CHINA ONE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, individually non commercial wrapped raw lobster tails and open bag raw scallops above box of french fries. Employee moved both to bottom shelf with rest of raw seafood. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cases of raw shell eggs on top shelf above multiple boxes and bags of unwashed produce. Employee rearranged items and moved eggs to bottom shelf. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar container in kitchen. Employee removed. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleavers and knives in dirty container on prep table.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by cook line.

Basic - Old labels stuck to food containers after cleaning. Label on container in walk in cooler from Nov. 2023. New label on opposite side of container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken and beef cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, both items placed transfer to unit 2 hours prior to inspection. Advice operator to placed ice pack on items for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 104 degrees Fahrenheit on cookline. Per operator, chicken wings cooked 30 minutes prior to the inspection. Advice operator to reheat items to 165 degrees Fahrenheit for hot holding. Operator reheat chicken wings to 176°f. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table. Operator relocate container with drinking water to a acceptable area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint. Operator covered hair. Corrected On-Site

Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over beansprout in flip top cooler. Operator relocate eggs Corrected On-Site

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. A poster has been given to the operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked egg rolls stored in walk-in cooler. Per operator, item was cooked on 03/08/2022

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice in dry storage.

Basic - Food stored on floor. -Observed containers with raw chicken and cooking oil stored on kitchen floor.

Basic - Stored food not covered. -Observed several uncovered bags with rice stored in dry storage.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked shrimp with bare hands. Educate employee Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 122 degrees Fahrenheit on cookline. Advice operator to reheat chicken to 165°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food equipment in kitchen area. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in refrigerator. Per operator, chicken cooked on 12/15/2022

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed light shields missing in kitchen.

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