China Taste, 1108 N Courthouse Road, North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: China Taste
Address: 1108 N Courthouse Road, North Chesterfield, VA 23236
Type: Full Service Restaurant
Phone: 804 378-5198
Total inspections: 12
Last inspection: 03/28/2016

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Inspection findings

Inspection date

Type

  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Food employees entering the facililty to begin shift failed to wash hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: 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.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
    Observation: Observed open bags or containers of exposed cornstarch and rice.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Boxes of canned goods and 50# bag of onions 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Large bus tub of raw cut pork, and dishpan of chicken stock left overnight at ambient temperature intended to be reheated were cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Surfaces of the #1 can opener and its puncture point, and pots & utensil used to scoop ingredients for cooking were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of utensils and equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
03/28/2016Routine
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that dry goods (rice and cornstarch were not protected from splash or dust as they were not in packages, covered containers, or wrapped.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw shrimp and raw chicken in make up cooler are cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door to rerstaurant was propped open
    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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
    Correction: 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
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
11/19/2015Routine
A discussion on maintaining the cold holding temp of 41 degrees F or below for TCS food items on the cookline with the use of an ice bath for those TCS food items, for which there is a short service time period, occurred at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Raw beef and garlic-in-oil, in the cookline make table and white sauce (chicken based liquid product), in the walk-in cooler were cold holding at improper temperatures (garlic-in-oil-70F, raw beef-46F & white sauce-91F). The operator rapidly cooled the TCS food items.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
07/29/2015Follow-up
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses ( metal cans and plastic bowls were observed as scoops of prepared fried rice and bulk food products)
    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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: White sauce ( liquid chicken based TCS food item) was observed being held at room temperature on the cookline and prepared General Tso's chicken being held in the fryer basket were hot holding at improper temperatures ( General Tso's chicken-119F and white sauce-109F). The operator rapidly cooled and refrigerated the TCS food items.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Garlic-in-oil and multiple TCS food products in the top rail and interior compartment of the cookline refrigerated maketable unit were cold holding at improper temperatures (tofu/cooked dumplings-43F, garlic in oil-54F, diced pork-44F and cooked shrimp-45F). The operator rapidly cooled the TCS food products.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Multiple TCS food products in the cookline refrigerated maketable unit were being held 43F to 44F degrees F- Elevated room temperature was noted in the food facility.
    Correction: Repair the cookline refrigerated maketable 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 cookline maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: rear food prep slicer and grinder.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food residue and rusting on the walk-in cooler metal shelves and old food residue and debris on the on the exterior of the bulk storage container and hot water heater
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodent (spacing was observed at the bottom of the rear exit door and the front door was open at the beginning of the inspection today. The operator subsequently closed the front door.
    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.
  • Pests - Controlling Pests*
    Observation: Premises are not being routinely inspected for evidence of pests ( several flies were noted in the rear storage area)
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A container of "HOT SHOT" Flying Insect insecticide spray was observed stored on the lower shelf of the rear prep table beside the slicer. The operator removed the can of Hot Shot insecticide spray
    Correction: Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
07/14/2015Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Information on ServSAfe classes offered in Chesterfield was issued to the owner today, as well.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses ( cans and plastic containers were observed used/stored in the bulk dry food products, in the storage area).
    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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: A container of chicken broth, held at room temperature on the cookline, measured 93 degrees F ( the chicken broth was held < 4 hours,as stated by the owner). The product was rapidly cooled & refrigerated.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Garlic-in-oil mixture in the cookline maketable unit measured 61 degrees F ( the operator stated that the product was held < 4 hours). The product was rapid
    Correction: y cooled and refrigerated in the lower compartment of the cookline maketable refrigerated unit.
02/02/2015Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses ( metal cans for bulk dry products and a plastic container for the cooked rice, in the rice warmer was observed stored in the products at this time)
    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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate ( recently prepared General Tso's chicken was observed cooling in filled large colander-like containers in the walk-in cooler).
    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* (corrected on site)
    Observation: Raw beef on-a-stick and portioned sweet and sour chicken in the front Pepsi reach-in cooler were cold holding at improper temperatures. The operator removed and rapidly cooled the products. (sweet and sour chicken- 42F - 44F
    Correction: beef on-a-stick 43F)
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the front service Pepsi reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
10/20/2014Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Linens and Napkins - Use Limitation (corrected on site)
    Observation: Linens in contact with food ( an apron was observed used as a covering for a container of General Tso's chicken in the walk-in cooler)
    Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use ( Wiping cloths in the prep area and on the cookline were not stored in a proper concentration sanitizing solution).
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Containers of General Tso's chicken pieces observed stored on a side table by the front service deep fryers, were hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less (a flat of raw shelled eggs were observed stored on a lower shelf on the cookline)
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
07/11/2014Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers and filled food containers stored in a manner that may contaminate food, food contact surfaces or utensils ( bowls filled with food were observed on the side prep table along the cookline).
    Correction: 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.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: e front service Previously prepared container of General Tso's chicken at the front service area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of old, food residue or other debris on the following nonfood-food contact surfaces: exterior surface of the egg roll filling press.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
03/11/2014Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled bulk 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.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing utensils improperly stored between uses (metal cans utilized to scoop dry bulk product).
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked shrimp and cooked diced pork pieces on the top cold compartment of the cookline maketable unit were cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Old food debris were observed on the slicing blade, can opener blade and th einterior surfaces of the griner, in the food processing area.
    Correction: Clean and sanitize these surfaces for food contact.
  • Pests - Controlling Pests*
    Observation: Harborage conditions exist ( several live small black flies were observed on a cutting board and landing and/or flying in the 3 compartment warewashing sink. Soiled rags and cleaning brush were also in the same area).
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
10/01/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cooked noodles prepared earlier on 6/17/13 in the cookline maketable unit measured 44 degrees F
    Correction: cold holding at improper temperatures.
06/17/2013Follow-up
The facility provided a metal probe thermometer and chlorine test strips during today's inspection
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that frozen food products in the front chest freezer unit was not protected from was not in packages, covered containers, or wrapped.
    Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled bulk storage 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses (plastic bowls and metal cans were observed being used to scoop bulk food products).
    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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: General Tso's chicken at the front counter area were hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked noodles prepared 6/2/13 in the cookline maketable unit measured 57 degrees F
    Correction: cold holding at improper temperatures.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) sweet and sour chicken prepared 6/1/13 in the refrigeration unit and walk-in cooler were 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the front chest floor freezer.
    Correction: 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.
06/03/2013Routine
Chlorine sanitizing solution tested slightly above 100 ppm.
Discussed proper wash, rinse, sanitize procedure for all equipment and utensils.

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
01/02/2013Routine

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