China Star Lin | cantonrep.com

COMPLAINT FINDINGS: At the time of inspection, I did observe what appear to be dead insects in the ceiling light fixtures in the dining/take out area at the front of the restaurant. I was unable to distinguish the type of insects in the lights and therefore am unable to confirm that the insects were cockroaches. I observed no pest activity in the facility. The dining area, restrooms and entire kitchen were inspected with no evidence of pests observed. The person-in-charge, Henry, was unaware if the facility uses a pest control company on a regular basis as preventative maintenance and states that he will have to check with his boss who is returning from out of town on Monday since his boss, Xiu Yun Lin, the owner of the restaurant, would be the one that would handle the scheduling and paperwork for a pest control company. Henry is adamant that the facility has not and does not have any pest issues.

NOTE: Due to the lack of cleanliness observed in the kitchen and the significant amount of violations observed at the time of inspection, a follow up inspection will be conducted on 5/6/21 to ensure all required cleaning and repairs have been made.

The following is required to be completed for the follow up inspection (in addition to the above violations):
1. Cardboard MSG drums must be removed from the facility. Drums are used throughout the kitchen for temporary storage of food containers and are soiled with grease and food debris. Due to surface characteristics (e.g. cardboard) the drums are unable to be cleaned or sanitized.
2. The missing ceiling tiles above the walk in cooler and freezer need replaced
3. The ceiling light fixture covers need taken down and cleaned
4. Replace burnt out light bulbs in the kitchen
5. Replace the burnt out light bulb in the refrigerator that is used for storing fryer menu items
6. Organize the backstock storage room and remove all unused and unnecessary items and equipment from the facility.
7. Clean the walk in cooler storage rack shelves
8. Paint the wood shelves used for dry food storage near the back kitchen door
9. Remove all food stored on the floor inside the walk in freezer
10. Schedule a professional hood cleaning. It is unknown when the exhaust hood above the cooking equipment was last cleaned
11. Complete a thorough cleaning of “hard-to-reach” areas throughout the facility that have been neglected from routine cleaning. Examples include, but are not limited to: under shelves; gas and electrical lines above and below cooking equipment; behind stationary equipment such as coolers, fryers, storage shelves

NOTE: The large chest freezer located next to the 3 compartment sink in the back of the kitchen will need replaced in the near future. The freezer, which is a residential chest freezer, appears to have a broken door that doesn’t properly close and is held shut with bungee cords. Due to the lid not shutting properly, excess ice build up is present inside the freezer. The food stored within the freezer is still completely frozen. I spoke with Henry about beginning to shop around for freezer replacements due to the summer months approaching and the possibility that the freezer may not be able to keep up with the higher temperatures.

Ensure that employees are not eating along cook line and have a designated area to eat.

Hand outs given during time of inspection: Employee Illness Policy and Clean-up Procedures.

Discussed with the facility having daily, weekly and monthly cleaning procedures in place.

Replace light cover or use shatter resistant bulbs. Replace lights as needed to ensure adequate lighting in facility.

Should you have any questions or need any additional information please contact me, office: 330-493-9904 ext 2084 or email: [email protected].
Recommend creating a health department folder or binder that is maintained on site in an accessible location for the following documents that will be requested at each inspection: vomit and diarrhea clean-up procedures, verifiable means that employees have been informed of their responsibility to report information about their health as it relates to disease that are transmissible through food, Ohio Department of Health Manager food safety certificates, person-in-charge (PIC) food safety certificates, copy of Ohio Department of Agriculture processing license (if applicable), OEPA well permits (if applicable), and any other necessary documents as they relate to the facility.

COMPLAINT INSPECTION: Complaint justified. The in-ground grease interceptor located in the parking lot directly outside the restaurant’s back door is seeping greasy liquid that is pooling around the access covers. Restaurant manager, Sean Jiang states that he is aware of the problem and has already contacted Stark Grease Service to pump the grease trap. During the time of the inspection, he received a call from the company stating that they will be out in 30-45 minutes to pump the grease interceptor.
Ben Skelley from the Metropolitan Sewer District, Stark County Sanitary Engineering Dept. conducted an inspection approximately an hour prior to my inspection and found no immediate issues with the plumbing other than the grease trap needing pumped, according to Sean. Sean also states that he has to contact Ben for a follow up inspection once the grease trap has been cleaned.
Receipts from the last 2 cleanings and a cleaning log for the last 3-4 years were provided by Sean during the time of the inspection. The last time the grease trap was pumped was 7/29/19 and the previous cleaning was done on 3/7/19. The receipt from 3/7/19 had a comment that recommended more frequent cleanings. Based on the clean out log sheet, the grease trap is pumped every 4 months. Due to the extent of the menu (large amount of grease laden foods) and the volume of food produced, the grease trap must be cleaned more often. Cleaning frequency depends on multiple factors, but as a rule of thumb, cleanings must be increased to every 2-3 months initially and if it appears that that is not sufficient to keep the grease trap functioning properly, then monthly cleanings will be required.
Verification of the grease trap cleaning (i.e. a receipt from cleaning company) shall be emailed to: [email protected] upon completion.

Large empty bins are used to store food on but are not easily cleanable. Use easily cleanable surface such as cart or table.