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China Ben Restaurant

11 - 7464 50 Avenue Red Deer AB T4P 1X7 · Food - General

19 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wall panel next to the chest freezer on cook line is no longer secured in place.Please secure wall panel.3. Lighting levels inside of the walk-in coolers are low. Areas of the cooler are very dark.Ensure extra lighting is installed in walk in coolers.4. One of the urinals in the men's washroom does not drain properly.Ensure plumbing is repaired.Cracked floor tile has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required throughout the kitchen, behind and under equipment. 1. Ensure facility is cleaned and maintained in a clean manner.2. Ensure a written sanitation plan is in place.
  2. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A large container of cooked rice was sitting at room temperature and was measured at 23-25C. The ambient temperature of the facility was measured at 25C.Operator stated that it was from the morning but then said it was sitting out for 1 hour. Rice was discarded.DO NOT leave foods sitting at room temperature. Allowing foods to sit in the temperature danger zone increases the risk of bacterial growth and foodborne illness. Leaving cooked rice at room temperature increases the risk of Bacillus cereus. This bacterium can form heat-resistant spores that survive the cooking process. If the rice is cooled slowly and remains within the temperature danger zone (4 °C to 60 °C) for an extended period, these spores can grow, multiply, and produce a toxin that can cause vomiting.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available in the food preparation area at the time of the inspection. Operator was observed making fresh solution. Sanitizer was well over 1000ppm. PHI instructed operator to add fresh water to dilute solution.Ensure a surface sanitizer is available and used during food preparation.Cleaning surfaces with soap and water removes visible debris while sanitizing reduces the microbial load down to safe levels.Chlorine sanitizer was measured at 400ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Raw squid was observed thawing in two-compartment sink. Operator was instructed to thaw foods under running cold water. Staff removed squid from box and was then instructed with clean and sanitize sink before use.1. When thawing frozen foods, this MUST be done in a safe manner. Thawing foods at room temperature exposes them to the temperature danger zone where bacteria grow and multiple. The surface temperature of the foods increases before the internal which can lead to foodborne illness.To safely thaw frozen foods, you can thaw under running cold water, thaw in the cooler overnight, in the microwave and cook immediately after or cook from frozen.2. Sinks MUST be cleaned and sanitized before food use to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw eggs were stored above ready to eat foods.Ensure raw products of animal origin are stored in a manner that prevents contamination. Raw products of animal origin must be stored below and away from ready to eat foods. Raw vegetables and ready to eat foods are often not cooked long enough or at a high enough temperature to kill harmful pathogens. As there are now two walk-in coolers, ensure all raw meats are stored in one cooler together.2. Foods in both walk-in cooler and freezer were uncovered. Operator corrected this during the inspection.Ensure foods are covered during storage to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 cans were stored near food products and food equipment.Ensure chemicals are stored below and away from food products and food prep areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is a cracked tile on the floor in the kitchen. In addition, drain cover is held in place using duct tape.Ensure flooring is repaired so that it is smooth, sealed and easy to clean. Ensure duct tape is removed as it is not cleanable.2. Wall panel next to the chest freezer on cook line is no longer secured in place.Please secure wall panel.3. Lighting levels inside of the walk-in coolers are low. Areas of the cooler are very dark.Ensure extra lighting is installed in walk in coolers.4. One of the urinals in the men's washroom does not drain properly.Ensure plumbing is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A broken plastic storage container was observed. Operator was instructed to discard container at the time of the inspection.Ensure all plastic storage containers are inspected and broken ones discarded. Broken containers cannot be properly cleaned and sanitized and can lead to the physical contamination of food products.2. Food storage containers were stored in a manner that could lead to contamination.Ensure food storage containers are stored upside down so that they are protected from contamination and debris.3. A buildup of debris was observed on meat slicer. This piece of equipment was also stored next to the exterior door.Ensure meat slicer is cleaned and maintained in a clean manner. Ensure meat slicer is covered when not being used to protect it from contamination.4. Wooden butcher block is severely worn in areas and can no longer be cleaned. Operator stated that plastic cutting boards are used on top.Ensure butcher block is repaired or removed as it can no longer be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required throughout the kitchen. Grease was observed on fume hood and behind and under equipment. In addition, dust was observed on fume hood. Hand pump on soap dispenser at back hand washing sink also requires cleaning.1. Ensure facility is cleaned and maintained in a clean manner.2. Ensure a written sanitation plan is in place.