China Star

6-1A: .04(6)(f)Multiple time/temperature control foods were not being cold held at 41 degrees F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-1C: .04(6)(d)Chicken had not cooled from cooking to 70 degrees F in 2 hours or less. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.

11A: .05(3)(a)Walk-in cooler is holding an air temperature of 50 degrees F. There is not sufficient cold holding space to safely operate. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

2-2D: .06(2)(o)Mulitple pieces of equipment in hand washing sink and in front of hand washing sink in kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Equipment moved out of the front of the hand washing sink and out of the hand washing sink so that it is accessible.

4-2A: .04(4)(c)1(iv)Observed multiple foods in walk-in cooler not covered(washed broccoli, washed onions, and sauces). Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All foods were covered by the person-in-charge at the time of inspection.

1-2B: .03(3)(a)Observed that the food safety manager certification had expired in June of 2024 and there is no other food safety manager in the facility. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf) Corrective Actions: NCOS

2-2D: .06(2)(o)Observed food debris in the hand washing sink located near the walk in cooler.

THIS IS THE 2ND OCCURENCE OF THIS VIOLATION. 3RD OCCURENCE OF THIS VIOLATION WILL RESULT IN PERMIT SUSPENSION* A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge cleaned and sanitized sink

4-2A: .04(4)(c)1(iv)Observed bags of dumplings and containers of cooked chicken, cooked pork and cooked egg rolls being store uncovered in the reach in cooler near the prep table. Also observed a container of corn chips being stored uncovered on top of the reach in cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered the items.

17D: .07(4)(b)Observed employee food items being stored in the reach in freezer on the top shelf with items for the facility. Also observed a container of flour and plasticware for the facility being stored with employee items.

THIS IS THE 2ND OCCURANCE OF THIS VIOLATION. A 3RD OCCURENCE OF THIS VIOLATION WILL RESULT IN PERMIT SUSPENSION* Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC relocated the items to a designated employee items and moved facility items away from employee area.