CHINA KITCHEN

High Priority - Food placed in soiled container/equipment. -bagged cooked pork and chicken stored on inverted egg crates in walk in cooler, operator removed crates Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. -cooling chicken on sheet pans lined with menu for draining Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu (52F - Cold Holding); rice noodles (51F - Cold Holding); cut cabbage (48F - Cold Holding), reach in cooler on cook line, less than four hours per operator. Moved to walk in cooler for quick chill Cabbage 43F Rice noodles 47F Tofu 50F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler on cook line

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork in walk in freeer

Intermediate - Spray bottle containing toxic substance not labeled. -by triple sink and cook line Repeat Violation

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on cook line, ambient temperature 57f

Basic - Dead roaches on premises. -several under dry storage rack, operator cleaned and sanitized Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line, operator removed Corrected On-Site

Basic - Lights not functioning under hood suppression system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on reach in coolers

Basic - Uncovered food stored near sink exposed to splash. -rice near hand sink in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and mushrooms over cooked pork and and sauces in walk in cooler, operator moved unwashed all together Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -msg container Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. -cooling chicken stored on pans with menu for draining, educated operator, operator changed to Bounty paper towels for draining Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open package of raw scallops stored over cooked egg rolls in walk in freezer

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

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

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid under triple sink

Basic - Garbage enclosure in disrepair

Basic - Lights not functioning over cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of plastic containers on dry storage shelf -back screen door is sticky -speed rack by back door

Basic - Reuse of single-service or single-use articles. -egg rolls placed in cardboard box packaged food came in, operator placed in plastic container and covered Corrected On-Site

Basic - Stored food not covered. -cooked chicken in walk in cooler, egg rolls in walk in freezeroperator covered Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -hand sink by triple sink

Basic - Working containers of food removed from original container not identified by common name. -cornstarch on dry storage shelf

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25

High Priority - Toxic substance/chemical improperly stored. Degreaser stored next to flour on shelf. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wipe cloth chlorine sanitizer over 500 ppm. Operator Diluted water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator 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. General chicken and roasted port in walk in freezer. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters on dry storage shelf. Operator removed. Corrected On-Site

Basic - Food stored on floor. Bucket of sauce on floor. Operator removed. Corrected On-Site

Basic - Light not functioning. 4 lights out at cook line Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. -bean sauce, soy sauce, oyster sauce Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee helped customers at front counter, returned to food prep on line with no hand wash. - From follow-up inspection 2025-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on front make table -can opener Repeat Violation - From follow-up inspection 2025-01-14: 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. -roast pork, general tso chicken in walk in cooler Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -in rice cooker. Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -general tso chicken and sweet and sour chicken in front reach in cooler - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on front reach in cooler Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Several Lights not functioning under hood suppression system. Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Monosodium glutamate in kitchen Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

High Priority - Cooked chicken and cooked shrimp stored in containers placed on top of egg crates in walk in cooler.

High Priority - Dented cans present.Oyster sauce can is heavily dented on the seam. See stop sale.

High Priority - Employee failed to wash hands before starting to initiate a task working with food. Cook. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork,50 f held less than four hours stated operator and transferred to walk in cooler for a quick chill.After .5 hour 28 degrees f

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. 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.Copy provided to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Handles in the interior of the rice cookers are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips. 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 in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense dry rice and cooked rice.

Basic - Food stored on floor. Noodles in walk in cooler. Oil by three compartment sink. Food sauces in floor area. Repeat Violation

Basic - Four Lights out under the hood suppression system.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Monsodium glutamate. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Salamander and upright oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of walk in cooler doors are soiled. Side of walk in freezer is soiled. Gaskets soiled throughout the establishment. Hood filters are soiled under the hood suppression system.

Basic - Stored food not covered. Onions in walk in cooler. Noodles in walk in cooler. Repeat Violation

Basic - Uncleanable knife block in use to store knives.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed peppers stored over cooked pork in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name.Monsodium glutamate in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal lid at rear handsink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

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

Basic - Floor soiled/has accumulation of debris. -Floor drain under three compartment sink.

Basic - Food stored on floor. Cooking oil under three compartment sink. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of broiler.

Basic - Reuse of single-service or single-use articles. Cutting board stored on used cardboard chicken box. Corrected On-Site

Basic - Stored food not covered. Cut mushrooms in walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over noodles. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. By hot water heater. Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Sugar scoop. Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Cooking oil. Repeat Violation Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning - From follow-up inspection 2023-06-06: Time Extended

High Priority - Container of medicine improperly stored, over prep/make table in rear of kitchen. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in walk in freezer - not all products commercially packaged. Raw chicken over krab Rangoon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over prepped vegetables in walk in cooler.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Chicken thawing over thawing shrimp in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bean Sprouts (46F - Cold Holding); cut cabbage (46F - Cold Holding) Held overnight per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts (46F - Cold Holding); cut cabbage (46F - Cold Holding); held overnight per operator. Raw shrimp (45F - Cold Holding); shredded beef (45F - Cold Holding); steamed chicken (45F - Cold Holding); roast pork (45F - Cold Holding) less than 4 hours per operator. Operator turned down refrigeration units, then 40 minutes later raw shrimp 40F, shredded beef 39F, steamed chicken 41F, roast pork 39F. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fryer oil near 3 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near mop sink. 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. Roast pork in walk cooler not date marked.

Basic - Cutting board has cut marks and is no longer cleanable, white boards on cooks lines.

Basic - Dead roaches on premises. One dead roach found in small container of oil on cooks line. Operator dumped and replaced with covered container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above make/prep table in rear of kitchen. Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on floor near 3 compartment sink.

Basic - In-use spatula stored in cracks between pieces of equipment. Between coolers on cooks line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoops for cooked rice stored in soiled holding container. Corrected On-Site

Basic - Stored food not covered. Cut head of cabbage stored unwrapped directly on shelf in walk in cooler. Cut green peppers stored on menu paper.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cooks line.

Basic - Working containers of food removed from original container not identified by common name, one unlabeled container in rear corner of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by mop sink blocked by large pan lid over 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. Multiple items in walk in cooler not dated.

Basic - Equipment in poor repair. Torn gasket at walk in cooler. Repeat Violation

Basic - Food stored on floor. Chicken on floor in walk in cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in space between make tables. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket walk in cooler.

Basic - Stored food not covered. Multiple open cans stored uncovered in lowboy cooler.

High Priority - Container of medicine improperly stored. Bottles of medicine over make table.

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. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Lids stored in hand washing sink by triple sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket walk in cooler.

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. Hammer next to container of rice under prep table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2021. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on buckets of sauce in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water bottle in hand washing sink by front counter. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler handles.

Basic - Can opener blade with rust.

Basic - Equipment in poor repair. Walk in cooler gasket torn.

Basic - Food stored on floor. Bucket of meat on floor in kitchen where chef is cutting meat. Buckets of sauce on floor in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler, freezer and lowboy cooler gaskets.

Basic - Stored food not covered. Multiple items uncovered in lowboy cooler.