Jefferson County Department of Health

CHINA 1

357 WALKER CHAPEL PLZ FULTONDALE 35068

8/22/20258/8/2025

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/22/2025

Deducted	Remarks
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on floors, walls, and ceiling throughout facility.
5	3-101.11 Provide safe, unadulterated, and honestly presented food; beef in reach-in freezer with evidence of time/temperature abuse (covered in ice crystals); dough stored in non-food grade grocery bags.
1	3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Chlorine solution in sanitizer bucket less than 50 ppm.
1	4-901.11 Allow utensils to air dry before stacking.// Stainless steel bowls and other dishware stacked wet above 3-compartment sink.
1	3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Bag of chickens-on-a-stick uncovered and exposed in reach-in freezer in back of facility; eggrolls and wontons in reach-in freezer in front of facility uncovered.

72 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/8/2025

Deducted

Critical

Remarks

3-305.11 Store food at least 6 inches above the floor.// Onions stored in box directly on the floor. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw chicken stored above raw beef in walk-in cooler.

Yes

3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Bottom of bowl of onions touching chicken in make table; bottom of container of scallions touching peppers; bottom of pan of broccoli touching mushrooms in make table. --COS, items discarded

6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Table in middle of kitchen piled high with random items like pizza boxes, ice trays, employee items, plastic bags, cups, etc; shoes stored in kitchen.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment throughout facility.

7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored above prep area.

Yes

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Several large bowls of chicken sitting out at room temperature ranging 93F-120F. Lo mein sitting out at room temperature at 60F.--COS, food discarded.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filter dripping grease.

Yes

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cabbage sitting out at room temperature at 81F; raw chicken sitting out at room temperature at 76F. Chicken, shrimp, and beef in make table ranging 44F-50F. --COS, some food was re-chilled in the WI cooler and others were discarded.

2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drinks and food items stored on top shelf in walk-in cooler, above food for establishment.

3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handle of tongs for lo mein touching the noodles.