CHINA HUT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with bare hands then proceed to handle clean equipment. Discussed with operator. Operator instructed employee to wash hands Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,beef stored above sauces in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored with dry storage items. Operator removed 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. Not provided for any employees. Provided to operator. Employees filled out at time of inspection Corrective Action Taken

Basic - Food stored on floor. Bag of cooked pork stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above steam table

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp in same container as raw pork. Walk In Cooler. Owner removed shrimp and placed on the above shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. Pork 45°f chicken 45°f Owner moved items to Walk In Cooler Corrective Action Taken

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cooked chicken. Walk In Cooler

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork,Cooked Chicken. Walk In Cooler

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 and utensils not rinsed between washing and sanitizing.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Energy drink in Cooler

Basic - Floor tiles missing and/or in disrepair.

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

Basic - Stored food not covered. Egg rolls in Refrigerator

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

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