CHINA GOURMET III

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and raw pork on shelves over sauce buckets, cooked pork and sliced carrots. All were moved during this inspection. In reach in freezer: raw chicken in bags on shelf over bags of egg rolls. Manager moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in warewash area soiled with food debris. Bottom of reach in freezer on cookline line soiled with food debris. Can opener soiled with old food. Manager cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Manager added water to bucket at hand washing sink at front counter.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce and bowl in flour. Manager removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior handles of reach in freezer soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Manager removed. Corrected On-Site

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls in fryer area. Operator time marked 12pm. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm. Operator added water 100ppm. Corrected On-Site

Basic - Food stored on floor. Sauce buckets stored on floor in walk in cooler. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked shrimp in walk in cooler. Raw beef over raw shrimp in walk in cooler. Raw beef and raw shrimp over buckets of sauce in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (61F - Cold Holding); chicken (63F - Cold Holding) items on counter next to fryers, operator stated he uses the 4 hour time control but has no time as a public health control application or time marks, he stated items have been out for 2 hours. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Reach in cooler rack soiled at front counter. Repeat Violation

Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Duct tape used to repair torn gasket on reach in cooler at front counter.

Basic - Floor soiled/has accumulation of debris. Under black mat in walk in freezer.

Basic - Food stored on floor. 2 buckets of pork on floor in walk in freezer, employee placed on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior both reach in freezers. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female manager arrived to establish Warning - From follow-up inspection 2024-12-13: Female employee at the front counter area taking money and cards from customers, immediately after started working and serving food n single service containers. Also another female employee came from outside the kitchen area and started handling single service and and stirring rice without washing her hands. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning containers at the triple sink, moved to cook line and started working with food and cleaned containers, no hand washed occurred. Inspector instructed to wash hands. Corrective Action Taken Warning - From follow-up inspection 2024-12-13: Male employee at the cook line, started working with ready to eat food, no hand wash occurred and started using already used single use gloves. Inspector instructed to stop, removed dirty gloves and wash his hands. Admin Complaint

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee scrubbed rinsed multiple containers and stacked them with cleaned containers, no soap applied, o sanitization occurred, Inpsector instructed to set up triple sink, chlorine 50ppm. Corrective Action Taken Warning - From follow-up inspection 2024-12-13: Triple sink set up and in use, chlorine 0 ppm (observed cloudy water), inspector instructed to made a fresh sanitizing water, chlorine 50Ppm. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator grabbed cooked broccoli with bare hand and placed in to go box. Discussed with operator who had employee wash hands and put gloves on. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls, fried chicken and cooked broccoli. Operator time marked for 11am. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with buckets. Operator 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. Multiple items in walk in cooler including cooked meats and vegetables

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (96F - Hot Holding) operate states wontons were prepared at approximately 1pm. Operator reheated wontons to 186F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pots in hand wash sink by 3 compartment sink. Operator cleared out sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Operator removed cups from bulk seasonings. Corrected On-Site

Basic - Food stored on floor. Oil jugs on floor in kitchen. Operator moved to shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Black microwave in kitchen area

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation - From follow-up inspection 2023-03-07: Soiled Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on 2 door reach in cooler near front count Both cutting boards at lift top coolers - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Flashlight needed to see food - From follow-up inspection 2023-03-07: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking in pork in table top fryer on bottom shelf of prep table - From follow-up inspection 2023-03-07: Fryer is still present Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on break and eating, directly went back to cooking without hand wash. Employee washed hands in 3 compartment sink. Discussed with owner who will re-train employees. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Paper menu used to cover food in walk in cooler. Operator replaced with food grade wax paper. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (45F - Cold Holding); fried chicken (47F - Cold Holding); fried chicken (46F - Cold Holding); roasted pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); wontons (45F - Cold Holding) operator moved items to walk in freezer. Recheck Wings 41F Fried chicken 43F Wontons 39F Pasta 40F Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink blocked with buckets. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in restroom. Operator refilled. 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 items in walk in cooler are date marked including prepped raw and cooked meats, cooked pasta and vegetables.

Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. Operator turned hot water valve back on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk sugar containers. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Interior of rice warmers scratched

Basic - Food stored on floor. Buckets in floor in kitchen area Fryer oil in storage area

Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hand sink nor cleaned, operator cleaned hand sink at time of inspection hand sink was cleaned Corrected On-Site

Intermediate - Food-contact surface soiled with food debris Kitchen Can opener corrected at time of inspections Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, top of cooks line Repeat Violation

Intermediate - Food-contact surface soiled with food debris, *cutting board **can openers **Operator had can opener cleaned Corrected On-Site

Basic - Employee beverage container on a food preparation table. Operator removed Employee beverages at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with, food debris and dust top of cooks line operated had the cooks line cleaned off. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator moved towels to sanitizer bucket. Corrected On-Site