CHINA ONE

High Priority - Presence of insects, rodents, or other pests. Observed one lizard near restroom in lobby area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top of flip top reach in cooler on cook line, one raw shelled egg stored in pan with uncooked snap peas. Employee moved raw egg into egg pan. Also, in small reach in freezer behind cook line, plastic wrapped container of raw chicken on commercially bagged raw shrimp. Operator moved container of raw chicken. Also, in long reach in freezer behind cook line, multiple plastic bags or plastic wrapped containers of raw chicken in top of bagged raw beef and commercially bagged noodles. Operator began to rearrange freezer. Also, in metal reach in freezer, metal tray of raw chicken over trays of raw beef. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler across from fryers, cooked chicken (45F - Cold Holding). Operator stated it was out for a few orders then placed back in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near front counter, plastic reusable gloves hung over side of sink. Operator moved gloves. 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. In flip top reach in cooler on cook line, pork dumplings prepared Saturday not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf at end of cook line, multiple to go bowls used as scoops in different products like flour, salt, sugar and sauces. Operator removed all to go bowls from items. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in stand up reach in cooler across from fryers stored on shelf with customer food. Operator moved food and stored correctly. Also, in reach in cooler on cook line, employee drinks stored on shelf with customer food. Operator moved and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above three compartment sink multiple pans stacked before properly air drying.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back door propped open and screen door has large gap under it.

Basic - Floor soiled/has accumulation of debris. Floor in dry storage/mop sink room soiled with food debris. Repeat Violation

Basic - Food stored on floor. At end of cook line in front of dry storage shelf, white bucket of sauce on floor. Repeat Violation

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line equipment soiled with grease build up. Also, gaskets on reach in cooler on cook line soiled with food debris/slime.

Basic - Reuse of single-service or single-use articles. On prep table, reused raw chicken cardboard box used to store uncooked broccoli. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line, sanitizer bucket on floor. Operator moved to rack. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 cans of hoisin Sauce dented at seem 2 cans of Hunts tomato ketchup dented at seem. 2 can of oyster sauce dented at the seem. Operator segregated all cans. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat soy sauce in walk in cooler. Operator relocated the raw beef. Observed raw eggs over ready to eat pork in reach in cooler at kitchen entrance, operator relocated raw eggs. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sweet and sour chicken 68F, Cooling for 1.75 Hours, second temp 65F, taken 1 hour later. General Tsos chicken 70F, cooling for 1.75 Hours, second temp 68F, taken 1 hour later. All foods on cooling on rack, cooling at room temperature by back door. Cooling calculator used to determine improper cooling method

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Observed two cutting boards on prep line stained with old food residue.

Intermediate - Handwash sink used for purposes other than handwashing. Gloves draped over hand wash sink near back exit. Operator moved gloves. 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 pulled from freezer and put in walk in cooler not date marked, operator stated it was taken out of freezer today, item was cooked, cooled and placed in freezer 5 day earlier.

Basic - Cardboard used to line food-contact shelves. Card board used to line shelving in ware wash area, operator removed the cardboard.

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board in ware wash area with multiple deep grooves in it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink ok shelf above food prep table in kitchen area. Operator relocated drink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in walk In cooler soiled with raw chicken juice.

Basic - Food stored on floor. Observed cooking oil stored on floor by dry food storage shelf, operator picked up oil off the floor. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles for two bulk flour bins laying in food, operator lifted handing out of food. Spoon handle laying in food in spice jar on bottom of food prep table at end of cook line, operator removed handle from food. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug on dumpster missing.

Basic - No copy of latest inspection report available. Last inspection report not available. No child labor law poster available. Emailed operator new inspection report and child labor law poster.

Basic - Reuse of single-service or single-use articles. Observed single service box being re used to hold and cool sweet and sour chicken. Operator removed food from box and put it in a food grade container. Corrected On-Site

Basic - Utensils in poor condition. Observed plastic spatula hanging in ware wash area with multiple pieces chipped and missing.

Basic - Water draining onto floor surface. Handwashing sink near back exit door leaking water from piping.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer test 0ppm for sanitizer bucket at kitchen entrance. Sanitizer test 200++ppm for sanitized bucket at end of cook line. Multiple sanitizer buckets on floor, one sanitizer bucket was double bucketed by operator. Multiple wet wiping clothes sitting on food prep tables while not in use. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of flour in dry food storage area not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near front counter, two (2) containers of chicken made two (2) days prior are not date marked. Manager dated items. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In white chest reach in freezer behind make area, employee food (pork) stored with food served to the public is not identified or segregated.

Basic - Missing drain plug at dumpster. Blue dumpster behind establishment is missing drain plug. Manager will call dumpster company. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray trash can in direct contact with dry rice in back storage area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In large white chest freezer, opened raw chicken and raw fish stored with ready to eat pasta. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table near cook line, container of cut cabbage 66F. Cabbage placed out approximately one hour prior. Cabbage moved to walk in cooler to cool. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink faucet where no hose is attached.

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. No written plan available. Inspector emailed plan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer in prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back kitchen blocked by plastic containers and air conditioning unit. Items moved to allow access. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small reach in cooler near front counter, cooked chicken prepared two days prior not dated.

Basic - Bowl or other container with no handle used to dispense food. Can used as scoop for dry rice in gray container in back of kitchen. Can discarded. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining prep shelf where slicer is kept.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.

Basic - Employee eating in a food preparation or other restricted area. Employees eating off prep table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees working on cook line.

Basic - Floors not maintained smooth and durable. Floor tile in kitchen near cook line are cracked. Unsealed rough concrete floor under triple sink.

Basic - Food stored on floor. Containers of oil on floor near cook line.

Basic - No copy of latest inspection report available. Last inspection report could not be provided.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table is rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for silver stand up reach in freezer in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water in back kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Bags of bourbon chicken inside of gray shopping bags in freezer,

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in cooler, chest freezers and stand up freezers, explained has to be labeled and separated from customer items

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle inside boneless rib container, moved Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut to use as a scooper, discarded Corrected On-Site