Canton Chinese Restaurant, 2172 Sycamore Ave., Buena Vista, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Canton Chinese Restaurant
Address: 2172 Sycamore Ave., Buena Vista, Virginia
Total inspections: 18
Last inspection: Nov 12, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1570 - Repeat The can opener blade is rusted and dull.November 12, 2008Follow-up01Details / Comments
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 3380 - Critical There is NO sanitizer getting into the dish machine.
October 30, 2008Follow-up11Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Cook is drinking from an open glass.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Onions on the floor in the kitchen (WHERE THEY ALWAYS ARE.) and rice in the store room.
  • 1060 - Cardboard being used as shelf liners in the walk ins and on the kitchen shelves. They are soaked with grease and food debris.
  • 1570 - The can opener blade is rusted and dull.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the glasses are dirty with food debris and water/grease stains.
  • 1770 C - The whole kitchen needs cleaning badly - the outside and inside of refrigerators; the floors under the shelves and cooking grill; the bathrooms. Also all the family stuff that is blocking other areas needs to go home. Also, the boxes and plastic containers of things that you do no use on a daily basis needs to be thrown out.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked with plastic tubs on the floor (AS IT ALWAYS IS.), preventing access by employees for easy handwashing.
  • 2920 - Toilet room door is not provided with a self-closing door; the women's customer bathroom and the employees' bathroom doors do not have self closers.
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator. It is so dark inside, you are unable to see what needs cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition; they are dripping grease.
October 16, 2008Routine37Details / Comments
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination: bags of rice are on the floor in the dry storage room.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
June 12, 2008Routine12Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. A bag of onions is stored on the floor next to the walk in freezer, where it ALWAYS is.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
February 13, 2008Routine12Details / Comments
No violation noted during this evaluation. October 25, 2007Follow-up00Details / Comments
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) WHEN I ENTERED THE KITCHEN, THE COOK WENT TO THE DISH MACHINE, SQUATTED DOWN,TOOK A CLEAR PLASTIC TUBE OFF THE FLOOR AND STUCK IT IN THE CONTAINER OF SANITIZER. AT PRESENT TIME AFTER 5 RUNS THERE IS NO SANITIZER GETTING TO THE MACHINE.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. Filters are dripping grease.
October 23, 2007Follow-up13Details / Comments
  • 0450 - Critical Using wooden bowls as food scoops in bulk containers in the dry storage room.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Bags of carrots and bags of onions are on the floor.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical Mold growing on and in some of the plastic containers used in the walk in refrigerator.
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) WHEN I ENTERED THE KITCHEN, THE COOK WENT TO THE DISH MACHINE, SQUATTED DOWN,TOOK A CLEAR PLASTIC TUBE OFF THE FLOOR AND STUCK IT IN THE CONTAINER OF SANITIZER. AT PRESENT TIME AFTER 5 RUNS THERE IS NO SANITIZER GETTING TO THE MACHINE.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen .
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employees bathroom. Using cloth towels.
  • 3180 - Repeat There is so much stuff sitting around in the kitchen and other places, there is no way to store what you need properly or to be able to get to places to clean.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. Filters are dripping grease.
  • 3270 - Critical Repeat There are mouse dropping and roach droppings in the dry storage room.
October 04, 2007Routine57Details / Comments
  • 0540 - Corrected During Inspection Critical The sanitizer bucket has run out, there is no test paper to monitor the sanitizer level, so NO SANITIZER was getting into the dish machine.
  • 0610 - Corrected During Inspection Repeat Food stored in a commonly wet or soiled location. A large bag of carrots was sitting on the floor next to the walk in refrigerator.
  • 0790 - Improper methods used to thaw frozen meats.Masses of food were sitting out at room temperatures.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed mold on the following food contact surface the drink nozzles of the soda machine.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked with many boxes of deep fat frier oil and on top of them sits a large sheet pan of defrosting meat., preventing access by employees for easy handwashing.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3270 - Some really small roaches are on and around the dish machine area.
June 07, 2007Routine26Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. A bag of carrots and a bag of onions was sitting on the floor beside the walk in refrigerator.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - The end of the upper dish machine rinse arm is missing a cap; DISHMACHINE was observed in a state of disrepair and damaged.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. There are empty oil containers, a stool with plastic bowls and other things in front of this sink. GET RID OF ALL THIS STUFF SO YOU CAN WASH YOUR HANDS.
