China Wall, 989 Hardy Rd, Vinton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: China Wall
Address: 989 Hardy Rd, Vinton, Virginia
Phone: (540) 342-0065 or (540) 556-5585
Total inspections: 23
Last inspection: Sep 15, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical Employees observed wiping and washing single use gloves and food employees 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.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0550 - Dispensing utensils improperly stored between uses. There is a knife between the equipment in the kitchen and a spoon is sitting water on the buffet for use with the rice.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored outside where it is subject to splash, dust or other contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0650 - The ice machine and the ice cream on display is not protected from contamination.
  • 0800 - Critical Rice, chicken both fried and BBQ, beef, and egg rolls noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Chicken meat balls on buffet, rice in kitchen, fried beef and chicken in kitchen, hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat FOOD in top prep unit, in glass front refrigerator and on salad bar cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the non food grade containers, reused plastic containers and metal cans are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the wire shelves in the walk in refrigerator had pieces of raw meats hanging from them in such a way that they could fall and contaminate the food on the shelf below.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - The sink basin at the kitchen hand sink is slow to drain.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
September 15, 2009Routine79Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk in freezer and tea urns in the dining room.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Repeat FOOD in top prep unit cold holding at improper temperatures.
  • 1070 - Observed use of grocery bags as a single-use/single-service food contact material.
  • 2310 - Critical The handwashing facility located at the back of kitchen is blocked, preventing access by employees for easy handwashing.
  • 3330 - Critical Working containers of cleaning chemicals are labeled as cooking sherry
April 08, 2009Routine43Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Observed raw meat stored over containers of soy sauce in the Walk In Refrigerator. Observed raw chicken stored above raw beef in the Walk In Refrigerator. Corrected during inspection.
  • 0790 - Observed raw chicken thawing in the first basin of the three compartment sink. Chicken was stored in direct contact with the sink in undrained water.
  • 1770 A - Corrected During Inspection Critical Repeat Observed kitchen knives and pans with dried food material on the food contact surfaces. Violation corrected during inspection.
April 24, 2008Follow-up21Details / Comments
  • 0160 - Critical The Environmental Health Specialist (EHS) observed food preparation in the kitchen for greater than 1 hour. EHS observed none of the foodservice employees at the Wok area washed hands during this time period. EHS observed employees wearing the same single-use gloves after handling raw shrimp and bowls of raw chicken and raw beef (EHS observed blood and chicken fluids/juices on the outside of the bowls - - in contact with employee's single-use gloves). Observed one of the foodservice employees cooking in the Wok area assist the other employees with putting away containers and trays of raw chicken in the Walk In Refrigerator. EHS observed chicken juices/fluids from the raw meat on the outside of the plastic tubs (from when raw chicken on metal sheet trays was dumped into the tubs) in contact with the employee's hands/single-use gloves (employee observed wearing one single-use glove, one hand un-gloved). After taking the tubs of raw chicken into the Walk In Refrigerator, employee was observed scooping rice into containers and handling clean dishes/utensils. Requested employee wash hands and change his single-use glove. Observed employee wash hands with the same single-use glove on. Single-use glove was not changed after hand-washing. Additionally observed the employee slicing the raw chicken (wearing single-use gloves) handle clean cutting boards/equipment/utensils with the same single-use gloves (soiled from the raw chicken prep).
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two uncovered water cups in the kitchen on food contact surfaces. Observed one uncovered hot tea cup stored next to the Wok in the kitchen. Corrected during inspection.
