China Lui Restaurant Degrades its Sanitary Rating

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. 2 cook line employees .put in hats **Corrected On-Site**

Basic - Nonfood-grade bags used in direct contact with food. In chest freezer using THANK YOU begs to store cooked ribs

Basic - Soil residue build-up on nonfood-contact surface. Side panels of fryer in cook line

High Priority - Raw animal food stored over cooked food. In walk n cooler raw shrimps over cooked chicken

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk n cooler cooked chicken and cooked rice

Basic - Case/container/bag of food stored on floor in dry storage area. Lettuce, Onions

Basic - Food stored on floor. Lettuce, Onions. Outside area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit. Duck and Pork together in Chest Freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

No Violations Were Observed

Basic - Bathroom door not self-closing. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Employee washed hands with cold water. **Warning**

Intermediate - Customers enter establishment through kitchen. **Warning**

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Customer passed through kitchen to use Employee Rest room **Warning**

Basic - Bathroom door not self-closing.

Basic - Nonfood-grade bags used in direct contact with food. Beef, Chicken, Walk In Cooler

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef, walk In Cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. **Corrected On-Site**

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom door not self-closing.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Beef, Walk In Cooler

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork from cooked shrimp

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, Walk In Cooler.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared on site and held more than 24 hours not properly date marked. Chicken, Walk In Cooler

Basic - Stored food not covered in chest freezer.

Basic - Food stored on floor.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Clean knives/utensils stored in crevices between equipment.

Basic - Reuse of single-use articles.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed employee with no hair restraint. Corrected On Site.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked shrimp & pork in a reachin freezer.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked foods in the walkin cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed the cook wash a bowl in the kitchen handsink . Corrected On Site.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelving

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water. shrimp in 3 compartment sink

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. ready to eat ribs next to raw seafood Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. eggs over sauces

Critical - Observed food stored on floor. Soy sauce, noodles, carrots walk in cooler Repeat Violation.

Critical - Observed food stored on floor. onions on floor outside

Critical - Observed uncovered food in holding unit/dry storage area.shrimp

Observed employee with no hair restraint. kitchen area

Observed single-use containers (boxes and/or cans) reused for the storage of food. tofu container used to store shrimp in walk in cooler

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives stored in unclean knife holder

Observed single-service articles improperly stored. not stored inverted on shelf to go cups/buckets for soups

Observed wall soiled with accumulated food debris. side wall next to stove

Observed attached equipment soiled with accumulated food debris/and rusty. fan guards in walk in cooler

Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.wings wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.noodles ric

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs/chicken wic

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs/noodles ric

Critical - Observed food stored on floor.soy sauce

Critical - Observed uncovered food in holding unit/dry storage area.rice wic

Equipment or utensils not designed or constructed in a durable manner.rust on shelves

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed toxic item improperly stored.glass cleaner Corrected On Site.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed employees using same utensil to handle raw and cooked product.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed food stored on floor. in wic

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shells eggs in wic

Critical - Observed potentially hazardous food thawed in standing water. seafood in wic

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. in wif

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wif

Critical - Unpackaged food not protected from environmental sources of contamination during preparation.

Wet wiping cloth not stored in sanitizing solution between uses.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-washed hands put gloves on.

Critical - Observed handwash sink used for purposes other than handwashing-holding pot Corrected On Site-pot removed.

Observed nonfood-grade containers used for food storage-cans reused for food storage.

Observed nonfood-grade containers used for food storage-shopping bag used for food storage in rif.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-egg rolls in wic.

Wet wiping cloth not stored in sanitizing solution between uses.