China House

Observed time/temperature control for safety foods (see temperature log) cold held at greater than 41 degrees Fahrenheit in walk-in cooler and on countertops.

Observed cooked Time/Temperature Control for Safety Food (noodles and pork) was not cooled from 135F to 70F within 2 hours.

Observed wiping cloth chlorine sanitizing solution not at proper minimum strength.

Observed equipment food-contact surfaces and utensils not sanitized. Employees only using wet cloths to wipe down food contact surfaces in kitchen.

Observed person-in-charge not performing duties to ensure food safety: employee training, correct cold holding temperatures, sanitizing food contact surfaces, proper cooling.

Observed PIC not providing documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed person-in-charge not knowing the location of the employee health policy or its contents.

Observed food in hand wash sink.

Observed establishment not having established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Observed encrusted food on vegetable and meat grinders.

Observed rodent activity as evidenced by rodent droppings found on shelving under prep table. Observed roach activity as evidenced by live roaches found on shelving above 3 compartment sink.CA: Pests shall be controlled by hiring a professional pest control company to address problem.

Observed employee water bottle sitting on top of the prep top cooler.

Observed all nonfood contact surfaces in kitchen in need of cleaning.

Observed rodent droppings in the dry storage area in the kitchen; facility has some glue traps out. PIC was instructed to clean/sweep the area to remove dropping and have facility treated by a licensed pest control professional. All food stored sealed and no evidence of pest marks on packages.

Observed two different single service cups/bowls without handles used as scoops and stored inside buckets of sauce in the dry stock room. All scoops shall have handles and the scoop shall be stored so that the handle sticks out of the product or does not contaminate the food. COS, PIC removed and discarded the plastic bowl.

Observed cooked chicken and beef stored in coolers throughout the kitchen without a date mark. COS, PIC stated foods were prepared yesterday, date marks were applied to the foods. Discussed date mark rules for cooked foods held longer than 24 hours.

Observed several foods ( a couple of containers of chicken, cut onions, cut cabbage) stored in coolers throughout the facility that did not have covers; foods were not in the cooling process. COS, PIC placed covers on food items lacking covers.

Observed rodent droppings in the dry storage area in the kitchen; facility has some glue traps out. Observed one dead mouse in glue trap in old freezer room/has chest freezers currently. PIC was instructed to clean/sweep the area to remove droppings and monitor for new activity. All food stored sealed and no evidence of pest marks on packages.

Observed employee drinks stored on food prep counters; 2 on the counter by the prep top unit and one drink stored on the prep counter by 3 compartment sink. COS, drinks were moved to a designated area in the dry stock room to prevent contamination.

Observed several foods (cut onions, cut cabbage, cooked chicken, shrimp, beans) stored in coolers that did not have a cover. COS, PIC placed plastic wrap over the foods to prevent contamination.

Observed rodent droppings in the dry storage area in the kitchen; facility has traps set. PIC was instructed to clean/sweep the area to remove droppings and monitor for new activity. All food stored sealed and no evidence of pest marks on packages.