China Taste, 2185 Bennington Street Se, Roanoke, VA 24014 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: China Taste
Address: 2185 Bennington Street Se, Roanoke, VA 24014
Type: Fast Food Restaurant
Phone: 540 427-1052
Total inspections: 7
Last inspection: 01/28/2016
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Ratings Summary

Based on 1 vote

Overall Rating:
****
4.3
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
***
3.0
Cleanliness:
****
4.0

Restaurant representatives - add corrected or new information about China Taste, 2185 Bennington Street Se, Roanoke, VA 24014 »


Inspection findings

Inspection date

Type
Kitchen clean & organized. Thank you!
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Noodles tightly covered during cooling.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
01/28/2016Routine
Keep back door closed at all times.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The methods used for cooling were not adequate.Observed egg rolls cooling at room temperature
    Correction: noodles, chicken & shrimp cooloing in walk-in inside tightly covered containers.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Egg roll in undercounter reach-in refrigerator cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Verify unit can maintain a temperature <40F prior to use for PHFs.
08/13/2015Routine
Discussed employee health.
  • Cooling Methods (corrected on site)
    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. Place chicken marinade in walk in uncovered until it reaches a temperature <41F prior to packaging in plastic bags. Avoid prepping large amounts of meat. If meat reaches a temperature>41F, place in shallow pans, uncovered in walk-in to quickly cool.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Garlic & oil 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. Garlic & oil labeled with 4 hour cook/serve or discard time.
02/02/2015Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) all food 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.
07/15/2014Risk Factor
No violation noted during this evaluation.12/27/2013Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
12/17/2012Risk Factor
Okay to issue permit. i
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Raw meats found stored over ready to eat foods or vegetables in walk in cooler.
    Correction: Store raw meats below and separate from ready to eat foods or vegetables..
10/31/2011Routine

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1 User Review:

Laurel

Added on Nov 27, 2019 10:45 AM
Food:
*****
Service:
*****
Price:
*****
Ambience:
***
Cleanliness:
****
Would you recommend China Taste to others? Yes
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