CHINA ONE

Violations (10)

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler. Operator properly stored. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice (66F - Hot Holding) at cook line. Per operator, food held out of temperature for approximately 3 hours. Operator turned rice cooker on to reheat food to 165F for hot holding. **Corrective Action Taken**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. Establishment

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. **Admin Complaint**

  High Priority

• 11-07-5

  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. Emailed and reviewed big 6 poster to operator.

  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. Emailed and reviewed big 6 poster to operator.

  Intermediate

• 16-37-1Repeat

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

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. **Repeat Violation**

  Intermediate

• 05-06-4

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

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer approximately 5 degrees above temperature.

  Intermediate

• 14-05-4Corrected on site

  Cardboard used to line food-contact shelves. 1)

  Basic - Cardboard used to line food-contact shelves. 1) Observed cardboard lining storage shelves above flip top coolers at cook line. 2) Observed cardboard lining inside of chest freezer in kitchen. Employee removed cardboard. **Corrected On-Site**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried chicken held over 24 hours inside walk in cooler, without date marking. Per operator, food prepared previous morning.

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed serving spoon stored in 74F standing water, in kitchen. Operator dumped water. 2) Observed serving spoon stored in 76F water next to cook line. Operator dumped water. **Corrected On-Site**

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed speed rack at cook line soiled with old grease residue and food debris. **Repeat Violation**

  Basic