CHINO RICO
1315 N JOHN YOUNG PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container containing breadcrumbs. **Corrected On-Site** **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled on cooks line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table on cooks line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items not segregated in reach-in cooler on cooks line. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Push cart at the back storage area. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels at dry dish storage area. **Corrected On-Site** **Repeat Violation**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch lid of trash, then proceeded to handle clean utensils on the cooks line before washing hands. Educated operator. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. No food-grade buckets used as storage for prepared plantains in walk-in cooler. Cardboard box from raw chicken used for storing vegetables in reach-in cooler.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over Raw Pork and Beef in walk-in cooler on sheet trays. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked with bucket. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance on the floor next to triple sink. **Corrected On-Site**
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 9/3/2024
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 25-25-4:Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Partially Frozen Shrimp thawing in standing water in 3 bin sink. Temped at 44f.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cook line at pass thru window.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Push cart in back room.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 09-01-4: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. Employee scooping fried rice and adding cooked shrimp with his bare hands.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork; raw beef over plantains, raw shell eggs over cooked pork. All in walk in cooler.
- 25-28-4:High Priority - Single-service containers not constructed with the required characteristics. Metal cans, dipping into bulk dry storage.
Food safety inspection conducted on 9/3/2024 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).