CHINA ONE

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used to store food

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. -freezer Raw chicken over raw beef Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 56f less than 4 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 89f not actively prepping. Placed in cooler

Basic - Bowl or other container with no handle used to dispense food. -lemonade and soy sauce

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

Basic - Food storage container/container lid cracked or broken. -lid to flour

Basic - Food stored on floor. -container of soy sauce

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

Basic - Reuse of single-service or single-use articles. -jug cut into a scoop -cooked chicken in cardboard box, corrected

Basic - Stored food not covered. -walk in cooler broccoli,onions,cabbage ,egg roll

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind rice cooker

Basic - Working containers of food removed from original container not identified by common name. MSG Corrected On-Site

High Priority - Employee washed bowl . Did not sanitizer bowl.

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for food storage

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 beef over raw shrimp in chest freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 47f less than 4 hours -chicken 57f less than 4 hours

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

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

Intermediate - Handwash sink not accessible for employee use at all times. -buckets in front of hand sink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on shelf above reach in cooler

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet on shelf above reach in cooler Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -lid to surge cracker end

Basic - Food stored on floor. -jugs of oil and bucket of soy sauce

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 -exterior of wok holders on cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open Pepsi in walk in cooler

Basic - Reuse of single-service or single-use articles. -parts of paper bags used under fried chicken

Basic - Scoop made out of a jug.

Basic - Stored food not covered. -walk in cooler onions,broccoli -freezer beef

Basic - Time/temperature control for safety food thawed in an improper manner. -pork ,dumplings,plant food at room temperature Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -spoons and forks

High Priority - Nonfood-grade bags used in direct contact with food. -food stored in Togo bags

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

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 shrimp and beef Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Togo in rice with water

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around woks

Basic - Observed wood handle with metal pieces not constructed properly. Manager discarded Corrected On-Site

Basic - Stored food not covered. -walk in cooler

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags - From follow-up inspection 2024-12-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -2 chess freezers - From follow-up inspection 2024-12-03: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -vegetables in walk in cooler - From follow-up inspection 2024-12-03: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags Warning - From follow-up inspection 2024-04-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken to over cooked pasta -walk in cooler raw fish stored on top of bucket of duck sauce -walk in cooler raw chicken store on bucket of soy sauce -walk in cooler raw egg over sauces Warning - From follow-up inspection 2024-04-22: - raw beef over sauces - raw chicken over canned beverages Time Extended

Basic - - From initial inspection : Basic - Cardboard/soiled used to line food-contact shelves. Warning - From follow-up inspection 2024-04-22: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. - Next to fryer and in storage room Warning - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on shelf above prep table Warning - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets soiled -walk in cooler shelves soiled -exterior of flour and corn starch containers soiled Warning - From follow-up inspection 2023-12-08: Installed new shelves in walk in cooler complied Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-12-08: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken stored over cooked pork in white single door reach-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork and raw chicken over sauces in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 79F, per operator stored on prep table less than 2 hours, operator relocated to walk-in cooler -fresh garlic in oil 70F, per operator on shelf at cookline less than 2 hours, operator placed in reach-in cooler Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine +200ppm, operator added more water, retested 100ppm

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under running water of triple sink

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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave soiled

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at front counter blocked by fan and stool

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in rear prep area being used to store cleaning supplies, operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -cardboard on shelf in walk-in cooler -cardboard on all storage shelves in rear storage room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coke can and bottled water on shelf above reach-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and keys on prep table

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce and jugs of oil stored on floor throughout kitchen

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking poster, operator posted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -walk-in cooler door and gasket soiled -walk-in cooler fan covers soiled -hood filters soiled

Basic - Open dumpster lids.

Basic - Reuse of single-service or single-use articles. -egg cartons

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

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop stored in soiled water in mop bucket, operator hung mop to dry Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table next to walk-in cooler, operator placed in sanitizer solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label