CHINA STAR RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 59 F, bean sprouts 69 F left on counter. Manager states it's been there for 45 minutes. Manager placed in walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. 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 coolers not date marked. Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

Basic - Food stored on floor. Multiple items on floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep cooler and reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. Removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 74 F on counter, manager placed in reach in cooler. Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Container lid in handwash sink, removed at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Prep cooler door handle.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water, operator placed in cooler. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic wear not all facing the same direction. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 63 F on counter, operator placed in walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bucket lid in handwash sink. Employee removed at time of inspection. 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 and egg rolls in reach in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

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

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

Basic - Food stored on floor. Sauce on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 F in reach in cooler, operator placed in freezer at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, operator removed at time of inspection. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49 F, egg rolls 49 F in reach in cooler across from fryers. Operator moved items to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 200+ ppm chlorine, operator remade tested 100ppm. Corrected On-Site

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near register temped 72 F ran approximately 2 minutes. Retemp 98 F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Repeat Violation

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

Basic - Food stored on floor. Oil and sauce on floor throughout kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed green onions in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46 F in reach in cooler, operator placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs rolls 103 F on counter, operator began to reheat. 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. Sent to operator at time of inspection. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Food stored on floor. Chicken on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. 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. Scoop handle in flour in dry storage. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in in standing water, operator placed in walk in cooler at time of inspection. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not handle first across from fryers.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in walk in freezer. Repeat Violation

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

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

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sagar and msg. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from restaurant food in reach in cooler next to fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. 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. Scoop handle in container of sugar in dry storage.

Basic - Working containers of food removed from original container not identified by common name. Container of msg not labeled in dry storage.

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade plastic bags in walk in cooler. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom, operator replaced at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink. Operator labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls with no handle in containers of sugar, flour, and corn starch. Operator removed at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Faucet/handle missing at plumbing fixture. Handwash sink near register missing cold water handle.

Basic - Food stored on floor. Soy sauce stored on floor next to hand wash sink near 3 compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in non-food grade bags. Items located in walk in freezer.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop stored inside sugar.

Basic - Cutting board has cut marks and is no longer cleanable. Cook-line cutting boards have deep cut marks and is no longer cleanable.

Basic - Food stored on floor. Soybean cooking oil stored on floor in kitchen. Boxes of chicken stored on the floor inside walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup inside walk in freezer.