B-
CHEF CAO'S CHINESE RESTAURANT LP
951 WILLIAM D FITCH PKWY, COLLEGE STATION, 77845
82
Latest Score
86.4
Avg Score
18
Inspections
78-93
Score Range
Score History
Inspection History
B-
82/100Routine
2023-03-02
Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2
N/A
No ScoreCompliance
2022-08-29
Proper Date Marking and disposition - 2; Wiping Cloths; properly used and stored - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3
B
85/100Routine
2022-06-08
B
88/100Routine
2021-11-29
Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Toxic substances properly identified, stored and used - 3; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2
N/A
No ScoreCompliance
2021-08-20
B-
84/100Routine
2021-08-10
Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Wiping Cloths; properly used and stored - 1; Toxic substances properly identified, stored and used - 3; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1
B
87/100Routine
2021-04-13
Proper Cold Holding temperature(41°F/ 45°F) - 3
N/A
No ScoreCompliance
2020-08-20
B
85/100Routine
2020-01-07
Food Separated & protected, prevented during food preparation; Utensils, equipment, & linens; properly used, stored, dried, & handled; Hot and Cold Water available; adequate pressure, safe; Environmental contamination; Proper Date Marking and disposition; Wiping Cloths; properly used and stored; Personal Cleanliness/eating, drinking or tobacco use; Food and Non-food Contact surfaces cleanable, properly designed, and used; Adequate handwashing facilities: Accessible and properly supplied, used
N/A
No ScoreCompliance
2018-03-09
A-
93/100Routine
2017-07-11
Proper Date Marking and disposition - 2
N/A
No ScoreCompliance
2016-11-07
C
78/100Routine
2016-10-27
Food Separated & protected, prevented during food preparation; Proper Cold Holding temperature(41°F/ 45°F); Proper cooling method used; Adequate to Maintain Product Temperature; Toxic substances properly identified, stored and used; No Evidence of Insect contamination, rodent/other animals; Non-Food Contact surfaces clean; Environmental contamination; Food contact surfaces and Returnables ; Cleaned and Sanitized
A-
93/100Routine
2016-03-30
Cross-Contamination of Raw/Cooked Foods/Other 4; Toxic Items improperly Labeled/Stored/Used 3
B
89/100Routine
2015-10-07
Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Toxic Items improperly Labeled/Stored/Used 3
B-
80/100Routine
2015-06-16
Improper Cooling for Cooked/Prepared Food 5; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Cross-Contamination of Raw/Cooked Foods/Other 4; Handwash Facilities Not Adequate and Accessible 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3
B
89/100Routine
2013-08-15
Improper Manual/Mechanical Warewashing and 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5
A-
90/100Routine
2013-02-20
Toxic Items improperly Labeled/Stored/Used; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Cross-Contamination of Raw/Cooked Foods/Other