China House

Inspector notes: Observed cooked lo mein and fried chicken left outside of temperature control and tempting 60°F and 70°F, respectively. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below unless placed on a 4 hour time as a public health control (TPHC) procedure. COS by discarding.

Inspector notes: Observed TCS foods in walk-in cooler being cold held above 41. Temperature of most TCS food items was at 43-44°F. TCS foods must be cold held at 41°F or below. Must address issue within 72 hours. COS by moving food. *If unit cannot be fixed within 72 hours then food (all cooked foods, raw meat/seafood/poultry, cut cabbage) may not be stored in cooler; must store elsewhere. Provisional permit will be granted for a maximum of 60 days to give time for cooler to be fixed as it had same issue under previous ownership.

Inspector notes: Observed: 1. Blade of can opener stored as clean in a dirty bin and also visibly dirty. 2. Several large spoons visibly dirty and stored in a very dirty pan beneath steam table Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.

Inspector notes: Observed 3 pans of low lo mein cooling while tightly covered and stored in walk-in cooler that had a slightly elevated ambient temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving to freezer. Health Authority discussed cooling/cooling parameters in great detail; sh...

Inspector notes: Observed chlorine sanitizer bucket in dining area at 0 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.

Inspector notes: Observed barrier around handwashing sink in sushi bar area and a shelf made of unfinished at facility. Wood in sushi bar area had a significant amount of mold. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.