CHEN’S RESTAURANT scored 78; newer inspection records 89

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an open canned beverage, water bottle and employee beverage container on a shelf in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Unapproved beverage containers were discarded.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an open canned beverage, water bottle and employee beverage container on a shelf in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Unapproved beverage containers were discarded.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed several time/temperature control for safety (tcs) foods that were cold holding in a prep cooler above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken moved from walk-in cooler this morning, moved back to walk-in cooler. Foods in prep cooler since the previous evening, discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety (tcs) foods that were cold holding in a prep cooler above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken moved from walk-in cooler this morning, moved back to walk-in cooler. Foods in prep cooler since the previous evening, discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed several prepared foods in the reach-in and chest freezers that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Correct by 7/2/26.

   Inspector’s full note +

   Code .04(6)(g)

   Observed several prepared foods in the reach-in and chest freezers that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Correct by 7/2/26.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
4. 04

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping clothes sitting our on prep surfaces. Observed wiping clothes stored in a bucket of chlorine sanitizer that was lower that the required concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Clothes placed in buckets. Fresh sanitizer made confirmed to be at the appropriate concentration.

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping clothes sitting our on prep surfaces. Observed wiping clothes stored in a bucket of chlorine sanitizer that was lower that the required concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Clothes placed in buckets. Fresh sanitizer made confirmed to be at the appropriate concentration.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.