  • 3180 - Some parts of the kitchen need to be cleaned. You are starting to accumulate a lot of empty containers and other things that are in the way, preventing you from getting to the hand sink and making it hard to clean under equipment.
March 01, 2007Routine14Details / Comments
1800 - Repeat The nonfood contact surface of some of the shelves and equipment (like large containers of rice and flour) have accumulations of grime and debris. Some of the hood vents need cleaning.November 01, 2006Follow-up01Details / Comments
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination. A bag of onions is sitting on the floor near the dish machine.
  • 1150 - Repeat Some nonfood contact surface are not designed or constructed to be easily cleanable. Using alumiun foil under the hood and using cardboard as shelf liners ion the walk in shelves.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer; 2. the ice machine has mold growing inside; 3, the soda drink nozzles have mold growing inside; 4. some of the glasses have lip prints.
  • 1800 - Repeat The nonfood contact surface of some of the shelves and equipment (like large containers of rice and flour) have accumulations of grime and debris. Some of the hood vents need cleaning.
  • 2310 - Critical Repeat The ONLY handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. It is being used for lots of other things besides washing your hands.
  • 2920 - Toilet room door is not provided with a self-closing door. The hinge closer on the men's bathroom door is broken.
  • 3180 - Repeat The kitchen area needs to be as clean and nice as the front part of the house.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. You have a lot of "STUFF" that you do not need to run a restaurant.
October 17, 2006Routine36Details / Comments
  • 0610 - Repeat Observed a bag of onions on the floor in the kitchen. There were also several food items on the floor in the walk-ins.
  • 1150 - Repeat Remove the aluminum foil from the equipment on the cooks line and the fire extinguishing system. Do not use cardboard boxes to line the refrigerator shelving. The cardboard is not cleanable and inhibits the air flow.
  • 1770 A - Critical The ice machine was soiled and had a sticker on the inside of the lid.
  • 1800 - Repeat Observed a build-up on the hoodvent filter and drip tray.
  • 3180 - Repeat The floors were soiled under the equipment on the cooks line.
  • 3300 - Repeat Observed several personal items, tools, newspapers, in the kitchen.
April 18, 2006Routine15Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk-in unit(s).
  • 0610 - Repeat Several boxed food items observed on the floor in the walk-in refrigerator and the walk-in freezer.
  • 1150 - Cardboard being used as a shelf liner in the walk-in units.
  • 1800 - Repeat The following non food contact surfaces were soiled and require cleaning: the hoodvent filters, equipment on cooks line, and the shelving.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2890 - Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The floors in the kitchen were soiled especially under the equipment on the cooks line. The walls at the dish machine were soiled.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment ie: newpapers, tools, and cardboard boxes.
February 01, 2005Routine26Details / Comments
  • 0610 - There were several boxes of food on the floor in the walk-in units.
  • 0690 - There were several containers that had been stored in the drinking ice inside the ice machine. It is prohibited to store potentially contaminated containers in ice used for human consumption. The mngr. corrected at the time of evaluation.
  • 1060 - There was aluminum foil lining the fire supresion system and the stovetop. Remove the aluminum foil and keep the metal surface clean.
  • 1150 - The waste spout at the preflush sink next to the dishmachine was in poor repair and heavily soiled.
  • 1800 - The hoodvent filters and the drip tray had a build up of grease that was dripping out of the catch tray onto the back splash.
April 05, 2004Routine05Details / Comments
No violation noted during this evaluation. September 23, 2003Routine00Details / Comments
1680 - Repeat The mechanical dishmachine was still not sanitizing. The owner of the restaurant has had the service person out on site four times according to the receipts and the problem still exists. A follow up inspection will be conducted. The owner was instructed to use the three compartment sink to sanitize using a bleach/water solution to sanitize.July 18, 2003Routine01Details / Comments
  • 0480 - There were three bulk food containers that were not labeled.
  • 1150 - Aluminum foil lined the surfaces of the equipment in the kitchen.
  • 1800 - The nonfood contact surface of the outside of the equipment, the inside of the microwave had accumulations of grime and debris.
  • 0610 - There were several containers of food and one bag of onions on the floor in the walk-in units.
  • 3330 - Critical There were a few chemical spray bottles that were not labeled according to the contents in the bottle.
  • 3490 - There were several pairs of shoes, coats, toys, keys, and medication throughout the kitchen.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris, and limescale that may decrease the effectiveness of the unit.
  • 1680 - The dishmachine was not sanitizing. The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  • 3180 - The floor throughout the kitchen was soiled especially under the equipment.
  • 0260 - Critical There were several containers of soda and drinking pitchers in the drinking ice. Do not put anything into drinking ice that may contaminate the product.
June 06, 2003Routine28Details / Comments

