China Garden

Year by year

Inspections

1. Dec 30, 2025 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken in cardboard box on shelf at 61°F. No proper procedures are in place to track cooling times and temperatures.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice scoops were improperly stored in stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Pots and bowls are improperly stored in bulk food and in make table. These items are being used as scoops..

     Correction: Store in-use utensils in the food item with a handle extended.

     Code 3-304.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Deep-fried chicken is stored in cardboard boxes while cooling. Cardboard is not an approved food contact surface.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the shelving in the Walk-in cooler contains an excessive accumulation of food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Dec 20, 2024 Routine · 3 core, 1 repeat
   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Chicken in walk-in cooler was covered by clean aprons. Aprons are not approved for food-contact.

     Correction: Aprons removed from food. Cover items in cooler with plastic wrap or lids. Hot foods should remain uncovered while cooling in walk-in cooler to ensure tha they cool as quickly as possible.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of deep fryer are soiled with encrusted grease deposits

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under/behind the wok contain an accumulation of grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Jun 27, 2023 Routine · 4 core, 1 repeat
   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sugar, flour, starch, and other powdered foods are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Sugar scoop does not have a proper handle.

     Correction: Replace scoop with a proper scoop that hasa handle. Store scoop in the sugar with handle extended.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Single-use food containers used for food storage are made of a nondurable material.

     Correction: Provide equipment or utensils that are durable under normal conditions. Do not re-use containers if not designed to be washed, rinsed, sanitized.

     Code 4-201.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under/behind equipment and shelving contains an accumulation of food debris and grease.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12