CHINA GARDEN

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Food stored on floor. 1 box of liquid shortening by the cook line on the floor.

Basic - Ripped/worn tin foil used as shelf cover. The operator replaced the ripped foil. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.

Basic - Ceiling tiles solid with accumulated of dust in the kitchen area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled: Exterior of rice cooker soiled with accumulation of food debris Repeat Violation

Basic - The interiors of all three microwaves have accumulated grease and food debris. The operator cleaned the interior of the microwaves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over fried chicken in reach-in cooler across from cook line. Operator moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Curtains in doorways to kitchen soiled with accumulation of food debris. - Exterior of rice cooker soiled with accumulation of food debris.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Handwash sink knobs soiled with accumulation of food debris in kitchen. - Curtains in doorways to kitchen soiled with accumulation of food debris. - Buildup of food debris/soil residue on equipment door handles throughout kitchen. - Exterior of rice cooker soiled with accumulation of food debris. Warning - From follow-up inspection 2025-01-13: Time Extended

Basic - Cardboard used to line food-contact shelves in reach-in cooler shelves that are soiled.

Basic - Floor soiled/has accumulation of debris underneath and behind equipment in kitchen and behind cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored underneath raw chicken in reach-in cooler to the right of the fryers. Operator moved and stored correctly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored in reach-in cooler across from cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked egg rolls below raw chicken in small white reach-in cooler below rice cooker. Discussed proper organization with operator and cooler was arranged correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Shell Eggs (48F - Ambient Air Temperature); Fried Chicken (51F - Cold Holding) in single door vertical reach-in cooler to the right of the rice cooker on the cook line. Operator moved to another reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blender soiled with an accumulation of a mold-like substance/slime.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of reach-in coolers, equipment handles, and rice cooker soiled with an accumulation of food debris. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris and and grease throughout kitchen and cook line behind and underneath equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and food debris on reach-in cooler, microwave, shelf, and equipment on cook line and equipment next to cook line. Accumulation of grease on hood filters and hood system. Operator has hood system scheduled for cleaning. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in multiple refrigerators. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil on shelf to the left of the wok on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed raw unwashed broccoli over ready-to-eat noodles. Operator moved and stored correctly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease and food debris on wall behind cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in refrigerator, operator moved chicken to bottom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In black refrigerator- Rangoons (46F - Cold Holding); raw pork (45F - Cold Holding); moved to other refrigerator

Intermediate - Handwash sink used for purposes other than handwashing. Knives, skimmer in hand wash sink, operator removed. Corrected On-Site

Basic - Equipment in poor repair. Shelves rusted in glass door cooler

Basic - Food stored on floor. Fry oil, soy sauce

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of freezer on cook line Shelves in kitchen Microwave in kitchen exterior

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple refrigerators

Basic - Ripped/worn tin foil used as shelf cover. On multiple shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above 3 compartment sink Under hand wash sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth in steam table, started 3 hours ago, 98F, operator discarded, discussed hot holding and cooking temperatures with manager on duty. Steam table not plugged in properly. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm ,corrected to 100 ppm Corrected On-Site

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Beef in prep sink , some portions 71F, operator began to cut for cooking Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw broccoli and sauce in vertical coolers. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishes over 3 compartment sink on dirty rack

Basic - Food storage container/container lid cracked or broken. Plastic pans

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan Shelves in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White vertical cooler Microwave interior