China House

Observed in-use knife stored between prep top unit and neighboring prep table. Knife was visibly dirty as well as sides of prep top and prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS by removing knife and washing. Knife may no longer be stored in this manner.

Observed various time/temperature control for safety (TCS) foods in walk-in and prep top unit not dated. All items were prepared 6/6. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

COS by discarding.

Observed TCS food items such as cooked pork, chicken, shrimp, and egg rolls stored past 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

COS by discarding.

Observed chlorine sanitizer bucket in dining area >100 ppm. Concentration must be 50-100 ppm. COS by remaking to 50 ppm.

Observed Home Defense bug sprays stored at facility. Residential bug sprays are not permitted for use in a food service establishment. COS by removing from facility.

Observe fly swatter stored directly on top of canned goods. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by moving fly swatter.

Observed shelves in walk-in cooler extremely dirty. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

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.

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.

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.

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; showed CFSM various cooling methods for cooked chicken, steak, and lo mein.

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

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.