Great China House

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed clear, disposable bowl stored inside the bulk, dry storage bins. Instructed to use utensils with handles to transfer dry ingredients and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed clean tableware not inverted on the drainboard of the three compartment sink. Instructed to invert and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations from report # 2619026, date:06/11/2025, core violations not corrected. #49:must clean and defrost small deep freezer, clean spice tray and container in front of wok. #49: must clean the exterior of all cooking equipment to remove spill, grease and/or debris. #55:floors in the kitchen need cleaning to remove debris and/or spills. Also remove cobb webb in the ceiling in the washroom and prep area around storage areas. #55: observed clutter in the kitchen area. Instructed manager to remove all unnecessary items and organize the rest. Must be able to properly clean and monitor for pest activity. #56: must clean the hood and filter above the cooking equipment to remove grease. Instructed to correct the above violations. Priority foundation violation 7-42-090, citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and defrost small deep freezer, clean spice tray and container in front of wok.

Equipment and surfaces were dirty.

Inspector’s note: Must clean the exterior of all cooking equipment to remove spill, grease and/or debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter in the kitchen area. Instrcted manager to remove all unnecessary item and organize the rest. Must be able to properly clean and monitor for pest activity.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in the kitchen need cleaning to remove debris and/or spills. Also remove cobb webb in the ceiling in the washroom and prep area around storage areas.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the hood and filter above the cooking equipment to remove grease.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed two white garbage cans with lids in rear food service area with bags of flour inside. Instructed to obtain food grade containers only for storing food items and must label with proper name.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed large pots and other food items stored on old egg cartins in the walk in cooler. Instructed to elevate all items at least six inches from the floor to avoid possible contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed alluminum foil lining the stove unit in the rear food prep area. Instructed to remove foil as a means of preventing possible harboring space for insects.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of food debris and spillage on the sides of the work station counters. Instructed to clean and maintain all as a means of preventing possible pest and or insect feeding and activity.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of clutter in the rear food service area near the exit door, throughout the rear food service area at the front counter area, the hall area by the restrooms as well as a build up of unused items and boxes in the front bar area. Also noted a large two door cooling unit in rear food prep area that is no longer working. Instructed to clear all clutter and remove any unused equipment as a means of preventing possible harboring spaces for pest and or insects.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed foil lining the shelving cart next to wok station and foil lining two stove grill burners in rear food service area. Instructed to remove any and all foil from all areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the insides of the food prep coolers in rear food prep area with a build up of food debris. Instructed to clean, sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy build up of grease, food spillage and food debris on walls and floors throughout food prep area. Behind and under equipment and on the sides of all equipment. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a large amount of clutter in front service area near cash register, behind unused bar area and in the rear of the facility near the back door area. Instructed to remove all clutter from all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a hevay build up of dust and grease on the hood ventilation system in the rear of the facility. Instructed to clean and maintain as a means of preventing possible contamination of food.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed grocery bags with purchased foods still in them on shelves in walk in cooler. Instructed to remove items from bags and obtain food grade bags in order to properly store items.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a build up of grease and food debris under and inside deep fryers. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board badly stained with deep cutting grooves. Instructed to clean and sanitize between use as a means of preventing possible cross contamination and instructed to replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a heavy build up of dirt and food debris on counters in food prep area. Instructed to clean, sanitize and maintain all areas as a means on preventing pest and insect harboring.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed foil lining the shelving cart next to wok station and foil lining two stove grill burners in rear food service area. Instructed to remove any and all foil from all areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the insides of the food prep coolers in rear food prep area with a build up of food debris. Instructed to clean, sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy build up of grease, food spillage and food debris on walls and floors throughout food prep area. Behind and under equipment and on the sides of all equipment. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a large amount of clutter in front service area near cash register, behind not used bar area and in the rear of the facility near the back door area. Instructed to remove all clutter from all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed ceiling light out in front food service area at entrance to the food prep area. Instructed to repair.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a hevay build up of dust and grease on the hood ventilation system in the rear of the facility. Instructed to clean and maintain as a means of preventing possible contamination of food.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk storage containers without proper labels, instructed to provide common name(flour, sugar, msg etc.)

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the wok station,fryers,and stove top not clean, instructed to clean .

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no cover on the trash receptacle in the unisex restroom, instructed to provide.

Equipment and surfaces were dirty.

Inspector’s note: Detail clean the interior of the microwave, prep tables, stove, rolling carts, deep fryers, interior of prep cooler, wok station and ventilation hood and filters.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive clutter throughout the restaurant, including empty boxes and items stored on the floor. Management instructed to store all items at least 6 inches off of the floor and to eliminate clutter and unnecessary items.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean the grease on the floor under and between the wok stations and throughout the restaurant.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean the top of the stove.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed evidence of rodent activity on the premises. Observed 20 mouse droppings on the ground in the rear storage addition and on the shelving unit near the back door. Must clean the affected areas and remove the droppings. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations from report #1977142 on 12/14/16 not corrected: 33 - observed food debris on cooking equipment and the following need to be cleaned: wok cooking station, inside of prep cooler, gaskets inside of prep cooler and bottom of all prep tables. Instructed to clean and maintain. 34 - observed floors through out with accumulated food, dirt and grease debris. Instructed to clean all and maintain. 35 - observed accumulated grease on the vents located above the cooking equipment. Instructed to clean and maintain. 41 - observed accumulated clutter (boxes, old equipment, old receipts) through out facility being stored on the floor in the food prep area. Instructed to remove old equipment and clutter and to elevate everything at least 6 inches and maintain. Serious violation 7-42-090.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean the top of the stove, stainless steel shelves above the 3 compartment sink, deep fryers inside and out, top of prep tables.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean the grease on the walls behind the cooking equipment and on both sides of the ventilation hood.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed some potentially hazardous foods (beef, rice) held for over 24 hours in the walk in cooler and not labeled with product name and date. Instructed to label all potentially hazardous foods and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard being used inside of rear refrigerator and on prep table shelves. Observed rust on the shelves inside refrigerator. Instructed to not reuse cardboard, and remove rust off of shelves. All surfaces should be smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed food debris on cooking equipment and the following need to be cleaned; wok cooking station, inside of prep cooler, gaskets inside of the prep cooler and bottom of all prep tables. Instructed to clean all and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors thru out with accumulated food, dirt and grease debris. Instructed to clean all and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated grease on the vents located above the cooking equipment. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed accumulated clutter (boxes, old equipment, old receipts) thru out facility being stored on the floor in the food prep area. Instructed to remove old equipment and clutter and to elevate everything at least 6 inches and maintain.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Observed no chemical test strips on site to properly test the concentration of the sanitizing compartment of the 3 compartment sink located in the food prep area. Instructed to provide and maintain. Serious violation 7-38-030.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed some potentially hazardous foods (beef, rice) held for over 24 hours in the walk in cooler and not labeled with product name and date. Instructed to label all potentially hazardous foods and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard being used inside of rear refrigerator and on prep table shelves. Observed rust on the shelves inside refrigerator. Instructed to not reuse cardboard, and remove rust off of shelves. All surfaces should be smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed food debris on cooking equipment and the following need to be cleaned; wok cooking station, inside of prep cooler, gaskets inside of the prep cooler and bottom of all prep tables. Instructed to clean all and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors thru out with accumulated food, dirt and grease debris. Instructed to clean all and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated grease on the vents located above the cooking equipment. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed accumulated clutter (boxes, old equipment, old receipts) thru out facility being stored on the floor in the food prep area. Instructed to remove old equipment and clutter and to elevate everything at least 6 inches and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed potentially hazardous foods (chicken, beef, shrimp) held for over 24 hours, in containers without the proper label containing name and date. Instructed to label and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed a container being stored in a bag of flour. Instructed to store all utensils properly and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard being used as a shelf liner in a refrigerator located in the rear and on prep shelves. Instructed to not reuse cardboard as a shelf liner all surfaces should be smooth and easily cleanable and maintained.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed all cooking equipment (stove, oven, woks, fryers) are in need of cleaning to remove food debris. Observed shelves in the walk in cooler are in need of cleaning to remove food debris. Instructed to clean all surfaces and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors under all cooking equipment are in need of cleaning to remove food and grease debris. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed walls behind cooking equipment are in need of cleaning to remove grease debris. Instructed to clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed thermometers needed in prep cooler located in the food prep area. Instructed to provide and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed boxes of oil, empty boxes being stored on the floor and excessive clutter in the rear dry storage area and at the front customer service counter. Instructed to elevate everything at least 6 inches from the ground and remove all unnecessary clutter and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove grocery bags and properly store food in food storage bags or containers in coolers and freezers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of stove, fryers, wok area, prep tables, coolers and freezers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under cooking equipment, along walls and in all corners in prep and storage areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean interior of ventilation hood(dust buildup).

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop head upright to prevent insect breeding. Elevate all stock off floor in walk-in cooler and storage areas. Remove all unused equipment and articles in basement and rear storage areas to prevent pest harborage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean knives improperly stored inbetween prep tables. Instd to store properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cardboard lining on storage shelves. Instd to remove same so as surface to be smooth, even, easily cleanable.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Stock on floor. Instd to elevate 6 inches.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Clutter/employee personal belongings improperly stored. Instd to store in designated area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal holes around pipes underneath sinks in both washrooms.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Some unnecessary items in basement; remove to avoid clutter.