Chan's Garden Chinese Restaurant, 863 East Second Street, Chase City, VA 23924 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Chan's Garden Chinese Restaurant
Address: 863 East Second Street, Chase City, VA 23924
Type: Fast Food Restaurant
Phone: 434 372-4911
Total inspections: 5
Last inspection: 10/22/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.10/22/2015Routine
100 PPM chlorine in sanitizer water. Employee Health Policy posted.
No violation noted during this evaluation.
10/09/2014Routine
No violation noted during this evaluation.05/06/2014Routine
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to ensure the proper storage of raw, refrigerated meats.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention.
  • Critical: Hands and Arms - Clean condition* (corrected on site)
    Observation: Food employees observed with soiled hands and arms.
    Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
  • Critical: Food Contact with Equipment and Utensils*
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Cooling*
    Observation: Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Homemade garlic & oil and homemade bbq sauce cold holding at improper temperatures. Both at room temperature.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41 degrees F or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in top of prep unit cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. -- Have unit serviced if necessary.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: The prepared ready-to-eat (RTE) egg rolls were not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Equipment and Utensils - Multiuse, Characteristics*
    Observation: The food contact surface of the cardboard boxes & plastic bags are not safe.
    Correction: Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of food.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the cooking area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
    Observation: Employees are not using the designated area provided.
    Correction: Employees should use the designated area for personal item storage.
  • Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
    Observation: Medicines are located above prep area.
    Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
04/09/2014Training
100 PPM chlorine sanitizer. Thermometer, gloves & test strips available. Employee health policy posted.
No violation noted during this evaluation.
04/03/2013Routine

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