China Express

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two containers of lo mein cooling at room temperate. COS items were placed in ice baths and the put inside the walk in cooler to assist with cooling. Once items drop below 135F they must reach 70F within two hours. TCS foods must reach 41F from 70F within 4 hours. Cooling time and temperature should not exceed the listed parameters.

Nonfood-contact surfaces clean — Inspector Note: Observed the exterior of bins, stored as clean, unclean to sight and touch. COS bins were removed from clean rack and placed at the 3 compartment sink.

Management knowledge, responsibilities, reporting — Inspector Note: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Provided a blank copy of employee reporting agreement forms and went over each symptom with the CFSM.

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS response procedures were completed.

Food stored covered — Inspector Note: Observed multiple food items stored uncovered: -walk in cooler (raw shrimp, raw beef, cooked chicken) -reach in cooler (cooked chicken, cooked chicken wings) COS items covered. Food must be stored in covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the interior of the ice machine and microwave unclean to sight and touch. Food contact surfaces must cleaned and sanitized no later than close of business. (pictures attached)

Proper date marking and disposition — Inspector Note: Observed several items inside reach in cooler without any means of date marking: -two bins of cooked chicken -one bin of cooked chicken wings PIC stated items were cooked on 3-9-2026. COS items were date marked. Requirements for date marking were explained, recommend facility date marks all food items on day 1 to ensure the items don’t go without being date marked.