China One

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

In prep area, bags of flour and sugar have plastic togo cups. Repeat Violation

Basic – Buildup of food debris/soil residue on equipment door handles

At cook line, handles for flip top reach-in cooler have bulls up

At walk-in freezer, handle has build up.

Basic – Cardboard used to line food-contact shelves

Cardboard used to line shelves in stand up reach-in cooler at cook line. Repeat Violation

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

On shelf above flip top reach-in cooler at cook line, cell phone on shelf.

Basic – Floor tiles missing and/or in disrepair

Floor tiles missing, loose or cracked throughout kitchen.

Basic – Food stored on floor

Near back door, case of oil stored on floor. Repeat Violation

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

Hood filters over wok station has grease build up

On shelf of cart at cook line, exterior of microwave has build up of residue. Repeat Violation

Basic – Reuse of single-service or single-use articles

At cook line, cardboard box top reused for cooked chicken

At prep area, metal can reused in bag of rice.

Basic – Stored food not covered

In chest reach-in freezer, egg rolls not covered,nIn walk-in cooler, multiple items stored uncovered.

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Two reach in freezers in the lobby not secured at time of inspection. Repeat Violation

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

At prep table, wet towel stored on table. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in freezer, raw beef stored over containers of sauces and raw chicken stored over case of liquid margarine.

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

At cook line, top section of flip top reach-in cooler, cooked pork (45F – Cold Holding); sprouts (47F – Cold Holding); cooked chicken (47F – Cold Holding); cooked beef (47F – Cold Holding). Lid open for lunch rush. Operator closed lid between orders

Also, on lower shelf across from fryers, raw chicken (66F – Cold Holding). Operator stated they were getting ready to cook. Chicken placed in fryer, cooked above 165f. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

At fry station, cooked wings in container with no time marked. Wings out less than 4 hours. Repeat Violation Admin Complaint

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink near back door blocked by shelf with sauces.

Intermediate – Handwash sink used for purposes other than handwashing

At front handwash sink, metal scrub pad in sink. Operator removed. Corrected On-Site