CHENGS CHINESE & SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard under egg rolls.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer: portions of raw chicken on shelf over boxes of raw shrimp. Also, in walk in cooler: pan of raw chicken on shelf over cases of shell eggs and bag of pork. Raw chicken was moved during this inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Stool in front of hand sink in ware wash area. Manager removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar and flour. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of cases of drink. Removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. One towel under cutting board. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with use in kitchen. Hood filters soiled with grease.

Basic - Stored food not covered. Crispy noodles in server station not covered. Employee covered. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at chlorine sanitizing dish machine in kitchen. Operator cleaned out buildup from the end of the chemical tube and primed machine. 50ppm at recheck. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in 3 compartment sink area blocked with food containers and stool. Operator removed items. Corrected On-Site

Basic - Insect control device installed over food preparation area. Fly tape installed over prep table in front of 3 compartment sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over crab rangoons in walk in cooler. Operator corrected shelf. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm at server station. Operator added chlorine sanitizer. Recheck 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); noodles (47F - Cold Holding); pork (46F - Cold Holding) items in reach in cooler on cooks line in top portion of cooler, other surrounding items at 41F or below, operator moved items to freezer. dumplings (51F - Cold Holding) item in cooler on cooks line in over filled pan, operator moved bag of dumplings to the bottom portion of cooler. Retemped all items below 41F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One large white cutting board stained on reach in cooler at end of cooks line.

Basic - Employee beverage container in ice machine/ice bin. Water bottle in ice machine, operator removed beverage. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above reach in cooler on cooks line, operator moved beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cigarettes on shelf above reach in cooler on cooks line, employee moved items away from food. Corrected On-Site

Basic - Equipment in poor repair. Red cutting board with deep cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line. Reach in freezer on cooks line gasket soiled. Interior reach in freezer at the end of cooks line. Fan guard soiled in walk in cooler.

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed mushrooms in cardboard boxes over cut onions and carrots in walk in cooler, manager moved unwashed produce to the bottom. Corrected On-Site

High Priority - Medicine not labeled properly. Bottle of cold medicine on shelf over make table. Removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezers in kitchen: bags of raw pork over noodles. Raw chicken on shelf over portioned cooked pork. In reach in freezer near back door: sheet pans of raw chicken stored above sheet pans of raw pork and raw beef. In walk in cooler: bins of raw chicken stored on shelf over buckets of sauce. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time markings on eggrolls and chicken not updated on board when new items were placed out. Manager changed time. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Several items in sink near ware wash area. Removed during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Several bulk containers have bowls inside. Removed during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to single service articles in kitchen. Manager moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline.

Basic - Working containers of food removed from original container not identified by common name. Potatoes flour bin with no label. Labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over egg rolls in walk in cooler. Operator corrected shelves. Corrected On-Site

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. Emailed form to operator

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

High Priority - Food placed in soiled container/equipment. Egg cartons used to absorb oil from fried foods Egg rolls placed in cardboard box that previously stored raw chicken. Operator discarded egg cartons and transferred egg rolls to clean container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (49F - Cold Holding) on cart in cook line area pork wontons (51F - Cold Holding) in reach in cooler at cook line in bag above fill line Operator states items were taken out of refrigeration at approximately 11am. Operator moved items to reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler. Operator dated. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves in kitchen area

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep tables in kitchen area. Operator removed. Corrected On-Site

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

Basic - Equipment in poor repair. Scratched pot in rice warmer

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in the kitchen

Basic - Floor soiled under kitchen equipment.

Basic - Stored food not covered. Fried chicken in walk in cooler. Operator wrapped. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler 44F. Manager moved to walk in cooler to chill. Recheck 43F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach in cooler soiled. Interior of reach in coolers soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish area blocked by stool. Manager moved stool. Corrected On-Site

Intermediate - No soap provided at handwash sink by fryers. Manager placed soap at sink. 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. Chicken in reach in cooler cooked two days ago no date mark. Repeat Violation

Basic - Bowl with no handle used to dispense rice. Manager removed bowl. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks preparing food no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in coolers and walk in cooler soiled.

Basic - Stored food not covered. Eggrolls, chicken, and cut vegetables not covered in walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Cough medicine And eye drops stored on shelf in prep area. Operator relocated to proper storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both make line coolers

Intermediate - Handwash sink not accessible for employee use at all times. Dish soap jug in hand wash sink by dish machine. Operator removed jug. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test kit available

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler on cook line. Operator stated they were prepared 5/1/22 and added date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk cornstarch. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards on make line coolers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator relocated to proper storage area. Corrected On-Site

Basic - Food stored on floor. Plastic bins containing seasonings and rice. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dust. Wall fan on top of reach in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen fish in 3 compartment sink. Operator started cool running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on make line coolers. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.items in sink and prep stool in front of sink Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Shelf in walk in cooler.

Basic - Cardboard used to line food-contact shelves. On cooks line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 12:45 pm on cooks line, marinated chicken (51°F - Cold Holding); marinated beef (51°F); marinated shrimp (51°F - Cold Holding) 1:35 pm marinated chicken (41°F - Cold Holding); marinated beef (41°F); marinated shrimp (41°F - Cold Holding).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Canopener holder

Intermediate - Handwash sink not accessible for employee use at all times. Prep staff stool in-front of sink.

Basic - Cardboard used to line food-contact shelves. In kitchen.

Basic - Food not stored at least 6 inches off of the floor. Cooking oil chicken with brown rice and vegetable

Basic - Wet wiping cloth not stored in sanitizing solution between uses.