China Kitchen

Employee Health Policies Present

Hands Clean and Properly Washed

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back of kitchen in plastic tub, pork (91F - Cooling @ 1.5 hour, 87F @ 2.5 hours). Manager stated pork was cook at 12:00 pm and put in tub on back shelf to cool down. Manager put pork in walk-in cooler to help lower temperature. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of flip top reach in cooler on cook line, two pans of raw chicken stored on shelf above ready to eat noodles. Manager moved raw chicken to bottom shelf and noodles to top shelf. Also, in walk-in cooler raw shrimp stored on top shelf of rack over ready to eat prepped vegetables. Manager moved raw shrimp to different shelf above raw beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, pork (45F - Cold Holding); cut cabbage (46F - Cold Holding). Manager stated lids of coolers are left open during lunch time. Product has been in cooler for approximately 3 hours. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Under front counter on shelf, bottle of windex stored next to box of individual soy sauce packets. Manager moved soy sauce to different shelf. **Corrected On-Site**

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee in prep area handled raw chicken bare handed while cutting chicken into pieces. Also, employee on cook line handling raw chicken bare handed to place into wok to cook.

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by walk-in cooler, dirty dish stored in sink. Manager removed dish from handwash sink. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. On bottle shelf of dry storage rack near mop sink, containers of flour and sugar have to go bowls as scoopers. Manager removed bowls from food products. **Corrected On-Site** **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License currently displayed expired June 1, 2024. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink, multiple plastic tubs stacked before properly air drying.

Basic - Equipment in poor repair. On both reach in cooler on cook line, multiple gaskets torn. Also, in walk-in cooler ceiling vent dripping water. **Repeat Violation**

Basic - Food stored on floor. Under wok station on cook line, multiple containers of fry oil stored on floor. Manager started to move fry oil to shelf. **Corrective Action Taken** **Repeat Violation**

Basic - Grease receptacle lid open, broken, or missing. On establishment grease trap lid was left open. Manager closed lid. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on metal rod under wok station. Manager removed tongs from rod and stored differently. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles to reach in freezer by walk in cooler have build up food debris. **Repeat Violation**

Basic - Open dumpster lid. On shared dumpster on side of establishment, dumpster lid open.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In flip top reach in cooler on cook line, employee water bottle stored in pan with sliced raw onions. Manager moved water bottle to bottle shelf of prep table. **Corrected On-Site** **Repeat Violation**

Basic - Stored food not covered. In walk-in cooler, multiple pans of wontons and prepped vegetables not covered. **Repeat Violation**

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs and immediately began cooking other foods and handling clean utensils without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. On rack near restrooms in dining area, bottles of sanitizer stored above plastic bottles of soda. Sanitizer moved and stored correctly. **Corrected On-Site**

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line washed off hands in prep sink. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table near rear of kitchen.

Basic - Garbage/Grease on the ground and/or pad around dumpster. Shared dumpster outside of establishment. **Repeat Violation**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic bowls stored in bulk salt and flour containers. Bowls removed. **Corrected On-Site**

Basic - Open dumpster lid. Shared dumpster outside of establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. Two pans of raw chicken sitting on top of triple sink in prep area at room temperature. Chicken moved to walk in cooler to thaw correctly. **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and flour not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (46F - Cold Holding) sitting out on counter next to fryers on cook line, per operator rolls have been out less then 2 hours, rolls placed back in reach in cooler. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of oyster sauce on rack in preparation area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of peas and carrots stored with bags of raw breaded shrimp, removed from original packaging, in reach in freezer chest behind front counter. Bag of cooked pork, removed from original packaging, and bags of wonton wrappers stored with bags of raw pork dumplings, removed from original packaging in reach in freezer chest by front counter near bathrooms. Also sheet pan of raw beef stored under sheet pan of raw chicken, both removed from original packaging, in standing reach in freezer next to walk in cooler in back of kitchen. Also bucket of rehydrated noodles stored in bottom section of flip top reach in cooler on make line with raw chicken and raw beef stored in top section without a solid physical barrier between all items. Also container of raw shrimp stored over cooked pork in walk in cooler. Also raw beef stored over containers of cooked chicken in walk in cooler. Also frozen sheet pan of raw beef, removed from original packaging, stored under raw chicken in walk in cooler. Operator rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Food stored on floor. Cases of 2 litter soda at front counter. Buckets of soy sauce in back preparation area. Operator picked up soda. **Corrective Action Taken** **Repeat Violation**

Basic - Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.

Basic - Single-service articles improperly stored. Boxes of to go utensils store inside employee bathroom.

Basic - Stored food not covered. Multiple containers of egg rolls, tempura fried chicken, and prepared cut vegetables in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Bucket of frozen shrimp at triple sink thawing in standing water, employee placed bucket under cold running water. **Corrected On-Site** **Repeat Violation**