CHINA 1

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Operator add bleach to the bucket and it is now testing at 50 PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg shells stored over washed carrots and celery in reach in deli cooler. Egg wash stored over cooked shrimp and tofu in reach in deli cooler. Operator stored items away from ready to eat items. 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. Frozen raw chicken not in its commercial package stored above frozen raw beef inside white stand alone freezer near dry storage area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed big 6 symptoms with operators. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers heavily soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork egg rolls, pork wontons, cooked noodles, cooked chicken stored in reach in deli cooler and stainless steel freezer/fridge on cook line not date marked. Operator said items were from 2-3 days ago. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored next to reach in deli cooler on cook line grooved. Observed cut wooden tree trunk stored with cutting boards.

Basic - Food stored on floor. Oil on the floor on cook line. Operator move oil off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler heavily soiled with mold like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushrooms stored above washed cut vegetables. Operator moved case to a separate shelf. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee touching soiled wet sipping cloth stored at wok station.

High Priority - Container of medicine improperly stored. Medicine in reach in cooler at cook line reach in cooler eye allergy medicine. Owner moved. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. During inspection observed Sanitizer bucket at cook line was at chlorine 200+ owner replaced bucket now at 50ppm. 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. During inspection observed no date marked product throughout restaurant. Owner date marked all products in all cold holding units during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. From shelf in dry-storage area. a. 5lb can of oyster sauce b. Two 3pt cans of soy sauce

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored on bottom shelf of steam table on cooks labeled household use only. Operator removed raid. 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 removed from original packaging stored on top of unpackaged raw pork in stand-alone freezer near dry-storage area. Operator placed raw chicken below raw pork. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored in bowl of hand wash sink near prep sink. Operator removed containers. 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. Chlorine bleach at establishment is for household use only. Operator went to the store and bought correct chlorine sanitizer. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tiles in dry-storage area.

Basic - Clean utensils or equipment stored in dirty drawer on prep table on cooks line.

Basic - Damaged/spoiled/recalled food not properly segregated. From shelf in dry-storage area. a. 5lb can of oyster sauce b. Two 3pt cans of soy sauce

Basic - Employee personal food in stand-alone freezer not properly identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cooks line. Operator removed phone. Corrected On-Site

Basic - Food stored on floor. 50lb bag of sugar stored on floor in dry-storage area. Operator placed bag on shelf. Corrected On-Site

Basic - Four cutting boards underneath prep table on cooks line has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets on cooks line.

Basic - Reach-in cooler interior/shelves on cooks line, have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered. Bag of sugar is open on floor in dry-storage area. Operator closed bag. Pork egg rolls not covered in reach-in freezer located across from three-compartment sink. 5 gallon bucket of sauce not covered in walk-in cooler. 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. Multiple items in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp Sitting in still water. Operator moved. 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 beef in freezer not all commercially packaged. Manager rearranged. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector printed copy of Big 6 in Chinese for Manager. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Soy sauce stored on floor. Manager corrected. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Ketchup can used to store vegetables in reach in cooler across from wok station.

High Priority - Dented/rusted cans present. See stop sale. 2 5 pound cans of oyster sauce. 1 3 pint can of soy sauce.

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on shelf next to clean pots and pans. Operator removed bleach. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 2-5 pound cans of oyster sauce and 1-3 pint can of soy sauce on shelf with other non damaged cans in dry storage. Operator removed cans for return to purveyor. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Employee prepping heads of broccoli without washing. Inspector intervened, and instructed employee to wash broccoli before prepping. Employee washed broccoli. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of tall reach in cooler at end of cook line soiled with food debris. Interior and shelves of reach in cooler on cook line across from wok station soiled with food debris.

Basic - Stored food not covered. Washed and prepped onions and mushrooms in walk in cooler. Cooked battered chicken in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed and prepped onions and mushrooms in walk in cooler. Operator removed unwashed produce to shelf with other unwashed produce. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm) Corrected to 50 Ppm during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -drawer with chrispy noodles has accumulation of residue

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls and sweet and sour chicken in refrigerator not date marked -frozen pork in white freezer not date marked Discussed date marking with operator Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -top of oven next to wok station

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys stored above flour in kitchen -eye glasses above prep table in kitchen Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at prep sink Operator discarded sponge during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -fridge freezer has accumulation of food residue

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. -egg trays stacked under utensils in kitchen

Basic - Stored food not covered. -cut cabbage 41 °F

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at wok station