CHINA CAFE RESTAURANT INC

High Priority - Raw animal food stored over or with unwashed produce. Raw whole shell eggs stored container of onions in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs stored at room temperature on expo line shelf. Per operator, item has been held out of temperature for less than 1 hour. Operator returned to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding); krab stick (50F - Cold Holding) not prepped or portioned today stored in reach in cooler right of microwave. Per operator, item was moved from walk in cooler less than 2 hours ago. Operator moved items back 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. Cooked pork ribs stored in walk in cooler not date marked. Per operator, item was prepared approximately 2 days ago. Operator date marked. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles in glass door reach in cooler near fryers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored directly on cutting board on kitchen prep line. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of food debris underneath cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in kitchen reach in coolers heavily soiled with food debris/mold like substance.

Basic - Reach-in cooler interior/shelves have heavy accumulation of soil residues in glass reach in cooler and reach in cooler right of expo line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe right of dishwasher.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on bar top and table tops across dining room. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat sauce and garlic in oil in cook line reach in cooler. Operator reorganized. Corrected On-Site Repeat Violation

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 pork in walk in cooler. Operator reorganized. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at dishwasher.

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.

Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen areas. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors in rear restroom dry storage areas.

Basic - Reach-in cooler interior/shelves/fan covers have accumulation of soil residues. Reach in coolers throughout kitchen areas heavily soiled in foods debris/mold like substance.

Basic - Stored food not covered. Multiple containers of food including spring rolls, egg rolls, and raw chicken not covered in kitchen glass reach in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple soiled wet wiping cloths not stored in sanitizing solution throughout kitchen areas.

High Priority - Container of medicine improperly stored. Bottle of medicine stored over prep table. Operator removed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage, can of beets dented. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line low boy, rags used to cover food. Advised operator to use food grade paper to cover food. Operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shrimp stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw chicken stored over raw fish. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline double door reach in cooler, raw fish (49F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated itemshekd for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb where hose is connected at outside in front of building. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, egg rolls (47F - Cooling)@2:43 since 12:30, 47F @ 3:37, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance and grooves. Not easily cleanable. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At cook line, unlabeled spray bottle containing toxic chemical. Advised operator to label spray bottle. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen cookline, buildup of food debris on handles and gaskets of glass door reach in cooler. Warning

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

Basic - Equipment in poor repair. At walk in freezer, door in disrepair. Warning

Basic - Food stored on floor. At kitchen, oil stored on floor. Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. Warning

Basic - Stored food not covered. At dry storage, bins of flour, salt stored uncovered. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0 ppm. Operator corrected wiping chlorine solution to 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed at dry storage area one can of pineapples and one can of jalapeños dented to seam of can. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar area Sushi bar ; shrimp (43-59F); oysters (41-55F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed no ice covering the top which was out of temp. Operator placed ice on top of both foods. Corrective Action Taken Repeat Violation Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line tongs stored on fryer door handle. Operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line hood filters heavily soiled with grease and food debris.

Basic - Wall soiled with accumulated grease and food debris at cook line.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee didn't wash hands before start cooking at sushi bar. Explained and he washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over ketchup in upright cooler. Explained and they moved eggs to bottom shelf., Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 53 f on crash cart ( spice cart ) not on time. As per chef less than an hour. Explained and he put fresh garlic and oil in bottom section of the cooler on cook line. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by tray holder at sushi bar. Explained and he removed the tray holder. Corrected On-Site

Intermediate - No working probe thermometer provided to measure temperature of food products. ( would not turn on. Needs batteries)

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance buildup on Top interior section of the ice machine. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.personal food stored with and above food in upright cooler. Explained and he moved personal food to bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food in dry food storage room. Explained and she removed the back pack. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Shushing bar chef preparing food without any hair restraint for loose head hair.

Basic - In-use wet wiping cloth/towel used under white cutting board on cook line. Explained and manager removed the cloth. Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. 1 stack of plates on cold, hot buffet and at sushi bar. Explained and manager inverted. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added more sanitizer. Chlorine 50 ppm Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on west side of the building.

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. Washcloth bucket chlorine over 200 ppm, manager added more water.chlorine 100 ppm Corrected On-Site

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 one

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top section.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom

Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. Corrected On-Site

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

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at self serve station in dining room.

