China Gourmet

Basic – Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic – Cardboard used to line food-contact shelves.

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. Several cutting boards heavily grooved etc.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell Phone over cookline.

Basic – Equipment in poor repair. Reach in freezer gasket broken.

Basic – Equipment or utensils not designed or constructed in a durable manner. Top and sides of chest freezer heavily rusted and gasket in poor repair.

Basic – No copy of latest inspection report available.

Basic – Plumbing system in disrepair. Hot water in restroom not operational. Advised to check to make sure hot was not turned off.

Basic – Working containers of food removed from original container not identified by common name. Bulk containers with various white powders.

High Priority – Dented/rusted cans present. See stop sale. Hoisin sauce 5 lb can, Koon chun brand. X 3 cans.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier went from cashier duties to cooking without first washing hands.

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee came back from break and did not wash properly or long enough.

High Priority – Non-food grade paper/paper towel used as liner for food container. Washed and cut brocolli stored in dirty box it was delivered in.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs cracked and spilling over, advised to discard those affected.

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Young man cooking, left restroom and walked to the back and washed in 3 bin sink.

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab. Young lady at front counter went through menus to make "C" a "K".

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. Has sign describing procedures needs to explain and read info.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom.