China Express

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Still observed food container with sugar heavily soiled across cook line.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall. Still observed holes at some walls throughout establishment.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Still observed food container with sugar heavily soiled across cook line.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer still soiled, observed breaded machine table cleaned.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Still Observed one dead roach under AC unit storage.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings under AC unit. Observed approximately 7 rodent droppings by back exit door hallway. Observed approximately 3 rodent droppings under storage by hallway bathroom.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall. Still observed holes at some walls throughout establishment.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed sugar container not labeled by storage across bathroom.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed pikliz (58°F - Cold Holding) at front counter table. As per manager took out for an order. Manager stored inside reach in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked chicken wing (112°F - Hot Holding); fried rice (125°F - Hot Holding); fries (99°F - Hot Holding) at front counter steam table. As per manager less than one hour. Manager reheated products. Recheck cooked chicken wing (182°F - Reheating); fries (159°F - Reheating). Manager discard fried rice.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken at reach in cooler across three compartment sink. Employee stored properly.
  • Basic: Food stored on floor. Observed cooking oil container stored at floor by back exit door. Observed rice container stored on floor by storage hallway and sugar container stored on floor by cook line.
• Handwashing and hygienic practices
  • High priority: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and proceeded to cooked beef at stove. Coached employee to wash 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 started working handling SS bowls without wash hands. Coached employee to wash hands properly.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Observed cutting board at prep table across three compartment sink.
  • Basic: Equipment in poor repair. Observed reach in cooler in disrepair across mop sink.
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board. Observed by prep table across three compartment sink.
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed by prep table and cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed food container with sugar heavily soiled across cook line.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Across cook line.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryers heavily soiled. Observed breading table machine soiled across three compartment sink.
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink water slow draining front counter.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink front counter.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed two dead roaches by dry storage under sugar containers across bathrooms. Observed two dead roaches by AC unit storage.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings under AC unit. Observed approximately 20 rodent droppings by back exit door hallway. Observed approximately 12 rodent droppings by storage under sugar container. Observed approximately 6 rodent droppings under storage by hallway.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
  • Basic: Outer openings not protected with self-closing doors. Observed front door entrance open during inspection.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed tiles in disrepair by entrance door and by three compartment sink floor tiles in disrepair.
  • Basic: Hole in or other damage to wall. Observed by hallway and bathroom.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled and dusty by front counter. Observed wall soiled behind fryers.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above three compartment sink.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and dusty throughout all establishment.
  • Basic: Unclean building components, attachments or fixtures. Observed camera installed by ceilings heavily dusty.
  • Basic: Floor soiled/has accumulation of debris. Observed floor under fryers heavily soiled with accumulation of grease. Observed floor soiled under three compartment sink. Observed floor soiled with breading by breading table machine. Observed fryers exterior heavily soiled.

The inspector came back and found the problems fixed.

• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Food-contact surfaces designed and maintained
  • Basic: Reach-in cooler shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Problems were found that had to be fixed. The inspector will come back to check.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked breaded chicken stored inside reach in cooler across cook line not dated. As per manager prepared a day prior.
  • Basic: Working containers of food removed from original container not identified by common name. Observed container with rice not labeled at hallway storage.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed fried rice (125°F - Hot Holding); cooked chicken wings (117°F - Hot Holding); fries (100°F - Hot Holding) at front counter steam table, as per manager cooked less than one hour. Employee took to reheat food at fryer and stove.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed a container with frozen chicken breast thawing inside container with water at room temperature at prep table. Employee put inside reach in cooler to thawed properly.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken container stored over bags of plantains at white chest freezer.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above butter container and vegetables.
  • Basic: Food stored on floor. Observed container with rice stored on floor by hallway storage. Observed soy sauce in the floor by storage across bathroom.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves no hand wash conducted. Coached employee to wash hands properly.
  • High priority: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his face and went to fryer to fry a meat. Coached employee to wash hands properly.
  • Basic: Employee eating in a food preparation or other restricted area. Observed employee eating at front counter near steam table display.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open plastic bottle of water stored on prep table across three compartment sink.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Observed a cook no hair restraint.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container by hallway. Employee removed.
  • Basic: Reach-in cooler shelves with rust that has pitted the surface. Across cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled across three compartment sink prep table.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers interior soiled accumulation of food debris across three compartment sink.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled by back kitchen near freezers. Observed curtains being used as divider at front counter dusty.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers door handle soiled.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 5 live small flies flying around mop sink area. Observed 4 live small flies flying above three compartment sink.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door.
• Floors, walls, ceilings and ventilation
  • Basic: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen floor.
  • Basic: Floor tiles missing and/or in disrepair. Observed floor tile by entrance in disrepair.
  • Basic: Hole in or other damage to wall. Observed a hole at wall by bathroom wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled and dusty by kitchen and front counter. Observed wall behind fryers soiled.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above cook line and three compartment sink.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all establishment ceiling dusty.
  • Basic: Floor soiled/has accumulation of debris. Observed by kitchen, by entrance by storage, floor soiled under wings breaded station across three compartment sink. Observed floor soiled under fryers.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed spray plastic bottle with cleaner liquid not labeled at storage and mop sink area.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.