GRAND CHINA

Intermediate - Handwash sink not accessible for employee use at all times. Operator has rice cart placed in front of cook line hand sink ,operator relocated . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink. Restocked . Corrected On-Site

Intermediate - No soap provided at cook line hand wash sink. Operator restocked 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 pork in kitchen make table not date marked . Operator updated . . Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the rear door outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease. Under cooking equipment t spiked with food debris,

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container placed on top of container in cook line make table . noodles (52F - Cold Holding);less than 4 hours . Operator relocated into cold hold unit,l Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between table and make table unit.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Relocated . Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in soiled with food debris. Cleaned blade. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker soiled . -ventilation hood soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table raw chicken (46F - Cold Holding); tofu (47F - Cold Holding)/ less than 4 hours. Placed ice. Corrective Action Taken

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 on cut cabbage .

Basic - Ice buildup in front counter reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under cookline equipment , soiled with food debris l

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs stored over cut onions, in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -rice cooker soiled with grime, - microwave interior .soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken prepared 2 days ago , in walk in cooler not date marked. Corrected On-Site

Basic - Cookline floor soiled/has accumulation of debris.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Front counter freezer chest , walk in freezer l

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

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gasket , soiled with grime and grime,. -storage bins soiled with food debris,. -sides of cooking equipment spiked with grease and food debris,

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

High Priority - Dented/rusted cans present. See stop sale. Ground bean sauce, Repeat Violation

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. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of pool eggs stored over carrot container on make table . 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 . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site

Intermediate - No soap provided at female bathroom handwash sink. 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. Chicken tempura in walk in cooler prepared 48 hours ago.. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Scheduled every 4 months. -flour lid soiled with dirt and food debris. -area under food preparation table by fryers soiled with food debris. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

Basic - Food stored on floor. 2- boxes of frying oil stored on storage area floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment soiled with food and dirt debris.

High Priority - Dented/rusted cans present. See stop sale. Ground bean sauce 2-, bamboo shoots

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared yesterday in low boy unit Not date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on shelf above makeline unit.

Basic - Male food with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood laden with grease. Warning - From follow-up inspection 2021-08-06: Time Extended