  • 0430 - EHS requested to see the scallops stored in the restaurant. PIC was able to point to a grocery bag containing frozen scallops in the Walk In Freezer. Shucked scallops (shellfish) had been removed from the original container and no labeling information had been retained.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a foodservice employee handling shredded cheese with bare hands. Observed a second foodservice employee handling sliced mushrooms with bare hands.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foodservice employees using the same tongs and small metal bowl to handle both raw beef and raw chicken. Observed the bowl with both blood and chicken juice (on both the outside and inside of the container) stored directly on top of a container of mushrooms and baby corn in the Prep Unit. Observed a foodservice employee slicing raw chicken on the meat prep table. During this activity, the Environmental Health Specialist (EHS) observed large pieces of raw chicken that had fallen off the table and onto bags (potato sack-type material) of raw onions. Observed fluids/juices from the raw chicken dripping onto the meat grinder and bags of potatoes underneath the table. Observed foodservice employee wipe the table, after the raw chicken prep, with a dirty towel that was wet with water only (observed employee take dirty, dry towel and wet it in the three compartment sink) and wipe the raw chicken fluids/juices. Employee then placed the dirty towel onto a stack of cleaned pans. Employee placed the meat slicer (used to slice the raw chicken, and visibly soiled with chicken pieces and juices) onto the vegetable prep table where vegetables and raw shrimp were stored on the table. Observed numerous raw foods stored over ready-to-eat (RTE) foods. Observed the following: large tubs of raw chicken stored over a container of ketchup, raw meat stored over sliced onions, raw chicken over open containers of peaches, jell-o, pudding, and imitation crab meat. Observed raw shrimp stored behind raw green onions in the Prep Unit.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed food packages and containers stored on the floor of the Walk In Freezer.
  • 0790 - Corrected During Inspection Observed several boxes of raw, uncooked shrimp stored at room temperature to thaw. EHS observed that shrimp was partially thawed. PIC corrected violation during inspection by placing shrimp in the Walk In Refrigerator to thaw.
  • 0820 A 2 - Critical Observed numerous potentially hazardous foods (PHF's) cold holding at improper temperatures in the kitchen Prep Unit (old-style unit). Observed the following food temperatures in the top of the Prep Unit: Raw Beef (44.1 F); Cooked Pork (50.3 F). Obseved the following food tempratures in the bottom of the unit: Cooked Noodles (48.3 F); Garlic and Oil (55.2 F). Observed the following food items cold holding improperly on the buffet: Sliced Honeydew Melon (53.0 F - 57.7 F); Imitation Crab Salad (55.7 F). Buffet cold holding unit should be adjusted so that all potentially hazardous foods (PHF's) are held cold at 41 F or below or Time as a Public Health Control should be implemented. Observed the following food temperatures in the Walk In Refrigerator: Cooked Eggrolls (42.1 F); Cooked Chicken (43.2 F); Cooked, Breaded Chicken (42.1 F).
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed greater than five large containers of cooked, breaded chicken not date marked. Observed opened containers of imitation crab meat and in-house prepared imitation crab salad not date marked. Observed opened packages of tofu not date marked. Observed numerous cooked food items in the "Sandwiches" cooler not date marked.
  • 0850 - Corrected During Inspection Critical Repeat Potentially hazardous food items 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. EHS observed the following food items stored at room temperature were not marked with a 4 hour cook/discard time: White sauce (contains chicken broth), Brown sauce (contains chicken broth), two containers of cooked rice, cooked eggrolls. Observed the following food temperatures of the above items: White sauce (135.1 F); Brown sauce (62.8 F); Cooked Rice (48.0 F); Cooked Eggrolls (53.0 F); Cooked Rice (49.9 F). Person in Charge (PIC) corrected violation by noting the time with dry-erase marker on the metal wall material. The Environmental Health Specialist (EHS) advised the PIC any food items stored at room temperature (in the temperature danger zone) and not noted with a hour cook/discard time may be discarded in the future.
  • 1100 - Critical Observed metal cans re-used for other food items. For example, the EHS observed imitation crab meat stored in a can that previously contained mushrooms (as stated on the label). Observed a wood handle (like that of a hammer) with three bent nails hammered through the wood on one end that the PIC advised is used for handling raw chicken. EHS observed cracks and pits in the wooden handle near the nails and advised PIC to no longer use this device as it cannot be easily cleaned and sanitized.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: knives, utensils, pans, containers, etc. Observed dry food material on the cleaned knives, pans, and utensils. Observed a large container of cleaned knives with food material both on the knives and in the container. Tubs containing food in the Walk In Refrigerator had what appeared to be mold and/or soil on the sides and lip of the containers. Envirnmental Health Specialist (EHS) observed a moderate amount of mold growing inside the ice machine (on plastic ledge where ice drops out).
