CHINA DELIGHT

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler for multiple food items.

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. See stop sale. Food items on time plan are not marked. Operator not following time plan. Translated and reviewed with owner.

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. Emailed Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Unaware of requirements. Emailed and reviewed

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife stored between prep table and reach in cooler across from cook line. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping on ledges and surfaces surrounding hoods over cook line Repeat Violation

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings. Cooked chicken pork walkin cooler Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in sugar Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Corrected On-Site

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

Basic - Food stored on floor. Frying oil Sauces walk in cooler Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top of fridge

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in kitchen. Inspector emailed copy

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Gaskets white fridge

Basic - Stored food not covered. Chicken wings walk in cooler Sauces walk in cooler Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener .

Intermediate - No hot running water at three-compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Freezers in prep area.

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

Basic - Duct tape used to repair nonfood-contact surface. Use cream freezer door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Located behind cooking equipment and hot water heater area.

Basic - Food stored on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at cook line at steam table and other areas soiled with food debris - rice etc. Hoods are covered in grease. Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket on ice cream freezer.

Basic - Food stored on floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors under cooking equipment , shelving on cooks line. Hood filters.