CHINA STAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Manager placed raw chicken down below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Manager labeled at time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Room with bed across from dry storage does not have a door. A self closing door would need to be added.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 58 F, cut leafy greens 77 F on counter, manager placed in reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink, manager removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager got sanitizer at time of inspection. Corrected On-Site Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 124 F.

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

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

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment does not have approved sanitizer, employee at got approved sanitizer at time of inspection. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above wontons in reach in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67 F, cut lettuce 68 F on counter, operator placed in reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 123 F- retemp 165 F in rice cooker. Operator reheated at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ladder blocking handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.

Basic - Food stored on floor. Oil on floor, operator removed at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented cans of soy sauce and hoisin sauce in dry storage.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 73 F, noodles 66 F, beef 44 F- retemp 41 F, chicken 47 F- retemp 41 F, pork 45 F- retemp 40 F in reach in cooler on cook line, operator placed in reach in cooler and reach in freezer. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 82 F on counter.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 10 ppm, operator remade tested 50 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wonton in reach in cooler next to fryers. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 67 F on counter, operator placed in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink, operator removed at time of inspection. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not all facing the same direction near register. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed off floor at time of inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine in reach in cooler next to fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over fries in reach in freezer. Operator removed fries at time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 72 F, cut lettuce 76 F, on counter. Operator placed in walk in cooler at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with ladder, operator moved at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle under 3 Compartment Sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch in dry storage. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in dry storage.

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and shrimp over unwashed peppers in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 45 F in walk in cooler, operator placed of ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to 3 Compartment Sink blocked with crates. Operator removed crates at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to prep sink. Operator replaced at time of 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. Chicken and egg rolls cooked yesterday not date marked. Operator date marked at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink, operator labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and corn starch, operator removed at time of inspection. Corrected On-Site

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 flour and corn starch, operator removed at time of inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry storage with food, operator removed at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection. Corrected On-Site