China Garden West Downtown

Basic – Accumulation of debris inside warewashing machine

Dish machine next to back door.

Basic – Bowl or other container with no handle used to dispense food

Bowl used to scoop rice stored in back of kitchen. Repeat Violation

Basic – Cardboard used to line food-contact shelves

Shelves in walk-in cooler lined with cardboard

Shelf above three compartment sink lined with cardboard.

Basic – Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).nRice bowls stored on shelf outside back door in area not fully enclosed. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on shelf above soy sauce

Manager removed drink from shelf. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored above three compartment sink.

Basic – Food contaminated by unsanitized equipment or utensil. See stop sale

Bowl used to scoop raw chicken stored in Napa cabbage on cook line. Manager discarded Napa cabbage.

Basic – Food stored on floor

Cooking oil stored on floor on cook line. Repeat Violation

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

Gaskets of kitchen reach-in coolers. Repeat Violation

Basic – Outer openings not protected with self-closing doors

Back door to kitchen near three compartment sink.

Basic – Single-service articles not stored inverted or protected from contamination

To go containers on shelf in kitchen not inverted

Manager turned containers over. Corrected On-Site

Basic – Stored food not covered

Soy sauce stored on shelf next to kitchen reach-in cooler. Manager placed lid on container. Corrected On-Site

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

Employee entered kitchen from outside and began wrapping food item without washing hands. Manager had employee wash hands and reward food item. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed seven rodent droppings on top of dish machine. Operator cleaned up droppings during inspection. Corrected On-Site Warning

High Priority – Stop Sale issued due to adulteration of food product

Bowl used to scoop raw chicken stored in Napa cabbage on cook line. Manager discarded Napa cabbage.

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

Item stored on prep table next to cook line: Napa cabbage (81F – Cold Holding). Manager stated item was placed on counter 2 hours prior to temperature being taken.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet next to ice machine missing vacuum breaker. Repeat Violation Admin Complaint

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on kitchen reach-in coolers stained. Repeat Violation