SOUTH CHINA RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in three compartment sink raw chicken breast (71F - Cold Holding) defrosting per operator held out temperature less than 30 minutes operator placed in walk-in cooler. Observed in lower flip top cooler fresh garlic and oil (47F - Cold Holding) per operator held removed from walk-in cooling and was left out at room temperature while preparing customer orders. Not portion or prepared today. Operator placed in walk-in cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in rear kitchen door entrance placed gloves on then fried egg rolls.

High Priority

Raw animal food stored over or with unwashed produce.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cabbage in walk-in cooler.

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg 86F stored on shelf on cook line out at room temperature. Per operator held out of temperature approximately 15 minutes. Operator placed in walk-in cooler. **Corrective Action Taken**

High Priority

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rice cooker In-use utensil Fork stored in standing water 85F.

Basic

In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Wait station next to ice machine operator tuned on water

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Wait station next to ice machine operator tuned on water **Corrected On-Site**

Basic

Standing water in bottom of reach-in-cooler. Lower flip top cooler.

Basic - Standing water in bottom of reach-in-cooler. Lower flip top cooler.

Basic

Stored food not covered.

Basic - Stored food not covered. Observed diced and whole onions cooked pork,blanched cabbage not covered in walk-in cooler. **Repeat Violation** **Admin Complaint**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bag of raw chicken breast (71F - Cold Holding) in three compartment sink in stagnant water. Per operator held out of temperature for approximately 30 minutes. Operator stored in walk-in cooler. **Corrective Action Taken**

Basic

Unwashed fruits/vegetables stored with ready-to-eat food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed mushrooms over sliced green onions.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic

Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink

Intermediate

Operator is not properly tracking/marking the number of days ready-to-eat, 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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Observed bags of diced pork and ham and sliced pork not dated removed from freezer more than 24 hours. **Repeat Violation** **Admin Complaint**

Intermediate

Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025

Basic

Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate

Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed a bag of carrots on walk-in cooler floor. **Repeat Violation** **Admin Complaint**

Basic