NEW CHINA

High Priority - Live, small flying insects found Two live flies in the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Reach in cooler on cooks line soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Rack with sauces on it sitting in front of cooks line hand sink Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink on cooks line No paper towels in rest room Unable to dispense paper towels at second hand sink Repeat Violation Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in prep area hand sink. Corrected On-Site

Basic - Food stored on floor. Cooking oil Repeat Violation

Basic - Stored food not covered. Chicken, egg rolls, spare ribs not covered in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected to 50 ppm Corrected On-Site

High Priority - Raw beef and raw chicken were stored above mixed vegetables in the freezer located at the back left of the building. The operator moved the mixed vegetables to the top shelf of the freezer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. The hand sink on the left side of the kitchen had plastic lids and a wooden stick in it, while the hand sink on the right side of the kitchen had a bucket in it. The operator moved items out of the hand sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand-drying devices were provided at the handwash sink. There were no paper towels in the bathroom and none at the hand sink on the left side of the kitchen. The operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink on the left side of the kitchen. The operator provided soap. Corrected On-Site

Intermediate - The food-contact surface was soiled. The interiors of the two reach-in coolers closest to the front counter were soiled, and the gaskets had a slime- and mold-like substance on them.

Basic - A box of salad oil on floor. The operator moved the box of salad oil off the floor. Corrected On-Site

Basic - Ceiling tile missing above the 3 compartment sink.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - The ceiling vent above the cooktop is soiled with dust.

Basic - Employee with no hair restraint while engaging in food preparation. Cook chopping the meat. Cook placed on hair restraint Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to-eat pork and ready-to-eat fried chicken nuggets in walk-in cooler. Operator moved. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over mushrooms in reach-in cooler across from cook line. Operator moved. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink to the left of the cookline and the handwash sink to the left of the three compartment sink blocked with containers stored inside of handwash sink. Employee moved. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of the cook line and left of the three compartment sink. Operator placed paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready-to-eat sauce containers in walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at the end of the cook line blocked by storage rack with containers in sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink behind cook line to the left of a white reach-in freezer chest and at handwash sink at end of cook line. Operator placed soap. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels behind cook line to the left of a white reach-in freezer chest and at end of cook line. Operator corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on walk-in cooler shelves. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen raw meat in contact with a to go bag in white vertical single door reach-in freezer across from walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of the cook line and in bathroom. Operator placed paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at handwash sink to the left of the three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in container of sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on walk-in cooler shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reach-in cooler across from cook line. Operator removed. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. 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/not properly separated from ready-to-eat food. Raw chicken wings on top of sauce in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Bucket, utensils in hand wash sink on cook line, operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.styrofoam cup, operator moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Food stored on floor. Fry oil on floor in kitchen Corrected On-Site Repeat Violation

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

Basic - Reuse of single-service or single-use articles. Plastic jug cut off and used as scoop. Discarded . Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

Intermediate - Handwash sink used for purposes other than handwashing. Multiple items in both hand wash sinks, operator removed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled water, on cooler on cook line discarded Corrected On-Site

Basic - Food stored on floor. Crackers on floor at front counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, moved to bucket Corrected On-Site

High Priority - Container of medicine improperly stored.Advil stored on dry storage shelf with canned foods. Manager moved. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately five seconds. Discussed proper hand washing with manager.

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. Employee cutting broccoli with bare hands. Employee portioning cooked noodles with bare hands. Discussed bare hand contact with manager. Employee stopped prep. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer by walk in cooler. Discussed proper food storage with manager.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen blocked by dishes. Manager removed dishes. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom. Manager placed paper towels at sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on dry storage shelf with canned foods.

Basic - Stored food not covered in walk in cooler. Manager began to cover items. Corrective Action Taken