CHINA TASTE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f, raw steak 46f, stored in top of reach in cooler with lid open. Operator closed lid. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Rice pasta in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cooking pans. Items removed. 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. Cooked chicken and eggrolls in stand up white fridge in back area.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in various flours and cornstarch containers. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Raw chicken stored over sauces in walk in cooler. Raw beef over wontons in stand up freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 50f, cooked chicken 51f, next to fryer.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot stored in front hand sink. Removed. 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. Cooked chicken, cooked pork cooked pasta no date marks in walk in cooler. Cooked chicken , egg rolls in stand up fridge in back area.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Items moved.

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand wash sink.

Basic - Reuse of single-service or single-use articles. Scoops cut from plastic gallon containers. Items discarded.

High Priority - -Raw animal food ( raw chicken , raw pork) stored over/not properly separated from ready-to-eat food ( vegetable spring rolls ) in refrigerator - raw chicken over containers of sauce on shelf in walk in cooler . Manager rearranged food Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged inside freezer near front counter . Reviewed correct food storage with manager . 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. Soup at 125 F at steam table . Manager reheated soup to 187 F . Manager increased steam table temperature Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks have containers stored inside them in front counter area and dish washing areas . Reviewed with manager hand wash sinks are for washing hands only and must be accessible at all times . Manager removed items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish washing and food prep areas. Reviewed with manager hand wash sinks must be stocked at all times . Manager placed paper towels in dispenser Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle Corrected On-Site

Basic - Stored food ( shrimp, cut lettuce , cut carrots ) not covered in walk in cooler . Manager covered food . Corrected On-Site Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area near restroom . Reviewed with manager . Manager locked refrigerator Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name in dry storage area . Reviewed with manager

High Priority - Raw animal food ( raw chicken ) stored over or with ready-to-eat ( cooked pork ) food in a freezer - not all products commercially packaged. Discussed with manager

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler - discussed with manager food storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic and oil 74 F at cook line 3 hours - manager placed food in freezer for quick chill down - recheck 43 F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls in fryer bracket 112 F under 15 minutes - employee moved egg rolls to reach in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Containers of bleach stored next to packages of rice sticks on dry storage shelf - manager relocated bleach 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.

Basic - Stored food (cut vegetables ) not covered in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed food storage with manager

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then returned and began engaging in food preparation without washing hands. Educated employee on proper hand-hygiene practices. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table and cook line temp at 1210pm cooked chicken (80F) cooked pasta (47F) raw beef (45F - Cold Holding); raw shrimp (44F - Cold Holding); raw chicken (45F - Cold Holding); cooked pork (44F - Cold Holding); cooked shrimp (44F - Cold Holding); Operator moved items to freezer re temp at 1:06pm Cooked chicken 55f Cooked pasta 39f Cooked pork 39f Cooked shrimp 38f Raw beef 36f Raw shrimp 36f Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored with single-serve condiments. Operator removed WD40. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to 3 compartment sink in kitchen has plastic bags stored inside bowl. Operator removed bags. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in stored seasoning container in dry-storage area. Operator removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.

Basic - Equipment in poor repair. Reach-in freezer door has surface rust.

Basic - Food stored on floor. 2 five gallons of soy sauce stored on floor in dry-storage area. Operator stored items on pallets. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All three reach-in freezers near front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago above cooked line soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located near front counter. Operator placed hand wash sign above sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers and freezer located on cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in stand-alone refrigerator on cook line.

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

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork , had operator move to freezer. (47F - Cold Holding) Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In dish area, operator labeled as degreaser. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red microwave on cook line shows accumulation of debris on interior ceiling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken, temped at 11:00am. operator halved portion and move to cooler. (46F) Corrective Action Taken

Basic - Cutting board has cut marks. Cutting board on cook line shows cut marks.

Basic - Food stored on floor. Tub of raw pork stored on floor in walk-in cooler, operator moved off the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White Freezer located behind front counter shows build up of ice. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on three door deli cooler show accumulation of debris.

High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms stored above ready to eat prepped produce. Operator moved items to proper shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer tested above 200 ppm. Operator added water at it tested at 200ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle by the three compartment sink not labeled. Operator labeled as degreaser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Educated employee for Bowl in container of soy sauce. Employee removed bowl. 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 water bottle on three door deli cooler in kitchen. Employee moved the water bottle. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on reach in freezer to the right of the speed rack at the counter area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line shows accumulation of debris on ceiling interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets show accumulation of debris on interior of the tree door deli cooler in the kitchen.

Basic - Reuse of single-service or single-use articles. Observed Re used of egg flats throughout the establishment. Educated employee and he disposed of all egg flats. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Had chicken in sink thawing with no running water. Educated operator and they turned on the water to thaw. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cooked egg rolls in tall white reach in cooler. Operator rearranged shelves according to cooking hierarchy. Corrected On-Site Repeat Violation

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. Raw chicken stored over raw beef in white reach in Freezer on cook line. Operator rearranged shelves according to cooking hierarchy. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Can of WD 40 stored next stored next to dehydrate rice noodles on shelf in storage area. Operator moved WD 40 to shelf with other chemicals. 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. Wiping cloth solution tested at 200ppm chlorine. Operator remade wiping cloth solution retested at 75ppm chlorine. Corrected On-Site

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. Wiping cloth solution tested at 200ppm chlorine. Operator remade wiping cloth solution retested at 75ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed can opener for cleaning. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Soap at hand washing sink next to three compartment sink empty. Operator supplied soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser on chemical shelf not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Food stored on floor. Fry oil on floor under wok station. Operator put on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line interior soiled.

Basic - Stored food not covered. Egg rolls in walk in cooler not covered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw chicken stored over cooked wontons in stand up freezer. Items moved to correct shelf. Corrected On-Site

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

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. Raw chicken stored over raw beef in stand up freezer, items moved to correct shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wontons 102°f, cooked chicken 83°f, unapproved cooling temp, items moved to walk in cooler for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 110°f, operator reheated rice to 165°f, now holding at 146°f, Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Reuse of single-service or single-use articles. Egg shell cartons being reused to catch grease from fried products. Repeat Violation