CHINA HOUSE

1-2A: .03(2)Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

6-2: .04(6)(h)Observed time/temperature control for safety foods prepared and held in the facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded the food items.

10D: .04(4)(d)Observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers with the common name.

12B: .03(5)(h)Observed employee actively preparing food with jewelry on wrist and hands. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed the jewelry and washed their hands.

2-1B: .03(5)(c)Observed employee touch personal cell phone, touch face, walk out of the kitchen, come back into the kitchen, put gloves on, and proceed to begin preparing chicken without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee removed gloves, washed hands, and put on new gloves. The chicken that was being prepared was discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored behind cooked noodles in the prep cooler. Also observed raw chicken and raw beef stored above cabbage and raw shrimp in the walk-in cooler. All items were removed from the original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC reorganized the prep cooler and walk-in cooler to follow proper separation protection guidelines.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet on the dish storage shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed and sanitized the dishes and stored them in a way to properly air-dry.

4-2B: .05(6)(n)Dish machine unable to reach provide a minimum concentration for chlorine at 50 ppm. Call tech on unit to get it repaired by 2/21/2025. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)

15C: .05(7)(d)Stickers and sticker residues on clean equipment. Top of dishwasher with heavy accumulation of dust. Ensure equipments and dishwasher are clean by 2/21/2025 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)