November 12, 2008 (Follow-up)



Violation: 1570 - Repeat The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. IT STILL HAS NOT BEEN REPLACED.
Comments:
ALL of the violations of the last routine inspection and the last follow up inspection have been addressed EXCEPT the one noted above. Southern Maintenance Supply has repaired the dish machine and it now operated according to the data plate. The permit is issued until 31 October 2009.

October 30, 2008 (Follow-up)



Violations:
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 3380 - Critical There is NO sanitizer getting into the dish machine.
    You must hand wash - rinse - sanitize all food contact surfaces, or you may use the dish machine to wash the dishes, BUT then you must HAND SANITIZE them in one of the three compartment sinks.
Comments:
Site has had trouble keeping dish unit operating properly. Unit was not working properly today. All dishes are to be manually wash-rinsed-and sanitized. Site will be issued a permit for 10 days.In that time dish unit must be repaired so that it works properly or it must be removed and dishes wash-rinsed-and sanitized manually.

October 16, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Cook is drinking from an open glass.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Onions on the floor in the kitchen (WHERE THEY ALWAYS ARE.) and rice in the store room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - Cardboard being used as shelf liners in the walk ins and on the kitchen shelves. They are soaked with grease and food debris.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REMOVE the cardboard liners.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the glasses are dirty with food debris and water/grease stains.
    ALL GLASSES ARE TO BE RE-WASHED - RINSED - SANITIZED BEFORE USE.Clean and sanitize these surfaces for food contact.
  • 1770 C - The whole kitchen needs cleaning badly - the outside and inside of refrigerators; the floors under the shelves and cooking grill; the bathrooms. Also all the family stuff that is blocking other areas needs to go home. Also, the boxes and plastic containers of things that you do no use on a daily basis needs to be thrown out.
    Clean the entire kitchen; removed all unused things; take family personal things home.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked with plastic tubs on the floor (AS IT ALWAYS IS.), preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove ANYTHING that prevents a person getting to the sink.
  • 2920 - Toilet room door is not provided with a self-closing door; the women's customer bathroom and the employees' bathroom doors do not have self closers.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator. It is so dark inside, you are unable to see what needs cleaning.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition; they are dripping grease.
    Maintain hood system vent filters in a clean condition.
Comments:
Your permit expires October 31, 2008. To have your permit renewed you must do ALL of the above violations. You will need to call me for a re-inspection at 540-332-7830, extension 343 or at 540-9439563. At the time of the reinspection, the dish machine MUST be on so it can be checked (I do not believe it takes 2 hours to heat up unless you cut the hot water off at night.) and IT must BE OPERATING ACCORDING TO THE DATA PLATE.

