CHEN’S CHINA BISTRO Inspection – August 10, 2023

High Priority 2

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat pork in walk-in cooler. The manager moved raw shrimp to bottom shelf beside raw beef. **Corrected On-Site**

Corrected On-Site

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F – Cold Holding); pork (59F – Cold Holding) in reach-in cooler across from cook line. The manager moved raw beef and pork into walk-in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed empty chlorine container in hand washing sink beside 3 compartment sink. The operator removed chlorine container. **Corrected On-Site**

Corrected On-Site

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked in walk-in cooler. **Repeat Violation**

Repeat Violation

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#3Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The reach-in cooler across from cook line ambient temperature 51F.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#5Basic08B-38-4

Basic – Food stored on floor. Observed boxes of food on floor in walk-in freezer.

#6Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

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