Li's China One

Contact Information

1047 Emerick St
Ypsilanti, MI 48198

Health Report - 06/18/2014 (1 critical incident(s))

(Critical) Ants observed under the cooking equipment. Clean now and contact exterminator to eradicate the ant infestation. After ants are eliminated you must keep the floors clean and free of food debris to make sure harborage condition for insects is eliminated.

Health Report - 12/05/2013 (1 critical incident(s))

(Critical) The following food contact surfaces need cleaning and place on a more frequent cleaning schedule. The knives on the clean knife storage rack. The cutting board in the cook area, the inside lids of the bulk food containers. Clean now and place on a more frequent cleaning schedule. Corrected by cleaning at time of inspection. Both knives and cutting board must be cleaned at least once every 4 hours with wash, rinse, sanitize in 3c sink. Interior of the lids for the bulk food storage must be cleaned at proper cleaning frequency as frequently as necessary to prevent accumulation (c). Corrected

Health Report - 06/13/2013 (3 critical incident(s))

(Critical) The interior lid and vessel of the rice warmer for fried rice needs cleaning. The outer rim of the vessel for white rice needs cleaning. Clean properly now and place on a more frequent cleaning schedule

(Critical) A y control was installed on the mop sink with flow control devices downstream of atmosperic vacuum breaker. This is an incorrect device for proper backflow protection of the water supply. Install a "t device" as shown in the picture at time of inspection.

(Critical) Toilet paper was missing in the women's restroom. Toilet paper must be readily available in the restrooms. Corrected by providing toilet paper for the women's restroom.

The following non food contact surfaces need cleaning: the outside of the tubs and food containers, tops of lids of 5 gallon sauce containers. Interior bottom of the two door upright freezer, shelves in the cooler, outside of the rice cooker. Clean now and place on a more frquent cleaning schedule.

Green peppers in container found double stacked on top of more green peppers. Discontinue this practice as the bottom of the container holding the peppers on top may not be clean and contaminate the lower container of peppers. Keep back up container of peppers in the bottom of the reach in section of the prep cooler

Bulk foods including flour are not be labelled properly. Label the containers as to their contents on sides of containers to avoid mis use and mix up. All bulk foods must be properly identified.

Large blue plastic bags used for food storage are not approved. Provide approved food grade storage bags.

5 gallon containers are reused for various sauce and food storage. Discontinue this practice as these containers are not designed for reuse. Provide approved food grade container that are cleanable and reusable.

Scoops are being stored in standing water for rice and other food dispensing. This is prohibited. If scoops are stored in water inbetween uses the water must be a minimum of 135 degrees f. If not possible change scoops out every four hours to properly wash rinse and sanitize

Health Report - 03/05/2013 (0 critical incident(s))

This incident (39309) does not have any more information on it

This incident (16951) does not have any more information on it

Health Report - 12/03/2012 (7 critical incident(s))

(Critical) The handsink in the rear prep area was blocked for access for routine handwashing by large bag of whole cabbage on the floor in front of the handsink and by two lids for containers in the sink basin. The handsink must be readily accessible for routine handwashing without the sink being blocked up with bags of food stored in front of the sink and lids being stored in the sink basin. Corrected by relocating the lids and the bag of cabbage.

(Critical) Paper towels missing from the rear handsink. Provide paper towels for proper hand drying. Corrected by providing paper towels at time of inspection

(Critical) Soup found cooling from previous nite in stainless steel container approximately 12" deep and covered in the prep unit. Temped at 70 degrees f. Soup must cool rapidly from 135 to 70 degrees f in 2 hours and from 70 to 41 degrees f in an additional 4 hours. Use shallow pans no more than 2 " deep to spread out soup to expedite the cooling process. Place into walk in cooler and cool uncovered. Once cooled to 41 degrees f you may combine to store the food in a deeper container with lid.

(Critical) Chicken that was recently cooked was found cooling in two deep plastic tubs approximately 8" deep. . Temped at 118 degrees f. It is unclear how long they had been cooling but had been recently cooked. This is an improper cooling technique. Once cooked , place onto sheet trays to cool, leave uncovered and place into the walk in cooler to expedite the cooling process to cool rapidly from 135 degrees f to 70 degrees f in the first two hours and from 70 to 41 degrees f in an additional 2 hours. Corrected by placing the chicken in both tubs single tiered onto 5 sheet trays, left uncovered and placed into the walk in cooler.

(Critical) Improper soap storage. Soap was found on top of the lid for the opened bulk rice and in a can on the shelf with bulk rice and flour and other foods. Soap cannot be stored with or above foods. Store soap in a separate location away from foods. If pump soap is for the handsink, store on the sink ledge or attach a shelf over the sink for the soap to be stored. Corrected by relocating soap to approved locations away from foods.

(Critical) Chicken soup with celery and gravy found on one side of the warmer at 120 - 129 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating to 165 degrees f and maintaining at 135 degrees f. The warmer was adjusted to accomodate proper hot holding temperatures. By end of inspection soup was 155 and gravy was 140 degrees f respectively. Corrected

(Critical) Hot and sour soup from previous day found at 70 degrees in the warmest part of the container. Soup was placed into stainless container approximately 12" deep and covered with plastic wrap. Potentially hazardous foods must cool rapidly from 135 to 70 degrees f in 2 hours and from 70 - 41 degrees f in an additional 4 hours. Corrected by discarding soup

The steamer was found to have soup and gravy at 120 - 129 degrees f. The unit was not properly adjusted to hold potentially hazardous foods at 135 degrees f or above on the left side of the unit. Corrected by adjusting the unit and elevating the hot holding temperatures of the food at 140 - 155 degrees f.

Health Report - 09/13/2012 (3 critical incident(s))

(Critical) The interior of the rice warmer and the inside lid need cleaning. Clean now and place on a routine cleaning schedule. Corrected by cleaning at time of inspection

(Critical) Numerous flies in the rear prep area and around the garbage inside in the prep area due to keeping door ajar. Keep the door closed and eliminate the flies to keep food safe

(Critical) Improper manual dishwash observed when washing rice warmer insert. You must wash rinse and sanitize all food contact surfaces not just scrb and wash and rinse out. Must sanitize and employe a submerged wash with soap and water, submerged clear water rinse and submerged sanitizer with 50 ppm cl or other approved sanitizer and concentration. Corrected by proper sink set up at time of inspection.

The walls by the steamer need cleaning. Clean now and place on a more frequent cleaning schedule.

The following non food contact surfaces need cleaning: the outside of the rice cooker, the sliding door tracks of the display cooler, the interiof of rht display cooler, , the interior of the freezer, the hood filters have excess grease build up, exterior of sauce container lids. Clean now and place on a more frequent cleaning schedule.

A rubberband was being used to keep rice warmer lid secured to the rice warmer instead of removable nut/bolt/screw. Remove rubberband as this will get into the food and replace hardware necessary to secure the lid to the rice warmer. Grocery bags used to wrap foods is not approved. Use approved food grade wrap

The front door was ajar at time of inspection. Keep door closed to eliminate access for insects and rodents.

Inadequate water pressure in the restrooms. Repair so that there is adequate water pressure for both hot and cold running water so that hands may be properly washed.

Aprons are being manually rinsed in a huge collander in the rear and hung on a pipe to dry. This is prohibited. Provide both a washing machine and dryer for proper mechanical laundering or take out to laundromat or service for proper laundering of linens.

The cutting board is in poor repair. Replace with a new cutting board that is smooth and cleanable.

Women's restroom door is not self closing. Repair/replace/adjust self closer so that the restroom door closes completely by itself. Correct by repairing/replacing or adjusting self closer

Dispense utensils including rice scoop were found in room temperature standing water. This is prohibited. Water must be heated to 135 degrees f and maintained at 135 degrees f in order to use standing water or keep on clean dry surface and change out at least every 4 hours with new clean utensils.

Assorted uncovered foods in the uprigh freezer, and walk in cooler. Keep all foods covered for proper protection.