CHINA INN

Observed utensil in bulk container of MSG with handle below the top of the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Person in charge moved utensil to have handle above the top of the food.

Observed ceiling tiles throughout the food establishment in need of replacing. Observed ceiling tiles with water stains and/or with holes and falling in. Person in charge stated that the owner of the building plans to replace the tiles after the holidays. All physical facilities shall be maintained in good repair. Core item must be corrected within 72 hours.

Observed bulk sugar, cornstarch, and MSG removed from the original container lacking a label. Rule: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective action: Person in charge labeled all foods.

Observed facility lacking chlorine test strips. Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation item shall be corrected within 10 calendar days. Person in charge stated that his wife has the test strips.

Observed egg rolls uncovered in reach in cooler and freezer in front of fryer. Observed tofu and other food uncovered in reach-in cooler below prep top cooler. Rule: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrective action: Person in charge covered food items.

Observed bulk sugar and cornstarch removed from the original container lacking a label. Observed sweet and sour sauce stored next to prep top cooler not labeled. Rule: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective action: Person in charge labeled all foods.

Observed facility lacking a current Certified Food Safety Manager certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation as specified within paragraph (d) of this subsection. Priority foundation item must be corrected within 10 calendar days.

Observed some food items cooked or prepped earlier this week or months ago without discard dates. The PIC stated that some of the items were prepped and then frozen, but they still were missing discard dates. 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. The PIC added discard dates to the food items.

Observed the most current inspection report not posted in the food establishment. Observed an inspection report posted with the date of 06/29/2022 and a score of 99 when the last inspection was conducted in December 2022 with a score of 94. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed the vent hood system with an accumulation of grease on it and needing cleaning. Also, observed several food contact surfaces and nonfood contact surfaces with an accumulation of grease on it. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Must correct within 72 hours.

Observed ceiling tiles throughout the food establishment in need of replacing. Observed ceiling tiles with water stains and/or with holes in them. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Must correct within 10 calendar days.

Observed significant accumulation of grease and food debris throughout main kitchen, in between equipment as well as on the equipment in between the crevices of the equipment, floors, of the walk-in coolers and reach-in coolers as well as the storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Must correct within 72 hours.