CANTON HOUSE CHINESE RESTAURANT INC

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. Observed walk in cooler not functional. Observed no TCS food stored inside unit, operator stated they are in the process of repairing.

Basic - Covered waste receptacle not provided in women's bathroom. Observed women's trash receptacle not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by rear door. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves in the walk in cooler.

Basic - Equipment in poor repair. Walk in door peeling on the bottom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer soiled with food debris.

Basic - Stored food not covered. Observed egg rolls in walk in cooler in metal baskets, not wrapped or covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area near back door. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard on walk refrigerator shelves.

Basic - Equipment in poor repair. Observed bottom of walk in cooler door peeling on the left bottom outside corner of the door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area near back door and clean compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table not stored in sanitizing solution..

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on walk in cooler shelves. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on walk in cooler door handle.

Basic - Equipment in poor repair. Observed gasket on walk in cooler door is torn and not tight fitting. Repeat Violation

Basic - Stored food not covered. Observed stored wonton noodles not covered in bulk bin, operator place lid on container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with buildup of food residue. Operator moved to sink to be cleaned. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in walk-in cooler. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator stated they have a new thermometer on order. Corrective Action Taken Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint preparing food on cook's line.

Basic - Equipment in poor repair. Observed damagedmgaskets on door to walk-in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulbs over over reach in cooler are unshielded or coated.

High Priority - Metal stem-type thermometer soiled. Observed probe thermometer sticky and soiled with food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves in walk in cooler. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed probe thermometer not working, possibly needs battery replacement, or a new thermometer.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed. Build up of food debris on reach in freezer and walk in cooler door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in freezer and reach in cooler door gaskets.

Basic - Stored food not covered. Observed wonton noodles in bulk NSF container with no lid securely on top of container, operator placed clean lid on top of can. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to rear door and down hallway to dry storage area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Repeat Violation

Basic - Stored food not covered. Observed food in bus tubs spring rolls, and breaded chicken not covered. Owner put covers on bus tubs while I was taking temperatures. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen areas and next to exterior door next to handwash sink

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Women's restroom.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on proper sanitization test strips. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Precooked meats in reach in freezer. Operator dated products. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats, egg rolls, and noodles in walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked chicken, shrimp, and egg rolls at 75 degrees on cook line. Educated operator on the use of time as a public health control, and emailed operator form. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed T-sacks in use for produce storage in walk in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit present at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of dirt and food debris on walk in cooler door.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed textured ceiling tile in kitchen and prep area

Basic - Ceiling tile missing. Observed ceiling tile missing by reach in freezer.

Basic - Cloth used as a food-contact surface. Observed cook place egg rolls on cloth napkin in food packaging area, before putting in wax bag.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks on line with no method of effective hair restraints.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed mixing bowls not properly air dried before stacking for storage.

Basic - Equipment in poor repair. Observed stainless steel prep table near reach in freezer with the base rusted through, covered by non easily cleanable wood.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door to outside is torn and does not close tightly.

Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles cracked in kitchen area near screen door.

Basic - Food stored on floor. Observed food in cardboard box stored on floor in walk in cooler. Operator moved item for proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop not stored out of sugar. Operator removed scoop Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth towel under cutting board on prep table.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not protected by shatter proof coating, or cover.

Basic - Unclean building components, attachments or fixtures. Observed dust like substance on fan guards in kitchen area and in walk in.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on cutting board on cook line.