CHINA PALACE RESTAURANT

Basic - Floor soiled/has accumulation of debris. Cook line.

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Equipment or utensils not designed or constructed in a durable manner. Door handles on reach in cooler.

Basic - Hole in or other damage to wall. By reach in freezer and entrance to dry storage.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers and behind cooking equipment.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside hand sink. Operator removed. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on prep table 131f. Operator raised temperature on warmer 143.Repeat Violation Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom.

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. Printed and provided forms to operator. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on prep table 76f

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

Basic - Equipment in poor repair. Ice machine and reach in refrigerator

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67F next to steam table. Manager placed on the stove to heat water. Corrective Action Taken

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. 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. 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. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer soiled with grease. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys stored in box with single service napkins. Corrected On-Site

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