EASTERN CHINA TASTE INC

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil reside on shelving near 3 compartment sink

Basic - Stored food not covered. Walk in cooler prepared onions Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Food containers containing food removed from the original container not labeled with common name. Discussed the need to label all food removed from the original container

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over ready to eat foods. Operator relocated beef during inspection Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs rolls 46Fcold hold. Operator moved them to freezer for quick cool. Other items in cooler at proper temperature 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 Shrimp, cooked chicken and cooked dumplings in walk in cooler no date. Operator was able to determine when the foods were made and dated accordingly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Stored food not covered. Prepped vegetables in walk in cooler not covered. Discussed the importance of of covering all foods in the walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. Operator rearranged unit to gain compliance Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut greens 53F cold held in refrigeration unit over the wells of the upper unit. Operation moved to walk in cooler Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Rear of establishment on chest freezers. Discussed that cardboard can not be used on food contact surfaces due to it being porous and unable to properly clean and sanitize.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Stored food not covered. Walk in cooler prepared onions not covered, operator covered onions during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on cook line

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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

Basic - Food stored on floor. Sauce buckets stored on floor. Repeat Violation

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies near mop sink 1 fly near 3 compartment sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp and raw beef in walk in cooler. Operator rearranged food. 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. Provided operator with paper form HR 5030-104. Sign is now hanging in kitchen Corrected On-Site

Basic - Dead roaches on premises. 2 dead roaches near mop sink. Operator discarded and sanitizer area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Chef nit wearing hair restraint. Hat was then put on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

Basic - Food stored on floor. Bucket of soy sauce stored on floor. Operator moved sauce Corrected On-Site 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. Handle touching flour and uncooked rice. Operator removed scoop. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with paper form 5030-105. Poster is now hanging on wall Corrected On-Site

Basic - Stored food not covered. Containers of rice not covered. Discussed with operator and operator covered rice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen noodles thawing on top of freezer. Operator moved noodles to walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in container not labeled. Operator labeled container Corrected On-Site

High Priority - Container of medicine improperly stored. Antacids stored on shelf above reach in line cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed pears and oranges. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shrimp over wontons and cooked chicken. Items moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 86f, sitting on work table. Item put in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used for thawing shrimp. Item moved.

Basic - Food stored on floor. Sauce and seasoning in bucket on floor. Corrected On-Site

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

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in kitchen area Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken wings in walk in Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Black tar build up on can opener Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. In fried rice bowl with no handle Priority: Basic

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. On cook line reach ins Priority: Basic

Basic - Observed: Cutting board has cut marks and is no longer cleanable. On cook line Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle and car keys and phone on clean prep surface Priority: Basic

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Back exit door Priority: Basic

Basic - Observed: In-use wet wiping cloth/towel used under cutting board. In back prep area Operator removed Corrected On-Site Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line Underneath microwave Repeat Violation Priority: Basic

Basic - Observed: Unnecessary items/unused equipment on the premises. Broken equipment in kitchen Priority: Basic

High Priority - -Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in chest freezer in back kitchen - reviewed proper food storage with operator -Raw animal food ( raw chicken ) stored over/not properly separated from ready-to-eat food ( containers of sauces ) in walk in cooler - employee rearranged food Repeat Violation

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. - employee purchased correct sanitizer during inspection - reviewed proper set up of triple sink with operator Corrected On-Site

Intermediate - No soap provided at handwash sink at employee restroom hand wash sink - operator added soap for use Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - operator turned on the hot water for the employee restroom hand wash sink Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom in employee restroom

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food -Containers of ice cream in reach in freezer with food for the public - employee placed ice cream in containers segregated from food for restaurant Corrected On-Site

Basic - Equipment in poor repair. Freezer lids with rusted surfaces in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelf under microwave

Basic - Plumbing system in disrepair. -Low velocity of water at employee restroom hand wash sink - operator increased velocity of water flow to allow for proper hand washing Corrected On-Site

Basic - Stored food ( cut vegetables, raw chicken ) not covered in walk in cooler - employee covered food Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed towels in a bucket of water with 0 ppm of chlorine sanitizer for bleach used as sanitizer. The solution was remixed and measures 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef stored on the walk-in refrigerator shelves over cooked items, noodles, and sauces. Operator rearranged to place the chicken on the bottom shelf. Corrected On-Site Repeat Violation

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed bleach for laundry and cleaning present. Discussed using bleach that is labeled for use for sanitizer on food surfaces.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a tea pot and 3 drink containers on a preparation table with a container of prepared broccoli. Drinks removed from the table. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed dirt and debris buildup on the floor under equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and debris buildup on the shelves over the preparation line across from the wok ranges and shelves throughout the facility.

High Priority - Raw animal food ( pork) stored over or with ready-to-eat food in a freezer - not all products commercially packaged.- manager rearranged foods Corrected On-Site

High Priority - Stop Sale. Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment - -containers of Chicken flavor soup base with MSG as an ingredient and easy to use container of MSG at cook line with "no MSG "listed on menu Admin Complaint

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. When asked about proper set up of triple sink , Person in charge stated incorrect order - reviewed the proper order of triple sink set up wash , rinse, sanitize and air dry

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at cook line Repeat Violation

Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment - -containers of Chicken flavor soup base with MSG as an ingredient and easy to use container of MSG at cook line with "no MSG "listed on menu Admin Complaint

Basic - Food stored on floor.buckets of sauce stored on floor in walk in cooler and food storage area Repeat Violation

Basic - Reach-in freezer interior have accumulation of soil residues in back kitchen area

Basic - Stored food ( cut vegetables, minced garlic ) not covered in walk in cooler Corrected On-Site Repeat Violation