New China Restaurant Degrades its Sanitary Rating

Basic - Accumulation of food debris/soil residue on handwash sink in the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Food stored in dry storage area not covered. Observed wonton chips in the kitchen stored under a prep table not covered.

Basic - Food stored in holding unit not covered. Observed Cooked chicken nuggets, cooked chicken wings, cooked chicken chunks, cooked spare ribs, cooked wontons, and cooked eggs rolls in the reach-in-cooler not covered.

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked chicken nuggets, cooked chicken wings, cooked chicken chunks, cooked spare ribs, cooked wontons, and cooked eggs rolls in the reach-in-cooler not date marked. **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Slicer blade soiled with old food debris.

Basic - Cardboard used to line food-contact shelves.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed cooked thawing at room temperature in the dish room area **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken breast stored over spring rolls in the walk-in-freezer **Corrected On-Site** **Repeat Violation**

Basic - Build-up of grease on nonfood-contact surface. On the fryers.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cardboard used as liner for food container with chicken and ribs in the reach-in-cooler **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Wonton chips **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. wontons 46°. Iced down

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs stored over tofu **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken wings, chicken nuggets, and egg rolls in the reach-in-cooler. All TCS foods in the walk-in-cooler cooler

Basic - Floor tiles cracked, broken or in disrepair. Kitchen area.

Basic - Paper towel used as liner for food container. Eggroll containers.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup.

No Violations Were Observed

Basic - Bathroom door left open other than during cleaning or maintenance. Both guest bathrooms. **Warning**

Basic - Bathroom door not self-closing. Both guest bathroom doors. **Warning**

Basic - Establishment advertised on the take-out menus, no MSG used in the food, but a large quantity of MSG was present in establishment. Observed about 50 lbs of MSG stored in 2-5 gallon buckets under the microwave ovens in the kitchen. **Warning**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water with a temperature of 85°. **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Lower microwave oven in the kitchen. **Warning**

Basic - Reuse of single-use number 10 cans. Observed a #10 ketchup can used to store prepped onions in the Bain Marie cooler on the cook's line. **Corrected On-Site** **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. Observed that the walk-in freezer floor is soiled with food debris. **Warning**

High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed cooked rice left out in the kitchen at 66° **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shell eggs over sauce in a reach-in cooler on the cook's line. **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Used google translate and PIC still could not answer. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked brown rice in a freezer. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

Basic - Covered waste receptacle not provided in women''s bathroom.

Basic - Duct tape used to repair food contact surface. Interior of reach in freezer

Intermediate - Handwash sink not accessible for employee use due to being blocked by a shelf.

Basic - Bathroom facility in disrepair. Toilet tank has duct tape around the top.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Duct tape used to repair food contact surface. Interior of reach in freezer

Basic - Equipment in poor repair. Walk in cooler. **Warning**

Basic - Food stored in a prohibited area. Flour container stored under drain boards by 3 compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered in reach in cooler. Chicken, sauces, squid, and ribs.

Basic - Uncovered food stored near sink exposed to splash. Container of flour under prep table.

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

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs and raw squid over sauces in reach in cooler.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by a shelf.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over tofu **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Nonfood-grade containers used for food storage direct contact with food. Reusing cardboard boxes for draining oil from hot food.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Soil residue build-up on nonfood-contact surface. Inside the broken lowboy reachin cooler on the cooks line.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Roast pork cut into little cubes in the walkin freezer. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Roast pork, turkey gravy, noodles, cooked rice in the walkin cooler .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked white rice in the kitchen

Critical - Observed potentially hazardous food thawed in standing water. Raw chicken wings

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Flour stored under a dry board for a 3 compartment sink.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Rice stored under a dryboard for the dishmachine.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered frried noodles stored under the steamtable.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked white rice in the kitchen.Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked rice & prepped vegetables in the walkin cooler .

Critical - Observed uncovered food in holding unit/dry storage area. Fried noodles under the steamtable.Corrected On Site.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Fork and bowl by a ricee cooker. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.

Observed utensils stored in crevices between equipment. Meat cleaver on the cooks line .Repeat Violation.

Observed food debris accumulated on the walkin cooler floor.

Observed unnecessary items on the premise. Unused old pans, plastic lids, buckets and numerous unused items throughout the kitchen.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Brown rice in the walkin freezer.