  • 1800 - Observed food debris and soil on the floor underneath equipment, shelves, and in corners. Observed spilled food and other food debris on the floor in the Walk In Freezer and Refrigerator that need to be cleaned / removed. Observed large accumulations of food debris and soil on shelves, under food prep tables, inside refrigerator/freezer units, and on the walls. Environmental Health Specialist (EHS) observed what appeared to be pink and black mold growing along the walls in the dish room (room with the dish washer). EHS observed tin foil on shelves, preventing easy-cleaning.
  • 1890 - Critical Repeat Observed a foodservice employee washing dishes in the three compartment sink. Observed the following method of dishwashing: dishes/pans/utensils washed with soap and water in the 1st compartment, dishes/pans/utensils dipped in soap and water again in the 2nd compartment, dishes/pans/utensils dipped in water in the 3rd compartment. Advised the employee how to properly set up the three compartment sink. Employee complied by washing, rinsing, and sanitizing (in bleach water) dishes. Observed the employee slicing the raw chicken take the meat slicer (after finishing chicken prep), rinse it in water, then place it on a shelf with clean pans and knives/utensils. Advised employee that equipment must be washed, rinsed, and sanitized. Later observed the same employee take the cutting board used during raw chicken prep, dip it in the soap and water in the 1st sink compartment, rinse it with water, and then place it against the wall. Advised employee again that the cutting board and all food equipment must be washed, rinsed, and sanitized after use. After employee was informed about the proper dishwashing procedure two times, the EHS again observed the same employee take a second cutting board used in the raw chicken prep, dip it in the soap and water mixture in the 1st compartment, then rinse it in water, and place it on a shelf with clean dishes and utensils. EHS removed the cutting board from the shelf and requested the cutting board be washed, rinsed, and sanitized. EHS obseved neither of the raw meat prep tables were sanitized after use and before placing clean dishes and other food items on the same tables.
  • 1960 - Repeat metal pans / trays and metal bowls were found stacked while wet after cleaning and chemical sanitization.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door open during the inspection. Food employees were not observed taking out the trash or receiving food through the back door at the time of the observation.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dish machine area. Corrected during inspection.
April 23, 2008Routine107Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees handling cooked noodles and vegetables with bare hands several times throughout the inspection.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed several containers of raw chicken stored over cooked food items and over raw vegetables and tofu. Observed foodservice employees preparing / handling raw chicken on a metal table near the Walk In Cooler. Under the table I observed a large bag of onions and bags of rice/flour. Observed several pieces of raw chicken on top of raw onions (under the prep table). Suggest removing all items from underneath the meat preparation table to prevent cross contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed numerous boxes, buckets, containers of food items stored on the floor in the Walk In Refrigerator and Walk In Freezer.
  • 0820 1 - Critical Observed items on the buffet hot holding at improper temperatures. Suggest implementing Time as a Public Health Control for food items on the buffet. Temperatures observed include: Chicken and Broccoli (127 F); Meatballs (123.7 F). Also observed dumplings hot holding improperly in the kitchen hot holding area (118 F).
  • 0820 2 - Critical Various food items in the kitchen Prep Unit were observed cold holding at improper temperatures. Food temperatures observed include: Pork (46.4 F); Cooked Chicken (44.5 F); Raw Beef (44.5 F, 43.0 F); Cooked Noodles (45.3 F); Eggrolls (43.3 F).
  • 0830 - Critical The prepared ready-to-eat (RTE) food items in the refrigeration units are not properly dated for disposition. Food items not observed date marked include: Cooked chicken, Cooked pork, eggrolls, etc.
  • 0850 - Corrected During Inspection Critical Various food items (cooked chicken, cooked rice, eggrolls, etc.) 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. Foodservice employees advised that food items had been removed from refrigeration for at least an hour but that these times had not been noted.
  • 1890 - Critical Observed foodservice employees washing food containers and utensils/knives with soap and water then rising under water before placing on shelves with clean utensils/containers. Spoke with Person in Charge (PIC) about dishwashing procedures. Later during the inspection, observed foodservice employees using the following procedure: Wash with soap and water, sanitize with bleach water, rinse with water.
