China Super Buffet, 3412-T Waterlick Road, Lynchburg, VA - Restaurant inspection findings and violations

October 15, 2009 (Routine)

Comments:
employee restroom,ok public restrooms,ok

July 06, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical chicken being prepped at 49'F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.return chicken to cold hold asap and prep in smaller quantities to minimize the out of temperature time.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

March 16, 2009 (Routine)

Violation: 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
Comments:
warewasher 75-100 ppm cl,ok

December 17, 2008 (Routine)

Violations:

• 0470 A 4 - Observed the following food was observed stored without being in covered containers, or wrapped,bulk items partially prepped in walkin
  Store food in packages, covered containers, or wrappings.
• 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.

Comments:
labeled frozen containers of seafood,no fresh seafood

August 28, 2008 (Routine)

Violations:

• 0480 - Corrected During Inspection Unlabeled food containers.labeling had faded
  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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the employee restroom and at prep area sink in 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 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen prep area
  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

May 13, 2008 (Routine)

Comments:
Items from prep need to be in small enough and shallow enough that food will properly cool to 41 degrees F or below within 4 hours in midlle interior area of food product.product in 2 door prep ref 36 to 38 degrees F

February 04, 2008 (Routine)

Violation: 1320 - Corrected During Inspection There was no temperature measuring device located in the sushi showcase.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

October 18, 2007 (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. **Maintain clear labeling**
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of bulk food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen prep area 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 pan preventing its use.

July 20, 2007 (Routine)

Violations:

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: trays of frozen food.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled food containers. bulk containers in back storage area
  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.
• 3180 - Shelving and floor in the back storage area 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.

March 09, 2007 (Routine)

Violations:

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in 2 door slide prep ref..
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.Large containers of flour, sugar and others
  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.

November 16, 2006 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored in non food grade bags making it subject to contamination.
  Store food where it is not exposed to contamination.
• 0820 - Critical prep foods cold holding at improper temperatures in prep ref.unit
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Prep unit ref was observed in a state of disrepair and damaged or not set for proper function.Must be 41 degrees F or below,presently at 45 degrres F or above.
  Repair the prep unit 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 ref unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
warewasher 50-75 ppm Cl,ok

July 16, 2006 (Routine)

Comments:
Thanks,Corrections have been completed,your cooperation and timely repair is appreciated.OK

June 16, 2006 (Follow-up)

Violations:

• 2520 - Critical Repeat A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2520 - Critical Repeat A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2570 - Critical Repeat 3 vat sink which is also used as a prep sink must not be direct plumbed to sewerage system,need to have an air break
  Have the waste waterline empty into a floor sink or have a break in the wastewater line called an indirect sewer connection.CORRECT IN LESS THAN 30 DAYS

May 15, 2006 (Routine)

Violations:

• 2520 - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2570 - Critical 3 vat sink which is also used as a prep sink must not be direct plumbed to sewerage system,need to have an air break
  Have the waste waterline empty into a floor sink or have a break in the wastewater line called an indirect sewer connection.CORRECT IN LESS THAN 30 DAYS
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

January 17, 2006 (Routine)

Violations:

• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2760 - Objectionable odors were emanating from the dumpster area refuse container.
  Contain any liquid garbage waste in closed plastic bags strong enough to prevent leakage when removed from the facility to prevent objectionable odors at the dumpster site.

October 13, 2005 (Follow-up)

Violations:

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Prepped foods in cotainers in walkin refrigerator THIS HAS IMPROVED CONTINUE GIVING IT ATTENTION
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.CONTINUE EFFORTS ON THIS
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

September 29, 2005 (Routine)

Violations:

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Prepped foods in cotainers in walkin refrigerator
  Store food in packages, covered containers, or wrappings.
• 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the prep unit next to stove is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3170 - Repeat Floor at hot water heater,partition at end of warewash area,and shelves under the prep tales near 3 vat sink in back room and ceiling panel at back wall next to the walkin freezer,panel missing, is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repair , refinish or replace.
• 3180 - Repeat The top of the warewasher and hot water heater 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.

June 29, 2005 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the food prep area and refrigeration
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - dish wash area partition was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the partition at dishwash area 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 partition, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - wall and ceiling in the storage area and partition at dish washer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Area at hot water heater in the prep service area 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. separation of the hot water heater area and food prep area is needed.

March 29, 2005 (Routine)

Violation: 3180 - Repeat Wall above rice cotainers storage and mop sink areas are in need of more frequent and complete 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.

March 15, 2005 (Follow-up)

Violations:

• 0480 - Repeat Unlabeled food containers.Labels above on shelf ok but still need to place info on 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level of 50-100ppm Cl.
• 3180 - Wall above rice cotainers storage and mop sink areas are in need of more frequent and complete 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.

December 16, 2004 (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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level of 50-100ppm Cl.

August 23, 2004 (Follow-up)

Violation: 3030 - CORRECTED No disposable towels were provided at the hand washing lavatory in the employee restroom
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

August 10, 2004 (Follow-up)

Violations:

• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the prep unit at cook line is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 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.

August 03, 2004 (Routine)

Violations:

• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in theemployee restroom
  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
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the cooking line prep unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

March 19, 2004 (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.
• 0640 - THIS WAS CORRECTEDFood is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3030 - THIS WAS CORRECTED No disposable towels were provided a the hand washing lavatory in the @Location@
  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
• 3170 - THIS WAS CORRECTED@Physical structure@ is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 13, 2004 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0380 - Critical THIS WAS CORRECTED Food from damaged packaging -dented cans -offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3030 - Repeat No disposable towels were provided @ the hand washing lavatory in the 2 back hand sinks in 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
• 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.
• 3170 - Shelving in need of refinishing and screen doors need to fit tightly-is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 20, 2003 (Routine)

Violations:

• 1800 - The nonfood contact surface of the walkin ref shelving 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.
• 3180 - floor in the walkin freezer 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the emplyee restroom
  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

April 30, 2003 (Complaint)

Violation: 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Nothing was found to document validity of complaint, conflicting information.

March 13, 2003 (Complaint)

Comments:
Paper towels and Electric air dryers are in each restroom. I found nothing to justify compaint

January 31, 2003 (Other)

Comments:
discussed with owner that he had over paidon annual fee and the Campbell Co. Health Dept. would be refunding $40.00