CHINA MAX

High Priority - Container of medicine improperly stored. -Over prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -Front hand sink and rear hand sink. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.

High Priority - Container of medicine improperly stored. -Box of medicine on prep cooler. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shrimp stored behind cooked beef. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Rear sink blocked by metal lid. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -Under rice cooker. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container cracked in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 65f. Less than 4 hours. Operator placed in refrigerator to rapid chill. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. -Metal lid in hand sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -On top of microwave. Corrected On-Site

Basic - Stored food not covered. -Chicken. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork over spring roll wrappers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over carrots. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 46f. Less than 4 hours. Advised to rapid chill.

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

Basic - Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp in standing water. Corrected On-Site

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51f. Less than 4 hours. Advised to rapid chill. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Bucket in one handsink, metal lid in other. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves.

Basic - Food-contact surface not smooth and easily cleanable. Cabbage container cracked. Operator replaced. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked pork. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 75f. Less than 4 hours. Advised to rapid chill. Corrective Action Taken Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

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

Basic - Stored food not covered. Bags of starch. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken breast over cooked pork. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 58f. Less than 4 hours. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Metal lid in handsink by broiler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Cooked Pork stored on egg flats. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At front counter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 66f. Less than 4 hours. Operator placed in freezer to rapid chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Metal lid in handsink by broiler. 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 pork. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

Basic - Stored food not covered. Bag of starch in dry storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over peanut butter sauce. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Jug stored in handsink by three compartment 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 ribs. Repeat Violation

Basic - Cardboard used to line food-contact shelves.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Stored food not covered. -Bags of flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (cold holding 72°F) less than four hours per operator. Move to walk in cooler for quick chill. Rechecked 43°. Fresh garlic with oil (91°F - Room Temp). less than four hours per operator. Move to reach in freezer for quick chill Rechecked 34°. Asian black beans with oil (88°F - room temperature ) less than four hours per operator. Move to reach in freezer for quick chill Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bleach wipes stored with ready to eat food on the dry storage rack located in the back of the kitchen. Corrected On-Site

Intermediate - Roast pork and ribs prepared onsite and held more than 24 hours not properly date marked located in walk in cooler.

Intermediate - Cook line hand washing sink water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front hand washing sink next to cash register blocked by a chair. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense soy sauce located in the back of the kitchen. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Whole fish and can soda located inside of the walk in cooler not segregated from food to be served to the public. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above cook line cold holding unit. Corrected On-Site

Basic - Food stored on floor. Soy sauce container stored on floor next to three compartment sink. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board located on prep table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled located on the dry storage rack in the back of the kitchen. Corrected On-Site