NEW CHINA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over shelled egg in walk in cooler , manager had employee move items to the appropriate location. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cut boards on the cook line across from the stove top range.

Basic - Food stored on floor. Observed a container of oil stored on floor in front of Wok station , manager had employee relocate oil to appropriate location. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water in reach in cooler across from Wok Station, employee removed beverage and discarded the drink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing out on sheet pan in back kitchen across from utility sink , employee placed beef in sink with running water to properly thaw. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.observed wet mop stored in mop bucket next to mop sink in back kitchen, manager hung mop to dry Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of water chestnuts in dry storage rack. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Ready to eat sauces in Walk in cooler. Raw chicken stored over raw shrimp in Walk in cooler. Employee relocated all raw chicken to an approved location during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 111F at 12:25pm on front line cook reheated to 154F at 12:29pm Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink adjacent to three compartment sink blocked by speed rack and empty buckets. Employee relocated buckets during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink adjacent to three compartment sink used to store plastic bags. Employee removed plastic bags during 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. Cooked egg rolls in Walk in cooler not date marked. Employee added date during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on top of front line Reach in cooler. Employee relocated drink during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream located inside Reach in chest freezer and potatoes inside Walk in cooler.

Basic - Food stored on floor. Buckets of soy sauce stored on kitchen floor. Employee relocated soy sauce to an approved location during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Located inside Reach in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on front line cook soiled. Repeat Violation

Basic - Stored food not covered. Multiple food items in front line Reach in cooler, Reach in chest freezer, and Walk in cooler are not covered. Employee began to cover some items during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of tomato ketchup.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked chicken skewers stored in shopping bag in Reach in freezer. Operator relocated chicken skewers into a food-grade safe bag during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked bbq pork and egg rolls in front line Reach in cooler. Operator relocated raw chicken during time of inspection. Raw frozen chicken stored over raw frozen shrimp. Operator relocated all items during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook Reach in cooler are soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in employee restroom. Operator provided paper towels during time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located at front cash register. Operator provided soap during 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. Bbq pork, egg rolls, cooked chicken and cooked foods in Walk in cooler not date marked. Operator added dates to all items during time of inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper installed over large chest freezer adjacent to three compartment sink. Operator relocated bug zapper during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over bbq cooker on front line heavily soiled.

Basic - Stored food not covered. Cooked chicken, eggs rolls, bbq pork, in Reach in cooler and Reach in freezer not covered. Operator covered all items during 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 shrimp in walk in cooler . Operator relocated. Corrected On-Site

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

Basic - Insect control device installed over white chest reach in freezer.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee exited the bathroom,entered the work area started packaging sauces. I had the employee to stop and wash her hands. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided a copy by email. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled at the end of the table near the end of the flip top reach in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between the flip top reach in cooler and the prep table. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry stares.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes have cook shrimp cook chicken with no lining paper. Employee removed to food grade container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 56 f reach in cooler top grab station cooks line. Operator placed in freezer 2nd temp 43 f Corrected On-Site

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. Cooked egg rolls cook dumplings no date mark walk in cooler

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection.

Basic - Bowl or other container with no handle used to dispense food. Flour bin by dry storage operator removed

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-07-27: Time Extended - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning - From follow-up inspection 2022-09-02: Time Extended

High Priority - Container of medicine improperly stored. Observed on prep table behind cooks line. Operator removed during time of inspection. Corrected On-Site Repeat Violation

High Priority - Dented hoisin sauce 1 can water/ chestnut slice 1 can.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator the importance of hand washing.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed produce buckets in walk in cooler. Operator placed raw food to bottom shelve. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Cold holding: cut lettuce 68 f advised to put in walk in freezer .2nd temp Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork and egg rolls not date marked in reach in cooler by cash register. Observed employee date mark items. Walk in cooler sweet and sour chicken not date marked in walk-in cooler operator date marked food. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table in back kitchen observed water bottle on prep table.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating by restaurants food storage. Discussed with operator that no food from the restaurant or single service items or utensils can be around employee while eating. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed grease under cooking equipment on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Walk in cooler gasket soiled. Repeat Violation

High Priority - Container of medicine improperly stored. Observed on top of reach in cooler on cooks line. Observed operator remove to designated area. Corrected On-Site

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. Observed employee touch cheese Wonton without glove. Observed employee wash hands and put on new gloves.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash metal rod sticks used for food contact in prep sink without using sanitizer. Inspector went over the importance of using wash rinse sanitize method. Observed employee wash rinse and sanitize dishes during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat sauce in walk-in cooler. Observed employee remove raw shrimp to bottom shelf.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing no glove on one hand while washing hands in hand washing sink.Inspector went over the importance of proper hand washing. Observed employee remove gloves and wash hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Cold holding : raw chicken 47 °F cooked chicken 46°F cooked shrimp 47°F cooked shrimp 47 °F raw shrimp 46 °F 1st temp at 1:15pm inspector advised operator to place all Potentially hazardous foods to walk in freezer to rapid cool. 2nd Temps at 2:12 pm raw chicken 39 °F, cooked chicken 41 °F, cooked shrimp 43 °F, cooked shrimp 43 °F, raw shrimp 39 °F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line by rice and soup hot holding unit :. Inspector advised operator to reheat pork and chicken to 165 °F.Hot holding: cooked chicken 100 °F, cooked pork 89 °F, 1st temp at 2:00pm 2nd temp at 2:06pm cooked pork 184 °F Cooked chicken 170 °F. Observed operator reheat food items during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine at 200ppm. Operator re made solution to 100 ppm. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table on cooks line. Inspector educated employee to not eat by the restaurants food or on cook line. Observed employee move to dining room to eat. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food containers stored next to restaurants food in walk in cooler shelf. Observed employee move personal food to designated area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Walk in cooler gaskets soiled. Walk in freezer gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by reach in cooler on cooks line. Observed employee remove from table during time of inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor by reach in cooler on cooks line. Observed employee place a blue crate under solution bucket. Corrected On-Site