CHINA ONE

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and door handles soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light switch near mop sink soiled with debris,

Basic - Stored food not covered. Sweet and sour chicken and eggrolls uncovered in walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. 2 5lb cans of ground bean sauce.

High Priority - Live, small flying insects found 3 flies by back exit of restaurant

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat soy sauce in walk in cooler. Operator moved raw pork to proper area. 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.raw chicken over raw pork and beef in reach in freezer on cook line. Operator moved chicken to proper location. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Empty hoisin sauce can used as scoop for rice. Operator disposed of can. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door of stand up cooler by cook line soiled with debris.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 5lb cans of ground bean sauce stored with undamaged cans.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and rings on cook line. Operator had employee remove bracelet. Corrected On-Site

Basic - Hole in or other damage to wall. Walls of rest room peeling and in disrepair.

Basic - Stored food not covered. Crab Rangoon and egg rolls uncovered in walk in cooler. Operator placed plastic covering over food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by buckets. Operator relocated. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator did not have sanitizer that is safe for food contact surfaces at the start of inspection. Operator was able to get the correct sanitizer before the end of inspection. Corrected On-Site Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Operator states they scheduled someone to come and fix the back door yesterday but the person needed to reschedule.

Basic - Food stored on floor. Bucket of soy sauce on the floor in the kitchen. Operator relocated. 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.cream cheese filling, fried chicken, no date mark, operator was able to determine the prep dates and dated accordingly Corrected On-Site

Basic - Stored food not covered. Walk in cooler, fried chicken, prepped vegetables Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bottles on cook line containing food removed from its original container not labeled with common name. Discussed the importance of of labeling foods removed from its original container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over RTE sauces. Operator rearranged the walk in to gain compliance. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. White bucket lid stored in hand wash sink in the rear of the kitchen. Operator removed the bucket lid from the sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in reach in freezer not dated with preparation date. Operator was able to determine the preparation date and will mark accordingly

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap along the side.

Basic - Reuse of single-service or single-use articles. Establishment using raw egg flats. Under strainers to catch grease. Discussed the importance of of not using raw egg flats and that they need to be discarded when emptied.

Basic - Stored food not covered. Walk in cooler food not covered Prepped broccoli, sauces, cooked chicken . Operator covered food during inspection Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Neosporin stored on upper shelf of cook line. Operator moved neosporin Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken and soy sauce. Operator rearranged cooler to gain compliance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding, second temperature at 2:40pm 42F cold hold); cooked chicken (44F - Cold Holding second temperature 2:41pm 41F cold hold); raw beef (45F - Cold Holding, second temperature at 2:41pm 42F cold hold); tofu (45F - Cold Holding), second temperature at 2:42 43F cold hold. All food was placed in cooling unit at the time the restaurant opened at 11:00am. Operator turned down the thermostat. 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. Employee beverage stored on prep table next to cook line, employee beverage stored on upper shelf of cook line. Operator moved beverages to designated area. Corrected On-Site

Basic - Food stored on floor. Soy sauce and raw prepped vegetables stored in bucket on the floor of walk in cooler. Operator moved food to a minimum of 6" off the floor. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Egg rolls, cooked chicken, dumplings Repeat Violation

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 touched hair and face and returned to prepping food no hand wash. Discussed proper hand washing.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store snapped beans

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink locked by white buckets, 2nd hand wash sink blocked by 2 stools. Discussed the importance of keeping hand wash sinks unblocked for easy access to hand washing. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork stored in freezer no date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings, egg rolls, cooked chicken, cooked pork, cream cheese mixture. Operator was able to determine the prep dates and dated accordingly. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelves of prep tables. Discussed the need to use a non porous material such as foil to line shelved soot can be cleaned and sanitized

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

Basic - Employee preparing food in customer section of dining area. Employee snapping beans in dining room. Discussed with operator the need to prep foods in kitchen for protection.

Basic - Food stored on floor. Walk in cooler large bowl of marinaded chicken stored on the floor. Discussed with operator the importance of storing food a minimum of 6" off the floor. Operator moved chicken to gain compliance Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Beans being snapped directly from case. Discussed with operator the importance of washing all produce before prepping.

Basic - Reuse of single-service or single-use articles. Cut gallon plastic container used as scoop

Basic - Stored food not covered. Walk in cooler- egg rolls, dumplings, cut produce, pork and chicken stored in walk in cooler not covered. Operator covered food during the inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature. Temperature variation of 41F- 51F discussed proper thawing methods. Meat started to be thawed when the establishment opened at 11am. Operator placed chicken in the cooler.