CHINA 1
1107 W NORTH BLVD STE 10
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 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).
Inspection on 2/8/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Box of sauce under leaking handsink. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed rack. -Reach in silver refrigerator gasket. -Hood filters. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler.
- 08B-12-5:Basic - Stored food not covered. Chicken in walk in cooler.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By dry storage rack.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under handsink.
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored behind cooked pork.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bathroom. Corrected On-Site
Food safety inspection conducted on 2/8/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 7/20/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board.
- 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. -Reach in cooler gasket soiled on black refrigerator.
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Plastic jug used as scoop.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over wontons. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sauce buckets in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f, Beef 45f. Less than 4 hours. Advised to rapid chill.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.
- 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. -Cooked chicken.
Food safety inspection conducted on 7/20/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).