AL CHINA

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. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours. See Stop Sale. Repeat Violation Admin Complaint

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in low boy coolers at cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand washing sink in kitchen next to chest freezer.

High Priority - Nonfood-grade bags used in direct contact with food. At kitchen single door reach in cooler, washed, cut calalou stored in non food grade bags. Advised operator of proper storage.

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. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale. At cook line low boy refrigerator, cooked turkey (48F - Cold Holding); cooked pork (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator moved items to different cooler to quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen fry station, cooked turkey (120F - Hot Holding), operator stated items held out of temperature approximately 3 hours. Operator discarded item. Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 88F. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in coolers soiled with food debris.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returning from out side than began cutting pork without first washing hands

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over box of plantains in reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtail in atosa reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooked turkey (47F - Cold Holding); cooked pork (55F - Cold Holding) per employee held out of temperature less than three hours. Not portion or prepared today. Operator moved to freezer for quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line shelf plantain (116-148F - Hot Holding). Per operator held out of temperature less than 1 hour. Operator placed plantains in steam well. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon in steam well the handle in contact with oxtail. Operator removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket

Basic - Working containers of food (flour and sugar)removed from original container in storage room not identified by common name. Operator labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding).operator stated held less than two hours Warning - From follow-up inspection 2025-05-07: On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding). Admin Complaint

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard used in floor for anti slip Repeat Violation Warning - From follow-up inspection 2025-05-07: At time of callback inspection still observed Time Extended

Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket on low boy torn.

Basic - Food stored on floor. Observed boxes of mojo marinade stored on floor in outside storage room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F used for the plantains.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to operator correct hand washing technique. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Turkey (53-55F - Cold Holding); cooked pork (52-54F - Cold Holding) per operator held less than three hours, operator moved to freezer for quick chill Corrective Action Taken

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. Emailed bulletin. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice employee removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee tea in Atosa reach in freezer. Employee removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hand Corrected On-Site

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. Dishwasher touched garbage can then handle clean utensils. Employee changed gloves and washed hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly seen on top of Chest Freezer. Employee killed and sanitize area

High Priority - Nonfood-grade bags used in direct contact with food. Meat in T-shirt bags - freezer. Reviewed proper food storage procedures.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in main kitchen at stove.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler at single service items storage shelf- observed employee water bottles inside cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth on cutting board at low boy cooler.

High Priority - Container of medicine improperly stored. Main kitchen entrance Single Service items shelf- observed employee medicine be stored with single service items.

Basic - Current Hotel and Restaurant license not displayed. Operator provided license. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table cutting board across from deep fryer- observed employee container of food preparation on cutting board. Employee removed container of food from cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed 2 cases of pork being thawed at room temperature.