CHINA KITCHEN

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 48F, per operator stored above fill line in top of reach-in cooler less than 1 hour, operator relocated the excess to the lower portion of the reach-in cooler to rapidly cool Corrective Action Taken Warning - From follow-up inspection 2026-04-22: -raw shell eggs ambient air temperature 54F, per operator stored above fill line in top of reach-in cooler less than 30 minutes, operator relocated the excess to the lower portion of the walk-in cooler to rapidly cool Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris Repeat Violation Warning - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -throughout the kitchen Repeat Violation Warning - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink -exterior of large round trash can -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of fryers have an accumulation of grease and food debris Repeat Violation Warning - From follow-up inspection 2026-04-22: -exterior of large round trash can Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began snapping pea pods without first washing her hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw beef stored over sauce bucket, operator relocated raw beef Corrected On-Site Repeat Violation

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 handout Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained on tops of reach-in coolers Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store plastic container lids, operator removed 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. -walk-in cooler: fried chicken, per operator cooked more than 24 hours ago, lacking date

Intermediate - Spray bottle containing toxic substance not labeled. -pink solution spray bottle stored next to mop sink lacking label

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

Basic - Floor soiled/has accumulation of debris. -underneath fryers has a significant accumulation of grease and food debris

Basic - Floors not maintained smooth and durable. -throughout the kitchen Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce on floor in kitchen -large plastic container of raw beef stored on the floor, operator relocated Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -inside the bottom of the right side white stand up chest freezer next to prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -sides of cooking equipment have an accumulation of grease and food debris Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef thawing at room temperature, operator relocated to walk-in cooler Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed plastic container then failed to sanitize, employee set up sanitizer compartment of triple sink and sanitized the food container Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2025

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored above sauce buckets, operator reorganized walk-in cooler Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 50F, overfilled in top of reach-in cooler, operator relocated excess eggs to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -white cutting boards on tops of reach-in coolers are stained Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork per operator cooked on 4/4/25, frozen 4/4/25, pulled to thaw on 4/8/25, operator re-dated Corrected On-Site

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

Basic - Floors not maintained smooth and durable throughout the kitchen.

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on the floor in the walk-in cooler, operator relocated Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gasket soiled -mop sink soiled -hood filters over cooking equipment have an accumulation of grease and food debris Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -yellow wet wiping cloth stored on prep table

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -white cutting board on right side reach-in cooler Warning - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -throughout the kitchen Warning - From follow-up inspection 2024-10-01: Time Extended

High Priority - Toxic substance/chemical improperly stored. -Off insect repellant stored next to sesame oil and above powdered iced tea Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. -sugar bin, cornmeal bin, potato starch bin Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone at reach in cooler/make table

Basic - Equipment in poor repair. -gasket on reach in freezer next to 3 compartment sink is torn Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -throughout kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler soiled Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet microfiber cloths on cutting board of reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -plastic lids in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -cornstarch, potato starch, sugar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishwashing area

Basic - Equipment in poor repair. -torn, soiled gasket on white upright freezer in dishwashing area Repeat Violation

Basic - Floor soiled/has accumulation of debris. -underneath kitchen equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -throughout kitchen Repeat Violation

Basic - Food stored on floor. -in walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white upright freezer near front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table next to fryers is soiled with grease and food residue -steam table shelves soiled -table next to walk in cooler shelves soiled -table at end of cook line shelves soiled -fan covers in walk in cooler soiled

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wares washed and rinsed,but not sanitized.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp, reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line.

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.

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

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

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

Basic - Equipment in poor repair. Gasket torn on make line reach in cooler.

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen over prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves soiled, prep tables. Dry storage shelves rusted.

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk food containers soiled with food debris. Hood filters soiled with grease. Shelves over make line soiled with food debris.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, make line. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make line. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Bulk food storage containers soiled. Dry storage shelves soiled. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Cut plastic jug used as a scoop. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Corrected to 50ppm. - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2022-06-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: eggs rolls (68f - Cold Holding); cooked chicken (63f - Cold Holding). Items placed in Reach in Cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, make line unit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked chicken, Walk in Cooler.

Basic - Bowl or other container with no handle used to dispense food. Flour container.

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Kitchen.

Basic - Food stored on floor. Produce. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves soiled. Hood filters soiled with grease.

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

Basic - Time/temperature control for safety food thawed in an improper manner. In water, shrimp. Corrected On-Site

Basic - Utensils in poor condition. Single service Jug made into a scoop.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in Freezer, raw chicken over raw beef. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Grease buildup under cooking equipment.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, heavy grease buildup. Prep table shelves, rusted.