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Facility: China House
Address: 1440 Broadway Ave., Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-18-2020: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-18-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed facility has obtain 4 heat lamps in order to try and keep fried foods hot. The temperature of the food items varied from 120F - 145F during inspection. Fried food items need to have a heat lamp above the items to keep the food items hot at 135F and over. Facility is to only prepare small amounts of fried foods and replenish when empty. If food facility is found to be over stuffing and food items are not kept at 135F at all times, food facility may lose privilege of fried food items. Time control plan may be implemented when approved by inspector. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-18-2020 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Observed hand wash sink in waiter station was blocked by items. Keep the hand wash sink clear at all times for proper hand washing. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-18-2020 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(REPEAT VIOLATION) Observed build up of debris/grease on the cooking equipment. Clean/sanitize and increase frequency to prevent build up. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-13-2020: Unsatisfactory - reinspection required (Total Points: 18.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-13-2020 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed build up of debris/grease on the cooking equipment. Clean/sanitize and increase frequency to prevent build up.

Observed facility having difficulties keep fried foods at the correct temperature. Facility must obtain a heat lamp or other heat source to help keep these items hot or facility will not be allowed to serve fried foods.

Observed the two door glass fridge in the server station was measured at 44F during inspection. Do not store any potentially hazardous food items in this fridge unit.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-13-2020 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Observed the hot water was turned off at the hand wash station in the waitress area. Keep hot water supplied to all sink fixtures at all times for proper hand washing and cleaning. Hot water was turned on during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-13-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (REPEAT VIOLATION) Observed various food items at the salad bar area and deep fried area was measured between 41F - 100F. All potentially hazardous food items must be kept at 41F and under or 135F and over. Salad bar items may be kept at 45F as facility stated they discard at the end of the day.

Fried food items need to have a heat lamp above the items to keep the food items hot at 135F and over. Facility is to obtain heat lamps or bulbs by next inspection in order to keep fried foods hot.

Observed cooked chowmein and fried chicken pieces being left out on the counter out of temperature control, and measured at 59F. Keep all potentially hazardous food items under temperature control at either 41F and under or 135F and over. Both items were discarded during inspection.

Be sure to provide adequate ice and water mixture at the salad bar/dessert area so all the trays are touching the mixture.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS