CHINA STAR

Basic - Cutting board has cut marks and is no longer cleanable on flip top unit. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee beverages being stored in different areas of the kitchen including prep tables and on top of other equipment. Repeat Violation

Basic - Food stored on floor. Observed a container of raw beef on the floor in the walk in cooler, manager corrected storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the shelves in the walk in cooler.

Basic - Stored food not covered. Observed several containers containing chicken, beef and pork with no cover. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over broccoli in the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards being stored under the prep table. Observed food soiled interior to the reach in freezer. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in the reach in cooler on the cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit and under prep tables. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks being stored on and above prep tables. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone being stored above the flip top unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system filters.

Basic - Soiled dry wiping cloth in use. Observed on prep tables.

Basic - Stored food not covered. Observed containers of veggies being stored directly top of raw chicken with no covering in between.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the flip top unit being stained. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy of proper paperwork to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used as a scoop in the rice cooker. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee water bottles being stored on and above the prep tables on the cook line. Discussed proper storage methods to operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone being stored on the flip top unit on the cook line.

Basic - Food stored on floor. Observed a bag of onions on the floor in the back storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bottom shelves of the prep tables being rusted. Observed food debris build up on the knobs to the hand washing sink near the three compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken in the three compartment sink sitting in containers of water. Explained proper thawing methods to operator. Operator stated that they will tell employees to turn water on. Repeat Violation

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

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. Emailed a copy to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on the flip top unit on the cooking line.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle in the container of cooked rice being used as a scoop. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles in the kitchen prep, storage and cooking areas.

Basic - Cutting board has cut marks and is no longer cleanable observed on the flip top unit. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a container of water temping at 112F. Explained to operator proper storage for utensils in use.

Basic - Standing water or very slow draining water in handwash sink near the walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing in a container of cold water. Explained proper thawing to operate.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cutting board on the flip top unit.

High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over bok choy in walk in cooler

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

Basic - Bowl or other container with no handle used to dispense food. Observed to go bowl in container of cooked rice. Manager removed.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line make table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle on cook line. Manager removed Corrected On-Site

Basic - Food stored on floor. Observed buckets of raw chicken and sauces on floor.

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. Employee went to purchase correct sanitizer.. Corrected On-Site Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade large red bucket used to store raw chicken.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs behind raw vegetables. Raw chicken over pork in walk in cooler. Raw shell eggs over ready to eat items in walk in cooler. Unwashed produce over ready to eat in walk in cooler. Discussed proper food storage with employees. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork in reach in cooler 48 degrees F. Employee placed walk in cooler. Retempt at 42 degrees FCorrective Action Taken Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub in hand wash sink near cooks line. Employee removed. 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. Observed egg rolls, cooked chicken , cooked pork, and various items in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle submerged in soy sauce. Employee removed. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed grease build up between and under equipment on cooks line.

Basic - Food stored on floor. Observed raw chicken in non food grade container on floor next to reach in freezer. Observed 5 gallon bucket of soy sauce on floor next to hand sink. Observed 35 lb container of cooking oil on floor next to stove. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line, walk in cooler shelves, hood filters soiled and fan cover in walk in cooler. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli prior to washing. Discussed with employee and observed employee washing produce correctly. Corrective Action Taken

Basic - Stored food not covered. Observed egg rolls, raw chicken, pork and other food not covered in walk in cooler

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

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. Emailed operator employee health paperwork. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler on cooks line. Employee discarded drinks. Corrected On-Site

Basic - Food stored on floor. Raw chicken stored on floor inside walk in cooler. Owner removed chicken from floor and properly stored it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in frezzer has ice buildup by back door in kitchen area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on top of reach in frezzer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over buckets of soy sauce. Owner moved the raw products to the bottom shelves. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink in the back of the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls with no date marking on the egg rolls. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting boards on the make station with excessive grooves on the cutting boards.

Basic - Food stored on floor. Observed oil in a box stored on the floor on the line and the storeroom. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up inside the standing freezer chest.

Basic - Stored food not covered. Observed beef skewers in the freezer not covered.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw chicken and then changing to cutting raw mushrooms. I had employee wash his hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the owner washing her hands in the triple sink. I showed her the correct sink to use. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink blocked by a pallet of 5 gallon buckets.

Intermediate - No soap provided at handwash sink. Observed no soap at the hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and egg rolls with no labels or dates on the items.

Basic - Employee eating in a food preparation or other restricted area. Observed a bottle of water stored on the prep shelf. Manager moved the bottle water from the table. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the triple sink not correctly set up. I showed the owner how to set up the triple sink. Corrected On-Site

Basic - Food stored on floor. Observed bags of carrots and onions stored on the floor.

Basic - Food stored outside. Observed bags of flour and rice stored in an outside corridor. Owner moved the bags inside. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and beef stored over onions and sprouts. Manager moved the raw items to the lower shelves and put the vegetables on the top shelves. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken and beef stored over 24 hours with no labels. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink was blocked by a broom and dust pan. Manager moved the broom and dustpan out of the way. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board on the wok station with excessive grooves making it not able to be cleaned.

Basic - Employee eating in a food preparation or other restricted area. Observed 3 water bottles stored on the cook's line in the food production area. Manager threw the bottles away. Corrected On-Site

Basic - Food stored on floor. Observed onions and oil stored on the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the reach in cooler by the wok station and the walk-in cooler with debris and mold like substance on the gaskets.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes being used. I showed the manager how to make sanitizer buckets. Corrective Action Taken