NEW CHINA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over filled at cook line flip top, diced ham, cooked shrimp, sliced mushrooms, etc. operator states less than one hour. Overfill returned to bottom of cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubbie in hand wash sink. Operator removed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler, fried chicken, eggrolls, diced pork, diced ham, all 25-36 hours since preparation, per operator, no date marks.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cleaver stored between equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils (rice paddle) in water 77° F.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat and proceeded to reached out for clean utensils and a to go container to serve customer's cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic bag of raw chicken and raw beef stored above plastic bag of peanuts in walk in freezer- Manager inverted. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Cooked Pork (50F - Cold Holding); Ham (49F - Cold Holding); Raw Chicken (41F) . Per Manager food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Manager add ice to quick chill. Corrective Action Taken Warning

Basic - 1) Container of oil stored on floor in kitchen. 2) Container of Soy sauce stored on floor in Walk in cooler. 3) Containers of raw chicken stored on floor in walk in freezer. Manager elevated. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation Warning

High Priority - Employee touched hair and then engaged in food preparation, handled clean equipment or utensils. Employee put on hat and proceeded to reached out for a to go container to serve cooked foods to a customer without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Container of raw chicken stored above opened bucket of onions in walk in cooler. Manager inverted. Corrected On-Site

Basic - Container of onions stored on floor in walk in cooler. Manager elevated. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to work area from the store and failed to remove gloves or washed hands before handling cooked chicken and ham. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Ham cubes (41-49 - Cold Holding); Bean sprouts (42-50 - Cold Holding); Cooked Chickem (42-48F- Hot Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed items overfilled. Manager stored top portions in walk in cooler to quick chill. Corrective Action Taken

Basic - Bag of onions stored on floor by exit door in kitchen. Manager elevated during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site Repeat Violation

Basic - Hood soiled with grease.

High Priority - Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat and reached out for a clean container to stored food for customer without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety brown rice identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked 1PM- 5 PM. Corrected On-Site

Basic - Cases of oil stored on floor in kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation

Basic - Gasket in flip top lower reach in torn. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Gasket in reach in under flip top in poor repair. Repeat Violation Warning - From follow-up inspection 2024-02-29: Same- Time Extended

Basic - - From initial inspection : Basic - Gasket in reach under flip top in Cook line torn. - From follow-up inspection 2023-07-27: Same. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw pork stored above bags of peanut and fries in walk in freezer. Manager inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Container of medicine improperly stored.Container of Metamucil fiber stored on shelf next to food above unwrapped containers of forks and spoons. Employee removed. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw raw chicken and proceeded to washed a pan without removing gloves nor washed hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food Raw fish in direct contact with non food grade bag in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of vegetable in walk in cooler. Manager moved eggs to a different location. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of oil stored on floor in kitchen under steam table. Manager elevated . Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Gatorade bottle stored on top shelf above container of cut onion in walk in cooler. Manager removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked chicken cooling on speed rack in prep station. Operator moved eggs to walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs on speed rack in prep station held under 4 hours ago. Operator moved to walk in cooler for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, cooked chicken 46°f held under 4 hours ago, container overfilled, cold air escaping due to large space inside flip top. Operator covered space snd removed excess chicken and moved to reach in cooler for quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked fried rice using time without written procedures. Provided TPHC form to operator. Operator filled out form during inspection.Corrected On-Site*

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Buckets with soy sauce on floor inside walk in cooler. Repeat Violation

High Priority - Raw pork stored over or with unwashed produce inside walk in cooler. Operator moved raw pork and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler , cooked pork (45°F); cooked chicken (46°F) held under 4 hours ago in cook line. Operator moved to walk in cooler for quick chill. Corrective Action Taken Cooked rice 70°f room temperature in cook line, held under 4 hours ago, operator moved to walk in cooler for quick chill. Suggested using Time as a public control form. Operator stated he will be using cold holding for cooked rice. Corrective Action Taken

Basic - Buckets with sauces not stored at least 6 inches off of the floor. Operator elevated Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Told operator foods need on bottom shelf in walk in cooler and labeled employee foods only. Corrected On-Site* Corrected On-Site

Basic - Stored food not covered inside walk in cooler. Cooked pork pork and egg rolls, operator covered. Corrected On-Site