CHINA EXPRESS

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Provided a blank copy of employee reporting agreement forms and went over each symptom with the CFSM.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

COS response procedures were completed.

Observed multiple food items stored uncovered: -walk in cooler (raw shrimp, raw beef, cooked chicken) -reach in cooler (cooked chicken, cooked chicken wings)

COS items covered.

Food must be stored in covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed the interior of the ice machine and microwave unclean to sight and touch.

Food contact surfaces must cleaned and sanitized no later than close of business. (pictures attached)

Observed several items inside reach in cooler without any means of date marking: -two bins of cooked chicken -one bin of cooked chicken wings

PIC stated items were cooked on 3-9-2026.

COS items were date marked.

Requirements for date marking were explained, recommend facility date marks all food items on day 1 to ensure the items don’t go without being date marked.

Observed two containers of lo mein cooling at room temperate.

COS items were placed in ice baths and the put inside the walk in cooler to assist with cooling.

Once items drop below 135F they must reach 70F within two hours. TCS foods must reach 41F from 70F within 4 hours. Cooling time and temperature should not exceed the listed parameters.

Observed the exterior of bins, stored as clean, unclean to sight and touch.

COS bins were removed from clean rack and placed at the 3 compartment sink.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Employee reporting agreement form was provided to PIC and symptoms were explained.

Observed drink pitcher stored inside hand sink next to cooking equipment.

COS pitcher was removed.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

COS response procedures were completed.

Observed multiple food items stored uncovered: -prep top cooler (raw shrimp, raw chicken, dumplings) -reach in cooler (cooked chicken, cooked chicken wings) -walk in freezer (dumplings)

COS items covered.

Food must be stored in covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed hot water at 74°F throughout facility. Operator adjusted hot water heater, hot water now reading at 109°F. Hot water may not be shut off during operation.

Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.

Observed facility using single service containers as scoops for rice. A re-usable take home container used by the consumer is not designed or constructed to be smooth, durable, or easily cleanable.

COS a handled scoop was provided for rice containers.

Facility does not have chlorine test strips for chlorine based sanitizer.

Observed employee phone stored inside bin with single service condiments. COS phone was removed.

Observed open can of soda stored next to rice cooker in main kitchen. Employees may only drink from a single service cup with a lid and straw.

Upon arrival, facility did not have EPA registered disinfectant effective against Norovirus or any procedures. COS facility purchased EPA registered bleach and completed cleaning procedures document.

Observed 2 bins of raw chicken being prepped inside produce sink. COS chicken was placed in walk in cooler and produce sink was disinfectant with a chlorine based solution. Provided staff with a produce only poster.

Observed bins of cooked chicken (PIC stated these items were cooked on Saturday) without any means of date marking. COS items were date marked. Requirements for date marking were explained, recommend facility date marks all food items on day 1 to ensure the items don’t go without being date marked.

Observed container of “taco seasoning” containing a white crystallized substance. PIC states the food content was “sugar”. COS container was labeled as sugar, all food containers must be labeled with the common name when removed from original container.

Observed single service bowl being used to scoop rice in main kitchen. COS bowl was discarded and spoon was used.

Observed food handling employee wash hands with cold water and minimal amount of soap. After washing hands, employee turn hand sink off with their hands. COS employee washed hands with warm running water and hand soap, upon rinsing hands employee dried hands with a paper towel and used the paper towel to turn off hand sink.

To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

Observed a black plastic bag, containing personal employee beverages, embedded inside the ice machine. The ice from the ice machine is used for beverages for consumers. COS bag was removed from ice and ice was use will be discontinued until ice has been drained and machine has been cleaned.

Observed two bottles of water, used for employee consumption, stored directly next to broccoli on cutting board. COS water was discarded. Employees may only drink from a single service cup with a lid and straw.

Observed trash from floor and a single service container stored directly on the floor at the front hand washing sink. COS items were removed. Hand washing sink must remain free and accessible at all ones and be used no purposes other than hand washing.

Observed no soap at hand washing sink next to vegetable sink. COS soap was placed at sink.

Observed no paper towels at front hand washing sink. COS paper towels were placed at sink.

Observed no hot water at hand sink located next to 3 compartment sink.

A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

PIC was unable to provide V/D clean up procedures. Procedures were previously provided by CFSM, blank clean up procedures was provided to PIC. Procedures needs to be completed based off disinfectant on hand (facility has chlorine).

Observed bins of cooked chicken, chopped produce, and lo mein stored uncovered inside the reach in cooler, walk-in cooler, and prep top cooler. COS all items were covered with a food grade wrap. Food items must remain covered when not in use or actively cooling.

Observed bins of cooked chicken (PIC stated these items were cooked Saturday evening) without any means of date marking. COS items were date marked. Facility was provided date marking educational poster on previous routine inspection.

PIC reminded: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed bulk bin containers without a label. Food items removed from original container must be labeled with a common name.

Observed bags of raw meat stored directly on the floor inside the walk in freezer.

Items must stored: -In a clean, dry location -Where it is not exposed to splash, dust, or other contamination; and -At least 6 inches (15 cm) above the floor.

Observed 4 live roaches inside the sink basin of the hand wash sink directly next to produce sink. Facility needs to have pest control treat facility.

Hand washing sink next to produce sink missing hand washing reminder sign.

Observed bins stored directly on top of each other with heavy water residual. Items must be air dried prior to stacking.

Observed rusted equipment in the main kitchen. Equipment needs to be resurfaced or replaced.

Observed the exterior of bulk container bins unclean to sight and touch.