June 12, 2008 (Routine)



Violations:
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination: bags of rice are on the floor in the dry storage room.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. These bags need to be set up OFF THE FLOOR so an accidental spill of liquid will not soak into the bag.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the empty oil carton and the trash can and anything that prevents use.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
I hope you will enjoy your vacation. You have worked hard and deserve it.

February 13, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. A bag of onions is stored on the floor next to the walk in freezer, where it ALWAYS is.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. It was moved into the storage room and set up off the floor, LIKE YOU ALWAYS DO. Since you do this each time I come to visit, please do it EACH TIME when the bag of onions comes in.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. The "stuff" was removed.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Thank you for addressing all the violations, except the three noted above, from the last inspection. You do have soap and towels at the hand sink; you do have thermometers in your refrigerators; you do have your PHFoods at correct temperatures; your dishes, silver, and glasses are clean to sight and touch; you do have a food thermometer and you have chlorine test papers.

October 25, 2007 (Follow-up)

Comments:
The dish machine has been reconverted back into a high temperature. The tape on the test plate indicated that the plate reached a temperature of at least 160 degrees.
There is also some chlorine test paper for monitoring the sanitizer in the 3 compartment sink.
The vent filters have been cleaned.
The 2008 permit has been issued.

October 23, 2007 (Follow-up)



Violations:
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test paper so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) WHEN I ENTERED THE KITCHEN, THE COOK WENT TO THE DISH MACHINE, SQUATTED DOWN,TOOK A CLEAR PLASTIC TUBE OFF THE FLOOR AND STUCK IT IN THE CONTAINER OF SANITIZER. AT PRESENT TIME AFTER 5 RUNS THERE IS NO SANITIZER GETTING TO THE MACHINE.
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. UNTIL THE SANITIZER IS WORKING RIGHT, YOU MUST WASH - RINSE - SANITIZE ALL FOOD CONTACT SURFACES IN THE 3 COMPARTMENT SINK.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. Filters are dripping grease.
    Maintain hood system vent filters in a clean condition.
Comments:
All the violations have been addressed except those relating to the dish machine and hood filters.
The owners have showed me an invoice from a Lynchburg Maintenance Company, where they serviced the machine Oct. 4, 2007. They have an invoice for repair to the dish machine and were told the machine was functioning correctly. They did NOT see the service man test the machine with test paper and they were not given test paper by the service man. Today, there is sanitizer in the bucket and the pump is turning, but the test paper is not turning any color, and it appears that there is a slow leak creating air bubbles. I called the company but was unable to reach the owner. I left a message to see if he can explain the situation. BUT: There still needs to: 1. Have the dish machine provider 50-100ppm of sanitizer. 2. Have test papers so restaurant owners can monitor daily. 3. An alarm that will tell the restaurant owners when there is no sanitizer going into the machine.
The other thing that must be addressed is the cleaning of the grill filters.
These things MUST be done prior to 31 October 2007 when the permit expires.

October 04, 2007 (Routine)



Violations:
  • 0450 - Critical Using wooden bowls as food scoops in bulk containers in the dry storage room.
    Use food scoops or pans with handles so you do not get your hands into the food while scooping it out.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Bags of carrots and bags of onions are on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test paper so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical Mold growing on and in some of the plastic containers used in the walk in refrigerator.
    ALL these containers are to be thrown away and new CLEAN containers used. The new containers are to be washed - rinsed - sanitized often enough to prevent mold.
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) WHEN I ENTERED THE KITCHEN, THE COOK WENT TO THE DISH MACHINE, SQUATTED DOWN,TOOK A CLEAR PLASTIC TUBE OFF THE FLOOR AND STUCK IT IN THE CONTAINER OF SANITIZER. AT PRESENT TIME AFTER 5 RUNS THERE IS NO SANITIZER GETTING TO THE MACHINE.
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. UNTIL THE SANITIZER IS WORKING RIGHT, YOU MUST WASH - RINSE - SANITIZE ALL FOOD CONTACT SURFACES IN THE 3 COMPARTMENT SINK.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes of stuff that prevent you from getting to the sink.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen .
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employees bathroom. Using cloth towels.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Repeat There is so much stuff sitting around in the kitchen and other places, there is no way to store what you need properly or to be able to get to places to clean.
    If you are not using it as a part of your restaurant, then get it out of here. Then store you food in such a way that you can clean and get to things.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition. Filters are dripping grease.
    Maintain hood system vent filters in a clean condition.
  • 3270 - Critical Repeat There are mouse dropping and roach droppings in the dry storage room.
    You need to trap and kill these pests.
Comments:
Your permit expires on October 31, 2007. It will NOT be renewed unless you deal with ALL of the above violations, some of which have been marked over and over. When you want me to come back for a re-inspection, call me at the number on the bottom of your inspection sheet.

