CHINA CHEN

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. Establishment has a non food contact surface chlorine sanitizer. Manager got approved food contact chlorine bleach at time of inspection. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F, cooked chicken wings 70 F both sitting on counter next to fryers. Manager states they were sitting there for 30 minutes. Manager placed items in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on plastic forks. Employee removed at time of inspection. Corrected On-Site

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

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

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

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 on prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 73 F, cooked noodles 52 F on counter. Employee placed in walk in cooler at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

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 walk in cooler not date marked. Repeat Violation

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

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

Basic - Food storage container/container lid cracked or broken. Flour container lid cracked.

Basic - Food stored on floor. Oil on floor. Repeat Violation

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in 3 compartment sink.

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 - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Warning - From follow-up inspection 2025-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler and walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on dry storage shelf. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Containers of meat on floor in walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Repeat Violation Warning - From follow-up inspection 2025-03-06: Time Extended

High Priority - Food placed in soiled container/equipment. Fried chicken in card board box.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler on cook line. Raw chicken over cut vegetables in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 68 F- retemp 41 F in walk in cooler, operator placed in reach in freezer. Chicken wings 69 F- retemp 59 F, , broccoli 77 F- retemp 57 F on counter, operator placed in reach in cooler. Corrective Action Taken Repeat Violation

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

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dry storage shelf. Repeat Violation

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

Basic - Food stored on floor. Oil on floor on cook line. Multiple food items on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of tray.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in pork in walk in cooler.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables, operator removed at time of inspection. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near 3 compartment sink.

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cut celery in walk in cooler. Raw chicken over cooked pork in reach in freezer. Repeat Violation Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 62 F, chicken 64 F on counter, operator placed in reach in cooler. Corrective Action Taken Repeat Violation Priority: High Priority

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, and egg rolls in walk in cooler not date marked. Repeat Violation Priority: Intermediate

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

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

Basic - Observed: Food not stored at least 6 inches off of the floor. Onions and other produce on floor in walk in cooler. Priority: Basic

Basic - Observed: 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 Repeat Violation Priority: Basic

Basic - Observed: 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 Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Repeat Violation Priority: Basic

High Priority - Food placed in soiled container/equipment. Chicken in cardboard box.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 59 F on counter, operator placed in cooler at time of inspection. Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator fill up bowl with handwash sink. Repeat Violation

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

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 in reach in cooler above sauces near register.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Food stored on floor. Sauce on floor across from walk in cooler. Broccoli on floor in walk in cooler. Repeat Violation

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

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk in cooler. Raw chicken and beef over frozen peas and carrots in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 73 F on counter, operator 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 on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up a bowl with water.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table.

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

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken on counter.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons not all facing the same direction next to register.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter though out kitchen. Repeat Violation

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 cutting cooked chicken using bare hands. Discussed with operator no bare hand contact.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soy sauce in walk in cooler. Raw chicken over vegetables in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli 68 F, on counter, operator placed in reach in cooler 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 cook line.

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

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

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler and on shelf with seasonings in dry storage.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back screen door.

Basic - Food stored on floor. Soy sauce stored on floor. Onions on floor in walk in cooler. Oil on floor next to 3 Compartment Sink. Repeat Violation

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over peas and carrots in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 49 F, cut cabbage 50 F on cook line. Operator placed into walk in cooler. Advised operator they can use time as a public health control. 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. Cooked chicken in reach in cooler not date marked.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler and on prep table.

Basic - Food stored on floor. Water bottles on floor under handwash sink. Oil stored on floor on cook line.

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 rice touching rice.

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. Plastics forks and spoons are not all facing same direction.

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

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by plastic lids Corrected -observed employee employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed cooked chicken stored on floor in walk-in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reachin freezer

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers without handle used as scoop stored in flour and sugar.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks and is no longer cleanable. Located on cook line. Repeat Violation

Basic - Food stored on floor. Observed soy sauce and produce "bell peppers " stored on the floor inside walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezer. Reach in cooler located behind front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup on hood filters. Repeat Violation

Basic - Stored food not covered. Observed raw beef and raw shrimp uncovered, located inside walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in a manner manner that doesn't allow proper drying. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on preparation tables not stored in sanitizer solution between uses. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed portable fire extinguisher behind front counter with gauge in the red.