CHINA GOURMET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Bowl containing raw shell eggs stored onnshekf above open pan containing fully-cooked dumplings inside reach-in cooler at cookline. 2. Pan containing raw frozen chicken stored on shelf above portions of cooked pork inside walk-in freezer. Manager moved both raw items during this inspection. Corrected On-Site

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. Pan containing fully-cooked. Chicken held at cookline at room temperature without time marks. Manager stated the chicken has been held at room temperature since 12:30 and added the proper time marks during this inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No choking poster in establishment. Inspector provided manager a new digital copy during this inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of rice bins in back of kitchen soiled with dirt and/or old food debris. Repeat Violation

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 including cooked meats Repeat Violation

Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce in walk in cooler. Employee relocated at time if inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket in handwash sink in 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. Cooked chicken and multiple items in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk rice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce buckets in walk in cooler

Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth in cook line area

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using an unapproved chlorine sanitizer. Employee purchased approved sanitizer during inspection. Corrected On-Site Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menu used as liner in food container at fryer Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork in walk in freezer. Operator corrected shelves. Corrected On-Site Repeat Violation Admin Complaint

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried chicken held by fryers held on time. Provided operator with written procedure form.

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 including cooked meats Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed digital copy to operator

Basic - Nonfood-contact surface soiled. Walk in cooler shelves Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Operator is using to go menus to line pans with fried chicken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above wontons in walk in freezer

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 and reach in cooler at cook line including cooked meats and noodles.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area. Operator provided hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( rice ). Manager pulled handle from products Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach in freezer has mold like substance

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at room temperature on cook line. Manager moved back into cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink by front counter. Manager removed. Corrected On-Site

Basic - Bowl with no handle used to dispense flour and sugar. Manager removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Bulk bins of flour/sugar/cornstarch soiled.

Basic - Unwashed bean sprouts stored over cooked wontons in walk in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on shelf above cook line. Operator removed. Corrected On-Site

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line

Basic - Nonfood-contact surface soiled with grease, food debris. Shelving unit around wok stations