CHEN'S ASIAN CUISINE

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to board on line. - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. floor soiled under cooking equipment Walk-in-freezer floor soiled - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in prep area - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Mop sink soiled - From follow-up inspection 2026-03-31: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 6 cans of soy severely dented 5 cans of panda oyster sauce cans dented

High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/25 Admin Complaint

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over eggs in walk-in-cooler

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic forks at counter not inverted Corrected On-Site

Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen Boxes of food on floor in walk-in-cooler and walk-in-freezer

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

Basic - Reuse of single-service or single-use articles. Sugar stored in empty soy sauce containers

Basic - Single-service articles not stored inverted or protected from contamination. Forks at front counter not protected/inverted Corrected On-Site

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several to go boxes and single service articles stored in employee bathroom with functioning toilet

Basic - Working containers of food removed from original container not identified by common name. Several containers not labeled holding sugar, flour

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork stored in direct contact with to-go-bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw shrimp, raw chicken over buckets of soy sauce in walk in cooler. Raw beef over several ready to eat items in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Several raw meets out of their original packaging out of correct storage order in walk in freezerother

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: Tofu, egg, 47F. Cold holding . Less than 4hrs. Operator immediately removed to other cooler for temperature recovery Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls made at 12pm. Operator put time marking in. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom door leading to kitchen. Operator closed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour, rice salt containers. Corrected On-Site

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

Basic - Equipment in poor repair. -Missing hood vent filter on cook line. Operator has on order . - bottom of prep cooler ambient temperature 47F

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and cooler. Operator immediately removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink in employee bathroom. Operator states plumbers have been scheduled. Establishment still has one working bathroom for customers and employees

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of flour, and salt

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Washed broccoli stored back in cardboard box Corrected On-Site

High Priority - Private living/sleeping area used to store food that will be served to customers, back room by exit has a cot stored, owner states he does sleep there at times, per OPQ KYLE, all food products must be removed from this area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings over sauces in cooler across from fryers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fan stored in hand sink at prep area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food, bowl in sauce bucket . Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of black sneakers stored on top of box of food in sleeping area Corrected On-Site Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair in dry storage

Basic - Food stored in a prohibited area, rice and other boxes of food stored in sleeping area

Basic - Food stored on floor, case of cooking oil on floor in kitchen, back sleeping room, boxes of food and bags of rice stored on the floor Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 89, operator discarded water Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding sauces soiled Hoods soiled Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation, broccoli being cut directly from box, operator washed produce, then stored in food grade container Corrected On-Site

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

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. Cashier tenders cash at register till then cooks at fryer and bags food without hand washing.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (75F - Cold Holding). Out less than 4 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Chicken and egg rolls on counter next to fryer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (71F - Hot Holding); egg roll pork (71F - Hot Holding); . Staff states items were on the counter for less than 4 hours and they don't use time plane.

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour ingredient bin.

Basic - Cardboard used to line nonfood-contact shelves. Ingredients shelves

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on counter

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen

Basic - Food stored on floor Oil in kitchen

Basic - Food-contact surface not smooth and easily cleanable. Shelves in cooler with plastic liner from packaging.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Present but not in place.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in flour ingredient bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F bucket with spatula and dirty water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops throughout establishment. Gaskets on walk-in cooler

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel on make table

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-10-12: Time Extended - From follow-up inspection 2023-12-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 5 lb can of hoisin sauce dented

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw opened chicken over raw beef in freezer 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. Provided operator with handout Corrected On-Site

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

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. Provided operator with handout Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of foods in coolers from previous day not dated

Basic - Food storage container/container lid cracked or broken. Sugar container cracked

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

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

Basic - Outer openings not protected with self-closing doors.

Basic - Stored food not covered.

Basic - Working containers of food removed from original container not identified by common name. Salt in container not labeled