CHINA 1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in freezer, raw pork over ready-to-eat sauce in walk in cooler. Operator moved all items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, interior of reach in cooler soiled at cook line, food storage containers for flour and cornstarch soiled, scoops for flour and cornstarch soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a chair with a case of food on it. Operator moved items. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near rice warmer. Operator moved.

Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks with no hair restraint.

Basic - Equipment in poor repair. Torn gaskets at cook line,

Basic - Food stored on floor. Buckets of sauce, cases of chicken, box of oil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves, gaskets on reach in cooler and walk in cooler, freezer gaskets.

Basic - Single-service articles improperly stored. Cases of single service stored on floor in dining room.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. shrimp thawing 73 degrees Fahrenheit, pork thawing 56 degrees Fahrenheit, operator moved foods to walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bins of white powder not labeled.

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. Operator was able to determine the time fried chicken was placed on time at opening of restaurant and time stamped it accordingly Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by stool. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line and also tan small cutting board has deep grooves and is no longer cleanable.

Basic - Duct tape used to repair nonfood-contact surface. Chest freezer repaired with duct tape. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup no lid stored on shelf above prep table in cooks line. Corrected On-Site

Basic - Food stored on floor. 2 bags of flour stored on the floor. Operator placed flour on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Bottom shelf of prep table on cooks line, ingredient bins in the rear of the kitchen with build up of soil on exterior of the containers.

Basic - Stored food not covered. Walk in cooler- Pork, chicken, prepped broccoli and cut onion not covered. Operator covered items in walk I. Cooler Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water operator placed under cool running water Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cooks line stored wet on cooks line. Discussed the need to store wiping cloths in sanitizer solution between uses Repeat Violation