TAIWAN EXPRESS CHINESE RESTAURANT
11022 US HIGHWAY 41 S
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 8/7/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.ceiling tile missing in kitchen.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tile in kitchen.
- 25-30-4:Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in noodles, operator removed at time of inspection. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, operator removed at time of inspection. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 115 F, operator turned up heat. **Corrective Action Taken** **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg rolls in reach in freezer.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 63 F, Noodles 44 F on counter , operator placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and shrimp in cooler not date marked. **Repeat Violation**
- 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Sweet and sour chicken partially cooked.
Food safety inspection conducted on 8/7/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).