CHINA SKY

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment/kitchen handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment/kitchen handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew license.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew license. **Admin Complaint**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over storage container of cooked chicken. Operator moved raw chicken to bottom shelf.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over storage container of cooked chicken. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right flip top; cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for 30 minutes, moved overfilled portion to reach in. At cook line; fresh garlic in oil (68F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour and discarded after lunch/within 4 hours. Advised Operator of time as a public health control, provided form, Operator time marked.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right flip top; cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for 30 minutes, moved overfilled portion to reach in. At cook line; fresh garlic in oil (68F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour and discarded after lunch/within 4 hours. Advised Operator of time as a public health control, provided form, Operator time marked. **Corrective Action Taken**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked shrimp (74F - Cooling 10:50/74F 11:30). Operator stated cooling for 30 minutes in deep, full container with tight fitting lid at this rate will not reach 70F within 2 hours, uncovered and placed directly in front of fan to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked shrimp (74F - Cooling 10:50/74F 11:30). Operator stated cooling for 30 minutes in deep, full container with tight fitting lid at this rate will not reach 70F within 2 hours, uncovered and placed directly in front of fan to facilitate faster cooling. **Corrective Action Taken**

  Intermediate