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corner wall transitioning from the back kitchen to the buffet area was damaged at the bottom, exposing underlying wall material that was not smooth or easy to clean.Please ensure this wall is repaired so that the surface is smooth, non-porous, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in freezer, multiple stacks of boxed food products were stored in the middle of the freezer, directly on the floor.Please ensure all food items not stored on shelving are elevated using a clean, empty container or box (not used for food storage) beneath them to prevent contact with the floor.Alternatively, appropriate shelving may be installed so that all food products can be safely stored off the floor.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three bins of dry flours had scoops stored directly in the product, with the handles in contact with the food.---The operator removed the scoops, sent them for dishwashing, and obtained clean scoops to be stored in a clean container adjacent to the flour bins.Please ensure scoops are not stored directly in food products to eliminate the potential for cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream sauces containing dairy were stored at room temperature next to the grills, measured at 25°C.The operator confirmed they had been out for less than two hours and moved the products to refrigeration.Please ensure high-risk foods held at room temperature are actively monitored and returned to refrigeration before reaching two hours. This can be done by recording the time the product is placed at room temperature and when it must be returned to cold storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corner wall transitioning from the back kitchen to the buffet area was damaged at the bottom, exposing underlying wall material that was not smooth or easy to clean.Please ensure this wall is repaired so that the surface is smooth, non-porous, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in freezer, multiple stacks of boxed food products were stored in the middle of the freezer, directly on the floor.Please ensure all food items not stored on shelving are elevated using a clean, empty container or box (not used for food storage) beneath them to prevent contact with the floor.Alternatively, appropriate shelving may be installed so that all food products can be safely stored off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area ceiling and walls had noticeable dirt and residue buildup.Please ensure the walls and ceilings are cleaned and maintained so that no dirt or debris is visible.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored in a Clean-In-Place (CIP) bucket located in the back kitchen.The CIP bucket solution was measured to be well above 1000 ppm, as determined by diluting and testing with chlorine test strips. The operator was instructed and guided on the correct preparation of the sanitizer solution, achieving a concentration of 100 ppm upon re-testing.Sanitizer spray bottles were not available at the time of inspection. The operator prepared two spray bottles during the visit to ensure sufficient sanitizer is readily available in the back, middle, and front areas of the establishment.Please ensure that sanitizer solutions are maintained at the correct concentration between 100-200ppm by confirming with test strips upon preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The walk-in cooler and walk-in freezer were observed to have multiple food products stored in containers directly on the floor.The operator installed shelving during the inspection and elevated all food products off the floor.Please ensure that all food products continue to be stored off the floor at all times to protect them from potential contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator had chlorine test strips; however, no expiry date was visible on the packaging.Please ensure that chlorine test strips are restocked with a supply that has a valid expiry date clearly indicated.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door was observed to have a noticeable gap at the bottom.Please ensure that weatherstripping and a door sweep are installed or replaced to provide a tight seal and prevent the entry of pests.
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution with submerged cloth measured at 0ppm chlorine. Operator corrected to 100ppm during inspection.ACTION:Please ensure that these solutions are discarded and re-made every 2 hours or when visibly soiled, and that they maintain 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep coolers measured at 10-13C.ACTION: Ensure that the top of the prep coolers can maintain food at 4C or less.Do NOT re-open until evidence of this has been sent to PHI.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manifold of the dishwasher read 140F at plate level.PHI suspects that the leaking pipe is reducing the pressure and impeding the machine from reaching 180F.ACTION:Ensure that the dishwasher can reach 180F at the manifold, and 160F internally (at plate level). Do NOT re-open until evidence of this has been sent to PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher.ACTION:Please resolve the leak in the pipe of the dishwasher.