Basic - Stored food not covered. Seasoning mix container not covered. Manager covered the container. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added chlorine. Checked chlorine over 200 ppm, manager added more water. Checked chlorine 100 ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of beets, can of oranges, can of ketchup and can of chestnuts on the rack at dry storage See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli, Raw beef over rice noodles, Raw calamari over cooked noodles, all in reach in cooler at cook line Raw fish over duck sauce in walk-in cooler All stored properly Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less Raw shell eggs 83 F on the shelf at cook line ; as per operator food outside for approximately 1 hour; moved to walk-in cooler butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; meatballs (77F - Cold Holding) in reach in cooler at cook line; as per operator food not prepared and portioned today; food out temperature for approximately 2 hours; operational decided discard; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (101F - Hot Holding); sweet and sour chicken (101F - Hot Holding)in hot buffet in the dining room; as per operator food out of temperature for approximately 45 minutes; food stored in shallow pans and uncovered; unable to maintain 135 F temperature; operator brought new food out ; Corrective Action Taken

Basic - Food stored on floor- oil at cook line; stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all including the walk-in cooler Repeat Violation

High Priority - Container of medicine improperly stored- above the sandwich table at cook line Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in Ne door reach in cooler at cook line Raw shell eggs over sauce SES in reach in cooler at cook line; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

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. Raw chicken not commercially packaged over raw beef commercially packaged on the speed rack in walk-in freezer. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sweet potatoes (45F - Cold Holding);in walk-in cooler; food not prepared or portioned today As per operator food out of temperature for less than 1 hour; operator placed thermostat to 41° F Corrective Action Taken Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers

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. Power tools stored above reach in cooler at cook line Operator stored properly Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Stains on the carped in dining room

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. In tall reach in freezer - by kitchen entrance- raw shrimp,in card board boxes- operator removed from boxes. In small reach in freezer by cookline- plastic nonfood grade to-go/ shopping bags used to store cooked pork- operator removed. Corrected On-Site Warning - From follow-up inspection 2022-09-01: Non food grade plastic to-go/ shopping bags used to store turkey, chicken and other food items in walk in freezer. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over cooked brownies in tall reach in freezer by kitchen entrance- operator stored shrimp to lower shelf. Raw shrimp and chicken not commercially packaged over cooked dumplings at speed rack in walk in freezer - operator properly stored raw food to lower shelf. Corrected On-Site Warning - From follow-up inspection 2022-09-01: Raw chicken not commercially packaged over frozen peas and carrots in walk in freezer- operator moved chicken to lower shelf.Admin Complaint Admin Complaint Corrected On-Site

High Priority - - From initial inspection : 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. At walk in freezer at speed rack - raw chicken not commercially packaged over raw shrimp- operator placed chicken to lower shelf. Corrected On-Site Warning - From follow-up inspection 2022-09-01: Raw chicken not commercially packaged over raw shrimp in walk in freezer- operator stored chicken to lower shelf. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items eye glasses, bags, and hardware above prep surfaces throughout kitchen. Employee food in reach in coolers throughout restaurant. Warning - From follow-up inspection 2022-09-01: Employee eye glasses hanging over prep table behind flip top cooler- operator removed. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside- by back door at buffet line. Warning - From follow-up inspection 2022-09-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hood filters throughout restaurant. Warning - From follow-up inspection 2022-09-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- at tall reach in coolers throughout kitchen. Warning - From follow-up inspection 2022-09-01: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Containers of soy sauce and duck sauce in walk in cooler not covered- operator covered. Bowl with crab in walk in cooler not covered operator covered. Corrected On-Site Warning - From follow-up inspection 2022-09-01: Container of chicken legs and crab in walk in cooler- not covered Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs on splitter located outside.

Basic - Bowl or other container with no handle used to dispense food. Round plastic container without handle used to scoop dry rice. Manager discarded the container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee slicing mushrooms without any hair restraint for loose head hair. Explained and he put on hat. Corrected On-Site

Basic - Floors not constructed to be easily cleanable.grout missing in dishwasher area.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Severely dented can of Furmano's Chick Peas Garbanzo Beans in brine.6 lb 14 oz . Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauce buckets in walk in cooler. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink at sushi bar. Manager put another dispenser. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in dry food storage area. Manager chained both tanks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food bag stored with and above food. Manager put bag on the bottom shelf. Corrected On-Site

Basic - In-use Spatulas stored in cracks between wall and hand sink at sushi bar . Manager removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in the kitchen. Manager removed the cloth towel. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fixture missing shield in dry food storage area.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not under sneeze guard and not inverted. Manager inverted all plates at self serve station. Corrected On-Site