CHINA KITCHEN

High Priority - Live, small flying insects found At kitchen, approximately 30 live small flying insects, landing on walls, shelves with single service items and storage bins, trash cans. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler, non food grade bags used in direct contact with food-wontons. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shrimp stored over bean sprouts. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, designated handwashing sink used for other purposes as evident by bucket inside sink. Operator removed. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer if any kind available for wiping surfaces or proper sanitization of ware washing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items-egg rolls, noodles, cooked pork, cooked chicken, prepared onsite and held over 24 hours without proper date marking.

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors soiled with food debris.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.

Basic - Equipment in poor repair. At kitchen, chest freezer door in disrepair being held together with duct tape.

Basic - Food stored on floor. At kitchen prep are, oil stored on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 77F. Operator removed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer door in disrepair with exposed insulation.

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade concrete mixer drill bit- used to mix cornstarch mixer for chicken batter. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged stored over frozen peas and carrots- operator frozen peas and carrots to upper shelf. Corrected On-Site Repeat Violation Admin Complaint

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. At tall reach in freezer near triple sink- raw ground pork not commercially packaged stored over raw beef- operator removed raw pork. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked rice 68-70F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in cooler to quick chill. At in use seasoning shelf at cookline- garlic in oil 78F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time. At fry station counter - chicken wings 77F- cold holding , cooked chicken 68F- cold holding- food not prepared or portioned today - food out of temperature for 1 hour- operator placed under time as a public health control, for remaining time. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tall hot box- Cooked ribs 105F- hot holding- food out of temperature for 30 minutes- operator placed in walk in cooler to quick chill. Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Poster to operator. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee entered from back door kitchen entrance and then proceeded to wash his hands in the three compartment sink- educated operator- employee washed hands. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

Intermediate - Records/documents for required employee training appear to be falsified. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink by three compartment sink- soap dispenser unable to dispense soap- operator provided soap to wash hands. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink between triple sink and cookline- water at 79F. Warning

Basic - Buildup of food debris/soil residue on equipment door handles- all throughout kitchen area. Warning

Basic - Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance- above kitchen entrance. Warning

Basic - Dead roaches on premises. At womens bathroom approximately 3 dead roaches on floor- operator removed roaches and cleaned/sanitized area. Corrected On-Site Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. At cook-line- container of rice with homemade cut scoop with jagged edge from old plastic container -operator discarded homemade scoop. Warning

Basic - Floor soiled/has accumulation of debris- throughout establishment. Warning

Basic - Food stored on floor. Multiple containers of oil stored on floor. multiple buckets of sauce stored on floor in walk in cooler. Repeat Violation Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust- throughout kitchen area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep counters throughout cookline and prep area. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 200ppm) Warning

High Priority - Container of medicine improperly stored. At dry storage area - container of adult vitamans stored over rice cooker- operator removed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees came from the back door and started preparing food- without washing hands- educated operator- employee washed hands. Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bitting nails and then proceeded to prepare food for an order- educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw chicken not commercially packaged over cooked pork- operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At r walk in cooler raw pork stored over cooked pork- operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw chicken over raw eggs- operator moved chicken to lower shelf. Corrected On-Site Warning

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. At reach in freezer- raw chicken not commercially packaged over raw beef - operator moved to lower shelf. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter by cookline- raw shell eggs 64F - cold holding- food not prepared or portioned- food out of temperature for 1 hour- operator to reach in freezer to quick chill. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale. At walk in cooler -chopped lettuce 46-47f- cold holding , raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- raw pork 73F- cold holding - food left out on counter- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. At walk in cooler -chopped lettuce 46-47f- cold holding , raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-cooked noodles 74-80F at 1:25 to 74-80F at 2:00 ( cooling since 12:15)- food tightly wrapped - at cure t rate of cooling food will not reach 70F with remaking time- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by buckets of soy sauce - operator removed Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with plastic scope inside- operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by cookline- operator provided. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and other tools stored over bags of rice at dry storage area. Warning

Basic - Food stored on floor. At walk in Cooler Raw chicken, soy sauce- stored on floor. At preparing area- raw pork stored on floor. At dry storage multiple container oil on floor. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All non food contact surface soiled throughout establishment. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloth stored on prep counter- operator removed. Corrected On-Site Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food. Plastic handled bags used in direct contact with cooked pork in chest freezer and items in walk in cooler Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top: cooked noodles (45°F); cooked pork (60°F); cooked chicken (56°F); sprouts (61°F); cut cabbage (57°F); cooked beef (55°F); raw shrimp (55°F); raw beef (55°F); raw chicken (55°F); tofu (55°F); raw scallop (55°F); cooked pork bottom section (55°F). Monitored unit for 1 hour with no changes in temperature. Operator states all items have been in unit for approximately 2 hours. Instructed operator to ice items or move to different unit Warning

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

Basic - Equipment in poor repair. Chest freezer at front of cook line in poor repair Warning

Basic - Food stored on floor. Multiple items stored in floor in walk in cooler Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 88°F at steam table. Operator discarded water Corrected On-Site Warning

Basic - Reach-in freezer interior have accumulation of soil residues. Warning