Chans Restaurant

Basic – Cardboard used to line food-contact shelves

Shelves by cook line. Cardboard removed. Corrected On-Site

Basic – Employee eating while preparing food

Cook in prep area cutting mushrooms and eating.

Basic – Employee with no hair restraint while engaging in food preparation

One cook working today. Cook placed hat on. Repeat Violation Warning

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor in back dry storage area.

Basic – Food stored on floor

Oil on floor by cook line. nChicken and plastic buckets of sauce on floor in walk in cooler. Items moved and stored correctly. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets for multiple reach in coolers on cook line. nShelves in prep area. nCabinets in server station in dining area.

Basic – Open dumpster lid

Shared dumpster outside of establishment. Lid closed. Corrected On-Site

Basic – Single-service articles improperly stored

To go bags stored on floor in dry storage area. Bags moved and stored correctly. Corrected On-Site

High Priority – Employee dried hands on clothes/apron/soiled towel after washing

Cook in prep area dried hands on wiping cloth. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler, raw shelled eggs stored over ready to eat wontons. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of ice machine. nTwo white cutting boards by triple sink. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Two pan lids sitting on top of hand washing sink by dish machine. Lids moved. 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

In walk in cooler, bags of cooked chicken prepared yesterday morning. Bags dated. Corrected On-Site