CHINA EXPRESS

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink area. The operator found one in the establishment and placed it on the hose. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A bottle of oven cleaner was in the handwash sink. The operator removed the bottle. Corrected On-Site

Basic - Dead roaches on premises. 6 dead roaches, in the dry storage area to the left of the walk in cooler. The operator swept up the dead roaches and sanitized the area. Corrected On-Site

Basic - Interior of the microwave has accumulation of grease/food debris. The operator cleaned the microwave. Corrected On-Site

Basic - Stored food not covered. Several containers in the walk in cooler and 1 container in the reach in freezer of chicken wings not covered.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired. Warning - From follow-up inspection 2025-12-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. The probe thermometer needs a new battery. Warning - From follow-up inspection 2025-12-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Inside the microwave. Warning - From follow-up inspection 2025-12-30: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-12-30: Time Extended

Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hair resistant Corrected On-Site

Basic - Food stored on floor. Bucket of sauce on the floor. Operator removed from the floor. 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. Observed sheet pan of raw chicken stored over boxes of raw shrimp in stand up reach-in freezer to the right of the walk-in cooler. Discussed proper storage with operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Wontons (124F - Hot Holding) in steam table at time of inspection. Item had been in steam table for less than 4 hours. Operator started to reheat product. As a repeat violation, the importance of maintaining proper temperature was discussed with operator. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in bucket of standing water near three compartment sink. Operator moved to walk-in cooler. Discussed proper methods. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Observed live lizard present behind soda reach-in cooler that is no longer being used in lobby in front of sliding doors with 5 lizard droppings. Operator started to catch lizard to remove and cleaned up droppings. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pork Wontons (111F - Hot Holding) on steam table off cook line. Power source was unplugged, operator plugged in power. Operator removed to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in handwash sink in rear of kitchen to the right of the prep sink and left of the mop sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear of kitchen to the right of the prep sink near the mop sink. Operator placed paper towels. Corrected On-Site

Basic - Ice buildup in reach-in freezers to the right of the walk-in cooler. Repeat Violation

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers to the right of the walk-in cooler. Repeat Violation Warning - From follow-up inspection 2023-11-21: Time Extended

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. Operator was using a bleach that was not approved for food contact surfaces. Operator went to the store and purchased proper sanitizer.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed to go menu lining basket containing fried chicken in reach-in cooler to the left of the fryers.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food items (pork, dumplings, and rangoons) stored in to-go bags in reach-in freezers and walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over carrots and sauce in walk-in cooler and raw chicken stored above cooked pork. Operator moved and stored correctly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pork Dumplings (118F - Hot Holding at 1:15 PM) on steam table. Operator states rye dumplings have been on the steam table for less than an hour. Operator reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in handwash sink to the right of the cook line. Employee removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the three compartment sink. Employee placed paper towels. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed paint brushed used in water to line krab rangoons. Discussed requirement of a food grade brush.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoop in sauce container to the left of the handwash sink off the cook line next to the rice cooker. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food without hair restraints.

Basic - Ice buildup in reach-in freezers throughout establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with an accumulation of grease and food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed single use plastic silverware stored in basket without food contact surfaces facing same way in front counter area where food is bagged. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Stored food not covered. Observed bag of sugar and container of flour without covers stored in dry storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and pork in walk in cooler, operator rearranged cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either hand wash sink in kitchen. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic tile in kitchen damaged

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

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Some portions of ribs at 71F, Moved to walk in cooler Corrective Action Taken