CHENG'S CHINESE RESTAURANT
3705 LAKE EMMA ROAD
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - From follow-up inspection 2025-02-21: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - various items on floor in walk in freezer - From follow-up inspection 2025-02-21: **Time Extended**
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. - hot water not connected - From follow-up inspection 2025-02-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in cooler shelves soiled - walk in fan covers soiled - From follow-up inspection 2025-02-21: **Time Extended**
- 22-48-5:High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using "101 Bleach". Manufacturer label does not include use for sanitize. - From follow-up inspection 2025-02-21: **Time Extended**
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/20/2025
High Priority
7
Intermediate
2
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop dry bulk products
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. - knife stored between cookline coolers
- 08B-38-4:Basic - Food stored on floor. - various items on floor in walk in freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle buried in bulk corn starch
- 27-10-4:Basic - No hot running water at mop sink. - hot water not connected
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in cooler shelves soiled - walk in fan covers soiled
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee washing dishes, then put on gloves to cut chicken, no handwash. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee washing dishes, then put on gloves to cut chicken, **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee used wash cloth, to scrub shoes, then returned to food prep station with soiled cloth. Manager instructed employee to wash hands. **Warning**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using "101 Bleach". Manufacturer label does not include use for sanitize.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed cutting board, knife, and plates, brought back to cookline, no sanitizer used
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - egg rolls sitting in reused chicken box lid.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT: - beansprouts (62F - Cold Holding); - cooked noodles (46F); - cooked chicken (48F - Cold Holding); - dumplings (49F - Cold Holding) Manager states items prepped this morning less than 4 hours **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - multiple employee washed hands at hand washed sink **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade
Food safety inspection conducted on 2/20/2025 revealed 17 total violations (7 high priority, 2 intermediate, 8 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle, used to scoop cooked rice - metal bowl used to scoop uncooked rice **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - door handles soiled on cook line coolers **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. - knife stored between cook line coolers **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - tray of personal items stored on top of bag in box syrups. - cellphone on shelf above microwave **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - various bags of food stored on floor in walk in freezer **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabobs over cooked pork in reach in cooler at cook line - walk in cooler, raw chicken over raw shell eggs **Warning** - From follow-up inspection 2024-08-28: Raw chicken over cooked rice **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - noodles (53F - Cold Holding); - bean sprouts (55F - Cold Holding); - cooked pork (53F - Cold Holding); - cooked chicken (53F - Cold Holding) **Warning** - From follow-up inspection 2024-08-28: Noodles 50f Bean sprouts 52f Cooked pork 52f Cooked chicken 48f **Admin Complaint**
Food safety inspection conducted on 8/28/2024 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 8/27/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle, used to scoop cooked rice - metal bowl used to scoop uncooked rice **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - door handles soiled on cook line coolers **Warning**
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. **Warning**
- 24-14-4:Basic - Clean utensils stored between equipment and wall. - knife stored between cook line coolers **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - tray of personal items stored on top of bag in box syrups. - cellphone on shelf above microwave **Warning**
- 08B-38-4:Basic - Food stored on floor. - various bags of food stored on floor in walk in freezer **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - emailed to operator **Warning**
- 27-10-4:Basic - No hot running water at mop sink. **Warning**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - chicken sitting in three compartment sink, no running water **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - prep employee cutting raw chicken, briefly rinsed hands at triple sink, then using bare hands to move cooked, cooled wontons to food container brought to walk in for further cooling. Manager states will recook to above 165f **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cookline employee cutting ready to eat chicken, placed on plate for service, then wiped hands off on apron, and continues with other food prep. **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed food pan, rinsed, used immediately to store food. No sanitizer, no air dry. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabobs over cooked pork in reach in cooler at cook line - walk in cooler, raw chicken over raw shell eggs **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - noodles (53F - Cold Holding); - bean sprouts (55F - Cold Holding); - cooked pork (53F - Cold Holding); - cooked chicken (53F - Cold Holding) **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at triple sink **Warning**
Food safety inspection conducted on 8/27/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).