China Lite, 2319 Melrose Ave NW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: China Lite
Address: 2319 Melrose Ave NW, Roanoke, Virginia
Phone: (540) 344-8888
Total inspections: 11
Last inspection: Nov 19, 2008

Restaurant representatives - add corrected or new information about China Lite, 2319 Melrose Ave NW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Repeat Unlabeled food containers.
  • 1070 - Observed use of grocery bags as a single-use/single-service food contact material.
  • 1800 - The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
November 19, 2008Routine04Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3180 - Repeat Floor in the kitchen noted in need of cleaning.
November 07, 2007Routine02Details / Comments
  • 0480 - Unlabeled food containers.
  • 0570 - Heavily soiled wiping cloths in use. Wiping Cloths not properly stored between use.
  • 3180 - Floors in the kitchen noted in need of cleaning.
February 14, 2007Routine03Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0820 - Corrected During Inspection Critical cooked chicken sitting out at room temperature.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the storage bags is not safe.
July 26, 2006Routine40Details / Comments
  • 0450 - Critical Repeat Employees observed handling bulk food with their bare hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walkin.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0960 1 - Critical The food contact surface of the grocery bags is not safe.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
September 13, 2005Routine32Details / Comments
  • 2310 - Critical The handwashing facility located at the kitchen is blocked with dirty dishes, preventing access by employees for easy handwashing.
  • 3490 - Employess coats stored in such a way that they could contaminate dishes or food in the dry storage area.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0450 - Critical Bowl used as a dispensing utensil.
  • 0470 - Critical Grocery bags used for food storage
April 13, 2004Routine42Details / Comments
No violation noted during this evaluation. April 13, 2004Routine00-
  • 0480 - Unlabeled food containers.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens bathroom.
  • 0570 - Wiping cloths improperly stored between use.(corrected)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (corrected by wahsing hands)
November 04, 2003Routine14Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door was being kept open and is now to be kept closed.
  • 1770 - Repeat The following utensils were observed soiled to sight and touch: food containers stored above three compartment sink. corrected
  • 1700 - Critical Manual wash- rinse-sanitize sink not being operated correctly. (corrected)
  • 1780 - Critical Inside of food ref not clean at bottom.
June 16, 2003Routine22Details / Comments
No violation noted during this evaluation. February 19, 2003Follow-up00Details / Comments
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized: food containers
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walkin cooler shelves.
  • 1080 - The food containers are not designed and constructed to be durable. corrected during inspectioon
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0450 - Critical Containers without handles being used for food.
February 13, 2003Routine24Details / Comments

November 19, 2008 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 1070 - Observed use of grocery bags as a single-use/single-service food contact material.
    Discontinue use of the grocery bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 1800 - The nonfood contact surface of the kitchen equipment has 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
    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

November 07, 2007 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Repeat Floor in the kitchen noted in need of cleaning.
    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.

February 14, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 0570 - Heavily soiled wiping cloths in use. Wiping Cloths not properly stored between use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Store wiping cloths in sanitizing solution when not in use.
  • 3180 - Floors in the kitchen noted in need of cleaning.
    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.

July 26, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 0820 - Corrected During Inspection Critical cooked chicken sitting out at room temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the storage bags is not safe.
    Repair or replace the food storage bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

September 13, 2005 (Routine)



Violations:
  • 0450 - Critical Repeat Employees observed handling bulk food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle bulk food to prevent contamination from hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walkin.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0960 1 - Critical The food contact surface of the grocery bags is not safe.
    Do not use grocery bags as food storage to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.

April 13, 2004 (Routine)



Violations:
  • 2310 - Critical The handwashing facility located at the kitchen is blocked with dirty dishes, 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 dirty dishes preventing its use.
  • 3490 - Employess coats stored in such a way that they could contaminate dishes or food in the dry storage area.
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0450 - Critical Bowl used as a dispensing utensil.
    All dispensing utensils must have a handle.
  • 0470 - Critical Grocery bags used for food storage
    Bags used for food storage must be designed for food storage.

November 04, 2003 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 2920 - Toilet room door is not provided with a self-closing door
    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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens bathroom.
    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
  • 0570 - Wiping cloths improperly stored between use.(corrected)
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (corrected by wahsing hands)
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

June 16, 2003 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door was being kept open and is now to be kept closed.
    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.
  • 1770 - Repeat The following utensils were observed soiled to sight and touch: food containers stored above three compartment sink. corrected
    Clean and sanitize these surfaces for food contact.
  • 1700 - Critical Manual wash- rinse-sanitize sink not being operated correctly. (corrected)
    All food contact equipment must be properly cleaned and sanitized in order to operate foodservice facility.
  • 1780 - Critical Inside of food ref not clean at bottom.
    Clean and keep clean.

February 19, 2003 (Follow-up)

Comments:
Violations listed on 2/13/2003 have been corrected.

February 13, 2003 (Routine)



Violations:
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized: food containers
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walkin cooler shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1080 - The food containers are not designed and constructed to be durable. corrected during inspectioon
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 2310 - Critical 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..
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0450 - Critical Containers without handles being used for food.
    Must use scoops and must keep handles out of food.

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