CHINA PEARL

Intermediate - Handwash sink not accessible for employee use at all times. Lid in right hand wash sink on cooks line, and rice in blocking. Lid was removed from inside of sink, and rice bin moved out of way. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice and flour. Repeat Violation

Basic - Floor soiled/has accumulation of debris. In walk in freezer, old food debris on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on left of cooks line next to steam well, hot water nozzle not working. Warning - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handle being used as a scoop in sugar, rice, and corn starch. Manager removed bowls from containers. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-12-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 44F . Top section of the flip top reach in cooler above the refrigerated line across from the cook line. The noodles was removed to the bottom section Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand can opener stored in the hand washing sink in the dishwasher area. The can opener was removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Inside the bulk food containers. Repeat Violation

Basic - Food stored on floor. Case of cooking oil. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between the flip top reach in cooler and prep table across from the cook line. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken Repeat Violation

Basic - Light not functioning. Hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Bulk container of rice blocking hand sink at the end of cook line. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cups and bowls in bulk containers of rice and flour. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. All employees on cook line.

Basic - Food stored on floor. Boxes of oil and soy sauce on floor of cook line and walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife in between reach in cooler on cook line and took knife to ware wash area. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. -cooked chicken on packing paper on sheet pan in kitchen. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -roast pork in plastic shopping bags in white reach in freezer leading to bathroom

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -rice stored in 32 gallon trash can and storage boxes in kitchen. -egg rolls stored cardboard box Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over egg rolls in walk in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped broccoli in walk in cooler. Corrected On-Site

High Priority - Single service gallon jug cut into a scoop for rice. Operator discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on trash can in lobby.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line and in dish area -rice cooker on cook line -can opener in dish area.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by container of rice on cook line Corrected On-Site

Intermediate - No soap provided at handwash sink. -back handwash sink Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at handwash sink at front of cook line. Other handwash sinks have hot water.

Basic - Bowl or other container with no handle used to dispense food. -in rice container, soy sauce container Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -back kitchen -front lobby

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee on front line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -drinks and food stored on dry storage shelf. -2 plates of food on top shelf of walk in coolerCorrected On-Site Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -employee cooking food

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door. Back door open at time of inspection

Basic - Floor soiled/has accumulation of debris in walk in freezer.

Basic - Food stored on floor. -soy sauce on floor in kitchen -raw chicken on floor in walk in freezer -bean sprouts in walk in coolerCorrected On-Site Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -on cook line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -divider on fryers Corrected On-Site

Basic - Lights not functioning over coolers, dry storage and under hood suppression system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under prep table in kitchen -top back of fryers -exterior sides of fryers, grills, smoker -gas stove burners -filters under hood suppression system

Basic - Ripped/worn tin foil used as shelf cover. -on divider on fryers on cook line

Basic - Stored food not covered. -rice in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. -fish thawing in standing water in triple sink. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind smoker on cook line

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -stored in walk in cooler shelf.

Basic - Working containers of food removed from original container not identified by common name. -flour under prep table in kitchen

Basic - microwave has accumulation of black substance/grease/food debris.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using card board box for fried cheese wontons on cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container Corrected On-Site