CHINA 88

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Inspection history

1. Aug 26, 2026

   ✓
   3 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Sprouts cold-holding at 43°F in the Prep-table cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to another cooler. The owner will turn down the cooler and will call for service if the food does not reach 41°F or below.
   • 3-304.14 Wiping Cloths, Use Limitation (C) Observation: Wet wiping cloths stored on counters throughout the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs were stored above ready-to-eat foods in the prep table cooler. Additionally, raw chicken was observed stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs and raw meats must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.

2. Aug 11, 2026

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   12 violations

   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: A container with utensils was found submerged in iced water by rice cooker area. Additionally, a cutting knife at the cold prep table was observed stored between dirty equipment. Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Containers of cooked rice with no date marking. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Correction: Education provided.
   • 2-103.11(A) Person-In-Charge-Duties Observation: Operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge shall demonstrate knowledge of foodborne disease prevention. Correction: Education provided.
   • 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observation: The dish machine had no chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. Correction: Person in charge called for service, education provided.
   • 4-101.19 Nonfood-Contact Surfaces (C) Observation: Cardboard used on walk-in cooler shelving. Code Citation: Non-food contact surfaces shall be smooth and easily cleanable Correction: Education provided.
   • 4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The prep table coolers in the kitchen are not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the units were measured between 47-52°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: The manager will call to arrange for the equipment to be serviced. In the meantime, staff will continue using hotel pans with ice and water to keep food properly cooled.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs were stored above ready?to?eat foods in the prep table cooler. Additionally, raw shell eggs, raw pork, and raw chicken were observed stored above ready?to?eat foods in the walk?in cooler. Code Citation: Raw eggs and raw meats must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
   • 6-501.111 Controlling Pests (C) Observation: Flies were observed throughout the facility. Code Citation: The PREMISES shall be maintained free of insects, rodents, and other pests. Continue efforts to eliminate and/or reduce pests using approved pest control methods as per (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13. 6-202.15 Outer Openings, Protected (C) Observation: The back door of the business open. Code Citation: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Correction: Education provided.
   • 3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters throughout the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
   • 3-301.11 Preventing Contamination from Hands (P) Observation: An employee was observed cutting jalapenos with his bare hands. Code Citation: Employees must wear food handling gloves or use other approved methods to handle ready-to-eat foods. Correction: Education provided.
   • 2-301.14 When to Wash (P) Observation: Employees switch tasks and don gloves without washing their hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked rice cold-holding at 50°F in the walk-in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The rice was discarded since it was out of temperature for more than 4 hours.