CHINA 1

High Priority - Toxic substance/chemical improperly stored. Bleach on floor under triple sink.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket tested chlorine >200ppm. Operator remade it to 100ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull drink on prep table. Operator removed it Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelf soiled and greased buildup heavily

Basic - Stored food not covered. Rice and flour containers not covered in dry storage room. Operator covered them with lids

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wing above unwashed produce in walk in cooler, operator removed the wings to bottom shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked egg roll in white vertical refrigerator by steam table. Operator removed the beef to bottom shelf Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on dish shelf in kitchen Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in walk in cooler no date mark over 24 hours, operator armed it correctly Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut off gallon jar used for scooping rice. Operator discarded . Corrected On-Site

Basic - Stored food not covered. Cooked chicken not covered in walk in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet WC in use on cook line. Operator replaced them with dry and clean ones . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch in container no label. Operator labeled it correctly Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Manger cleaned it with swab Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cutting vegetables and raw chicken or cook the chicken in cooler. Operator restored all items in correctly. Raw chicken over cooked eggroll in the vertical freezer . Operator moved raw chicken to bottom Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cashier came in kitchen washed hands in prep sink, discussed with manager not using prep sink to wash hands Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on small cooler Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. 2.5 inch print brush used for egg wash,operator discarded it. 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. Beef, chicken cooked no date mark over 24 hours in walk in cooler Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved on small cooler in back of kitchen

Basic - Food stored on floor. Fry oil on floor operator moved to rack Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut off gallon jug for scooping rice, operator discarded Eggs tray used under rangoons in walk in cooler, operator discarded. Corrected On-Site

Basic - Stored food not covered. Cooked chicken, sauce containers, cut vegetables no cover. Manager cover them with lids and plastic wrap Cooked chicken and cooked beef not covered in walk in cooler. Manager covered them with plastic wrap. Repeat Violation

Basic - Working containers of food removed from original container not identified by commo not in original container and labeled room Bulk food in containers not labeled in dry storage area

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee exit kitchen to go outside then return and begin engaging in food preparation on cooks line touching utensils without washing hands. Discussed with operator proper hand hygiene techniques. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above uncovered cooked chicken in walk-in cooler. Operator placed raw chicken below cooked chicken. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From rice cooker near steam table on cooks line at 11:51pm. Operator placed item in wok grill to reheat. Rechecked temp at 12:00pm a. cooked rice (110F - Hot Holding) 183f Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with food debris buildup. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored inside bowl of hand wash sink on cooks line. Operator removed container. Corrected On-Site

Basic - Food stored on floor. 50lb bag of carrots stored on floor in walk-in cooler. Operator removed carrots from floor. Corrected On-Site Repeat Violation

Basic - Reuse of seafood buckets store cut vegetables and raw shell eggs in reach-in cooler on cooks line.

Basic - Stored food not covered. Multiple items of cut vegetables, and raw chicken not covered in walk-in cooler. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped cabbage on floor picked it up placed in trash can and began cutting no hand washing observed. Employee went to wash hands. Corrective Action Taken

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment. Using a sanitizer that Is not for food contact surfaces. Employee went to store to buy correct sanitizer observed correct food contact surfaces sanitizer Corrected On-Site Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer only sponge water and soap. Discussed with employee the importance of hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pork reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: cut cabbage 52 f. Operator placed in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: dumplings 123 f employee placed on stove 2nd temp 165 f Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee washed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg roll and cook pork not dated. Reach in cooler on cooks line Walk in cooler: cook chicken cook egg rolls not dated . Employee began placing dates. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees Repeat Violation

Basic - Food stored on floor. Raw pork in buckets raw onions in bag raw chicken in buckets on floor.

Basic - Stored food not covered. Cook chicken cook egg rolls cut lettuce not covered walk in cooler.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 1 reach in freezers in the dining room. Not locked the other has a lock on it . Repeat Violation

High Priority - - From initial inspection : High Priority - Employee ate and drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees beverages stored on prep tables next to food and utensils. Operator moved employee beverages Repeat Violation Warning - From follow-up inspection 2023-11-17: Bowl of personal food on clean prep table. Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Cans from previous foods used to scoop dry ingredients Warning - From follow-up inspection 2023-11-17: Can being used to store utensils on cook line Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler marked Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Scoops in dry bins and cold holding units Repeat Violation Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors walls and ceilings soiled. Throughout kitchen. Repeat Violation Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - No suitable facilities provided to store employee clothing and other possessions. Employee electronic devices in food prep area. Warning - From follow-up inspection 2022-11-16: still personal items Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment in kitchen soiled with debris Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No items labeled in walk in cooler or dry storage Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-10: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 each soy and water chestnuts and 2 can hoisin

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple items in walk-in cooler in gray rubs. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat. Raw chicken over cooked ribs in refrigerator Raw in vertical freezer over beef Shell eggs over sauces in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on stick in refrigerator at front of cook line - Poultry (47F - Cold Holding), moved to freezer, rechecked 38F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at lift top cooler.

Basic - Bowl or other container with no handle used to dispense food. In bulk seasoning, operator removed Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves multiple on cook line and in dry storage area.Operator removed some Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water damage and broken acoustics tile in kitchen Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 1 each can of soy sauce and water chestnuts and 2 can hoisin broccoli in chicken box, operator rinsed broccoli and put in plastic container Corrective Action Taken

Basic - Food stored on floor, multiple jugs of cooking oil stored on floor and buckets of food on walk-in cooler floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and table Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under boards for cutting raw chicken Corrected On-Site

Basic - Multiple Cutting board has cut marks and is no longer cleanable

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in cooler shelves Repeat Violation** Repeat Violation

Basic - Open dumpster lid. Shared dumpster

Basic - Reuse of single-service or single-use articles, sauce can used for to store oil for use on cook line Corrected On-Site

Basic - Stored food not covered, cut pepper and onions not covered in walk-in cooler

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning containers not labeld Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in prep area, discussed with operator proper hand washing procedures

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, reach in cooler and dry storage.

High Priority - Raw animal food stored over or with unwashed produce. Raw chin Len stored over washed broccoli, operator moved them.

Intermediate - Handwash sink not accessible for employee use at all times. Bin in front of sink, operator moved it. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. No food labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on anything in the walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Used can used to scoop rice in dry bin. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Wok pan no longer easily cleanable surface. Side broken and bent

Basic - Floor soiled/has accumulation of debris. - floors Soiled in kitchen - walls Soiled in kitchen - ceilings Soiled in kitchen Repeat Violation

Basic - Food stored on floor. Multiple containers of food items on floor in walk in cooler Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. On and around the unit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven in back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and prop tables in kitchen soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers in kitchen soiled - interior of microwave soiled.

Basic - Single-service articles improperly stored. Single service knives and chop sticks Stored in restroom, operator moved them.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork filling thawing at Room temperature had operator moved it to the walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Multiple wiping cloth soiled throughout kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Spoke to operator about proper hand washing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken over shrimp, operator moved them. 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. No date markings in walk in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. Incorrect expiration dates on cards hanging on wall, they are good for three years, but is posted for 5 years.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. floors walls and ceilings in kitchen.

Basic - Food stored on floor. Multiple items in walk in cooler, chicken in kitchen sitting on the floor

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

Basic - Working containers of food removed from original container not identified by common name. Dry bins