June 07, 2007 (Routine)



Violations:
  • 0540 - Corrected During Inspection Critical The sanitizer bucket has run out, there is no test paper to monitor the sanitizer level, so NO SANITIZER was getting into the dish machine.
    You need test paper so you can check DAILY. If the paper does NOT turn BLUE then you need to check the container to see if it is empty. The first thing, the operator did was pour some liquid bleach into the empty bucket, BUT that does not work because the bleach is 5% mix and usually the commercial sanitizer is 10 % mix. We put a new container in use, used the primer, and got 100 ppm of sanitizer into the machine.
  • 0610 - Corrected During Inspection Repeat Food stored in a commonly wet or soiled location. A large bag of carrots was sitting on the floor next to the walk in refrigerator.
    Protect food from contamination by storing the food in a clean and dry location. When operator saw me, he picked it up and put it on a stool.
  • 0790 - Improper methods used to thaw frozen meats.Masses of food were sitting out at room temperatures.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. You now have a sanitizer alarm on your dish machine, but the person who services your machine should provide you with test papers.
  • 1770 B - Observed mold on the following food contact surface the drink nozzles of the soda machine.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked with many boxes of deep fat frier oil and on top of them sits a large sheet pan of defrosting meat., preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. WHEN I RETURNED AT 2 PM, THE BOXES WERE GONE AND THE SHEET PANS WERE BACK IN THE REFRIGERATOR.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3270 - Some really small roaches are on and around the dish machine area.
    This means you have been treating, but you need to call the pest control person back to spray some more, before these get mature and have more babies.
Comments:
One of the owners insisted loudly at 12:15 PM, during the inspection, that I was to leave and come back at 2:00 PM. I explained that I would not be in the way, but she insisted. She was saying that at 12:30 PM she would have a party of 10 and I would be in the way. So I left. I came back at 2:00 PM and stayed until 3:30 PM completing this inspection.

March 01, 2007 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. A bag of carrots and a bag of onions was sitting on the floor beside the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. THEY WERE MOVED ONTO A SHELF.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. There needs to be added to the dish machine a way so you will know when the sanitizer is not flowing into the machine. Some companies will use a light, some will use a buzzer, some will use a mixing chamber with the tubes visible, some will use a "spy glass: with a ball bearing showing when the sanitizer is flowing. You do NOT have to use the dish machine. You may wash - rinse - sanitize all of your food contact surfaces in your 3 compartment sink.
  • 1570 - The end of the upper dish machine rinse arm is missing a cap; DISHMACHINE was observed in a state of disrepair and damaged.
    Repair the dishmachine arm to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. There are empty oil containers, a stool with plastic bowls and other things in front of this sink. GET RID OF ALL THIS STUFF SO YOU CAN WASH YOUR HANDS.
    Access to the handwashing facility identified above is to be available during all hours of operation. ALL STUFF WAS REMOVED.
  • 3180 - Some parts of the kitchen need to be cleaned. You are starting to accumulate a lot of empty containers and other things that are in the way, preventing you from getting to the hand sink and making it hard to clean under equipment.
    It is time to "spring clean" the kitchen and it is time to get rid of all the STUFF (like 5 gallon plastic container, old oil containers, etc) that keeps you from getting to the sink and cleaning up under equipment. You did this about 6 months ago; it is time to do it again. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
ALL of your refrigerators and potentially hazardous foods are below 41 degrees. THIS IS WONDERFUL.

