CHINA STAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler, employee switched chicken and shrimp to comply. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter on cook line across from woks, employee removed towels from counter. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used for fish, chicken, and various other foods in stand up freezer by three compartment sink. Repeat Violation

High Priority - Presence of insects, rodents, or other pests. 5 ants in dry storage 8 ants in dining area Operator killed cleaned then sanitized area. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over krab Rangoon in stand up freezer behind counter and stand up freezer by three compartment sink. Operator moved raw below ready to eat.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by chemical cart . Operator removed cart from in front of sink in ware washing area. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test kit is expired and damaged unable to be used.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken, pork, crab Rangoon, dumplings, bean sprouts, beef, shrimp in walk in cooler for 24 hours not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in flour container. Operator removed bowl. Corrected On-Site

Basic - Ceiling tile missing. Operator has moved ceiling tile to where a hole is evident in the ceiling. Operator has been instructed to move it back. Operator moved tile back. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Squid in walk in cooler not identified. Operator moved to a separate place away from food for the public. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes stored on prep table on cookline.

Basic - Food not stored at least 6 inches off of the floor. Shrimp, chicken wings, buckets of soy sauce in walk in cooler. Repeat Violation

Basic - Reuse of single-service or single-use articles. Chicken and bean sprouts stored in reused single service seasoning containers. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Lids and to go containers not inverted on cookline,

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to three compartment sink, slow draining. Operator snaked sink. No sink is working properly. Corrected On-Site

Basic - Stored food not covered. Raw shrimp and bean sprouts and chicken not covered in the walk in cooler. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket by front counter filled with detergent and sanitizer mixed together. Operator dumped and remade sanitizer bucket correctly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer measured at 0ppm. Operator refilled bucket, retested at 100 ppm. 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. Observed employee touch money from a customer then touch clean utensils and single-serve items. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with raw chicken kabobs in reach-in freezer next to three-compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above fortune cookies in reach-in freezer next to three-compartment sink. Operator placed raw chicken on below fortune cookies. Corrected On-Site

Basic - Cardboard used to line bottom shelf prep table. Repeat Violation

Basic - Food stored on floor. Five gallon container of raw sprouts and raw onions stored on floor in walk-in cooler. Operator removed items from floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer in warewashing area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching uncooked onions in metal in walk-in cooler.

Basic - Reuse of single-service or single-use articles. Five gallon soy sauce containers are reused to sprouts and onions in walk-in cooler.

Basic - Stored food not covered. Items not covered in walk-in cooler a. Cooked chicken b. Multiple containers of cut vegetables Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for egg rolls, pork and chicken Warning - From follow-up inspection 2025-01-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above sauces in walk in cooler Warning - From follow-up inspection 2025-01-14: Raw chicken and raw beef over ready to eat food in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (55F - Cold Holding) sitting on cook line Warning - From follow-up inspection 2025-01-14: Garlic in oil in reach in top of cooler on cook line 60F, moved to freezer Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has pot in front of it, pot removed Corrected On-Site Warning - From follow-up inspection 2025-01-14: Hand sink at triple sink blocked by cart with chemicals, cart relocated Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table on cook line Repeat Violation Warning - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone, keys and lighter on prep table next to food, packs of cigarettes on shelf about reach in cooler, all items removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-01-14: Cell phone on prep table, removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Bag of onions and buckets of Brussel sprouts on floor in walk in cooler Repeat Violation Warning - From follow-up inspection 2025-01-14: Bag of rice on floor next to walk in cooler Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white freezer Warning - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Chicken and pork in freezer not covered Warning - From follow-up inspection 2025-01-14: Chicken and bean sprouts in walk-in cooler not covered Time Extended

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 scratched arm and continued to grab pan of shrimp to pick up off the floor and did not wash hands. Coached manager on proper hand washing procedures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook. Operator replaced towels.Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Hoisin can use to scoop rice.

Basic - Cardboard used to line nonfood-contact shelves. On bottom of shelf on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on prep table on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line.

Basic - Food stored on floor. Box of oil by back door, bag of cabbage In walk-in cooler and shrimp in pan on floor in ware washing area. Operator moved shrimp to the walk in. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water In ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of rice in dry storage.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook leave restroom, then walk into kitchen and put apron on, open freezer and did not wash their hands. Manager educated employee and had then wash their 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. Observed 101 bleach. Manager went and got approved bleach for food contact surfaces Corrected On-Site Admin Complaint

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and egg rolls in walk in cooler with no date Repeat Violation

Basic - No copy of latest inspection report available.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken stored above shrimp. Manager put chicken on bottoms shelf. Corrected On-Site

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 - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepped egg rolls with no label or date.

Basic - Bowl or other container with no handle used to dispense food. Observed rice with a can inside to scoop the rice. Manager got a scoop and replaced it the no scoop.

Basic - Food stored on floor. Observed cabbage, onions and soy sauce stored on the floor. Manager put items 6' off the floor. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken and raw beef stored over buckets of soy sauce. Manager had employee move the raw food on the bottom shelf.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls with no labels or dates on the food.

Basic - Employee eating in a food preparation or other restricted area. Observed open bottles of water stored on the prep table. Manager removed the bottles from the table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones and keys stored on the prep table. Manager removed from the prep table. Corrected On-Site

Basic - Food stored on floor. Observed buckets of onions and bamboo shoots stored on the floor in the walk-in cooler. Manager put the buckets on the shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the stand up freezer chest.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken over containers of sauces in the walk-in refrigerator. Operator removed from the walk-in refrigerator for use Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed stacks of buckets and pallets of cleaners in front of the hand washing sink by the triple sink dish washing sink. Buckets were removed and sink is now usable. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in corn starch as a scoop

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all ceiling panels to be perforated acoustic type ceiling panels

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed the cleaver stored between the preparation table and the refrigerated make table. Move to knife holder Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside of handle grips with grease and debris accumulation. Door gaskets with blackened buildup on the 2 door refrigerator preparation table. Repeat Violation