CHINA HALL

Observed food residue on multiple dishes (i.e colander, glass cups) stacked as clean.

Observed one out of the two sanitizer buckets stored on the floor in the kitchen.

. Observed the person in charge (PIC) wash their hands without soap at the hand sink then proceed to handle clean containers. 2. Observed a food employee touch raw marinated chicken in a plastic container in the walk in cooler then proceed to touch the saran wrap for a container of shredded cabbage in the walk in cooler without washing their hands in between.

Observed unwashed produce (Zucchini) over ready to eat foods (cooked chicken) in the walk in cooler, and unwashed lemons and limes over ready to eat sauces in the clear standing cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are.

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Upon inspection, observed no person in charge (PIC).

Observed the person in charge (PIC) not able to report and name all 6 foodborne illnesses to the health department.

Observed no paper towels at the only hand sink inside the kitchen.

Observed multiple items (garbage bin, empty soy sauce bucket) blocking the only hand sink in the kitchen.

Observed food residue on multiple dishes stacked as clean.

Observed multiple containers of cooked chicken prepared yesterday 10/15/2026 and 10/16/2026 not bearing a date.

Observed in several cold holding coolers, foods not covered (4 containers of raw chicken in the walk in cooler, 2 containers of cooked chicken and one container of cut onions).

Observed in the walk in cooler, two containers of raw chicken stored on the floor.

Observed multiple wiping cloths in the facility not stored in the sanitizer buckets.

Observed the inspection report not placed in public view.

1,2,4Observed several metal pans stored as clean stacked wet.

Observed throughout the facility debris on the ventilation hoods and prep surfaces.

Observed throughout the facility debris on the walls and ceilings.