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  M  F  F 

Good

Fair

Marginal

Unaccept-
able

  05/07
2014

 
10/07
2013

 
04/25
2013

 
11/28
2012

 

 

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
RE-INSPECTION

05/27/2014

ROUTINE INSPECTION

05/07/2014

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

10/21/2013

ROUTINE INSPECTION

10/07/2013

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

05/09/2013

ROUTINE INSPECTION

04/25/2013

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

12/10/2012

ROUTINE INSPECTION

11/28/2012

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

04/11/2012

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

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