CHINA STAR

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils and single service items on cook line without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rang in orders on register then proceeded to handle to go containers without washing hands. Manager had employee wash hands and use new to go container. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions in walk-in cooler. Manager moved onions to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line stove: pork (47F - Cold Holding). Manager stated pork placed in cooler one hour prior to temperature being taken. Manager moved pork to walk-in freezer to reduce temperature to 41F. 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, pork, shrimp, noodles, rice and cut cabbage in walk-in cooler not date marked. Manager stated items prepared on 2/2. Manager placed proper date mark on items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag on dry storage shelf next to three compartment sink. Manager removed bowl during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on shelf next to three compartment sink. Manager turned containers over during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Manager discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Eating drinking from uncovered cup in kitchen prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone,keys and coats stored next to and on top of lemon juice and vinegar on dry storage shelf next to walk-in cooler. Manager removed items during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stored on shelf above three compartment sink. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood used as shelf in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in fan cover dusty.

Basic - Stored food not covered. Cooked chicken on kitchen rolling rack. Manager placed pan over chicken. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed at room temperature. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer water, 75 ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to working with single service items without washing hands. Employee placed raw chicken in oil and proceeded to handle to go container without washing hands. Manager had employee wash hands and use new to go container. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop stored next to rice warmer on prep table across from cook line fryer, 110F. Manager removed scoop from standing water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored of sauces in walk-in cooler. Manager removed sauces from bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to container of flour on shelf next to three compartment sink. Manager moved bleach during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided in dining room restroom. Manager provided hand towels. 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. Cooked noodles stored in walk-in cooler. Manager stated they were cooked the previous morning. Manager added proper date marked to noodles. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on shelf next to three compartment sink. Manager turned containers over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above reach-in cooler across from cook line. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen shelf. Manager removed phone during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to three compartment sink.

Basic - Food stored on floor. Onions and cooking oil stored on floor in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line cart handle. Manager placed tongs on stove top. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling rack in back of kitchen.

Basic - Reuse of single-service or single-use articles. Dumplings in walk-in freezer stored in reused soda box.

Basic - Stored food not covered. Dumplings stored in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Manager placed chicken in walk-in cooler to continue thawing. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket next to mop sink. Manager hung up mop. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored in flip-top make table cooler above dumplings, green beans and cooked pork. Manager moved items Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Certified food manager number missing on Y J Chen food handler certificate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry goods storage rack above food served to the public. Manager removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee hat stored on dry goods storage rack Avon cooking oil

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 100F Repeat Violation

Basic - Outer openings not protected with self-closing doors. Exterior back door has self closing mechanism disconneted Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. tool box and drill stored on rack above cooking oil

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop placed to air dry Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of Ground bran sauce has large dent at bottom seal of can.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line out on hair net and returned to handling cooking utensils on cook line, without removing gloves, washing hands and putting on clean gloves

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (rice, flour ). Manager removed bowls Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line did not have hair restraint. Manager provided hair nets for cookline employees. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Wood plank used in walk-in-cooler to separate containers of noodles is not sealed and not smooth and easily cleanable. Manager removed wood plank from walk-in-cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle stored in container next to rice in standing water of 91F.

Basic - Outer openings not protected with self-closing doors. Exterior back screen door has self closing mechanism disconnected. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken and raw beef stored above containers of Ready-To-Eat sauce in walk-in-cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food ( rice ). Manager removed bowl from rice. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Food stored on floor. Observed two containers of oil in plastic containers on the floor in the dry goods storage area. Manager staked oil on shelf. Observed two boxes of vegetables stored on the floor in walk-in-freezer. Manager placed both boxes on shelf. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed exterior back door from kitchen does not have a self closing mechanism

Basic - Reuse of single-service or single-use articles. Observed single use milk container cut and used as a scoop in rice in kitchen

Basic - Stored food not covered. Observed ribs in reach in cooler not covered. Manager covered ribs. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored on floor. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cooked Chicken stored in non-food grade carton box tops in kitchen. Manager had Chicken placed on tray. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2023

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink

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

Basic - Food-contact surface not smooth and easily cleanable. Observed wood shelf surface in walk-in-cooler that is not smooth and cleanable.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry. Stored in mop bucket

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 chicken over raw beer, after processing in the walk-in freezer. The items were rearranged. Corrected On-Site Repeat Violation Admin Complaint

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 the time was not changed for the items stocked at 4pm. A discussion concluded to erase the earlier times and put the adjusted times on the dated dry erase board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the back hand wash sink with a lid covering it. The lid was removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of the upright oven has an accumulation of grease at the hinge.

Basic - Reuse of single-service or single-use articles. Observed cut jug with a hollow handle used to scoop rice. The jug was discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken above raw shrimp, manager moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, sprouts 50F shrimp 51F, manager moved to freezer, tems placed less than 4hours ago. Corrective Action Taken Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoon in 89F water, manager placed Hot water (139F)and a new spoon. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female and male employee moved soiled utensils to three compartment sink and only rinsed, no soap and no sanitization occurred and placed utensils on shelves and magnet to air dry, Inspector addressed situation, manager moved all utensils to sink, instructed to set up three compartment sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, containers of raw chicken, raw beef and raw shrimps above cut cabbage, a manger moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by rice cooker and a small table, manager moved. 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. Reach-in cooler at the front area, chicken no date marked, per manager item was cooked 12/04/21.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, multiple employee drinks on prep,tables, manager moved all. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep table, under round cutting board, a wet blue towel in used, Manager removed the towel Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container with beef above cut onions and sauces buckets, Manager moved and stored properly. 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 walk-in freezer, raw chicken tray above cut beef, manager moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by a table and multiple buckets, Employee moved. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in coolers, no lids, Employee moved all. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in coolers, Employee moved. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, blue cloth under round cutting board, employee moved. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. At the front kitchen area, used gloves stored inside choose containers with cooked chicken, pork and raw chicken, Manager moved all. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At the three compartment sink, container with raw,chicken 67° in standing water, also tray of raw chicken at room temperature, manager placed inside walk-in cooler. Corrected On-Site Repeat Violation