CHINA ONE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employees raw seafood and raw pork stored over bags of cooked pork and cooked beef in reach in freezer chest near triple sink, all items removed from original packaging. Also raw chicken stored over unwashed heads of cabbage in walk in cooler. Also raw pork mixture stored over sauces in walk in cooler. Also raw pork stored over cooked pork in walk in cooler. Also raw chicken stored over raw shell eggs in walk in cooler. Operator and employees began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F-60F - Cold Holding) stack of boxes of raw chicken sitting out on floor by walk in cooler, per operator chicken was purchased earlier today and brought to restaurant no more than a couple of hours prior. Employee began to put boxes in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker blocking hand wash station and pan lid in sink in prep area by walk in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area near walk in cooler.

Intermediate - No soap provided at handwash sink. At hand wash station in prep area near walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items stored in walk in cooler above buckets of soy sauce in walk in cooler.

Basic - Food stored on floor. Case of water at front counter. Cooking oil in back storage area. Raw shell eggs in walk in cooler. Stack of boxes of raw chicken in kitchen. Repeat Violation

Basic - Operator does not permit customers to use bathroom. Out of order sign placed on bathroom door, operator removed sign. Corrected On-Site

Basic - Stored food not covered. Multiple containers of fried chicken in walk in cooler. Container of flour on dry storage area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw beef in plastic wrap over tray of plastic wrapped krab rangoons. Operator relocated the raw beef. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable cutting board on the prep table has food residue staining build up. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the prep area blocked by stored equipment/rice cooker. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Saturday with no product date marking. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf on the main cook line for single service carry out containers. Cardboard Ling bottom shelf of the prep table.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles through kitchen and prep areas. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. On the main cook line,n fryer oil stored on the floor. In the prep area housemade sauce stored on the floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and the prep table. Operator relocated the knife. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. On the back side of the main cook line, chicken wings thawing at ambient air temperature. Operator relocated the chicken wings to the walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on the counter opposite the steam table.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee portioning cooked ready to eat noodles with barehands. Cooked noodles were then placed into the walk in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. In the walk in cooler, non food grade wiping cloth used on top of cut onions. Operator removed the wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken stored over container of cooked ready to eat noodles. Operator relocated the noodles to the correct storage location. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler door gaskets have mold like substance spots. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line inaccessible due to bulk container and rice cooker. Hand wash sink at the front counter inaccessible due to portion containers being stored in the hand wash sink. Operator relocated the portion containers. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink by the front service counter,no paper towels available, operator provided paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement or similar documentation. Inspector provided employee reporting agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Saturday with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal pot with no handle used as scoop in bulk container of rice in the prep area. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to line container of frozen raw chicken on a stick in the stand up reach in freezer. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles through kitchen and prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the clean prep table opposite the three compartment sink. Operator relocated the employee beverages. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the reach in freezer and three compartment sink, clean plastic and metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in chest freezer opposite the walk in cooler has a torn door gasket.

Basic - Food stored on floor. On the main cook line, container of fryer oil stored on the floor. In the walk in cooler container of carrots stored on the floor, operator relocated the carrots to the correct storage shelf. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween flip top reach in cooler and prep table. Operator relocated the knife. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on the main cook line has accumulation of grease and dust on the hood filters. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At time of inspection, observed employee go in and out of the walk in cooler with no gloves and continue food preparation without gloves and no hand wash in between the actions of opening and closing the cooler door and food prep.

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. In the stand up reach in freezer on the back side of the main cook line, raw chicken on a sheet tray wrapped in plastic wrap over raw beef on a sheet tray wrapped in plastic wrap. Operator relocated the chicken to the bottom shelf. In the walk in cooler, container of raw beef stored over container of cooked noodles. Operator replaced the noodles to the top storage shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line, reach in cooler door gaskets have accumulation of food debris on the top of the gaskets. Reach in chest freezer n the back side of the main cook line has accumulation of mold like substance on the door gaskets. Clean plastic containers stacked on the shelf over the three compartment sink have mold like substance spots on the sides of the containers. Cutting board stored next to the three compartment sink has mold like substance spots on the cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, employee using hand wash sink at front service counter to rinse of wiping cloth.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chemical test kit available to test three compartment sink or sanitizer solution buckets.

Intermediate - No soap provided at handwash sink. At the hand wash sink on the end of the main cook line against the walk in cooler wall, no hand soap available at time of inspection. Operator provided a bottle of hand wash soap. 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. In the walk in cooler containers of cooked chicken stored with no product date marking, cooked two days before. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the rear exterior door, bulk containers of flour and sugar stored on the shelf with plastic portion cups as a scoop. In the bulk rice container metal bowl with no handle used as a scoop. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Through establishment multiple shelves lined with cardboard, at rear exterior door cardboard lining shelves for flour and sugar and other dry goods. At the front of the kitchen line cardboard lining shelves opposite the fryers for carry out containers. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection, multiple employee beverages stored on the back of the flip top reach in coolers on the main cook line. Operator relocated all employee beverages to the proper storage area. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler on the top shelf, bag of employee personal food stored over container of cut onions.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over the three compartment, clean plastic containers stacked while wet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. On the main cook line behind and under equipment, build up of grease and food debris. Repeat Violation

Basic - Food stored on floor. On the main cook line between the reach in cooler and the prep table, jug of fryer oil stored on the floor. In the back storage hallway buckets of soy sauce stored on the floor. In the walk in cooler, cut carrots in bucket of water stored on the floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line flip top reach in cooler, knife stored between reach in cooler and clean prep table. Operator removed the knife from between the equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line over the wok station and fryers, buildup of grease and dust on the hood filters. Bottom shelf of the prep table in the center of the kitchen has old food debris on the bottom shelf. Repeat Violation

Basic - Stored food not covered. In the walk in cooler, container of soup stored with no cover, operator provided a lid for the container of soup. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In the back storage hallway by the rear exterior door, wet mop stored with the mop head in the mop bucket, operator moved the wet mop to the proper storage location. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, multiple wet wiping cloths stored not in sanitizer solution, one on the employee hand wash sink by the front counter, one on the wok station railing , one under a in use cutting board on the back prep table. Repeat Violation