China Legend

Basic – Bowl or other container with no handle used to dispense food. Cooks line reach in cooler

Basic – Employee eating in a food preparation or other restricted area. Discussed with management the importance of not eating in back kitchen around prep area.

Basic – Equipment in poor repair. Reach in freezer gasket in disrepair Repeat Violation

Basic – Food-contact surface not smooth and easily cleanable. Cardboard used to store food on shelfs of reach in coolers.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Discussed with management

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed bleach not for food contact surfaces. Employee went to store to buy food contact surfaces sanitizer. Observed food contact surfaces Sanitizer Corrected On-Site Admin Complaint

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed drainage pot with water only. Discussed with operator to use the wash rinse and sanitize method

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Wanton in plastic Togo bags. Walk in cooler. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over vegetables and wantons. Walk in cooler removed to proper storage Corrected On-Site Repeat Violation

Intermediate – Employee washed hands in a sink other than an approved handwash sink.

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.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for manager. Manager signed and employees.