China Bo
PASS W/ CONDITIONSThursday, January 17, 2019 at 10:07 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Raw poultry ( 10pounds ) being stored in the single door " coca cola " refrigeration unit has an internal temperature of 48F. Keep refrigerated in a commercial grade refrigeration unit to properly maintain cold holding temperatures.Address as discussed during inspection
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
35-6-501.111/.115
Insects Rodents Animals
Visible rodents droppings scattered throughout the facility problematic areas include the front wall by the customer counter area alongside the rear wall directly beside the back door / cooking line as well as underneath the pizza ovens. The back yard / trash area has dropping in numerous locations around the edges of the building many visible rodent holes scattered throughout the trash area address as discussed during inspection Pest control reports from a reputable pest control company were provided on site. Dead roaches observed in the bottom of the pizza oven address with pest control company
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
14-4-202.11
Food Contact Surfaces Design
Remove non commercial brush being used as a utensil to spread on garlic paste food grade utensils only address
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean inside of ice cream chest from all visible food spills stains and soils
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
25-4-904.11
Single Service Articles Stored Dispensed
Relocate plasticware used for take out service being stored on wire metal shelving units in front by the customer order take area. The shelving units are restricting potential handicap access as well as coming into contact with customers Address
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Clean to remove all loose trasg and debris in the rear of the buliding / restaurant Remove all unnecessary articles and equipment stored uncovered exposed to the outdoor elements in a caged area No tight fitting lids on (2) grease traps address as discussed during inspection Grease barrels shall be elevated off the ground and / or enclosed in the rear to minimize potential rodent activity
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Upon entering the establishment the right wall before the front counter is in disrepair - . several areas of the plaster walls are broken with visible holes - owner need to repair all compromised areas of the walls non food contact surfaces shall be Clean smooth durable and non absorbant Wooden screen door leading towards the back yard has a visible ripped screen with holes repair or replace as discussed
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition