CHINA STAR

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink up front is used to store small towel and has other items such as food stored right next to sink. Operator moved. Handwashing in back used to store chemical bottle. Operator moved. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop found in mop bucket in the back of establishment.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Bamboo Shoots

High Priority - Nonfood-grade bags used in direct contact with food. Observed ice in direct contact with commercial shopping bag, inside reach in freezer

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer observed raw chicken over raw beef, all food items not in original packaging. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; noodles (66F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed cooked noodles in its own separate closed lid container, placed above other food items seated in flip top. Operator placed food item in cooler beneath flip top for quick chill Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Next to fryers; fried chicken (96F @ 1345 to 92F @ 1405- Heated Cooling since 1240PM). Observed fried chicken cooling down on prep table next to fryer at room temperature. operator placed inside reach in freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. HWS used for other purposes. Observed wet wiping cloth stored in hand wash sink. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. No splash guard to protect fried chicken directly adjacent to handwash sink.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet used rag under white cutting board. Operator removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink behind front counter slow to drain

Basic - Stored food not covered. Multiple food items stored uncovered in 2 door reach in freezer Open bag of rice stored in dry storage room left uncovered Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed large cobweb next to door of dry storage room.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. 2) On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening. See stop sale.

Intermediate - Equipment drain line draining into handwash sink. AC drain line empties into front counter hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used for rinsing utensils evidenced by food debris in bottom of sink. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of soap at kitchen hand sink not labeled. Employee labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen not wearing hair restraint. Repeat Violation

Basic - Food stored on floor. Bowl of raw chicken in walk in cooler on floor. Repeat Violation

Basic - Stored food not covered. Open bag of sugar in dry storage. Employee closed and secured bag. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flouting dry storage not labeled. Employee added label. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In back chest freezer next to triple sink area, raw chicken over raw beef. Explained to operator the proper order of frozen foods Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; bean sprouts (51F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3hrs. Observed flip top kept open in front of, in use, stove. Operator placed ice bag on top and closed flip top for quick chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen cart; fried chicken (81F - Hot Holding). Per operator food intended to stay out until needed, out of temperature control for 3 hours. Operator made to reheat to 165F Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen filled with food debris. Warning

Basic - Employee with no hair restraint while engaging in food preparation. No hair net of hat for female employee directly involved with food Warning

Basic - Food stored on floor. Upon arrival observed raw meat being placed inside 2 blue food containers, in direct contact with floor. Operator removed from floor. Corrected On-Site Repeat Violation Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in kitchen, water draining slowly Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to Corrected On-Site

Basic - Food stored on floor. Onions. zBag with onions. Walk In Cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed 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.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store scouring pad

Basic - Bowl or other container with no handle used to dispense food.

Basic - Objectionable odors in bathroom or other areas of the establishment.

Basic - Toilet/urinal not flushing/functioning properly.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

High Priority - Food preparation sink has soil/old food residue. Observed food preparation sink located in kitchen soiled with grease debris and old food residue.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed bag from sugar bag used to line pan with sweet and sour chicken.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hand washing sink soiled at front counter. Observed hand washing sink in kitchen area soiled with grease build up.

Intermediate - Microwave missing fan guard cover/splatter shield. Observed microwaves missing fan guards and soiled in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork made more than 24 hours per operator not labeled.

Basic - Building components, attachments or fixtures in poor repair. Observed splash guard on hand washing sink burnt and in disrepair.

Basic - Ceiling tile missing. Observed ceiling tile in cook area missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods at cook line above wok station with grease build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf with condiments at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line not wearing hair restraint in food preparation

Basic - Food stored on floor. Observed gallon of oil stored on floor at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located in kitchen area and front area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs at cook line stored on equipment door handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and interior of rice cooker and lid with built up grease and food debris.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in kitchen area .

Basic - Observed Nonfood-contact surfaces in kitchen area and cook line soiled with grease, food debris, dirt, slime or dust.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers in kitchen area by 3 compartment sink.

Basic - Unclean building components, attachments or fixtures. Observed plastic splash guard of hand washing sink with old food debris and grease build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with grease and old food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line not stored in chlorine sanitizing solution.

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing in kitchen area Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up in all 3 reach in freezers on cook line and kitchen area. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with heavy grease build up. Warning - From follow-up inspection 2022-08-19: Operator cleaned some of the walls Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- raw chicken stored over cooked chicken- operator stored inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed container. Corrected On-Site

Basic - Cell phone- Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

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

Basic - Reuse of single-service or single-use articles. Operator discarded. Corrected On-Site

Basic - Throughout kitchen- Food not stored at least 6 inches off of the floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Walk in cooler- raw shrimp stored over vegetables 2)Walk in cooler- raw chicken stored over potatoes Operator stored inverted. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Operator removed from the rice. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler- bucket of onions.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.