November 01, 2006 (Follow-up)



Violation: 1800 - Repeat The nonfood contact surface of some of the shelves and equipment (like large containers of rice and flour) have accumulations of grime and debris. Some of the hood vents need cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. The hoods will be cleaned during Thanksgiving holidays.
Comments:
Thank you for all the hard work in addressing these violations. You have done a wonderful job. Keep up the good work.

October 17, 2006 (Routine)



Violations:
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. In the walk in refrigerator, put all of the RAW meat on the bottom shelves, or on one side of the cooler. Put the COOKED foods and veggies ABOVE the raw meat or on the opposite side of the walk in refrigerator.
  • 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination. A bag of onions is sitting on the floor near the dish machine.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. It needs to be stored UP OFF the floor or on a shelf. It was moved.
  • 1150 - Repeat Some nonfood contact surface are not designed or constructed to be easily cleanable. Using alumiun foil under the hood and using cardboard as shelf liners ion the walk in shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Get rid of the aluminum foil and the card board.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer; 2. the ice machine has mold growing inside; 3, the soda drink nozzles have mold growing inside; 4. some of the glasses have lip prints.
    Clean and sanitize these surfaces for food contact. 1. The slicer needs to be taken apart and cleaned and sanitized after EACH USE. 2. The mold inside the ice machine needs to be wiped with a CLEAN, SANITIZED rag. 3. The soda drink nozzles need to be taken off and cleaned and sanitized OFTEN enough to prevent mold from growing, 4. You need to buy a three brush bar glass cleaner and periodically hand clean the glasses before running them through the dish machine.
  • 1800 - Repeat The nonfood contact surface of some of the shelves and equipment (like large containers of rice and flour) have accumulations of grime and debris. Some of the hood vents need cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical Repeat The ONLY handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. It is being used for lots of other things besides washing your hands.
    Access to the handwashing facility identified above is to be available during all hours of operation. Keep this sink open for WASHING YOUR HANDS.
  • 2920 - Toilet room door is not provided with a self-closing door. The hinge closer on the men's bathroom door is broken.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Please repair or replace.
  • 3180 - Repeat The kitchen area needs to be as clean and nice as the front part of the house.
    Anything you do not use day to day needs to be removed from the kitchen so it is easier to clean. You need to make a cleaning schedule so each day a small part of the kitchen will be cleaned: like, Monday clean the wok area, hoods and floor under the wok; Tuesday clean the two walk ins; Wednesday clean the area around and under the dish machine; Thursday clean the rest of the kitchen. In this way, day by day, little by little the whole kitchen will be cleaned.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. You have a lot of "STUFF" that you do not need to run a restaurant.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. MAYBE you need to have a "yard sale" or take some of these things home.
Comments:
Thank you for the following: thermometers in all refrigerators; a metal stem food thermometer so you can monitor proper food temperatures; all potentially hazardous foods at correct temperatures; clean employees in clean clothes with short hair; clean bathrooms; clean "out front."
NOTE: I will return in the afternoon of November 1, 2006 to do a re-inspection of the above items. At that time I will also do a training program for you and any of your employees you wish to have here.

April 18, 2006 (Routine)



Violations:
  • 0610 - Repeat Observed a bag of onions on the floor in the kitchen. There were also several food items on the floor in the walk-ins.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - Repeat Remove the aluminum foil from the equipment on the cooks line and the fire extinguishing system. Do not use cardboard boxes to line the refrigerator shelving. The cardboard is not cleanable and inhibits the air flow.
    Remove the aluminum foil and the cardboard as discussed.
  • 1770 A - Critical The ice machine was soiled and had a sticker on the inside of the lid.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Observed a build-up on the hoodvent filter and drip tray.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3180 - Repeat The floors were soiled under the equipment on the cooks line.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Repeat Observed several personal items, tools, newspapers, in the kitchen.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Observed good and unit temperatures. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Please try to organize the personal care items, equipment, and medicines in a designated area. Don't mix the personal care items with the kitchen supplies. Remove the fly strip from above the prep. table.

