a large kitchen knife that was stored in the sink basin. Corrected by removing the knife. 2) the cook line area hand washing station was blocked by a fan on a floor stand. Corrected by removing the floor fan
Critical Warewashing Equipment, Determi Sanitizer test kit N/A Not used A kitchen worker prepared a bleach water solution for storing wiping cloths and did not verify the chlorine concentration was at a proper level with the test kit. Corrected by locating the test kit and discussing the need for each batch of sanitizer prepared to be checked by staff
Critical Sanitizers, Criteria Sanitizer(s) N/A Do not comply with law The chlorine sanitizer solution prepared was too strong. The test paper turned deep purple/black. Corrected by diluting the solution to 150/200 ppm
Normal Cleaning, Frequency and Restri Physical facilities/structures floors N/A Soiled Observed the two floor sink drains and the plastic colanders inserted in them to catch food debris to be heavily soiled with old food debris. Ensure these colanders and the drain basins are cleaned at the end of each night
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair Worn spots The prep refrigerator was maintaining about 44-45f. The owner adjusted the temp control dial from 3. 5 to 4. Monitor this unit to ensure it maintains 41f or below.
Normal Cleaning Ventilation Systems, Ventilation system N/A Not clean The exhaust hood filter sections over the cooking equipment are over-due for cleaning. Thoroughly clean these filters and any other areas of the exhaust hood system to remove oil build-up
Normal Thawing Frozen food(s) for thawing N/A Stored above 41 degrees F thawed or partially thawed Observed bagged meats in the bottom of the empty food prep sink thawing. Two products were thawed and above 50f. These foods were discarded. The other foods were still frozen solid. They were relocated to the walk in cooler. Proper thawing under running water was described with the owner. Corrected
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) N/A Soiled Observed the handles on the bulk food (salt, sugar, corn starch, etc. ) scoops to be soiled. Remove these scoops and thoroughly clean them