CHINA 1

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs with gloves on, then wipe gloves on soiled towel, then handle cooking utensils. Discussed hand washing and glove changing with operator.

High Priority - Food placed in soiled container/equipment. Cooked chicken stored in empty cardboard chicken boxes in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over sauce buckets in walk in cooler. Raw shell eggs stored on top of soy sauce buckets in walk in cooler. Discussed proper storage or PF raw animal foods with operator, and provided cooler storage handout. Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Towel and steel wool in dish area hand sink. 1 gallon dish soap pump in prep area hand sink. Operator removed items. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw chicken wings and raw shell eggs held at room temperature at cookline with no written procedures or time mark. Establishment open for 1.5 hours. Discussed using time as a public health control with operator, emailed time procedures. Operator moved items to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk breading mix. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Operator removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open soft drink can on top of flip top cooler. Operator removed.

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food with no hair restraint. All employees placed hair restraints. Corrected On-Site

Basic - Food stored on floor. Fryer oil, soy sauce, batter on floor in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have buildup of food debris. Repeat Violation

Basic - Stored food not covered. Multiple items in walk in cooler not covered

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

Basic - Working containers of food removed from original container not identified by common name. Bulk rice, flour, sugar, salt and breading mix containers not labeled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pasta in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of food debris observed on can opener. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Steel wool in hand sink at dish area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked chicken held at room temperature for 3 hours on cook line, 70F. Raw shell eggs held at room temperature for 1 hour. Explained using time as a public health control to operator, provided written procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed in bulk sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have accumulation of food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Red Bull in reach in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges stored over cooked pasta in walk in cooler.

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

Basic - Working containers of food removed from original container not identified by common name. 4 bulk containers (salt, sugar, starch, rice) not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop ready to eat egg rolls inside walk in cooler.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper at hand washing sink in kitchen are. Manager placed paper towels at hand washing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No hand wash soap at hand wash sink in kitchen area. Manger placed soup at hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked and held longer then 24 hours has no date markings inside walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on 3 door freezer has old food debris on it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking bottle water hole working on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone,cigarettes stored overtop reach in cooler on cooks line.

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

Basic - Food stored on floor. Buckets of soy sauce stored on floor inside walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between steam table and refrigerator on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of 3 door freezer has food debris in bottom.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standard water. Employee turned on water. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers in sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved sanitizer. Bleach not approved for food contact surface. Employee purchased correct bleach approved for food contact surfaces. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler egg rolls , cut cabbage , cooked pork, various items in walk in cooler. Employee began date marking Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Hand wash sink knobs, gaskets walk in cooler, reach in cooler gaskets on cooks line

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket reach in cooler on cooks line torn

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Heavy smoke smell and cigarette packs stored above prep table on cooks line. Employee removed cigarette packs. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to three compartment sink Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Red Bull can in reach in cooler on cooks line

Basic - Reuse of single-service or single-use articles. Oyster sauce cans being reused

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken stored in non food grade bags in reach in freezer

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 to operator

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table on cookline

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees cooking and preparing food with no hair restraints

Basic - Food not stored at least 6 inches off of the floor. Observed a container of cabbage and oil stored on floor in back kitchen adjacent to walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and chicken thawing at room temperature

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on shelf adjacent to mop sink

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade bags inside reachin freezer

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop rice

Basic - Food not stored at least 6 inches off of the floor. Observed bulk oil stored on floor near back door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food Build up inside bottom of reachin freezer

Basic - Working containers of food removed from original container not identified by common name. Observed no label on flour

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area

Basic - Food not stored at least 6 inches off of the floor. Observed 4 containers of oil stored on floor on cookline Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reachin cooler across from front registers

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water Corrected -observed employee place under cold running water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed green wet wiping cloth stored on prep table in dish pit

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. Observed raw beef stored directly on top of raw chicken in reach in freezer Corrected-observed employee place raw chicken on bottom shelf Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk sugar Corrected-observed employee remove from product Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bulk oil stored on floor in dining room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer

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 bulk flour

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in freezer near back door