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FOOD INSPECTION REPORT

CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

Score: 86
3 Point Demerit
COS 2. Proper Cold Hold temperature (41 F/45 F)

1.Fruit and cream@41*


2.Sushi@60**
Cold hold sensitive foods must be kept at 41°F or below, to slow bacterial growth and prevent food-borne
illness. Food products have been out of temperature less than 4 hours and have been placed inside of
reach in cooler. Discontinue use immediately.

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

COS 3. Proper Hot Holding Temperature(135 F)

1.Chicken on the stick@158*


2,Baked chicken@131**
3.Broccoli and chicken@144*
4.Pork rib@157*
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

Andre’s Reyes-Food service manager

OUT 28. Proper Date Marking and disposition


FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

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

Observed cutting board needs to be replaced


. §228.111. Equipment, Maintenance and Operation. Cutting surfaces. Surfaces such as cutting blocks and
boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively
cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Observed equipment not working. Observed walk in coolers need to be serviced (technician arrived to
work on them ) §228.111. Equipment, Maintenance and Operation. (a) Good repair and proper adjustment.
(1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified
under §228.101-228.106 of this title. (2) Equipment components such as doors, seals, hinges, fasteners,
and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Must be in working condition and within 90 days or before the next inspection. (7) replace existing
facilities and equipment specified in §228.241 of this title with facilities and equipment that comply with
these rules if: (A) the regulatory authority directs the replacement because the facilities and equipment
constitute a public health hazard or nuisance or no longer comply with the criteria upon which the
facilities and equipment were accepted.

OUT 41. Original Container Labeling (Bulk Food)


FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

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.

OUT 42. Non-Food Contact Surfaces clean

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.

§228.113. Cleaning of Equipment and Utensils. Equipment, food-contact surfaces, nonfood-contact


surfaces, and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and
touch. (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted
grease deposits and other soil accumulations. (3) Nonfood-contact surfaces of equipment shall be kept
free of an accumulation of dust, dirt, food residue, and other debris.

OUT 45. Physical facilities installed, maintained, and clean


FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

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

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

Score: 86
Total Demerits: 14 Received By:

Inspected By:

Print: Andrea Walker


FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463

Site Name: CHINA STAR, BEAUMONT NEW


Completed By: Andrea Walker At:12/26/24 10:42 am
Address: 4260 N DOWLEN RD, BEAUMONT, 77706
Case Number: EHI2024-9152

B/86

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