CHINA TASTE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler. Operator removed chicken to bottom Corrected On-Site Repeat Violation

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

Intermediate - Nonfood-grade basting brush used in food. Paint brush using for BBQ sauce. Operator discarded it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed it

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator removed them to sanitizer bucket. Operator removed them to sanitizer bucket

High Priority - Container of medicine improperly stored. Employee supplement on prep counter. Operator removed it Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used for cooked chicken in walk in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken with raw beef in same container in walk in cooler. Operator separated chicken from beef, stored them properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice warmer interior soiled and grease buildup

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing towel in hand wash sink. Operator removed the towel Corrected On-Site

Basic - Food stored on floor. Duck sauce bucket stored on floor in kitchen, operator removed it to shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and reach in cooler, operator removed it Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut a single use jar for scooping cooked rice Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths on prep table. Operator removed it to sanitizer bucket Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Using Togo bags for direct contact with food in walking in freezer, walking cooler and reaching coolers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand washing sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Storing meat, fever in between reaching cooler and prep table operator removed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut quart jug into scoop for rice. Operator discarded. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.bowl of raw pooled egg directly over cut peppers in deli cooler, bowl removed 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. Unpackaged raw chicken over unpackaged raw beef in walk-in freezer, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage on prep table across from fryers

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep with no hair restraints

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line

High Priority - Toxic substance/chemical improperly stored. Observed vehicle cleaning chemical stored next food condiments at front counter, operator removed chemical. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed on male employee during food preparation on cookline. Employee attained hair restraint. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on shelves above 3-compartment sink, dry storage and on cookline.

Basic - Stored food not covered. Observed uncooked rice in dry storage, operator covered rice. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans with soap and water only no sanitizer. Discussed with manager to re wash dishes with sanitizer wash rinse sanitize method

High Priority - Nonfood-grade bags used in direct contact with food. Used to store raw food. Employee removed food from bag. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and unwashed broccoli stored In reach in cooler. Employee discarded broccoli. See stop sale

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Uncooked broccoli in same container as raw beef employee discarded 3 pieces of broccoli.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink. Employee restocked Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee restocked 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. Cook pork not dated.

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

Basic - Equipment in poor repair. Chip container.

High Priority - Dented/rusted cans present. See stop sale. One dented can of hoisin sauce. Repeat Violation

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. Manager using a no splash formula to sanitize dishes. Manager brought approved sanitizer during inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple food items throughout kitchen kept in grocery bags. Discussed with manager. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken over cut vegetables. Manager moved chicken below. Raw chicken wings over cut vegetables and cooked shrimp in walk in cooler. Discussed proper food storage with manager. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 72F on service cart. Manager stated garlic in oil has been out since 1:30pm. Manager moved garlic in oil to cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of hoisin sauce on dry storage shelf. Manager segregated damaged can. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep table by cooler. Manager removed drinks. Corrected On-Site

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

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

High Priority - Dented cans present. See stop sale. One dented can of bean paste. One dented can of ketchup. Manager segregated cans. Corrective Action Taken

High Priority - Non-food grade container for food. Multiple food items, eggrolls, meats, etc in walk in cooler and freezer stored directly in grocery bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. Manager moved shrimp above chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back area by bathrooms.

Basic - Damaged/spoiled/recalled food not properly segregated. Two dented cans stored with cans in good condition. Manager segregated dented cans. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed rubbing alcohol, vitamins and other over the counter medications stored on the top shelf over the refrigerated make tables. Operator removed upon request. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw shrimp stored over produce and prepared ready to eat food. Discussed proper storage. Walk-in refrigerator was rearranged to properly store raw meats. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chicken (44F); chicken (49F); fried rice (51F) on the counter and over-rack of the cook line. The containers were not marked with the time. The operator marked the containers with the time 11am for when the food was placed out. A Tim as a public health control form was emailed to the operator to complete for the items that are not kept in the refrigerator during rush times. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles in the hallway. One contained a blue liquid that the operator identified as glass cleaner. The other bottle contained a pinkish liquid that the operator identified as degreaser. The operator used a permanent marker to label the bottles with those names. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items in a container on the top shelf over the refrigerated make tables. Operator moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 cleavers stored in the gap between the cold table and the adjacent preparation table. Operator moved. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed boxes from food shipments used to hold container of rice over the cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet cold water shut off below the fixture at the hand washing sink by the front counter. Operator indicates it leaks and shuts off at night. Discussed ensuring it is on during food preparation and service. The operator turned the cold water on at time of use by the inspector. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food.meats in walk in cooler and walk in freezer in Togo bags

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature rice covered, operator separated onto sheet pans and moved to walk in cooler. 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. All items in walk in cooler, cooked chicken , cooked beef, cooked pork, cut greens Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice in walk in cooler, operator moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on clean food preparation tables. Operator moved them. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Floors in kitchen behind equipment -Walls in kitchen soiled - ceilings in kitchen soiled

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer In walk in cooler In kitchen

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in kitchen soiled. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation