China House in Sugar Hill receives a 70% on their recent health inspection

China House, located at 5965 Cumming Highway North East in Sugar Hill, received a score of 70 points out of a possible 100 points during their 12/20/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(2)No person in charge was present during today’s inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: //

Violation #2
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over cooked lo mein in a prep top cooler; raw eggs stored over broccoli in a prep cooler; raw chicken removed from its original packaging stored over shrimp and raw pork also removed from its original packaging stored over cream cheese ragoons in the reach-in freezer. SECOND CONSECUTIVE VIOLATION 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: //All food items were rearranged according to their internal cook temperature.

Violation #3
4-2B: .05(7)(a)1Observed ice machine with a mold-like substance inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #4
6-1A: .04(6)(f)Observed fried chicken that was cooked the day before, stored in a prep table; fried chicken wings and fried chicken stored in a prep cooler all holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: //Food items were discarded.

Violation #5
14A: .04(4)(k)Observed multiple serving scoops and bowls without handles stored inside dry food containers with the handle touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: // The scoops were stored with the handle above the food.

Violation #6
15A: .05(6)(a)Observed prep cooler next to the cooking line with a broken gasket inside the left door. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: //

Additional Comments
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses MSG and egg shade yellow as additives.
Note: Time control procedures were provided.
**Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A required additional inspection will occur within the next 12 months.

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