China House

Basic – Bowl or other container with no handle used to dispense food

Metal bowl inside bag of chicken on cookline. Removed during this inspection. Corrected On-Site Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

In kitchen area, liquid stained tiles.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Vape pen, phone, and headphones on shelf over prep table in kitchen area. All were moved. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Metal pans on clean dish shelf wet nested.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Handle of scoop in chicken in make table on cookline. Repeat Violation

Basic – No copy of latest inspection report available

Unable to provide last inspection

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of bulk food containers soiled with food debris and grease. nShelves in kitchen soiled with food debris and grease.

Basic – Single-service articles not stored inverted or protected from contamination

Several trays on cookline not inverted. Manager flipped over. Corrected On-Site

Basic – Unwashed fruits/vegetables and personal food stored with ready-to-eat food

In reach in cooler near walk in cooler, personal food on shelf over food for customers. Manager moved

In walk in cooler, cases of unwashed broccoli on shelf over cut celery. Manager moved. Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry

Stored mop head down near back door

Basic – Wet wiping cloth not stored in sanitizing solution between uses

One towel on prep table. Placed in sanitizer. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler: bins of raw chicken and raw beef on shelf over buckets of sauce.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided DBPR form during this inspection. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Chicken 109F cooked one hour prior cooling at room temperature. Manager placed walk in cooler. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of reach in make table on cookline soiled with food debris.

Intermediate – Handwash sink used for purposes other than handwashing

Sponge in hand sink near back door. Removed during this inspection. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

In walk in cooler, pork cooked and placed in freezer last week then thawed yesterday with no date mark.