China One

Year by year

Inspections

1. May 19, 2026 Routine · 1 core
   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Ingredient storage containers throughout kitchen are stored in unlabeled.

     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

2. Feb 18, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Rice cooled starting around 1AM was observed to be at 60F at 10AM during inspection.

     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. Rice discarded at time of inspection.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     No thermometer in working conditio for food temperatures is present.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Various nut containers observed being reused as storage containers for ingredients.

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

     Code 4-502.13 (A)

3. Mar 19, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Container of raw eggs stored on top of container of mushrooms.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Items in the food prep cooler missing datemarks.

     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 Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Cutting boards stored on the floor of kitchen.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)