CHINA RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handling cell phone while cooking food at the front line fryers. Discussed with employee to not touch cell phone while preparing food. Employee washed hands after handling cell phone. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cooked chicken, eggrolls, and barbecue pork inside front line reach in cooler/reach in freezer combo. Raw chicken stored over cooked barbecue pork and raw pork inside reach in freezer next to mop sink and three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach in coolers and reach in freezers are soiled. Multiple cutting boards inside establishment are soil.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes of fortune cookies placed on top of handwashing sink next to cash register. Operator unblocked sink at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal beverages stored on table over bags for food takeout and bags of fried wonton chips. Located adjacent to front line fryers. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observe one employee on front line cook without any hair restraint. Employee wore a hat at time of inspection. Corrected On-Site

Basic - Food stored on floor. Multiple food items stored inside repurposed, soy sauce containers, such as oil, soy sauce, and Chinese five spice are stored on kitchen floor throughout establishment. Raw beef stored on floor inside walk-in cooler, operator relocated beef to an approved location at time of inspection. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and exterior of multiple cooking equipment in establishment are soiled. Repeat Violation

Basic - Stored food not covered. Multiple food items inside walk-in cooler are not covered: bean sprouts, cut celery, cut cabbage, raw chicken, wings, and meat skewers.

Intermediate - Handwash sink not accessible for employee use at all times. A boxes of paper bags stored on handwash sink at front service counter. Operator relocated bags from handwash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom. Provided. 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, cooked chicken and various cooked food in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system soiled with accumulation of grease and dripping down on walls at cook line.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and egg rolls not date marked in walk-in cooler.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. 3 containers of sauce stirred on floor in back kitchen adjacent to reachin coolers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside chest freezer near back door.

Basic - Reuse of single-service or single-use articles. Baby corn can used for sauces in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature at 3-compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket at mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over multiple homemade sauces in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of breaded chicken 58 F stored on prep table at cook line. Operator moved to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few take out food containers plated with cooked broccoli (82F - Hot Holding) on steam table at cook line. Recommended time control written procedures to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large reach-in freezer in kitchen. Operator moved reach-in freezer aside and gained access to handwash sink. Corrected On-Site 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 egg rolls, cooked chicken and various food items in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks with no lids stored on prep table at cook line.

Basic - Food stored on floor. Fry oil stored on floor at three-compartments sink area. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Intermediate - Handwash sink not accessible for employee use at all times. Large reach-in freezer blocked handwash sink in kitchen. Operator relocated reach-in freezer. Multiple cleaning tools stored in handwash sink at front service counter. Operator removed items. Corrected On-Site 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, roast pork and other cooked/prepped food items in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Cooking oil stored on floor in kitchen. Operator moved to shelf. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen. Provided and posted. Corrected On-Site

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. Provided by email. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by upright cooler. Operator moved cooler to cleared the handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at front service counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodle and various cooked food items in walk-in cooler. Repeat Violation

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks with no lids stored on prep table.

Basic - No Heimlich maneuver/choking sign posted. Provided by email.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple chest freezers top rusted.

Basic - Stored food not covered. Krab Rangoon, breaded chicken and various food items in 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. Repeat Violation

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. 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, cooked noodle and various cooked items in walk-in cooler. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Under prep tables, reach-in coolers/freezers and other fixed equipments at kitchen.

Basic - Food stored on floor. Cooking oil and cooking sauce on floor at kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of the prep table soiled with accumulation of grease next to fryers on cook line.

Intermediate - - From initial inspection : 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. Provided by email. Warning - From follow-up inspection 2023-02-22: Time Extended

Intermediate - - From initial inspection : 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. Provided by email. Warning - From follow-up inspection 2023-02-22: Time Extended

Intermediate - - From initial inspection : 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, cooked chicken and various cooked items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2023-02-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil on cook line. Operator moved to shelf. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-02-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. 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 stored over raw beef in reach-in freezer next to three compartment sink. Repeat Violation Warning - From follow-up inspection 2022-10-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked food items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-10-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Various food items in walk-in cooler and kitchen floor. Some items delivered today per operator. Repeat Violation Warning - From follow-up inspection 2022-10-07: Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2022-10-07: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Various food items in walk-in cooler. Operator covering food at time of inspection. Warning - From follow-up inspection 2022-10-07: Time Extended Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dish with water and soap only. Discussed the importance of using wash rinse sanitize method p.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: chicken orange cooked 47 f operator put in reach in freezer 2nd temp 43 f Cooked noodles Cooked 48 f 2nd temp 43 f Operator put all foods in reach in freezer and walk in cooler to cool. Cold holding: cut lettuce 60 f 2nd temp 58 f Cold holding: broccoli 70 f 2nd temp 60 Corrective Action Taken Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Big soap bottle in hand washing sink by back door. Observed employee remove bottle. 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 wanton not date marked in reach in cooler and walk in cooler. Repeat Violation

Basic - Food stored on floor. Observed raw chicken on floor by three compartment sink. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board on cooks line. Employee removed during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over fresh garlic in oil and cooking sauces in walk-in cooler. Observed raw chicken wings stored over cooked egg rolls and breaded chicken in reach-in cooler at front counter. Operator rearranged items to prevent cross contamination 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. Observed a container of shredded Napa (68°F - Cold Holding) stored on prep table at cook line. Discussed with operator about cut leafy greens proper cold holding temperature 41 °F or below. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 3 small containers of wonton 96-99°F hot holding stored on steam table. Discussed with operator about proper hot holding temperature 135 °F or above. Operator reheated wonton to 174 °F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in prep sink at kitchen. Discussed with operator about proper hand washing procedures.

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 cooked noodle in walk-in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 cook no hair restraint while peeling shrimp. Employee put on hat. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gasket torn on cook line.

Basic - Food stored on floor. Observed a few buckets of cooking sauces stored on floor at kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin next to walk-in cooler.