China Xpress

Basic – Bowl or other container with no handle used to dispense food. Observed container used as a scoop in sauce in walk in cooler.

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

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee food items stored over food served to customers in walk in cooler.

Basic – Floor soiled/has accumulation of debris. Observed accumulation of debris on floor under wire rack by back door.

Basic – Food stored on floor. Observed 3 cases of food stored on floor of walk in freezer.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of bulk containers in dry storage areas as spoiled.

Basic – Old labels stuck to food containers after cleaning. Observed old labels on containers of food in walk in cooler.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of both reach in coolers on cook line as soiled.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink near front counter as slow draining.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish food with bare hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on back prep table at 65F cold holding.

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. Provided Operator with printout.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at back hand wash sink.

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 Operator with forms and had all employees on duty sign.

Intermediate – Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle across from plastic shelf by 3 compartment sink.