CHINA TASTE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken wings stored over unwashed green bell peppers in walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork chops stored over cooked pork and cooked chicken in walk-in cooler, operator relocated the raw pork Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 47-53F, per operator stored on prep counter next to fryers less than 30 minutes, operator relocated to reach-in cooler to rapidly cool Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on shelf above reach-in coolers, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in coolers have an accumulation of grease and food debris -mop sink soiled Repeat Violation

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 10ppm, operator added more chlorine sanitizer, retested 75ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk-in cooler: raw chicken stored over raw beef, operator reorganized walk-in cooler Corrected On-Site

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. -inside lids of reach-in coolers Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -employee used handwash sink to wash wiping cloth

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE

Basic - Cardboard used to line nonfood-contact shelves. -shelves next to fryer

Basic - Ceiling tiles throughout the kitchen soiled with accumulated food debris, grease, and/or dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on shelf above reach-in cooler, operator removed -employee jacket hanging off of dry storage rack, operator removed Corrected On-Site

Basic - Equipment in poor repair. -white stand up freezer door gasket torn

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -short white stand-up reach-in freezer -white chest freezer Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons, operator discarded Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -various tools stored on shelf above reach-in cooler, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above reach-in freezers

High Priority - Nonfood-grade bags used in direct contact with food. -multiple foods stored in plastic bags in reach-in freezer, employees switched foods to food-grade bags Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 45-47F and cut cabbage 45-49F, per operator less than 1 hour stored in top of reach-in cooler, operator relocated to walk-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -inside lid of reach-in cooler has an accumulation of grease and food debris -raw pork cutting board stained

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

Basic - Ice buildup in tall white reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -exterior of salt container soiled -walk-in cooler door soiled

Basic - Reuse of single-service or single-use articles. -egg cartons, operator discarded Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on shelf next to woks, operator relocated to sanitizer bucket Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. -medicine stored on shelf above reach-in cooler, employee relocated Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -frozen chicken in plastic grocery bags in tall white reach-in freezer Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above unwashed cabbage and green peppers

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 beef in tall white reach-in freezer, operator reorganized reach-in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 77F and raw shrimp 44F, per operator stored on top of reach-in cooler for 15 minutes, operator relocated to lower portion of reach-in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store scoop, employee 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. -cooked beef and cooked pork, per operator cooked on Friday, 7/12/2024 lacking date marking

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

Basic - Food not stored at least 6 inches off of the floor. -oil jugs and sauce buckets stored on the floor throughout the kitchen -bucket of seafood powder stored on the floor, operator relocated Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have a significant accumulation of grease and food debris

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -screwdrivers stored on shelf above reach-in cooler, employee relocated Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. -uncovered bad of rice stored in splash area of triple sink, operator relocated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on multiple counters, operator relocated to sanitizer bucket Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Nonfood-grade bags used in direct contact with food. -in reach in freezer Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over onions Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handsink next to 3 compartment sink blocked by trash can Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers throughout kitchen soiled Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -at front counter for customer use Corrected On-Site Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. -under and between equipment in kitchen

Basic - Food stored on floor. -buckets of sauces, oil at cooking area Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in upright freezers torn and area around gaskets soiled -lids of sugar, msg soiled

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -2 bins, sugar and salt Corrected On-Site

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 pork, chest freezer. 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, walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Numerous items stored above make table.

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

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

Basic - Standing water in bottom of reach-in-cooler. Two door unit.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers soiled. Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Numerous items in walk in cooler. Warning - From follow-up inspection 2022-08-31: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45f, chicken 50f. Item's moved to walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food storage containers soiled with food debris.

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

Basic - Reuse of single-service or single-use articles. Chicken boxes.