Chen's Bistro

Year by year

Inspections

1. Nov 4, 2025 Routine · 1 priority, 3 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food prep counters need to be cleaned on a more frequent basis to prevent build up and contamination.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     a rack of items in walk in cooler had no date marking. Infromed PIC these itmes need to be date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Prep cooler had no thermometer present. Informed PIC they will need to purchase one and place it in there.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was being used to rinse off utensils. Informed PIC that it is to be used for handwashing only.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Prepared foods in prep cooler were not protected with wrappings or lids. Had staff place coverings on items to prevent contamination.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     WAREWASHING - CLEAN SOLUTIONS

     3 comp sink was not registering with a proper Ph. Had PIC corrrect on site to 100 PPM.

     Correction: Maintain clean solutions for warewashing at all times.

     Code 4-501.18

2. Apr 30, 2025 Routine · 2 priority foundation, 4 core
   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking was lacking on items in prep cooler. Infromed PIC all items prepared in bins and containers need to be date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hand washing sink near the front had no hot water but other hand washing sink in kitcvhen did have hot water. Employee adjusted the electronic sensor and fixed it on the spot.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating from an open food container in the kitchen area when I walked in to identify myself. Informed PIC no eating shall be conducted within the kitchen area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     unwrapped foods had contaienrs of other foods nesting over them. Had PIC removed containers and discard the foods under them.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Raw chicken was stored on the upper shelf over a container on greens. Informed PIC that raw chicken shall be placed on the bottom shelf under all other foods. Corrected on site.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Cooler handles on all coolers are not cleaned on a frequent basis and are a hazard for cross contamination..

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Mar 21, 2024 Routine · No items found

   No violations cited.

4. May 4, 2023 Routine · 1 core
   • Not serious Core Corrected on site

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated or is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. Please rewplace battery on auto faucet

     Code 5-202.12 (C)