CHINA CHEF

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken raw beef over soy sauce buckets on floor in walk in cooler Warning - From follow-up inspection 2025-02-14: Still observed Time Extended

Intermediate - - From initial inspection : Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.Unable to turn on water Warning - From follow-up inspection 2025-02-14: Tested at 76 f water heater hasn't been fixed. Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Tested at 75 f ran over 2 minutes Warning - From follow-up inspection 2025-02-14: tested at 77 f hot water heater still hasn't been fixed. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 75 f tested at three compartment sink ran over two minutes. Warning - From follow-up inspection 2025-02-14: Tested at 78 f hot water heater hasn't been fixed yet. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at all hand washing sinks at 75 f and employee bathroom at 75 f ran over 2 minutes Warning - From follow-up inspection 2025-02-14: Tested at 75 f both hand washing sinks hot water heater has not been fixed. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce buckets on floor walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-02-14: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken raw beef over soy sauce buckets on floor in walk in cooler Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook shrimp dropped into raw shrimp hotel pan in reach in cooler employee discarded cooked shrimp Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter table Cold holding: cut cabbage 77 f cook noodles 79 f less than 4 hours employee moved to cooler. Reach in cooler across from hot pot stove Cold holding: cook pork 46 f cook pork 46 f raw shrimp 52 f raw beef 53 f raw chicken 45 f ambient air temperature 52 f Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 98 f discussed with management to reheat the rice to 165 f Warning

Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.Unable to turn on water Warning

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. Repeat Violation Warning

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Tested at 75 f ran over 2 minutes Warning

Intermediate - No hot running water at three-compartment sink. 75 f tested at three compartment sink ran over two minutes. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at all hand washing sinks at 75 f and employee bathroom at 75 f ran over 2 minutes Warning

Basic - Food stored on floor. Soy sauce buckets on floor walk in cooler. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw meat, beef, pork and chicken in non food grade bags in walk in cooler and walk in freezer - From follow-up inspection 2024-08-28: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler - From follow-up inspection 2024-08-28: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-28: Garlic in oil Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (71F - Cold Holding); sprouts (61F - Cold Holding) raw chicken (42F - Cold Holding); Pork (46F - Cold Holding); Poultry (47F - Cold Holding); shredded pork (50F - Cold Holding); Pork (56F - Cold Holding); shrimp (67F - Cooling); garlic and oil (76F - Cold Holding); raw beef (49F - Cold Holding); cabbage (48F - Cold Holding) all items removed from reach in cooler and put in walk in cooler except the food that was issued a stop sale, no temperature monitoring Repeat Violation Admin Complaint - From follow-up inspection 2024-08-28: Cooked pork 48F Cooked chicken 47F Cooked shrimp 46F Garlic in oil 68F all items in top rail of reach in cooler on cook line, ambient temperature is 48F inside unit Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket of cooked noodles, raw chicken meat, and vegetables on the floor of walk in cooler. Observed bottles of cooking oil and rice on the floor in kitchen, vases of wings on floor in walk in freezer - From follow-up inspection 2024-08-28: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in the dining area

High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used as lining in container with washed broccoli. Operator removed and rewashed the broccoli Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw meat, beef, pork and chicken in non food grade bags in walk in cooler and walk in freezer

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (71F - Cold Holding); sprouts (61F - Cold Holding) raw chicken (42F - Cold Holding); Pork (46F - Cold Holding); Poultry (47F - Cold Holding); shredded pork (50F - Cold Holding); Pork (56F - Cold Holding); shrimp (67F - Cooling); garlic and oil (76F - Cold Holding); raw beef (49F - Cold Holding); cabbage (48F - Cold Holding) all items removed from reach in cooler and put in walk in cooler except the food that was issued a stop sale, no temperature monitoring Repeat Violation Admin Complaint

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. Cutting board had black mold like substance in the middle. Operator discarded in the garbage and replaced it with new one. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two open bottles of water in top of shelf below food preparation area. Operator removed Corrected On-Site

Basic - Food stored on floor. Observed bucket of cooked noodles, raw chicken meat, and vegetables on the floor of walk in cooler. Observed bottles of cooking oil and rice on the floor in kitchen, vases of wings on floor in walk in freezer

Basic - Working containers of food removed from original container not identified by common name. Containers with uncooked rice not labeled. Operator labeled Corrected On-Site

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 touched a container of raw chicken dumping excess water and touched clean utensils with no hand wash.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used in direct contact with food in food storage in both walk in freezer and walk in cooler. Discussed the importance of using only materials approved for direct food contact storage.Repeat Violation Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauce in walk in cooler. Operator moved raw pork. Discussed proper food storage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (61F - held on counter); raw pork (63F - held on counter);Bean sprouts (60F - held on counter) cooked pasta (62F held on counter), cooked chicken 44F cold hold, second temperature 42F cold hold at 12:35pm Food were placed on the counter less than 4 hours ago at time of opening at 11:00am. Operator placed all food under refrigeration. Discussed minimum holding temperatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork. Discussed the importance of date marking of both refrigerated and frozen foods.

Basic - Food stored on floor. White buckets of foods stored on floor of walk in cooler, mesh bag of cabbage stored on floor of walk in cooler, grocery bags containing food stored on floor of walk in freezer. Discussed the importance of keeping our food, a minimum of 6 inches off the floor . Repeat Violation

Basic - Stored food not covered. Walk in cooler prepped vegetables stored uncovered. Discussed the importance of keeping all food held in the walk-in cooler, covered or protected at all times.

High Priority - Container of medicine improperly stored. Four containers of prescription medicine stored next to cans of hoisin sauce Operator removed Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee washed hands with no soap. Employee came in back door and rinsed off hands in sink. Inspector instructed employee to wash hands with soap. Employee proceeded to wash hands with soap. Corrective Action Taken

High Priority - Presence of insects 2 spiders with webs on shelf with chicken stock 2 spiders with webs on shelf with baking powder

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bus tub with raw chicken over open containers of soy sauce, and sweet and sour sauce

High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf behind cans.

High Priority - Roach excrement and/or droppings present. Excrement found on shelf under Soy sauce cans. 4 egg sacs on shelf next to cans

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter Cabbage cut yesterday 57F. Operator brought to cooks line at 11:00 , moved to cooler , 42F rechecked at 12:16pm Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on prep table 61F, -operator moved to reach-in cooler, rice used by end of inspection Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink full of towels and food wrappers. Front blocked with stool Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, operator replaced paper towels Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom, 80F.

Basic - Bowl or other container with no handle used to dispense food. Scoop in corn starch Operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelf on cooks line with bottles of food are lined with dirty cardboard.

Basic - Damaged/spoiled/recalled food not properly segregated. 4 dented cans on shelf next to food

Basic - Dead roaches on premises. One dead on top of can of oyster sauce One dead under jar of curry powder. One dead on cooks line under dirty cardboard on shelf Operator cleaned the area, will sanitize. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, drinks on shelf next to food. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Behind equipment, three compartment sink. Drains dirty throughout.

Basic - Food stored on floor- walk-in freezer, chicken and shrimp Walk in cooler- buckets of sauces Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Also shelves are rusty

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm, operator corrected to 50ppm Repeat Violation