Inspection Information
Facility Name: China Star
[?] Facility Type: Ethnic menu without alcohol
[?] Inspection type: Follow-up Inspection
[?] Inspection date: 21-September-2018
No violations were documented at the time of inspection.
The following violation(s) have been corrected since the last inspection.
3-304.15 (A)/GLOVES, USE LIMITATION
No single use gloves available during inspection.
Provide single use gloves. Correct By: 18-Sep-2018 Action Taken: Gloves are available.
7-204.11/SANITIZERS, CRITERIA
Sanitizer used in this facility is not approved; sanitizer is scented and not EPA registered.
Use sanitizers approved. Correct By: 18-Sep-2018 Action Taken: EPA registered sanitizer is available.
4-602.11 (A-D)/EQUIPMENT FOOD-CONTACT SURFACE
Food contact surfaces used with potentially hazardous food not cleaned after 4-hours.
Clean food contact surfaces used with potentially hazardous foods a minimum of every 4-hours. Correct By: 18-Sep-2018 Action Taken: Food contact surfaces are washed, rinsed and sanitized every 4 hours. Action Taken: Food contact surfaces were washed, rinsed and sanitized during follow up inspection.
3-304.12/IN-USE UTENSILS, BETWEEN USE STORAGE
Knife used for chopping vegetables was improperly stored between stainless steel table and cold top reach in cooler.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 18-Sep-2018 Action Taken: Knife is stored on top of cutting board of cold top reach in cooler.
4-302.14/SANITIZING SOLUTIONS, TESTING DEVICES
A test kit for chlorine sanitizer is not available.
Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 18-Sep-2018 Action Taken: Chlorine test srips available.
Comments
This is a follow up inspection for this facility.
NO VIOLATIONS TO REPORT AT THIS TIME.