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Facility: China Garden Restaurant
Address: 829 W Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-02-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-02-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) BACK KITCHEN: Flooring is heavily cracked/deteriorated and stained. Flooring is no longer smooth, easily cleanable, and nonabsorbent. Replace. Deadline is as per discussion during inspection. Submit flooring samples to this office for approval before installation. Failure to do so may result in removal after installation if new flooring is not approved. New flooring should be smooth, durable, nonabsorbent, and easily cleanable. Coved base is required all areas except customer areas and food stored in original unopened containers. Current VCT flooring and rubber coved base are no longer approved for new installation.

2) EXHAUST HOOD AREA: Food residue accumulation on the wall below the cooking equipment. Deep cleaning required.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-02-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) WHITE CHEST FREEZER IN THE BACK KITCHEN: Rusty interior spots. Clean and re-paint or replace with a commercial unit.

2) 3-DOOR TALL REFRIGERATOR IN THE BACK KITCHEN: Dust accumulation on the fan guards inside the unit. Clean.

3) 3-DOOR TRUE REFRIGERATOR NEAR THE SMOKER OVEN: Replace the (2) cracked/deteriorated gaskets/seals around the middle and right doors. Operator stated parts have already been ordered and is due to arrive anytime now.

4) HANDWASHING STATION ACROSS THE EXHAUST HOOD: Operator installed a new soap dispenser but did not provide soap in the dispenser. Operator stated soap is to arrived soon. There was a temporary bottle of green soap available for washing hands.

5) 3-DOOR PREP REFRIGERATOR ACROSS THE EXHAUST HOOD: Cracked gaskets. Operator stated parts were available and will be installed soon.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 11-08-2018: Unsatisfactory - reinspection required (Total Points: 25.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-08-2018 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. HANDWASHING STATION ACROSS THE EXHAUST HOOD: A bottle of soap was sitting in the broken dispenser. Operator provided a new soap dispenser that just needed to be installed. Install immediately.

3-DOOR PREP REFRIGERATOR: Cracked gaskets. Operator provided replacements that just needed to be installed. Install immediately.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) BACK KITCHEN: Food debris/residue accumulation on the floor. Clean.

2) WHITE CHEST FREEZER IN THE BACK KITCHEN: Rusty interior spots. Clean and re-paint or replace with a commercial unit.

3) 2-DOOR TALL FREEZER IN THE BACK KITCHEN: Frozen blood/food residue on the bottom shelf. Clean.

4) 2-DOOR TALL FREEZER IN THE BACK KITCHEN: Dust accumulation on the fan guards inside the unit. Clean.

5) 3-DOOR TALL REFRIGERATOR IN THE BACK KITCHEN: Dust accumulation on the fan guards inside the unit. Clean.

6) 3-DOOR TALL REFRIGERATOR IN THE BACK KITCHEN: Food debris accumulation inside the black door tracks. Clean.

7) 1-DOOR FREEZER NEXT TO THE WATER HEATER: Remove all cardboard liners from the shelves as they are not smooth, easily cleanable, and nonabsorbent.

8) AUTOMATIC DISHWASHER: Repeat violation. Repair the water leak near the plastic tube inlets on top of the unit.

9) AUTOMATIC DISHWASHER: Repeat violation. Replace the inaccurate water temperature gauge on top of the unit. The gauge measured water temperature between 100 F -110 F. Manufacturer's label states the following, "Important: Keep temp between 120 F to 150 F"

10) DISHWASHING ROOM: Food residue accumulation on the white shelves. Clean and re-paint.

11) DISHWASHING ROOM: Food residue accumulation and peeling paint on the wood table near the water heater. Clean and re-paint.

12) 3-DOOR TRUE REFRIGERATOR NEAR THE SMOKER OVEN: Replace the (2) cracked/deteriorated gaskets/seals around the middle and right doors.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) BACK KITCHEN: Flooring is heavily cracked/deteriorated and stained. Flooring is no longer smooth, easily cleanable, and nonabsorbent. Replace. Deadline is as per discussion during inspection. Submit flooring samples to this office for approval before installation. Failure to do so may result in removal after installation if new flooring is not approved. New flooring should be smooth, durable, nonabsorbent, and easily cleanable. Coved base is required all areas except customer areas and food stored in original unopened containers. Current VCT flooring and rubber coved base are no longer approved for new installation.

2) DISHWASHING ROOM: Repeat violation. Peeling paint on the wall (above shelves) and ceiling. Re-paint.

3) EXHAUST HOOD AREA: Repeat violation. Food residue accumulation on the wall below the cooking equipment. Deep cleaning required.

4) WALL NEXT TO THE SMOKER OVEN: Peeling paint on the wall. Re-paint.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
1) WOMEN'S RESTROOM: Dust accumulation the ceiling fan cover. Clean.

2) MEN'S RESTROOM: Dust accumulation the ceiling fan cover. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. REFRIGERATION UNITS: Provide functional thermometers inside all refrigeration units that do not currently have one. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
2.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

1) WOMEN'S RESTROOM: Provide a handwashing sign in the restroom.

2) MEN'S RESTROOM: Provide a handwashing sign in the restroom.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 2.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. FOOD HANDLER CARDS: All individuals (WAIT STAFF, CHEFS, COOKS, HEAD COOKS/CHEFS, BUSSERS, BARTENDERS, BEVERAGE POURERS INCLUDING ALCOHOL BEVERAGE POURERS, HOST/HOSTESS THAT HANDLE FOOD, SUPERVISORY PERSONNEL, GENERAL MANAGERS AND OTHER MANAGERS) who are involved in the preparation, storage or service of food, including their supervisors, must have a Food Handler Card. The card must be obtained from a California Department of Health Services approved food handler card examination, and must be less than three years old. Any person who has a valid FOOD SAFETY MANAGER CERTIFICATE does not need to obtain an additional food handler card.

Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card or food manager certificate, and shall provide those records to the local enforcement officer upon request.

(Three valid food handler cards were available and the rest that were provided to the inspector were expired.)
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
STEAM TABLE: Wiping cloths sitting on the cutting board. See corrective text. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-08-2018 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 7.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
Facility just opened for business at the beginning of the inspection. Two tubs of sliced chicken were observed thawing in standing water. Employees were instructed on proper thawing methods:

California Retail Food Code
114020. Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS