Facility Details
Name CHEF DA'S CHINESE RESTAURANT
Address 209 MAIN ST
  FT MORGAN, CO 80701
Phone 970-867-4000

Rating:

Fair

Inspection History
(Follow-up inspections not included.)

Excellent

F  E  G  F 

Good

Fair

Marginal

Unaccept-
able

  03/31
2016

 
11/23
2015

 
06/11
2015

 
11/14
2014

 

 

More on Ratings | More on Violations

 

Fair rating: At the time of inspection the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is between 40-69.

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Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded indicating the degree of risk in causing a foodborne illness.

  • Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.
  • Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

Inspection History
ROUTINE INSPECTION

03/31/2016

  Hygienic practices
  Food protected from contamination
  Food thermometer (probe-type, accurate to +/- 2 deg
  Smoking, eating, drinking
  Floors, walls, ceilings
  Food contact surfaces
  Soap and drying devices
  Accessible
  Non food contact surfaces
ROUTINE INSPECTION

11/23/2015

  Evidence of insects or rodents
  Floors, walls, ceilings
ROUTINE INSPECTION

06/11/2015

  Original container, properly labeled
  Cross Contamination
  Premisis maintained
  Plumbing, installed, maintained
RE-INSPECTION

11/25/2014

ROUTINE INSPECTION

11/14/2014

  Food contact surfaces
  Non food contact surfaces
  Soap and drying devices
  Evidence of insects or rodents
  Floors, walls, ceilings
  Sanitization, Mechanical
  Hands washed as needed
  Cross Contamination
RE-INSPECTION

05/27/2014

ROUTINE INSPECTION

05/07/2014

  Wiping cloths
  Cross Contamination
  Sanitization, Mechanical
  Premisis maintained
  Evidence of insects or rodents
RE-INSPECTION

10/21/2013

ROUTINE INSPECTION

10/07/2013

  Food contact surfaces
  Seperation of living, laundry
  Non food contact surfaces
  Floors, walls, ceilings
  Hands washed as needed
  Sanitization, Manual
  Cross Contamination
  Premisis maintained
  Training needed
  Utensils provided, used, stored
  Accessible
RE-INSPECTION

05/09/2013

ROUTINE INSPECTION

04/25/2013

  Soap and drying devices
  Food contact surfaces
  Hygienic practices
  Floors, walls, ceilings
  Food protected from contamination
  Cross Contamination
  Original container, properly labeled
  Training needed
  No reuse of single service articles
  Non food contact surfaces
RE-INSPECTION

12/10/2012

ROUTINE INSPECTION

11/28/2012

  Equipment / non-food surface
  Food Temp / cold hold
  Personnel / training
  Sanitization / mechanical
  Cleaning / non food surfaces
  Cleaning / wiping cloths
  Physical / floors, walls, ceilings
  Equipment / food surfaces
  Label, Protect / protect
  Sanitization / manual
ROUTINE INSPECTION

04/11/2012

  Label, Protect / container
  Label, Protect / protect
  Physical / plumbing
  Physical / floors, walls, ceilings
  Physical / floors, walls, ceilings

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