  8. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher.ACTION:Please resolve the leak in the pipe of the dishwasher.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The only 100ppm chlorine sanitizing solution was located at the dishwashing area, while used cleaning cloths were observed to be in use on food surfaces during food handling with no sanitizing solution.PHI discussed with operator that, like food, when cloths are kept at room temperature for 2+ hours, the germs in them grow rapidly and pose a contamination risk. Storing the cloth inside sanitizing solution helps minimize the growth of germs on the cloth.Operator placed cloths in solution and relocated solution to food handling area.ACTION:Please ensure that cloths are stored in sanitizing solution or use paper towel to wipe surfaces. Sanitizing solution should be used during food handling when wiping surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no garbage can available at the handwashing sink.During inspection, operator added a garbage can to the sink. PHI provided education regarding handwashing sink requirements: hand sinks require soap in a dispenser, paper towel, running hot and cold water, and a garbage can. All of these items are required at the hand sink to facilitate and encourage frequent handwashing.ACTION: Please ensure that the handwashing sink is fully supplied at all times with: soap in a dispenser, paper towel, garbage can, and hot and cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food surface at the prep cooler is not a durable, non-absorbent, easy to clean material. On the food contact surface, a cardboard-like material can be seen through the wearing of the board.Operator removed these during inspection, leaving the stainless steel surface.ACTION:Please ensure that equipment and surfaces in which food comes into contact are smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher.ACTION:Please resolve the leak in the pipe of the dishwasher.
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDINGDec 4 - operator said to be replacing this with a new countertop.1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean.ACTION:-Repair or replace the wooden prep table.Note: The table can be re-sealed with a food-grade product.
  11. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • URGENT OUTSTANDINGNov 29 - Moist cleaning cloths still observed at room temperature.Nov 20 - Moist cleaning cloths still observed at room temperature.Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution.Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine.1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations.ACTION:-Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Nov 29 - Meat still stored above ready-to-eat foods.Food storage in the walk-in cooler has reverted back to previous practices which involve storing cooked and raw meat above produce. Storing foods of animal-origin about ready-to-eat foods increases the risk for food contamination and foodborne illness.ACTION:Please dedicate a specific shelving unit for meats ONLY. Raw meat should be stored below cooked meat. Produce and other ready-to-eat foods should be stored physically separate from meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed during inspection by items stored in sink.Items removed during inspection.ACTION:Do not use the hand sink for anything other than handwashing, and ensure that it is never obstructed/blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean.ACTION:-Repair or replace the wooden prep table.Note: The table can be re-sealed with a food-grade product.
  12. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • URGENT OUTSTANDINGNov 20 - Moist cleaning cloths still observed at room temperature.Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution.Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine.1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations.ACTION:-Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food storage in the walk-in cooler has reverted back to previous practices which involve storing cooked and raw meat above produce. Storing foods of animal-origin about ready-to-eat foods increases the risk for food contamination and foodborne illness.ACTION:Please dedicate a specific shelving unit for meats ONLY. Raw meat should be stored below cooked meat. Produce and other ready-to-eat foods should be stored physically separate from meat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean.ACTION:-Repair or replace the wooden prep table.Note: The table can be re-sealed with a food-grade product.
  13. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution.Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine.1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations.ACTION:-Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean.ACTION:-Repair or replace the wooden prep table.Note: The table can be re-sealed with a food-grade product.Corrected:The sticker from the ventilation professionals indicates that the ventilation canopy was serviced Sept 19, 2024.
  14. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine.1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations.ACTION:-Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food in the walk-in cooler is not stored in a manner that prevents contamination. Raw meat products are stored above cooked food, produce, and ready-to-eat food. Cooked meat products are stored above produce and ready-to-eat food.ACTION:-Reorganize the walk-in cooler so that raw meat is stored below cooked meat, produce, and ready-to-eat food. Meat products should be stored physically separate from non-meat products when possible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large container of poultry carcasses with meat on the bones was observed on the counter upon arrival. Operator noted that these were cooked and were cooling; operator was inconsistent with recalling how long the food had been cooling. Probe thermometer measured internal temperature of the meat at 25-30C. Operator discarded the poultry.ACTION:-Ensure that food is cooled in a safe manner (cooled from 60C to 20C or less within 2hours and then (in a cooler) from 20C to 4C or less within 4 hours).2) There are 2 triple prep coolers. Food is stored in these prep coolers overnight.The middle prep cooler was measured (probe) at 7.9C (bottom) and food was relocated to the walk-in cooler. Food in the top of the prep cooler was probed at 9-12C (including cooked beef, cooked chicken, raw shrimp, cut produce); these items were all discarded. The end/left prep cooler had items on the top probed at 7.5-8C. Items relocated to walk-in cooler.Operator directed not to use the prep coolers until they can consistently maintain less than 4C on top and bottom.ACTION:-Do not use the prep coolers for storing of potentially hazardous foods until the coolers can maintain 4C or less consistently.3) Upon arrival, PHI noted that one of the food handlers was relocating large quantities of raw shell eggs from countertops to cooler. Using and infrared thermometer, PHI measured the eggs at 13C.Operators were reminded that raw shell eggs must be stored below 7C.ACTION:-Do not store raw shell eggs at room temperature for more than 2 hours. Such eggs should be stored below 7C.4) Foods in the buffet table (spring rolls, chicken balls, cooked beef, etc) were measured around 40C. Operator noted that the heating table had been turned off after PHI arrival due to closure. Foods were relocated to coolers.ACTION: -Ensure than food is hot held above 60C.Other notes:Walk-in cooler measured at 1-2C. Freezers measured at -18C or colder. Hot holding of soups measured above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The high temperature dishwasher was turned on for the inspection. The manifold did not read higher than 170F/76C during rinse, and the plate level temperature did not exceed 67C. The dishwasher was ran more than 5 times to verify temperature.ACTION:-Ensure that the dishwasher can meet a minimum of 180F/82C at the manifold and 160F/71C for the internal plate level temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No soap was supplied at the hand sink. Operator brought a new hand soap with pump during inspection.2) The hand sink was no accessible due to a bucket of shrimp thawing shrimp (with running water) sitting in the hand sink.Significant accumulation of food debris inside the sink and around the sink indicate that the sink is routinely used for food handling.ACTION:-Ensure that the hand sink is always supplied with had soap, paper towel, running hot and cold water.-Ensure that the hand sink is always accessible - nothing should block the hand sink at any time, including items placed inside the sink. The hand sink should be dedicated only to hand washing.-Thoroughly clean and disinfect the hand sink so that it is free of food debris and is visibly clean and sanitary.-Hand washing should be performed by all food handlers before handling food and when needed to prevent cross contamination of food/food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean.ACTION:-Repair or replace the wooden prep table.Note: The table can be re-sealed with a food-grade product.2) The sticker from the ventilation professionals indicates that the ventilation canopy was serviced in Dec 2023 and was due in June 2024. Operator noted that it has not been cleaned since Dec 2023.ACTION:-Ensure that equipment is maintained in accordance with recommendations from the manufacturer and qualified professionals.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) When running, leaking water was observed from the dishwasher pipes, leading to pooling water on the floor.ACTION:-Repair the dishwasher so that it does not leak water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Significant accumulation of food debris inside the hand sink and around the hand sink was observed.ACTION: -Thoroughly clean and disinfect the hand sink.2) Under the grill, there is a significant accumulation of grease on the wall and floor.ACTION:-Thoroughly clean under the grill, including the wall, floor, and equipment, to remove accumulated grease.3) The pooling water under the dishwashing equipment (leaking dishwasher) is creating unsanitary conditions at the floor-wall joints, with visibly moist grime and mold-like growth accumulating.ACTION:-Thoroughly clean the floors and the floor-wall joints in the dish area.-Ensure that water does not pool on the floor.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sam stated that the company hired to fix the dishwasher has let him know that the delivery date for the parts needed will be delayed - hopefully within a week.The dishwasher is not being used and manual two compartment dishwashing with a sanitizing step is being carried out in the meantime. Ensure the dishwasher is repaired and capable of reaching 180F on the digital display / 74C at dish level.Please complete by Apr 15 2024.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure dishwashing temperatures are monitored and recorded on a daily basis.
