China Garden

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Ceiling though out the kitchen. Repeat Violation

Basic – Food stored on floor

Containers of sauce stored on the floor in the walk-in cooler

Containers of soy sauce stored on the floor in the kitchen

Owner placed the items on a shelf. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters soiled.

Basic – Utensils in poor condition

Establishment using a cut plastic container as a rice scoop.scoop

Owner discarded container. Corrected On-Site

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

Walk-in cooler shelves soiled. Repeat Violation

High Priority – Employee washed hands with cold water

Employee rewashed their hand in warm water. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Bean sprouts (71F – Cold Holding) stored at room temperature on the cook line. Owner stated the sprouts had been stored at room temperatures for approximately 2 hours

Owner placed the sprouts in the reach in cooler. Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Wiping cloth solution reading +200 chlorine

Owner replaced the sanitizer solution new reading 100ppm chlorine. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed handouts to the operator. 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

Emailed handouts to the operator. Repeat Violation