LITTLE CHINA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several bags / containers of cooked chicken and pork in reach-in freezer and walk-in cooler no date marking. Per operator items were prepared on 01/13.Operator began marking. Corrective Action Taken

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over cooked shrimp in walk-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked with bowl of water. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Buckets of sauces stored on floor of walk-in cooler. Two bottles of oil on the cooks line. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Single hood filter not tight fitting on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature on prep table at back of kitchen.

Basic - Unnecessary items/unused equipment on the premises. Inoperable reach-in cooler in dining room of restaurant. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked with bowl of water. 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and chargers on prep table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs over sideboard for deep fryer. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Inoperable reach-in cooler in dining room of restaurant.

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over frozen French fries. Raw chicken in walk in cooler over over green peppers and over French fries. Priority: High Priority

Basic - Observed: Cardboard used to line nonfood-contact shelves. Shelf under prep table. Priority: Basic

Basic - Observed: Floors not maintained smooth and durable. Floor at back door with tiles broken and chipped. Priority: Basic

Basic - Observed: Menus stored in a bathroom, locker room or mechanical room. Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic

High Priority - Non-food grade paper/paper towel used as liner for food container. Fresh broccoli washed and cut and placed into dirty box. Advised bus tub or similar.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw prepped chicken stored over cooked pork in reach in freezer-advised pork over raw chicken.

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Jug of milk in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers at dry storage area heavily soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

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

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. Prepped raw chicken over various items including cooked chicken and cooked pork.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Sink at front counter with large container in basin.

Basic - A minimum of one bathroom facility is not available for public use. Restroom has been blocked off since COVID.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

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

Basic - Single-service articles not stored inverted or protected from contamination. Plastic ware at front counter not dispensed in a sanitary manner .

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.

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.

Basic - Ice buildup in reach-in freezers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - reach in cooler and freezer gaskets - walk-in cooler shelves - blender base - prep tables shelves - exterior of cooking equipment - bottom of reach in freezer Repeat Violation

Basic - Stored food not covered. In walk-in cooler and reach in freezers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cookers exterior border Hood filters Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Cutting board has cut marks and is no longer cleanable. 2 beige cutting boards

Basic - Ice buildup in reach-in freezer. Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and cooked pork in freezer Repeat Violation

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

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Rice cooker table. Walking cooler shelves