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HomeMy WebLinkAboutMulan Chinses Gourmet 011432 05 19 17Food Establishment Inspection Report Score: 96 Establishment Name: MU LAN CHINESE GOURMET Establishment ID: 2018611432 Location Address: 2725-B NORTHW=ST BLVD [9Inspection ❑ Re -Inspection City: NEWTON State: NC Date: 6 5 1 1 9 1 2 0 1 7 Status Code: A Zip: 28658 County: 18 Catawba Time In: 1 1 : 0 6 () ppm Time Out: 1 1 : 5 0 Q Pm Permittee: NEW MULAN CHINESE GOURMET, INC Total Time: 44 minutes Telephone: (828)464-8338 Category#: IV Wastewater System: ❑Q MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feclors that iscmase the chancy otdevelnping foodborne illness. Public 0 e hh Interyentions: Castrol measures to prevent It od bome it In ese or inju ry. Good Retail Practices Good Retail Practieesl Preventative measureslo conimithe addition ofpalhogens, chemicals, and physical objects iota (nods. IX Dul I NA N Compliance Status uui G61 R VR IN -UT N!A X,p Compliance Status OUT CEI R YR Supervision .2652 Safe Food and Water .2653,2665-26H 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and iferferm duties ❑ ❑ ❑ ❑ 28 ❑ ❑ Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 ❑ Water and iCe from approved source + Q 1:10 ❑ © ❑ IM anagement, employees knawledge; res unslbillties & re orfin �0 ❑ ❑ ❑ Variance obtained fors ecialixed racassin 3a ❑ ❑ � P P 4 t s meths ds ❑ ❑ ❑ ❑ 3 IN ❑ Proper use of reporting, restriction & exclusion 3❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hygienic Practices .2652, .265337 ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ ❑ 4 Pre p,, atin tastin 9. drinking, or tobacco use 32 © ❑ L] ❑ Plant food properly cooked for hot holding ❑ ❑ El Ll 5 Ft] JE] If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ® ❑ ❑ ❑Approved thawing methods used•a 71 El �R' Preventing Contamination by Hands .2652, .2653, .7655,.2656 6 C3Hands clean & properly washed 4 QQ C] ❑ ❑ 34 Q ❑ Thermometers provided & accurate a 711:1 ❑ 7 ❑ ❑ IJ o harp hand contact with RTE foods or pre- ❑ a roved alternate rocedure properly followed a ❑❑ ❑ ❑ ❑ Food Identification .2553 35 IV ElFood propefly Isbeled.orig inatcontainer z + a El El ❑ 8 T El H andwashing sinks supplied & accessihle Ell F1 ❑ ❑ ❑ prevention of Foad Contamination .2652,.7653, 1154-2 6 56-2 15 7 Approved Source .2653, .7655 36 ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 d ❑ Food obtained from approved source z ❑0 ❑ ❑ ❑ 37 [� ❑ Contamination prevented during food preparation, storage &display t o 71 El 1110 El El '[ Food received at propertemperature x : l El El 171 38 ,_1y Lit ❑ Personal cleanliness + s a 71 El ❑ 17 14 El Food in good condition, safe &unadulterated .x a❑ El El El 39 [ ❑ Wiping cloths: properly used & stored i El El El 12 ElEl ElRequired records available: shelislock tags, 2 parasite destruction El ❑ ❑ ❑ 40 [ ❑ ❑ Washing fruits & vegetables o ❑ ❑ ❑ Prote etion From Contamination .2653, .2654 13 fi] ❑ ❑ ❑ Food separated& protected s El ❑ ❑ ❑ Pro ertlse of Utensils .2653,.2654 41 • E] In -use utensils: properly stored 0 El El ❑ 14 0 ❑ Food -contact surfaces: cleaned &sanitised s B '❑ ❑ ❑ ❑ 42 ❑ Utensils, equipment& linens: properly stared, drled & han died + r ❑� ElEl El ❑ Proper disposition of returned, previously sere ed, reconditioned. & unsafe Food ❑❑ ❑ ❑ ❑ 43 � LiSingle -use & single -service articles: properly stared & used + s El El El ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ Proper cooking lime & temperature& ' ❑❑ ❑ ❑ ❑ 44 4 ❑ Glove susad properly + s 0 ❑ ❑ ❑ 17 ❑ Proper re healing proceduresfor hat holding E,7 ❑❑ ❑ ❑ ❑ Utenslls and Equlpaerit .2653, .2654, 1663 45 [b 11 ❑ qurpmen , co non-food ccntacl surfaces approved, cleanable, properly designed, constructed, & used z t a ❑ ❑ ❑ 18 ❑ ❑ ❑ 0 Proper cooling time & temperatures s = ❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ �F Proper hotholding temperatures s El El ❑ ❑ ❑ 46 ❑ Warewashiny faciities: installed, maintained, & used; to st s trips + s ❑ ❑ 1:1 ❑ 20❑ ❑ ❑ Proper cold holding temperatures s I]❑ ❑ ❑ ❑ 47 L]Non-food con tact surfaces clean + ❑ El 21 El © El El Proper date marking & disposition a ®0 [j ❑ ❑ Pkysisal Fasiifies .2654, .26$5,.2656 22 E] E] E]id Time a s a public heath con trol: procedures & 2 E] E] E] E] records E,48 �] ❑ ❑ Hot &cold water availahle; adequate pressure z + Q LJ❑ OF Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflowdevices z t I(] ❑ ❑ 23 ❑ E]Consumer advisory providedfor raw or undercooked Foods ' 0 ❑ ❑ El 50 ElSewage & waste Water pmpeFly disposed z + 'F] E] E]❑ Highly Susceptible Populations .2653 51 0 ❑ Toilet facilities: pmperlyconstructed. supplied & cleaned + El El ElPasteurized 24 ❑ E]offered foods used; prohibited foods not = ❑ ❑ ❑ ❑ 52 ❑ Garbage & refuse propeFly disposed; facilities maintained ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ Food additives. approved & properly used Ma❑ ❑ ❑ ❑ 53 ❑ IF Physical facilities installed, maintained & clean + a ❑ ❑ ❑ 21 ❑ ❑ I To.,ccsubstancat properly identified ctorad. & ucodz [do ❑ ❑ ❑ ❑ 5q L)Meels ventilation & lighting requirement s; oreasused , a El El El Conformance w4hApproved Prooedures .2653p .2954. .1658 Tata[ Deductions: 4 27 ❑ I ❑ I N I Compliance with variance, speaalized process, z reduced a en packin criteria or HA PCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: MULAN CHINESE GOURMET Establishment ID: 2018011432 Location Address: 2725-B NORTHWES- BLVD ❑Inspection ❑Re -Inspection Date: 0511912017 City: !NEWTON State: NO Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28658 Category #: IV Wastewater System: p Municipaucommunity ❑ on -Sire Systems'e hanie1985124 a"7hotmailxclm Water Supply: 1 Municipalkommunity LJOn-Shesystem Email 1: p � Permittee: NEVI' NIULAN CHINESE GOURMET. INC Email 2: Telephone: +.828.1 464-8338 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp RICE HCT WELL 138 RAW WALK IN COOLER 42 SHRIMP WALK IN COOLER 40 EGG ROLLS REACH IN COCLER 42 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405-11 of thefood code. 21 3-501-17 Ready -To -Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - P�:: EGG ROLL SAND COOKED CHICKEN WERE NOT DATE MARKED IN REACH IN COOLER- [11117511►�1&�►Tl■:I�Fil�:l./■17111:111[HIS[.9,=�1�C�71�11�►►i.'19T11�■:1ZII.�■Ili►T111:11►D�l:I:t.'l 36 6-501-112 Removing Dead or -Trapped Birds, Insects, Rodents and other Pest - C REMOVE DEAD ROACHES FOUND IN DRY STORAGE- CALL aEST MANAGEMEN— FOR TREATMENT. 47 14-602 -13 Nonfood Contact Surfaces - C CLAN 0U 151DE OC COOLERS AND EUUIF'MEN I AS NLI`DI D CLEAN DRY STORAGE SHELVING. First Last Person in Charge (Print & Sign): YUN CH -_N L First Last Regulatory Authority (Print & Slgn):LUKE SEARS REHS ID: 1896 - Sears, LLke e: REHS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Forrd Protection Program DiHHS is an equal opportunity employer. Paget of rood Establishment In spectlon Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name; MULANCHINESEGGURMET Establishment ID: 2018011432 I Observations and Corrective Actions I Violations Cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 5� 5-203.12 Toilets and Urinals - C CLEAN TDI LETS AND URINALS IN MEN'S RESTROOM. 53 6-201,11 Floors, Walls and Ceilings-Cleanability - C CLEAN FLOORS UNDER GRILL AND FRYERS AS NEEDED CLEAN FLOORS BEHIND HOT WATER HEATER CLEAN FLOORS UNDER STORAGE RACKS IN DRY STORAGE. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program 0HHSIsail equal opp"unityemploye r. ,' Page 3 of Food Establishment Inspection Report, 312013 seal)