Little China

Year by year

Inspections

1. Apr 21, 2026 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in back of kitchen is blocked by rolling cart and has bags in it. Cart was moved and bags were discarded

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

2. Mar 19, 2025 Routine · 1 priority, 3 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Egg rolls and cooked/cut broccoli being held at room temperature. It was stated that they were all made at 11am. All were moved to cooler. TPHC plan will be established for egg rolls. Chinese fact sheet was given on the importance of keeping TCS foods hot or cold

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for fried rice. Rice being left at room temperature instead of being immediately moved to cooler. It was put into plastic bins and moved to cooler. Once moved to cooler it was covered with plastic wrap. Rice was uncovered and chinese cooling fact sheet was discussed.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     No dates marks observed in facility. Owner states that all food is fresh every 3 days and that they get deliveries twice per week. Chinese fact sheet on date marking was dicussed during inspection

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Prep top cooler is not sufficient in capacity to hold foods, containers observed stacked on top of eachother.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters. Upon arrival no sanitizer bucket was set up. Bucket was set up during inspection

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use take out containers observed being reused as scoops, containers were very dirty. Scoops were discarded during inspection. Plastic shopping bags being used to store frozen meats. Cardboard boxes being used to store fried chicken. Opened cans of sauces being used as food storage containers.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

3. Mar 22, 2024 Routine · 4 priority, 3 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     No handwashing observed during entire inspection

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Egg soup in Advantco unit is hot held at 127°F. The unit was found to be off, unit was turned on and soup was rapidly reheated to >165F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Egg rolls, chicken and broccoli observed being held at room temperature. All items were put into cooler during inspection. Discussed importance of keeping cold items cold at all times

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Scented bleach used in the food establishment is not approved. Unscented bleach was ordered during inspection

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation Corrected on site

     THAWING

     Pork egg rolls observed being thawed at room temperature. Moved to cold storage during inspection

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     No dates observed throughout facility - recommend day stickers. Owner stated all food is used within 7 days.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Prep top cooler observed full with items stacked within. Eggs rolls and chicken held at room temperature due to lack of cooling space. Recommend adding another prep cooler or cold well for items near fryer

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use spoons were observed being reused in sauces by the cook area. All spoons were replaced with metal spoons. Discussed the need to wash these. Cardboard was observed being used as food storage. Opened cans observed being used as food storage conainers - food in metal cans shall be moved into new containers once opened

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)