February 01, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk-in unit(s).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat Several boxed food items observed on the floor in the walk-in refrigerator and the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - Cardboard being used as a shelf liner in the walk-in units.
    Do not use cardboard to line shelving since it is porous and absorbent. The slotted shelving allows the circulation of air flow through the units. Using cardboard on the shelves will block air flow.
  • 1800 - Repeat The following non food contact surfaces were soiled and require cleaning: the hoodvent filters, equipment on cooks line, and the shelving.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes and the garbage can preventing its use.
  • 2890 - Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The floors in the kitchen were soiled especially under the equipment on the cooks line. The walls at the dish machine were soiled.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment ie: newpapers, tools, and cardboard boxes.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
The mechanical dish machine was sanitizing @ 180F in the final rinse.

April 05, 2004 (Routine)



Violations:
  • 0610 - There were several boxes of food on the floor in the walk-in units.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - There were several containers that had been stored in the drinking ice inside the ice machine. It is prohibited to store potentially contaminated containers in ice used for human consumption. The mngr. corrected at the time of evaluation.
    Protect food from miscellaneous sources of contamination.
  • 1060 - There was aluminum foil lining the fire supresion system and the stovetop. Remove the aluminum foil and keep the metal surface clean.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - The waste spout at the preflush sink next to the dishmachine was in poor repair and heavily soiled.
    Discard and replace this spout as discussed.
  • 1800 - The hoodvent filters and the drip tray had a build up of grease that was dripping out of the catch tray onto the back splash.
    Clean the hoodvent and the filters regularly as needed.
Comments:
The mechanical dishmachine has now been converted to a low temperature machine and was properly sanitizing @ 100 ppm chlorine.

September 23, 2003 (Routine)

Comments:
The dishmachine was sanitizing. The test strip turned completely indicating that 180 degrees F was obtained in the final rinse. Please continue to work on cleaning items. Remove the plastic coating from the stainless steel walls as discussed.

July 18, 2003 (Routine)



Violation: 1680 - Repeat The mechanical dishmachine was still not sanitizing. The owner of the restaurant has had the service person out on site four times according to the receipts and the problem still exists. A follow up inspection will be conducted. The owner was instructed to use the three compartment sink to sanitize using a bleach/water solution to sanitize.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
I have made a call to the company that has been servicing the machine and I'm waiting for a call back.

June 06, 2003 (Routine)



Violations:
  • 0480 - There were three bulk food containers that were not labeled.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1150 - Aluminum foil lined the surfaces of the equipment in the kitchen.
    Remove the aluminum foil from all equipment surfaces. The stainless steel that is in place should be cleaned regularly to prevent build-up.
  • 1800 - The nonfood contact surface of the outside of the equipment, the inside of the microwave had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - There were several containers of food and one bag of onions on the floor in the walk-in units.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3330 - Critical There were a few chemical spray bottles that were not labeled according to the contents in the bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3490 - There were several pairs of shoes, coats, toys, keys, and medication throughout the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris, and limescale that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1680 - The dishmachine was not sanitizing. The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
    The owner was instructed to have the machine serviced to obtain 180 in the final rinse. The machine may also be converted to a low-temp. machine that would sanitize by chemical solution rather than by the temperature of the water.
  • 3180 - The floor throughout the kitchen was soiled especially under the equipment.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0260 - Critical There were several containers of soda and drinking pitchers in the drinking ice. Do not put anything into drinking ice that may contaminate the product.
    Ensure food is safe and unadulterated.

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