New Oriental Kitchen

Year by year

Inspections

1. Mar 3, 2026 Follow Up · No items found

   No violations cited.

2. Feb 4, 2026 Re-inspection · 1 priority foundation, 6 core, 6 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and the management and control of cross contamination and maintaining the food establishment in a clean condition and in good repair.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination and maintaining the food establishment in a clean condtion so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw chicken in the walk in cooler were observed to be unwrapped or uncovered. Raw chicken is stored in 5 gal buckets and plastic bins on the floor in the walk in cooler that are not covered or protected from cross contamination of other sources.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     FOOD CONTAMINATION - FOOD PREPARATION

     Imitation crab stored in the walk in cooler is subject to potential contamination by the cooler condenser dripping water directly on the pans.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The true single door cooler seals are not maintained in good repair. Multiple cutting utensils are being repaired using duck tape for handles instead of being properly replaced with new utensils. Water is coming up from the stainless steel floor in the walk in cooler, it is not certain where this water is coming from.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces throughout the kitchen, walk in cooler, chest freezers, ice machine, and dry food storage areas are soiled with food residue, grease and other debris.

     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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen cooling equipment and dry goods storage areas and bins are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Diamond plate steel is not an approved floor repair material as it is not smooth ore eaily cleanable. The walk in cooler floor must be repaired using approved, smooth, durable, nonabsorbent, material that allows effective cleaning and sanitation.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Nov 4, 2025 Routine · 1 priority, 6 priority foundation, 6 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sweet and Sour Chicken left in fryer basket was being hot held at 93°F

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

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EQUIPMENT DESIGN AND SUFFICIENT IN NUMBER

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of proper equipment design and having equipment that is sufficient in number and capacity. Establishment is using two chest freezers as cutting surfaces to prepare raw chicken.

     Correction: The person in charge shall obtain training or training materials on the importance of equipment design and capacity so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (10)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and the management and control of cross contamination and maintaining the food establishment in a clean condition and in good repair.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination and maintaining the food establishment in a clean condtion so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items in the food prep table and true single door cooler is improperly date marked or missing date marking.

     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

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review. Food is stored on the buffet table and discarded after 2 hours, there is not plan in place for this procedure or managerial control.

     Correction: Food items out of temperature control or improperly prepared that is considered unsafe shall be discarded. A time as a public health control plan must be provided and readily available for review by the regulatory authority. An example Time as a public heath control plan will be provided to the operator and reviewed during the re-inspection on 4 February 2026.

     Code 3-501.19 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw chicken in the walk in cooler were observed to be unwrapped or uncovered. Raw chicken is stored in 5 gal buckets and plastic bins on the floor in the walk in cooler that are not covered or protected from cross contamination of other sources.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Imitation crab stored in the walk in cooler is subject to potential contamination by the cooler condenser dripping water directly on the pans.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The true single door cooler seals are not maintained in good repair. Multiple cutting utensils are being repaired using duck tape for handles instead of being properly replaced with new utensils. Water is coming up from the stainless steel floor in the walk in cooler, it is not certain where this water is coming from.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Two chest freezers in the kitchen are being used as food prep surfaces and cutting surfaces. These two chest freezers have been covered in plastic held on with clear tape which is not conductive to sanitizing and cleaning after raw chicken is processed and posed a cross contamination concern.

     Correction: Discontinue using the chest freezers as cutting surfaces and food preparation tables.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces throughout the kitchen, walk in cooler, chest freezers, ice machine, and dry food storage areas are soiled with food residue, grease and other debris.

     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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen cooling equipment and dry goods storage areas and bins are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. Aug 22, 2024 Re-inspection · No items found

   No violations cited.

5. Aug 20, 2024 Pre-inspection · 1 priority, 2 priority foundation, 7 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Raw chicken, beef items in the True single door cooler observed above 41.0°F.

     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 Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in the walk in cooler and food prep table are improperly date marked or missing date marking.

     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 Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple foods in the walk in cooler were observed to be unwrapped or uncovered. Multiple foods found in the chest freezer were placed in a food to go bag instead of an approved food container.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - CAN OPENERS

     Can opener located in kitchen is not clean.

     Correction: Provide can openers with cutting parts that are readily removable for cleaning and replacement. Can opener will be replaced by owner.

     Code 4-202.15

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Thermometer in the True single door cooler is missing.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

     Code 4-204.112 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Short Chest freezer is not maintained in good repair. Door seal on the true single door cooler is in bad repair and needs to be replaced.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces throughout the kitchen are soiled and need to be cleaned prior to opening.

     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

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core Corrected on site

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control device is located over a food preparation area in the kitchen.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)