  17. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sam stated that he has not yet finished reorganizing the walk-in cooler as requested. Please ensure that raw meats are stored separately from cooked foods and vegetables.Please let me know if this is completed before Apr 9 2024.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sam stated that the company hired to fix the dishwasher is waiting on parts to arrive.The dishwasher is not being used and manual two compartment dishwashing with a sanitizing step is being carried out in the meantime. Ensure dishwasher is repaired and capable of reaching 180F on the digital display / 74C at dish level.Please let me know if this is completed before Apr 9 2024.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure dishwashing temperatures are monitored and recorded on a daily basis.
  18. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Raw eggs were stored above ready to eat foods. Please reorganize walk in cooler so that raw meats are stored separately from cooked foods and vegetables.Eggs were moved to below ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please reorganize walk in cooler so that raw meats are stored separately from cooked foods and vegetables.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishware requires repairs. A repair company has been contacted and repairs will be made later this week.Operator is aware not to use dishwasher and to follow manual two compartment dishwashing. Bleach was available.Ensure dishwasher is repaired and capable of reaching 180F on the digital display / 74C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure dishwashing temperatures are monitored and recorded on a daily basis.
  19. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Raw chicken juices were dripping into a container that was filled with fresh broccoli. Broccoli was discarded.Cross contamination can lead to foodborne illness.Ensure raw products of animal origin are stored in a manner that prevents contamination. Raw products of animal origin must be stored below and away from ready to eat foods. Raw vegetables and ready to eat foods are often not cooked long enough or at a high enough temperature to kill harmful pathogens.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Surface sanitizer was not available in the food prep area at the beginning of the inspection. Operator prepared a fresh bleach and water solution. Sanitizer was measured at 200pm.A surface sanitizer must always be available during food preparation. Washing surfaces with soap and water removes visible debris while sanitizing reduces microbial loads down to a safe level. Surfaces must be cleaned AND sanitized throughout the day.Ensure sanitizing solution is changed throughout the day as the water becomes soiled.2. Wiping cloths were observed on food contact surfaces.Ensure wiping cloths are stored in a sanitizing solution when not in use to prevent the growth of bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken juices were dripping into a container that was filled with fresh broccoli. Broccoli was discarded.Cross contamination can lead to foodborne illness.2. Raw eggs were stored above ready to eat foods.Ensure raw products of animal origin are stored in a manner that prevents contamination. Raw products of animal origin must be stored below and away from ready to eat foods. Raw vegetables and ready to eat foods are often not cooked long enough or at a high enough temperature to kill harmful pathogens.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was in disrepair. P2 error code was observed on digital display. Rinse cycle would not run.Operator was instructed to switch to manual two compartment dishwashing. Ensure dishes are washed with soap and water and rinsed in the first compartment and sanitized in the second. Bleach was available.Operator was instructed to switch to disposable dishware for restaurant. Ensure dishwasher is repaired and capable of reaching 180F on the digital display / 74C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure dishwashing temperatures are monitored and recorded on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden butcher block prep table was worn. Surfaces are no longer smooth and sealed.Do not use this table for direct cutting as it cannot be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and debris was observed on cooler doors and handles.Ensure high touch surfaces are cleaned and sanitized.