CHINA 1
5627 14 ST W UNIT I
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.observed in walk-in cooler cleaned onion bucket stored on floor. Person in charge removed from floor. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors on East side of kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation
- 35B-13-4:Basic - Screening is not 16-mesh to the Screening is not 16-mesh to the inch on door on East Exit of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed on cooks line single service containers not inverted. Person in charge inverted. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shrimp over cooked pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw shrimp.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge washed and sanitized can opener. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler cooked pork not date marked. Person in charge stated it was prepared on 2/10/25 and date marked accordingly. Corrected On-Site
Food safety inspection conducted on 2/12/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 12/18/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - 4 Employees with no hair restraint while engaging in food preparation. Employees put on hats and washed hands. Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves next to fryers. Person in charge removed card board and washed table. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on east side of building As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on East side of kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Observed: Screening is not 16-mesh to the inch. Screening is not 16-mesh to the inch on door on East Exit of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw chicken over soy sauce container. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Chinese. Person in charge removed raw chicken . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in Handwashing sink in back kitchen area soiled dishes in Handwashing sink. Person in charge removed soiled dishes and washed sink. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in reach in cooler cooked pork not date marked. Person in charge stated it was removed from the freezer on 12/17/24 and Person in charge date marked accordingly . **Corrective Action Taken**
Food safety inspection conducted on 12/18/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside on east side of building. Warning - From follow-up inspection 2024-08-22: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on East side of kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Warning - From follow-up inspection 2024-08-22: **Time Extended**
- 35B-13-4:Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Screening is not 16-mesh to the inch on door on East Exit of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation Warning - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/21/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside on east side of building. Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on East side of kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Warning
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Screening is not 16-mesh to the inch on door on East Exit of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area. Person in charge inverted mops. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler pork (47F - Cold Holding); shrimp (48F - Cold Holding); chicken (52F - Cold Holding); beef (47F - Cold Holding); garlic in oil (52F - Cold Holding); tofu (49F - Cold Holding); noodles (51F - Cold Holding). Person in charge stated the food products had been in the reach in cooler for approximately 1.5 hours and placed all items in the walk in cooler. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge washed and sanitized can opener. Corrected On-Site Warning
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/25/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on wok station. Employee put on hat and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors on East side of kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 35B-13-4:Basic - Screening is not 16-mesh to the inch on door on East Exit of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler in back kitchen area raw Chicken over Raw Shell Eggs. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy in English and Spanish and Chinese Person in charge removed raw Chicken. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food preparation table next to fryers Chicken Wings (76F - Cold Holding); Shrimp Egg Rolls (78F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated they had been out for approximately 1 hour and placed the Chicken and Egg-roll into the Walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 3/25/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over wok station and fryers soiled with grease in main kitchen area Warning - From follow-up inspection 2024-01-24: **Time Extended**
- 35B-13-4:Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Observed in back area of kitchen back entrance screen not 16 mesh. Warning - From follow-up inspection 2024-01-24: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line Garlic in oil 72F ,Cooked Noodles 68F and cooked Chicken 62F. Person in charge stated all products had been out at room temperature for approximately 1 hour and placed all items in Walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-24: Garlic in oil 62°F. Person in charge stated the Garlic in oil had been out for approximately 1 hour. Person in charge put back in Reach in cooler As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint
Food safety inspection conducted on 1/24/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/22/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - 3 Employees with no hair restraint while engaging in food preparation in main kitchen area. All put on hair restraint and washed hands. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over wok station and fryers soiled with grease in main kitchen area Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on East side of building. Warning
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Observed in back area of kitchen back entrance screen not 16 mesh. Warning
- 08B-12-5:Basic - Stored food not covered in Reach in cooler on cooks line and Reach in cooler by fryers. Person in charge covered all food. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler Cooked Noodle (48F - Cold Holding) Person in charge stated they where placed in the Walk in cooler on 1/21/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Noodles. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Shell Eggs over Soy Sauce buckets Educated Person in charge on Raw animal food stored over/not properly separated from ready-to-eat food. Person in charge removed raw Shell Eggs. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over raw Beef steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in Chinese. Person in charge removed raw Chicken. Observed in Walk in cooler raw Chicken over raw shell Eggs. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in Chinese. Person in charge removed raw Chicken. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler Cooked Noodle (48F - Cold Holding) Person in charge stated they where placed in the Walk in cooler on 1/21/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Noodles. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line Garlic in oil 72°F ,Cooked Noodles 68°F and cooked Chicken 62°F. Person in charge stated all products had been out at room temperature for approximately 1 hour and placed all items in Walk in cooler. **Corrective Action Taken** Warning
- 11-26-1: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. Educated Person in charge and printed a copy of the handout in Chinese. Employees that where present signed agreement. **Corrective Action Taken** Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler and Walk in cooler cooked pork not date marked. Person in charge stated the Pork was prepared on 1/20/24 and date marked accordingly. Corrected On-Site Warning
Food safety inspection conducted on 1/22/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).