Empire Chinese Restaurant Zheng
103 Featherbed Lane, Bronx, NY 10452

EMPIRE CHINESE RESTAURANT ZHENG is a restaurant at 103 Featherbed Lane, Bronx, NY 10452. The phone number is 7182941088. The cuisine type is Chinese. The CAMIS is 41569188.


Inspections · EMPIRE CHINESE RESTAURANT ZHENG

Date Score Grade Inspection Type Violation Critical Flag
02/16/2016 23 Z Cycle Inspection / Re-inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
02/16/2016 23 Z Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/16/2016 23 Z Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
02/16/2016 23 Z Cycle Inspection / Re-inspection 09B - Thawing procedures improper. Not Critical
02/16/2016 23 Z Cycle Inspection / Re-inspection 09C - Food contact surface not properly maintained. Not Critical
02/16/2016 23 Z Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
02/01/2016 11 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
02/01/2016 11 Cycle Inspection / Initial Inspection 06B - Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. Critical
10/29/2015 Trans Fat / Compliance Inspection 16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. Not Critical
08/12/2015 16 B Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
08/12/2015 16 B Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
08/12/2015 16 B Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
07/01/2015 13 Cycle Inspection / Initial Inspection 04M - Live roaches present in facility's food and/or non-food areas. Critical
07/01/2015 13 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
07/01/2015 13 Cycle Inspection / Initial Inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
12/23/2014 3 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
12/23/2014 3 A Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
12/23/2014 Smoke-Free Air Act / Re-inspection 15L - Smoke free workplace smoking policy inadequate, not posted, not provided to employees. Not Critical
12/23/2014 Trans Fat / Re-inspection 16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. Not Critical
11/26/2014 12 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
11/26/2014 12 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
02/04/2014 12 A Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
02/04/2014 12 A Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
01/13/2014 16 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
01/13/2014 16 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
01/13/2014 16 Cycle Inspection / Initial Inspection 10J - ''''Wash hands sign not posted at hand wash facility. Not Critical
05/31/2013 25 B Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
05/31/2013 25 B Cycle Inspection / Re-inspection 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. Critical
05/31/2013 25 B Cycle Inspection / Re-inspection 04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Critical
05/16/2013 20 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
05/16/2013 20 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
05/16/2013 20 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical