Blue Star Chinese Restaurant

Observed general kitchen in need of detailed cleaning. In-between equipment needs detailed cleaning. A general un-kept appearance about the kitchen. CA: Kitchen area needs a detailed cleaning and establish a cleaning schedule to maintain kitchen in good clean working order.

Observed general kitchen in need of detailed cleaning. In-between equipment needs detailed cleaning. A general un-kept appearance about the kitchen. CA: Kitchen area needs a detailed cleaning and establish a cleaning schedule to maintain kitchen in good clean working order.

Observed kitchen to be in general dis-array with containers, non-essential equipment (Tools) and prep equipment piled up. Even though much progress has been made since last inspection, further effort is needed. CA: Clean and organize kitchen prep area so as not to have prep equipment piled up and collecting/breeding bacteria.

Observed un-sealed wood chopping block being used. CA: Either remove from use or seal open grain surfaces with a impermeable sealant and use an approved material (nylon/Teflon) cutting board on top of chopping block.

Observed kitchen to be in general dis-array with containers, non-essential equipment (Tools) and prep equipment piled up. Even though much progress has been made since last inspection, further effort is needed. CA: Clean and organize kitchen prep area so as not to have prep equipment piled up and collecting/breeding bacteria.

Observed two of the RICs used in kitchen to be of residential grade. CA: Acquire and replace residential grade RICs with commercial grade RICs. All cooling/refrigeration units used in food service operation must be of commercial grade.

Observed facility to be in a state of dis-repair with several pieces of in-operable equipment and dirty to the touch. CA: Facility needs a detailed cleaning and removal of in-operable equipment. In-operable equipment is a breeding ground for various bacteria. Progress has been made since last inspection, but still has issues to be resolved.

Observed certificate to be expired. CA: Need to re-certify and keep CFSM certificate current. They have an "On-line" ANSI Employee food handler certificate, but not a food safety manager certificate.

Observed cooked food products stored in chest freezer to be in open top box. Every time freezer lid is opened, cooked food is exposed to whatever might be in the air and because kitchen is in such dis-array and dirty, bacteria has got to be abundant in kitchen area.CA: Provide appropriate storage for all food being stored in freezers or RIC.

Observed raw chicken and cooked chicken without date labels in the reach in cooler. PIC showed no proof of having a date code system.CA: Developed and install a date coding system and label all stored food stuffs not in their original container.

Observed kitchen to be in general dis-array with containers and prep equipment piled up. CA: Clean and organize kitchen prep area so as not to have prep equipment piled up and collecting/breeding bacteria.

Observed inspection report not displayed properly. CA: Display inspection report properly. Also observed no signage for hand washing at hand wash sink

Observed facility to be in a state of dis-repair with several pieces of in-operable equipment and dirty to the touch. CA: Facility needs a detailed cleaning and removal of in-operable equipment. In-operable equipment is a breeding ground for various bacteria.

Observed certificate to be expired. CA: Need to re-certify and keep CFSM certificate current.

Observed cooked food products stored in chest freezer to be in open top box. Every time freezer lid is opened, cooked food is exposed to whatever might be in the air and because kitchen is in such dis-array and dirty, bacteria has got to be abundant in kitchen area.CA: Provide appropriate storage for all food being stored in freezers or RIC.

Observed raw chicken and cooked chicken without date labels in the reach in cooler. PIC showed no proof of having a date code system.CA: Developed and install a date coding system and label all stored food stuffs not in their original container.

Observed kitchen to be in general dis-array with containers and prep equipment piled up. CA: Clean and organize kitchen prep area so as not to have prep equipment piled up and collecting/breeding bacteria.

Observed inspection report not displayed properly. CA: Display inspection report properly. Also observed no signage for hand washing at hand wash sink.

Observed grease and food particles build up on sides of fryers and on exterior of microwave sitting beside fryers. CA: Clean off grease build up and schedule surface cleanings often enough to prevent grease and food particles build up.

Observed trash receptacles in kitchen not to be covered. CA: Acquire and install tight fitting covers for all trash receptacles in kitchen or food preparation areas.

Observed several pieces of abandoned (Not working) equipment in the kitchen/food preparation area. CA: Remove abandoned (non-working) equipment or have repaired to working condition.