China One

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

Observed bowls being used as scoops in multiple dry storage foods

Operator removed the bowls. Corrected On-Site

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed grease build up on multiple ceiling tiles in the kitchen.

Basic – Employee with no hair restraint while engaging in food preparation

Observed operator cooking food without a hair restraint

Operator put on a hat. Corrected On-Site

Basic – Floor not cleaned when the least amount of food is exposed

Observed food debris build up on the floor behind the cook line

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Observed no hand wash signs throughout the establishment

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Observed grease build up on the cook line hood filters.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Observed food build up on make table reach in cooler shelves

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Unclean building components, attachments or fixtures

Observed black build up on the walk in cooler fan covers

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority – Nonfood-grade bags used in direct contact with food

Observed non food-grade bags in contact with food in the hallway reach in freezer.

High Priority – Raw animal food stored over or with unwashed produce

Observed raw beef stored over unwashed vegetables in the walk in cooler

Operator moved the beef. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed raw chicken stored over raw beef in the walk in cooler

Operator moved the beef. Corrected On-Site

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

Observed in the hallway reach in cooler: Fried chicken (45F – Cold Holding); Beef egg rolls (45F – Cold Holding)nOperator stated it had been there for approximately 2hrs. Operator placed the food in the walk in cooler. Corrected On-Site

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

Observed no vomit clean up plan

Emailed the operator a copy

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Observed no signed agreements

Had operator sign a copy

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Observed multiple unlabeled spray bottles containing chemicals in the establishment

Operator labeled the bottles. Corrected On-Site