CHINA STAR

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meats stored in large blue tubs with rope handles. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 45°f in white refrigerator.

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

Basic - Buildup of food debris/soil residue on equipment door handles: reach in freezer handle soiled.

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

Basic - Floor soiled/has accumulation of grease under fryers.

Basic - Floors not maintained smooth and durable, walk in cooler floor has metal that is not securely attached.

Basic - No handwashing sign provided at a hand sink used by food employees next to three compartment sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -dry food storage shelving. -exterior of food storage containers -walk in cooler shelving -shelving under prep table -cart at cookline -hood filters -pipes at cookline

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in coolers interiors/shelves have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles: cut vinegar bottle used to dispense rice.

Basic - Stored food not covered, numerous items in walk in cooler.

High Priority - 1 Live, small flying insects in dining room.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue storage bin with rope handles containing marinated pork is not food grade.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce in walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at cookline at 54°f. Out of cooler less than 30 minutes. Operator moved back to cooler.

High Priority - Toxic substance/chemical improperly stored. Can of butane stored above food preparation area.

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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has incorrect type of bleach (not for disinfecting) on-site.

Basic - Bathroom facility not clean.

Basic - Bowl used to dispense cooked pork in reach in cooler, can used to dispense uncooked rice.

Basic - Duct tape used to repair reach in cooler shelf.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Floor soiled/has accumulation of debris by rice container, in front of dry storage shelving.

Basic - Ice buildup in chest freezer.

Basic - No conspicuously located ambient air temperature thermometer in white refrigerator.

Basic - No handwashing sign provided at a hand sink used by food employees, restroom.

Basic - Nonfood-contact surface soiled with grease: hood filters, pipes at end of cookline. Shelving at cookline soiled with old food debris.

Basic - Reach-in freeze interior/shelves have accumulation of soil residues.

Basic - Reuse of single-service or single-use cans.

Basic - Working containers of food removed from original container not identified by common name. Flour containers on dry storage shelf.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 44°f in white refrigerator.

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

Basic - Equipment in poor repair, torn gasket on reach in cooler door.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees, restroom.

Basic - Nonfood-contact surface soiled with food debris: shelving at cookline. -hood filters soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10ppm corrected to 100ppm. Corrective Action Taken

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 52°f in white refrigerator. In refrigerator overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 52°f in white refrigerator. In refrigerator overnight. Cooked chicken at 46°f to 47°f in white refrigerator. In refrigerator 2 hours. Moved back to cooler.

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer broken.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Cardboard used to line food-contact shelves.

Basic - Ice buildup in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage soiled with food debris. Ice chest gaskets soiled. Grease buildup on cooking equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Blue container on dry storage shelf. Sugar and flour at cookline not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Chest freezer. Walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a chest freezer - not all products commercially packaged.

Intermediate - Food-contact surface soiled with food debris. Cutting boards. Food storage containers.

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Front line cooler interior/shelves have accumulation of soil residues.

Basic - Ice buildup in the chest freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.

Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Plastic container with no handle used to dispense food. Cooked chicken, front line cooler.

Basic - Stored food not covered. Cut broccoli, cut onions, walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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