CHINA 1
1107 W NORTH BLVD STE 10
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Wooden countertop not smooth.
- 08B-38-4:Basic - Food stored on floor. -Cooking oil.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Silver refrigerator gaskets. -Exterior of crock pot.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelving.
- 08B-12-5:Basic - Stored food not covered. -Broccoli.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 can of Hoison sauce.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -Menu used to line eggroll container. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 51f, Shrimp 50f, Chicken 47f, Raw Chicken 52f. Less than 4 hours. Advised to rapid chill. **Repeat Violation** **Warning**
Food safety inspection conducted on 2/13/2025 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Cooking oil. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of breading container. -Hood filters. -Exterior of crock pot. -Walk in cooler fan covers. -Side face under prep table.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms. Operator washed. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By microwave.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored behind vegetables in prep cooler. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 46f. Less than 4 hours. Advised to rapid chill. Operator placed in freezer. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Operator turned back on. **Corrected On-Site**
Food safety inspection conducted on 7/18/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).