China Star
China Star
China Star
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Score: 86
3 Point Demerit
COS 2. Proper Cold Hold temperature (41 F/45 F)
228.75(f)(1)(B)
(f) Time/temperature controlled for safety food, hot and cold holding.
(1) Except during preparation, cooking, or cooling, or when time is used as the public health control as
specified under subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this
subsection, time/temperature control for safety food shall be maintained:
(B) 5 degrees Celsius (41 degrees Fahrenheit) or less
Proper Hot Holding Temperature -
Time/temperature controlled for safety food, hot and cold holding. Except during preparation, cooking, or
cooling, or when time is used as the public health control as specified under subsection (i) of this section,
and except as specified in paragraphs (2) and (3) of this subsection, time/temperature control for safety
food shall be maintained: at 57 degrees Celsius (135 degrees Fahrenheit) or above
2 Point Demerit
IN 21. Person in charge present, demonstration of knowledge, and perform duties
Score: 86
Observed food products missing the prep and discard dates. (Inside walk-in cooler were crawfish are
stored)
Food products not consumed must be date labeled 228.75(g)(1) (g) Ready-to-eat, time/temperature control
for safety food, date marking. (1) Except when packaging food using a reduced oxygen packaging method
as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this
subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in
a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which
the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees
Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted
as day 1(A) the day the original container is opened in the food establishment shall be counted as Day 1;
Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by
date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated,
ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated,
ready-to- eat, time/temperature control for safety (TCS)
OUT 31. Adequate handwashing facilities; Accessible and properly supplied, used
Observed soap dispenser not working at the hand wash sink (rear of kitchen).
Handsinks. (1) Location. An accessible and conveniently located handwash sink shall be provided in or
immediately adjacent to food preparation areas and restrooms. (2) Intended use. Handsink(s) shall be
used for no other purpose other than hand-washing.
1 Point Demerit
OUT 39. Utensils, equipment, & linens; properly used, stored, dried, & handled
Score: 86
Observed small containers of flour on a rolling cart without proper labels.
228.66(b) (b) Food storage containers, identified with common name of food. Except for containers
holding food that can be readily and unmistakably recognized such as dry pasta, working containers
holding food or food ingredients that are removed from their original packages for use in the food
establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified
with the common name of the food. Must be labeled within 90 days or by next inspection.
Observed a non working cooler in Hibachi grill area with sticky buildup grime and unclean.
Non working equipment must be removed and cleaned for pests protection.
replaced.
Score: 86
Observed an open area in ceiling tile near Hibachi grill area.
Observed walk-in freezer floor lined with cardboard boxes.
Observed a broom in food service area.
Observed walk in cooler plastic liners in poor condition (walk-in cooler in rear of kitchen)
Observed non working equipment that needs to be removed from establishment.
228.186. Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices, and Materials. (a)
Repairing. The physical facilities shall be maintained in good repair. (b) Cleaning, frequency and
restrictions. (1) The physical facilities shall be cleaned as often as necessary to keep them clean. (2)
Except for cleaning that is necessary due to a spill or other accident cleaning shall be done during
periods when the least amount of food is exposed such as after closing.
Observed mops not stored properly. 228.186(f) §i228.186. Premises, Buildings, Systems, Rooms,
Fixtures, Equipment, Devices, and Materials. (f) Drying mops. After use, mops shall be placed in a position
that allows them to air-dry without soiling walls, equipment, or supplies.
Observed equipment not in use needs to be removed. Storing maintenance tools. Maintenance tools such
as brooms, mops, vacuum cleaners, and similar items shall be:
(1) stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use
articles; §228.186
(2) stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
Maintaining premises, unnecessary items and litter. The premises shall be free of: (1) items that are
unnecessary to the operation or maintenance of the
establishment such as equipment that is nonfunctional or no longer used
Observed equipment not in use. §228.186 (m)(2) §228.186 (o)(2)(D)(iii) (2) stored in an orderly manner that
facilitates cleaning the area used for storing the maintenance tools. [45] (n) Maintaining premises,
unnecessary items and litter. The premises shall be free of: (1) items that are unnecessary to the
operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used
Observed cardboard used as mats. §228.174 Floor carpeting, restrictions and installation. A floor covering
such as carpeting or similar material may not be installed as a floor covering in food preparation areas,
walk-in refrigerators, warewashing areas, toilet room areas where handwashing lavatories, toilets, and
urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing,
or spray cleaning methods. If carpeting is installed as a floor covering in areas other than those specified
under paragraph of this subsection, it shall be: (A) securely attached to the floor with a durable mastic, by
using a stretch and tack method, or by another method; and (B) installed tightly against the wall under the
coving or installed away from the wall with a space between the carpet and the wall and with the edges of
the carpet secured by metal stripping or some other means. Floor covering, mats and duckboards. Mats
and duckboards shall be designed to be removable and easily cleanable.
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Score: 86
Total Demerits: 14 Received By:
Inspected By:
B/86