NEW CHINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk-in cooler . Operator moved Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles have water damage. 1 hanging above walk-in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves are soiled

Basic - Stored food not covered. Bags of rice, sugar, cornstarch and flour not covered. Operator closed bags and placed lids over foods Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw shelled eggs stored above sauces. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelf liner is soiled

Basic - Reuse of single-service or single-use articles. Operator reusing cardboard shipping boxes for raw chicken and raw shrimp to store cooked foods in walk in cooler. Operator discarded Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2024 Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo cup used as scoop in flour

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear metal door is rusted through and no longer meets protection requirements

Basic - Stored food not covered. Bags of flour not enclosed. Operator rolled shut Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler nearest front counter. Raw chicken stored over cooked pork. Operator moved Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks in self service near front counter. Operator organized Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee handled raw chicken. Used soiled hands to turn on faucet. Washed hands correctly. Then used paper towel to turn off contaminated faucet handle and then proceeded to dry hands and arms with contaminated towel. Made employee rewash and dry Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef on countertop thawing at room temperature. Operator moved to walk in cooler Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler are soiled

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched pants then handled clean equipment without washing hands

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked chicken with barehands when moving from cooking equipment to be placed in Togo box

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked chicken on counter near fryers and cut cabbage on prep table still being used at 3:15. Time marking on wall indicates that they should have been discarded at 3pm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell soup (120F - Hot Holding). Operator stated that it was made at 2pm. Turned up heat on well Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wontons in walk in cooler do not have a date marking. Operator marked with sharpie Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed paperwork Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop in cut cabbage in walk in cooler

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both employees. Lady took orders and payments, male touched back door handle then proceeded to prepare orders. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut carrots and sauce in walk in cooler. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Seafood Delight states fresh King Crab, not using King crab, using imitation crab. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked by chair.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over walk in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to cabbage.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment and behind flip top freezer by rice cooker.

Basic - Floor tiles missing and/or in disrepair. Several in kitchen. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Soy sauce bucket and jugs of fryer oil. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot well table lower shelf. Hood. Repeat Violation

Basic - Screening is not 16-mesh to the inch. Rear door. Repeat Violation

Basic - Stored food not covered. Cooked chicken in walk in cooler. Wontons in freezer. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Potato starch container. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Soy sauce.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from mug then proceeded to prepare other with washing hands. Repeat Violation

High Priority - Employee washed hands with cold water. Employee arrived for work and washed hands with cold water. Re-educated, rewashed his hands. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. To go bags for food in freezer.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken, raw beef over ready to eat krab , sauce. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found cooked chicken on sink in kitchen cooked at 11:00, temperature at 11:30 90 degrees, recheck at 12:00 still 90, suggested placing in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler, stated was last used yesterday . Began to clean during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic container. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked diced pork. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wontons. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in dry rice.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over wall in cooler, 2 on cookline not smooth and easily cleanable.

Basic - Drain cover(s) displaced on mop sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking in kitchen from open mug.

Basic - Floor tiles missing and/or in disrepair. Several in kitchen. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce in kitchen. Bucket of onions in walk in cooler, jugs of oil. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Drill and paint mixer on hand to mix sauce. Not made for use with food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Screening is not 16-mesh to the inch. Rear door. Also several tears.

Basic - Stored food not covered. Cut broccoli, cut onions. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees enter restaurant began prepping food without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over sauce in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 64°, left out overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 64°, left out overnight. . Raw chicken 50°, employee removed from refrigerator and left out at sink, did not go back to continue prepping until asked by Inspector. Repeat Violation Admin Complaint

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on top of freezer and lower shelf of prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on freezer next to cabbage. Corrected On-Site

Basic - Equipment in poor repair. Gasket on 2 door front cooler.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Several tiles cracked

Basic - Food not stored at least 6 inches off of the floor. Jugs of oil. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. . Fan cover walk in cooler. Repeat Violation

Basic - Stored food not covered. Cut cabbage, cooked chicken in walk in cooler.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled cup, took drink from cup then proceeded to grab package of wonton wrappers without first washing hands. Advised by in Inspector to wash hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2021. Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw scallops in bowl on top of ready to eat lobster meat. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 77°, cut cabbage 44-51° left out on table during lunch rush. No one tending to roll egg rolls.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sheet tray about to be used for egg rolls, removed to dish area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken and pork. Pulled out of freezer more than 1 day ago. (Noted to operator that the month is July, some items mistakenly marked for August.) advised to re-mark the dates.

Basic - Cardboard used to line nonfood-contact shelves. Lower shelf of prep table

Basic - Food not stored at least 6 inches off of the floor. Soy sauce buckets. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Round fan, walk in cooler shelves. Repeat Violation