CHINA TASTE

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in cooler and in the reach in coolers. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed breaded and cooked chicken stored in the freezer and not date marked. Observed crab wontons, cooked chicken, cooked pork not date marked in the freezer and ready to eat. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the walk in cooler shelves with rust and food debris built up. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls inside the walk in cooler with a black mold like substance. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in cooler and in the reach in coolers. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees preparing food without hair restraints. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink with containers in the well. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed breaded and cooked chicken stored in the freezer and not date marked. Observed crab wontons, cooked chicken, cooked pork not date marked in the freezer and ready to eat. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Observed open bags of flour, sugar, rice, stored next to the Open to public and operating at time of inspection. back door. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the walk in cooler shelves with rust and food debris built up. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls inside the walk in cooler with a black mold like substance. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in cooler and in the reach in coolers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink with containers in the well. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the guest restroom. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed breaded and cooked chicken stored in the freezer and not date marked. Observed crab wontons, cooked chicken, cooked pork not date marked in the freezer and ready to eat. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints. Repeat Violation

Basic - Food stored on floor. Observed open bags of flour, sugar, rice, stored next to the Open to public and operating at time of inspection. back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping onto shelving and stovetop. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the walk in cooler shelves with rust and food debris built up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls inside the walk in cooler with a black mold like substance. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in freezer and in the reach in coolers. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed breaded and cooked chicken stored in the freezer and not date marked. Observed crab wontons, cooked chicken, cooked pork not date marked in the freezer and ready to eat.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored above food preparation tables. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints. Repeat Violation

Basic - Food stored on floor. Observed open bags of flour, sugar, rice, stored next to the Open to public and operating at time of inspection. back door. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from the ceiling and walls of the hood onto equipment and food. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping onto shelving and stovetop. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls inside the walk in cooler with a black mold like substance. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handling dirty equipment and then handling clean equipment and ready to eat food without washing hands. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in freezer and in the reach in coolers. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab wontons, cooked chicken, cooked pork not date marked in the freezer and ready to eat.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored above food preparation tables.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints.

Basic - Floor soiled/has accumulation of debris. Observed heavily soiled greasy and food debris on floors under all cooking equipment under cooks line. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed open bags of flour, sugar, rice, stored next to the open back door. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from the ceiling and walls of the hood onto equipment and food. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping onto shelving and stovetop. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls inside the walk in cooler with a black mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Observed food items, flour, sugar, corn starch, rice, removed from original packaging and not labeled. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handling dirty equipment and then handling clean equipment and ready to eat food without washing hands. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in the walk in and reach in coolers using non food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw chicken stored over ready to eat food in the walk in freezer and in the reach in coolers. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty and pitted shelves below the prep tables in the back kitchen storing food.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a cup used for scooping flour without a handle.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout kitchen. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove tiles missing, broken and exposing a hole under the triple sink.

Basic - Floor soiled/has accumulation of debris. Observed heavily soiled greasy and food debris on floors under all cooking equipment under cooks line.

Basic - Food stored in a location that is exposed to splash/dust. Observed open bags of flour, sugar, rice, stored next to the open back door.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from the ceiling and walls of the hood onto equipment and food.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled microwave handle, exterior and interior soiled with dried on food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping onto shelving and stovetop. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the automatic close.

Basic - Working containers of food removed from original container not identified by common name. Observed food items, flour, sugar, corn starch, rice, removed from original packaging and not labeled. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees engaging in food preparation both raw and ready to eat without hand wash or gloves. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags being used in the reach in freezers and walk in cooler. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meat and chicken stored over ready to eat food in reach in freezer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks. Operator corrected. Corrected On-Site

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. Observed some illness reporting forms completed but not all.

Intermediate - No soap provided at handwash sink. Observed no soap at hand-wash sinks. Operator corrected. 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 food prepared on site without date marks and over 24 hours in walk in cooler and reach in freezers. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard used on the shelf under the prep table and the shelf under the soup area. It has not been changed daily. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a soiled and dusty ceiling vent over the reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with grease buildup over the wok cooking area.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and rice removed from original packaging and not labeled or covered. Corrected On-Site Repeat Violation

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed tempura chicken at 62 degrees and tempura shrimp at 63 degrees held in the reach in cooler next to fryer. Operator stated food was cooked yesterday and was held in this cooler overnight. Operator discarded. Warning

High Priority - 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. Observed raw sliced beef stored over raw ground pork and raw ground pork stored over fish. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura chicken at 62 degrees and tempura shrimp at 63 degrees held in the reach in cooler next to fryer. Operator stated food was cooked yesterday and was held in this cooler overnight. Operator discarded. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed tempura chicken at 62 degrees and tempura shrimp at 63 degrees held in the reach in cooler next to fryer. Operator stated food was cooked yesterday and was held in this cooler overnight. Operator discarded. Warning

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 documents to operator.

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 documents to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed scoops in rice and flour without handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen soiled and dusty.

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

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease and food debris under cooking area and kitchen tables.

Basic - Food stored on floor. Observed watermelons stored on floor in walk in cooler. Observed oil stored on floor in kitchen and broccoli. Operator moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily soiled and greasy hoods and filters dripping over cooking station.

Basic - Working containers of food removed from original container not identified by common name. Observed cashews, green onions, peanuts, sesame seeds,

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags use to store food in the freezer and walk-in. Warning - From follow-up inspection 2023-05-25: Time Extended

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. Emailed documents to operator. Warning - From follow-up inspection 2023-05-25: 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. Emailed documents to operator. Warning - From follow-up inspection 2023-05-25: 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. Observed no date marks on food prepared over 24 hours. Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam scooping container in flour and rice without a handle. Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents over the food prep table soiled and dusty. Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food on cook's line. Repeat Violation Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed soiled and mold like substance on gaskets in reach in under salad station. Warning - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black substance on vents in kitchen between woks and rear hand washing sink. Warning - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Observed no drain cover under triple sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on Reachin Cooler handle on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed approximately a 1/2 " gap under screen door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed exterior rear door not self closing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken defrosting in triple sink without water running. Cook turned on water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-05-09: Observed chicken in sink without running water.m Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed Walkin Cooler fan covers with dust buildup. Warning - From follow-up inspection 2022-05-09: Time Extended

High Priority - Employee dried hands on a soiled towel after washing. Instructed manager and employee on the correct hand washing protocol..

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

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in the walk in cooler. Manager placed the beef below the vegetables. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed vegetables in the reach in cooler on the cook line. Manager removed the vegetables. Corrected On-Site

High Priority - 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 removed from the commercial package stored over raw pork in the stand up reach in freezer in the back of the kitchen. Employee placed the chicken below the pork. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hand in a bucket of water. Employee removed the bucket. Instructed manager and employee on the correct hand washing protocol..

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks in the kitchen. Manager placed paper towels at the hand washing sinks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Both hand washing sinks in the kitchen. Manager placed soap at the hand washing sinks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at both hand washing sinks in the kitchen. Manager turned the water on at both hand washing sinks. Corrected On-Site

Basic - Drain cover missing. Drain under the three compartment sink.

Basic - Duct tape used to repair nonfood-contact surface. Handles on the reach in cooler on the cook line. Employee removed the tape. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment in poor repair. Gaskets on the reach in cooler on the cook line and the walk in cooler torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Manager placed the items on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed all towels.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Shelves under all preparation tables soiled. Walk in cooler shelves soiled.

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Manager placed the pork under running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Manager placed all soiled towels in the dirty linen. Corrected On-Site