CHINA OCEAN INC

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (67F - Cold Holding) at cook line. As per operator for less than 2 hours. Operator placed product reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink near triple sink used to stored metal dishes scrubber.

Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. Operator went and purchased cleaning agent at time of the inspection.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook chicken, rice, honey chicken at walk in cooler.

Basic - Cardboard box used as garbage container. Observed in the kitchen.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.

Basic - Ceiling tile missing. Observed ceiling tiles missing above the walk in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in the kitchen with heavy water damage. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed buckets of soup stored on floor at walk in cooler. Repeat Violation

Basic - Garbage enclosure area in disrepair. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing near cook line 68F. Operator discarded water. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink heavily soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed water leaking soiled wiping cloth in contact with food at walk in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at handwash sink near the triple sink.

Basic - Stored food not covered. Observed container of honey chicken not covered at walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near the triple sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation line and cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt at preparation table near the triple sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave soiled in inside. - From follow-up inspection 2025-12-29: Observed microwave soiled in inside. Time Extended

Basic - - From initial inspection : Basic - Cardboard box used as garbage container. Observed floor behind multiple cardboard boxes around the establishment used as garbage container. - From follow-up inspection 2025-12-29: Observed floor behind prep area with multiple cardboard boxes around the establishment used as garbage container. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen area shows damage. - From follow-up inspection 2025-12-29: Observed ceiling tiles in kitchen area shows damage. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of vegetable oil stored on the front counter area floor under. - From follow-up inspection 2025-12-29: Observed cases of vegetable oil stored on the front counter area floor under. Time Extended

Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Observed inside kitchen area storage shelves not organized. - From follow-up inspection 2025-12-29: Storage area not maintained clean and organized. Observed inside kitchen area storage shelves not organized. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over sprouts. Operator properly stored it. Corrected On-Site

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

Basic - Cardboard box used as garbage container.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling shows like water damage at the front line.

Basic - Cove molding at floor/wall juncture broken/missing. At the bathroom

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Observed cases of shrimp on the walk in cooler floor. Plastic container with chicken on kitchen floor. Operator properly stored it. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled, exterior of kitchen equipment soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Cook line.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Utensils.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At kitchen.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Owner opened/ adjusted lower faucet.Cook line.Corrected On-Site Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed unit handles soiled.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pts and pans not inverted.

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

Basic - Floor soiled/has accumulation of debris. Observed under cooking equipments.

Basic - Food stored on floor. Vegetables in a bag on floor at kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Observed raw beef in nonfood-grade bags stored inside the standing reach in freezer, located at dry storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over cooked noodles stored inside the walk in cooler. Operator removed items, and place them correctly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled, located at cooking line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed mopping bucket stored in front of the hand sink located near the three compartment sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed chest freezer gaskets torn, located near the three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed reach in cooler gaskets, standing reach in freezers gaskets soiled.

Basic - Observed Cutting board has cut marks and is no longer cleanable., located at cooking line.

Basic - Observed In-use utensil stored in standing water less than 135 degrees Fahrenheit, located at preparation area. Employee discard the water.

Basic - Observed Interior of microwave has accumulation of grease/food debris, located at cooking line

Basic - Observed Reach-in cooler interior, and standing freezers have accumulation of soil residues, located at cooking line, and dry storage area.

Basic - Observed buildup of food debris/soil residue on all equipment door handles.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over celery in up right refrigerator by cook line. Manager moved eggs to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: cooked ham 46F, bean sprouts 53F, less than 4 hours, moved to walking at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on faucet where hose is connected.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Manager discussed with employee.

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. No proof for cashier. Provided reporting form to operator.

Basic - Cardboard used to line food-contact shelves. Card board lining inside of cut onions container. Linens laying on top of cut onions. Manager removed linens and card board. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above front counter area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 2018. Provided flyer on self print licenses to manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of walk-in cooler, walk-in cooler shelves, handle areas of upright reach in freezers and make table lid. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Near three compartment sink.

Basic - Standing water or very slow draining water in handwash sink. By dish pit.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under handwash in dish pit leaking.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in non food grade bags at upright freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled reach in coolers at grill area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed air gap in back exit door.

Basic - Food stored on floor. Observed oil containers stored on floor of dining room area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled with food debris next to hand washing sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler and upright coolers.

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

Basic - Outer openings not protected with self-closing doors. Back exit door.

Basic - Wood food-contact surface not properly sealed. Observed wood used for storage not treated or sealed wood next to cooking area.

Basic - Working containers of food removed from original container not identified by common name. Observed sauces in squeeze bottles ready to be used not labeled Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken stored in non food grade bags in the reach in freezers.

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 chicken bagged on top of beef up right freezer #1.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose hooked at mop sink. Manager installed the vacuum breaker. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on reach in cooler and next to three compartment sink. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rack in storage area rusted Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled in up right cooler and freezers.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ready to use pot not inverted at reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler by wok station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle water on top of prep table. Ms Asher removed it. Corrected On-Site

Basic - Food stored on floor. Observed containers of cooking oil stored on floor at dining room. And containers of sauce stored on floor in walk in cooler Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside soiled next to hand washing sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Repeat Violation

Basic - Open dumpster lid.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk in cooler does not reach 10 candles.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through the kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed food prepared and not labeled in the walk in cooler as well as the walk in freezer.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken over ready to eat papaya in upright freezer. Manager moved papaya fruit to another unit. 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. Observed raw chicken over raw meat in upright freezer. Manager moved raw beef to a higher rack Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose with no vacuum breaker at mop sink station.

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. Observed person in charge when asked about big six he was not able to mention any of them, did not know or understand.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in cutting station by grill. Also by storage area in front of prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by cardboard boxes and trash can, at kitchen entrance next to oven. Manager moved the can and cardboard. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a file stone stored inside hand washing sink next to three compartment sink. Manager removed the stone. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom shelve of storage table rusted next to grill and wok area.

Basic - Bowl or other container with no handle used to dispense food. Observed a no handle bowl inside the rise container in storage area. Manager removed the container. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth or easy cleanable in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks in prep station next to oven, and another cutting board in storage area.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on floor next to three compartment sink as well as in freezer floor.

Basic - Food stored on floor. Observed containers of soy sauce stored on floor next to three compartment sink as well as in freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula in standing water at 82 °F next to wok station. Manager took items to dump water and have utensils washed. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, by storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled and rusted in the kitchen area. Also fan guards inside walk in cooler soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored in sanitizer water, at prep table in front of grill area. Manager moved the towels to bucket.

Basic - Wood food-contact surface not properly sealed. Observed the usage of untreated wood as shelving in the storage area.

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

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

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee smoking at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, wallet, phone at prep table in the kitchen.

Basic - Employee with soiled clothing.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood soiled.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soild.

Basic - Soiled dry wiping cloth in use. Employee discarded the towel.. Corrected On-Site