China One

Observed prep top cutting board with heavy staining and scoring in main kitchen.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC advised we would have surface detailed clean and if unable to get clean then it will be replaced. Health dept. to check back by correct by date.

*3/9/26 UPDATE: PIC ordered new cutting board surface for prep-top unit.

Observed wet cloths on prep-top and by grill in main kitchen.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration as specified by manufacturer.

COS: PIC placed cloth into sanitizer bucket.

Observed the inspection report posted is not the most current.

CA: The most current inspection report must be prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

PIC advised they will post the most current inspection.

Observed hood vents above fryer and stove in main kitchen with heavy buildup of grease and solidified grease drippings. Service sticker indicated next service is due in April.

CA: Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

PIC advised he contact company for sooner servicing. Advised PIC to have routine servicing more frequently. Health dept. to check back by correct by date.

*3/9/26 UPDATE: PIC had hood vents cleaned/serviced before check back date.

Observed multiple TCS foods not cold held 41°F or below, sitting on counter at room temperature throughout main kitchen (see temp log). PIC stated items were out due to daily lunch rush.

CA: TCS foods shall be maintained at 41°F or below or 135°F or above.

COS: PIC chose to rapidly cool all TCS items.

Advised to use time as a public health control for items that are regularly in use for lunch service.

Observed no water at hand wash sink in main kitchen area in main kitchen. PIC turned on cold water only. Informed PIC hot water is needed to wash hands. PIC stated hot water leaks at prep sink next to handwash sink when it is turned on.

CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed prep top cutting board with heavy staining and scoring in main kitchen. Observed food contact surfaces not cleaned to sight and touch in main kitchen.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Advised PIC to have cutting board and food contact surfaces detailed clean.

Observed food employee handling food while wearing bracelet in main kitchen.

CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed wet cloths on prep-top and by grill in main kitchen.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration as specified by manufacturer.

COS: PIC placed cloth into sanitizer bucket.

Observed employee cellphones on prep top in main kitchen.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Phones were removed from preptop.

Observed food employees working/handle raw meat and then change task to handle clean equipment without washing their hands CA: Pic must ensure proper handwashing COS: instructed on handwashing

Observed open employee drink on prep table where preping food along with personal food. CA: ensure all personla food is consumed away from prep area and all employee drinks are in disposable cup with lid and straw stored where it cannot contaminate anything COS: food and drink were removed from area

Observed food employee handling food items while wearing a bracelet / CA: no jewelry other than 1 plain band on hands and wrist COS: employee no longer working with food

observed large leak at handwash sink and no hot water available at the sink. CA: PIC must ensure plumbing is in good repair Cos: turn on hot water and adjusted the drain pipe

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The inspection posted is not the current report CA: current inspection must be posted in the correct place

Observed food employee leave kitchen, return, not wash hands and then handle SSA

Observed food employee leave kitchen go to restroom and reenter and not was hands CA: PIC must ensure employees know when to wash hands such as entering the kitchen

COS: instructed employees on when to wash hands, then they washed properly

Observed raw chicken over cooked noodles in reach in cooler, ice stored between unwrapped raw chicken in reach in freezer

CA PIC must ensure all items are stored according to cook temperature

COS raw chicken was moved to bottom shelf ice was discarded

Observed tcs foods in walk-in refrigerator at temps ranging from 42-48 degrees F and chcicken in bowl on counter at 60 degrees F

CA: PIC must ensure cold held food is 41 or below COS:Food in walk was rapidly cooled and chicken on counter discarded

Observed a lack employee training needs met. No evidence was found that employees have been trained on safe food practices. CA: It is the responsibility of the manager to assess training needs of employees and have CFSM train them.

CFSM did not meet training responsibilities for staff

Food (made sauces) found stored past disposal date marked. CA:PIC must ensure all TCS foods are held no more than 7 days then discarded COS: sauces were discarded

Observed prep top cooler, reach in cooler, and walk-in cooler with open packaging of raw foods not stored by proper internal cook temp. CA: Discussed proper storage order with PIC and had them rearrange the coolers appropriately

Did not observe soap at the main kitchen hand wash sink. CA: PIC immediately stocked the sink with soap.

Observed TCS foods such as cooked chicken in prep area not under temperature control. Corrective Action: PIC stated that food had been on counter for about 30 minutes and would be placed back into coolers to rapidly cool back down. Discussed the importance of taking small batches out to cook that would be used up within 15 minutes of less instead of larger batches.

Observed huge plastic bins of chicken and noodles setting out, attempting to cool down on counters. Corrective Action: Educated PIC that food needs to be broken down into smaller containers and left uncovered to cool down properly and must be actively under a cooling method such as the containers being down in ice, in refrigerators or freezers to rapidly cool the items. PIC moved the items to the walkin cooler and refrigerators immediately.

Observed two door cooler, reach in cooler, and walk-in cooler as well as freezers with open packaging of foods not stored by proper internal cook temp. CA: Discussed proper storage order with PIC and had them rearrange the coolers appropriately

Observed TCS foods such as cooked chicken in prep top and teriyaki sauce in reach in coolers not maintaining the proper cold hold temp of 41°F or less. CA: PIC stated that food had been on counter during lunch rush and would close prep top lids to cool foods back down.

Observed no written policy for the foods that were supposed to be "held on time" as well as no discard time or temp log of those foods. CA: Educated PIC on how to properly use TPHC and all records required with that policy.

Observed a lack employee training needs met. No evidence was found that employees have been trained on safe food practices. CA: It is the responsibility of the manager to assess training needs of employees and have CFSM train them.

Certified CFSM did not demonstrate knowledge on food safety practices. CA: Inspectors will be doing trainings with restaurant

Observed employee personal drinks and cigarettes stored on top of foods in dry storage area. CA: Instructed PIC that drinks and personal items must be stored in a way that can not contaminate foods. Cup also needs to be disposable with a lid and straw.

Observed the back door propped open allowing excessive #s of flies to enter the kitchen. CA: Discussed with PIC that all door must remain shut and cracks in the back door need to be filled so pests cannot enter the facility.

Observed huge plastic bins of food (chicken, homemade sauce, vegetables) attempting to cool down in the walk-in cooler while being tightly covered with plastic wrap. CA: Educated PIC that food needs to be broken down into smaller containers and left uncovered to cool down properly.

Observed male cook in kitchen preparing food without a hair restraint. CA: Employee placed a baseball cap on to cover hair.

Observed the customer restroom not stocked properly with paper towels. CA: PIC will have it restocked

Observed personal food (clams) stored with restaurant food in deep freezer, as well as personal food in the walk-in cooler and cell phones laying on prep top counters. CA: Instructed PIC that all personal food must be in a designated container to prevent contamination and labeled "personal" and all items must remain separate from restaurant foods

Observed excessive soil build up on the fronts and legs of equipment, shelving, and bulk food containers throughout the facility. Corrective Action: Instructed PIC to increase the cleaning frequency of equipment.

Observed multiple walls, floors and ceiling tiles throughout the kitchen with excessive soil and grease build up. Corrective Action: Instructed PIC to routinely detail clean non food contact equipment surfaces. Surfaces that do not look clean after detail cleaning must be painted or replaced to have a smooth, non absorbent, and easily cleanable surface.