NEW CHINA HOUSE

Food properly labeled; original container — Inspector Note: Observed oyster sauce, sesame oil, and vinegar stored unlabeled by the woks in main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statemen Facility to submit to EHS evidence of labels or labeling system by 8/15/26.

Food stored covered — Inspector Note: Observed an uncovered container of raw shrimp in the walk-in cooler of main kitchen. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Shrimp covered with plastic wrap.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a bucket of sauce, bucket of rice, and bag of flour on the floor in the main kitchen CA: food shall be stored at least 6 inches off of the floor.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tile in main kitchen. C/A: All physical facilities shall be maintained in good repair.

Proper date marking and disposition — Inspector Note: Observed chicken, dumplings and noodles (prepped on Sunday 10/26) stored in prep top cooler without date marking in the main kitchen. C/A: ready-to-eat, time/temperature control for safety 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. COS: Items were date marked.