China House
Last inspected: Apr 9, 2026
58
Score
China House, located at 6199 Hwy 92 Ste 196 in Acworth, GA, underwent a food service inspection on 2026-04-09. This inspection resulted in a moderate risk score of 58, with two critical, one major, and three minor violations noted. Specific violations included issues with food-contact surfaces not being cleaned and sanitized, and improper cold holding temperatures for food.
1
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Issued Provisional Permit
2 critical violations. 1 major violation. 3 minor violations. 5 corrected on site.
58
Violations — Apr 9, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed: 1. Blade of can opener stored as clean in a dirty bin and also visibly dirty. 2. Several large spoons visibly dirty and stored in a very dirty pan beneath steam table Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cooked lo mein and fried chicken left outside of temperature control and tempting 60°F and 70°F, respectively. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below unless placed on a 4 hour time as a public health control (TPHC) procedure. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in walk-in cooler being cold held above 41. Temperature of most TCS food items was at 43-44°F. TCS foods must be cold held at 41°F or below. Must address issue within 72 hours. COS by moving food. *If unit cannot be fixed within 72 hours then food (all cooked foods, raw meat/seafood/poultry, cut cabbage) may not be stored in cooler; must store elsewhere. Provisional permit will be granted for a maximum of 60 days to give time for cooler to be fixed as it had same issue under previous ownership.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 3 pans of low lo mein cooling while tightly covered and stored in walk-in cooler that had a slightly elevated ambient temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving to freezer. Health Authority discussed cooling/cooling parameters in great detail; sh...
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed chlorine sanitizer bucket in dining area at 0 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed barrier around handwashing sink in sushi bar area and a shelf made of unfinished at facility. Wood in sushi bar area had a significant amount of mold. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.
511-6-1.05(1)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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