China Taste

Employees were not washing their hands at the required times, such as after handling raw meat or using the restroom.

Code 2-301.14

The dishwasher or sink sanitizing solution wasn't at the right strength or temperature to properly kill germs on dishes.

Code 4-501.114

Equipment or utensils were not being properly sanitized after cleaning and before being used again.

Code 4-702.11

Spray bottles or other containers holding chemicals aren't labeled to identify what's inside.

Code 7-102.11

Food is being stored in a way or location where it could become contaminated by dirt, pests, or other hazards in the building.

Code 3-305.11

Wiping Cloths, Use Limitation

Code 3-304.14

Surfaces that don't directly touch food, such as equipment exteriors, handles, or shelving, are dirty and need to be cleaned.

Code 4-101.19

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12