CHINA ONE EXPRESS

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to the public. License expired 12-01-2025. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (69F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food left out for approximately 10 minutes. Operator put food inside walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand wash sink. Operator provided. Corrected On-Site

Basic - Food stored on floor. Observed frying oil container stored on floor at cook line. Operator properly stored. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soup ladle stored in 83F water, at cook line. Operator dumped water. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed power drill stored on shelf inside walk in cooler, above sauce buckets. Operator removed. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At walk-in cooler; non-food grade paper towels and non-food grade paper menus used as liner for/in direct contact with cooked egg rolls. Operator removed non-food paper. Corrected On-Site

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 chest freezer; plastic wrapped container of raw chicken stored over portioned plastic bags of raw beef. Operator moved raw chicken next to raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side flip top cooler; cooked egg roll (46F - Cold Holding), Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 1 hour, removed overfilled portion. Corrective Action Taken

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

Basic - Non-food contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in right corner of cook line soiled. Advised Operator to clean shelves.

High Priority - Employee washed hands with no soap. Employee washed hands at triple sink with no soap, dried on cloth towel and then handled clean utensils on cook line. Discussed with employee who then washed/dried hands properly at hand wash sink. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; raw pork stored in direct contact with non-food grade "thank you" bag. Operator removed from bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned bag of raw pork stored over fries. Operator moved raw pork to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked pork (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in make top for 2 hours, moved overfilled portion to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; wonton soup (126F - Hot Holding). Operator stated soup reheated prior to being placed in steam table, held 2 hours, moved to be reheated to 165F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense rice. Operator removed bowl. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 88F. Operator removed scoop, discarded water. Corrected On-Site