New Morning China Buffet

Observed live pest activity near the grill in the main kitchen. Observed the exterior door open with the screen door closed in the main kitchen. Observed gaps along the frame of the screen door. Exterior doors used as exits need not be self-closing if they are solid and tight-fitting. The facility was treated 1/22/26. Continue to work with a reputable pest control company.

Observed a plastic tube used to hold lo mein noodles in the reach-in cooler in front of the woks broken with a large crack on the bottom. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Find a different container for the noodles and discard the plastic tub.

Observed cooked sweet and sour chicken, lo mein, and crab meat stored inside walk-in cooler and reach-in cooler that were prepared the the day before, not date marked.

Observed live pest activity near the grill and handwashing sink in the main kitchen. Observed the exterior door open with the screen door closed in the main kitchen. Observed gaps along the frame of the screen door. Exterior doors used as exits need not be self-closing if they are solid and tight-fitting. The facility was treated 9/18/25. Continue to work with a reputable pest control company.

Observed an employee's drink being stored inside the reach-in cooler next to salad dressings and sauces used for customers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Person in charge removed the water bottle.

Observed no hot water at the handsink in the kitchen. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC turned on the hot water valve at the handsink. The hot water is leaking through the faucet, PIC states he needs to change it out. Keep the hot water on so that employees can wash their hands with water that is at least 85F.

Observed cooked chicken wings 67F and peppered chicken 62F not under temperature control nor being held on time a public health control in the main kitchen. Except during preparation, cooking, or cooling, or when time is used as the public health control (TPHC), time/temperature control for safety food shall be maintained at 41°F or below. Recommended placing the cooked chicken products in TPHC. Food discarded