Critical - Working containers of food removed from original container not identified by common name. Salt

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Fried noodles under the steamtable on the cook's line. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp behind peas & carrots in the fliptop reachin cooler on the cook's line. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl used for scooping salt. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. fliptop reachin cooler on the cook's line.

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing egg crates for draining grease from food.

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cardboard boxes for storage of fried noodles.

Critical - Observed interior of microwaves soiled in the kitchen.

Critical - Observed soil buildup inside ice bin inside the ice machine.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line.

Observed utensils stored in crevices between equipment. Cleaver. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---garlic in oil made on-site. Corrected On Site.

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

Observed employee with no hair restraint.---cooks. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.---surfaces throughout.

Critical - Observed handwash sink used for purposes other than handwashing.---trash kept in HWS.

Observed unnecessary items on the premise.---clutter in front dining area, back corners, dry storage.

No Violations Were Observed

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired on 07/11

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Egg rolls, chicken and pork in walk in cooler

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed raw animal food stored over cooked food. Raw chicken over row eggs in walk in cooler Corrected On Site.

Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked ribs in tall white reach in cooler-

Critical - Observed uncovered food in holding unit/dry storage area. Pork-Vegetables-Chicken and egg rools in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Fried chicken in walk in cooler

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line

Observed improper storage of maintenance tools that interferes with cleaning. Unused reach in cooler by cook line

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired on 07/11

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs stored over vegetables in walk in cooler .

Critical - Observed food stored on floor, contaiiner iof pork.

Critical - Observed uncovered food in holding unit/dry storage area, rice, eggrolls, chicken, sauce and beef, in walk-in cooler.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed single-use containers (boxes and/or cans) reused for the storage of food, in walk-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Outer openings not protected with self-closing doors, reardoor .

Observed food debris accumulated on kitchen floor.

Observed attached equipment soiled with accumulated dust, ac vents.

Lights missing the proper shield, sleeve coatings or covers,, in dry storage area.

Food-contact surface not smooth and easily cleanable, cardboard used to cover shelves in kitchen.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, reachin freezer gaskets in kitchen.

Observed attached equipment soiled with accumulated grease, hood filters.

Lights missing the proper shield, sleeve coatings or covers in dry storage room.

Floors not maintained smooth and durable. Repeat Violation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. cookline Repeat Violation.

Observed attached equipment soiled with accumulated grease.filters

Observed build-up of grease on nonfood-contact surface.

Observed build-up of mold-like substance on surface of nonfood-contact surface.plate racks dishwashing area

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed dented/rusted cans.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. by cookline Repeat Violation.Repeat Violation.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, cutting board. Repeat Violation.

Critical - Observed food stored on floor.brown rice

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, inside walkin cooler.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.prep table

Critical - Observed garbage used as a food-contact surface. fried noodles

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Observed nonfood-contact equipment in poor repair walkin cooler door handle Repeat Violation.

Critical - Observed soil residue in storage containers.

Observed soiled dry wiping cloth in use.

Observed storage of maintenance tools in areas that may result in cross-contamination, in dry food storage area.

Critical - Observed torn packages/bags of food exposing the contents to contamination.flour and rice Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area.ice cream in reachin freezer

Critical - Observed uncovered food in holding unit/dry storage area.walkin cooler and freezer

Observed unnecessary items on the premise.inoperable reachin cooler

Observed utensils stored in crevices between equipment.knife between table

Observed wall in disrepair.towards rear door

Observed wall soiled with accumulated dust.walkin cooler

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

Critical - Stop Sale issued due to adulteration of food product.dented cans

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in walkin and reachin coolers.

Violation: 51-13-1No Heimlich maneuver sign posted.

Lights missing the proper shield, sleeve coatings or covers, in dry storage area.

No Heimlich maneuver sign posted.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 10/22/08.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Observed build-up of mold-like substance on surface of nonfood-contact surface, outside walkin cooler.

Critical - Observed cardboard used as a food-contact surface, with cooked eggrolls.

Observed ceiling in tiles water stained in kitchen area.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in kitchen area.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.

Observed residue build-up on nonfood-contact surface, inside walkin cooler.

Critical - Observed soil residue in storage containers.

Critical - Observed uncovered food in holding unit/dry storage area, noodles by wait station.

Observed wall soiled with accumulated food 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 walkin and reachin coolers.

Critical - Working containers of food removed from original container not identified by common name.