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Ni Hao Fresh in Mission blows inspection; 10 violations, cook handles dirty dishes then handles clean dishes with soiled hands

Ni Hao Fresh in Mission blows inspection; 10 violations, cook handles dirty dishes then handles clean dishes with soiled hands

By: Robert Dewey |

Mission, KS

Ni Hao Fresh in Mission


The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 16, 2020. As a result of that inspection, and due to the severity of the specific violations the Ni Hao Fresh in Mission was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of10 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Female cook handled soiled dishes at dishwasher with bare hands. She then proceeded to clean side of dishwasher and handled clean dishes with her soiled bare hands. Female cook handled a cell phone with her bare hands at prep line. She then donned single-use gloves and began handling a whisk and container of pooled eggs. COS – Inspector discussed proper hand washing, including after handling soiled equipment or utensils, before returning to food preparation tasks. Female cook rewashed soiled wares, and washed her hands.
  • Approximately ten containers of liquid foaming hand soap stored in direct contact with cases of toothpicks, a food contact surface, beneath cabinets at FOH soda fountain. No leakage detected. COS – PIC removed chemical supplies from single-use storage area.
  • Open containers of raw salmon and raw tuna, stored in the production line make table, are stored directly above wrapped containers of raw cucumbers inside the make table cooler. No leakage detected. COS – PIC rearranged cooler so that no RTE products are stored below the raw animal products within the make table.
  • Container of wrapped raw shrimp, stored next to and in direct contact with container of cooked chicken in prep RIC. No leakage detected. Container of prepared, lidded raw tuna bowl, stored next to and in direct contact with open containers of RTE duck sauce and spicy mustard in line raw cooler. No leakage detected. COS – PIC removed all raw animal products to be below and not in contact with any RTE foods. Inspector discussed using non-absorbent barriers to separate product in coolers with limited space.
  • Sliced lemons, available for self-service at FOH soda fountain, had no tongs available for protected service. COS – PIC placed tongs at lemons available for self-service.
  • The following PHF products were at noted temperatures within prep line RIC: Raw shrimp 51F, packaged Tofu 50F, prepared chopped cabbage 52F, Crab Rangoon 52F. PIC noted these products were stored in the unit overnight. Ambient temperature of the unit 43F (min/max). Inspector noted the fan on the unit was not functioning, and the sheet trays stored in the top portion of the unit was blocking air flow in the bottom portion of the cooler. COS – PIC VD all improperly cold held PHF products. Inspector discussed air flow concerns with fan and sheet tray usage within unit. Handout provided for temperature logs of food and refrigeration units.*
  • Opened package of cut leafy greens had no date marking in line RIC. PIC stated product was opened on 1/14/20. COS – PIC date marked the opened PHF product.
  • The following utensils and equipment, stored as clean on kitchen dish shelves, had sticker residue or food debris stuck to FCS (food contact surfaces): Four plastic containers, two metal mixing bowls, one slotted spoon, three tongs, and four ladles. COS – PIC removed soiled wares for further cleaning / sanitizing.
  • One wall mounted water filters, in cabinet beneath soda fountain, have date record of 04/2018. Manufacturer’s specifications state to replace the devices every 12 months. Not Corrected – PIC needs to replace the water filter, and then date the month and year of last servicing.
  • Container of hand lotion (toxic) stored directly above soda RIC on line. No leakage detected. COS – PIC removed chemical containers from above soda cooler.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.