  • 1960 - Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
January 25, 2008Routine72Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed various containers of raw chicken and one container of raw beef stored above containers of raw vegetables and cooked chicken. Observed the preparation of raw chicken in the restaurant. Raw chicken was sliced in such a way that the raw chicken juice and chicken parts were dripping and falling into the container of cooked rice that was in the cooling process at room temperature.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen mussels. Observed mussels thawing while submerged in a container of water. Running water was not used in the thawing process.
  • 0820 - Critical Potentially hazardous food items in the Sandwiches Cooler are cold holding at improper temperatures (Meatballs 46.3 F). Thermometer in this unit was observed with a reading of 43 F. Several buffet items were observed out of temperature: Meat on a Stick (116.0 F); Sliced Cantelope (48.5 F); Sliced Watermelon (50.8 F); Prepared Pasta Salad with Imitation Crabmeat (50.7 F); Crabmeat with Bacon (131.8 F); Potato with Butter (121.0 F); Fried Fish Nuggets (117.0 F).
May 14, 2007Routine21Details / Comments
No violation noted during this evaluation. February 21, 2007Follow-up00-
  • 0480 - Repeat Unlabeled food containers in kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
February 20, 2007Follow-up11Details / Comments
  • 0480 - Unlabeled food containers in kitchen.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. (mussels)
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the refrigerator and glass door prep unit.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the buffet hand sink.
  • 3180 - Repeat Floor and underneath equpment in the kitchen noted in need of cleaning.
January 24, 2007Routine15Details / Comments
  • 0410 - Corrected During Inspection Critical The mussels offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
  • 0670 - Repeat Improper procedures observed at the consumer self-service food buffet/bar.(self service of ice cream)
  • 0820 - Corrected During Inspection Critical Cooked rice hot holding at improper temperatures.
  • 1080 - Corrected During Inspection Repeat The cardboard boxes used for food storage are not designed and constructed to be durable.
  • 1800 - Repeat The nonfood contact surface between and under equipment has accumulations of grime and debris.
  • 3180 - Repeat Floors in the walk in freezer,prep area noted in need of cleaning.
September 14, 2006Routine24Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk in freezer,cooler.
  • 0670 - Corrected During Inspection Improper procedures observed at the consumer self-service food buffet/bar. (self service of ice cream)
  • 0820 - Critical Repeat Phfs on buffet hot holding at improper temperatures.
  • 1080 - The cardboard box is not designed and constructed to be durable.
  • 1450 - Buffet was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1800 - The nonfood contact surface of the equipment in the food prep area has accumulations of grime and debris.
  • 3220 - Mops not hung up to air dry.
June 20, 2006Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0220 - Corrected During Inspection Critical The food prep employee is drinking from an uncovered container in the food preparation area.
  • 0450 - Critical Observed using a bowl to dispense food items.
  • 0820 - Corrected During Inspection Critical Boneless chicken hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat finger sandwiches in the freezer is not properly dated for disposition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside equipment,shelving.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Repeat Floors and walls in the food prep area noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
February 07, 2006Routine44Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk in cooler.freezer.
  • 1800 - Repeat The nonfood contact surface of the euipment in the food prep area has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 2640 - The refuse container located outside the establishment is missing its cover.
  • 3180 - Repeat Floors in the food prep area,walk in freezer noted in need of cleaning.
September 12, 2005Routine14Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0820 - Critical Phf items on buffet hot holding at improper temperatures.
  • 0820 - Critical Phf items on salad bar cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) phfs in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - Repeat The nonfood contact surface of the exhaust filters,behind equipment has accumulations of grime and debris.
  • 3180 - Repeat Floor under and behind equipment noted in need of cleaning.
June 28, 2005Routine33Details / Comments
No violation noted during this evaluation. March 28, 2005Follow-up00Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0820 - Critical Repeat Phfs in the prep unit cold holding at improper temperatures.
  • 0820 - Critical Repeat Phfs on buffet hot holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surface between equipment has accumulations of grime and debris.
  • 3030 - Wrong size of paper towels in the dispenser,will not dispense properly.
  • 3180 - Repeat Floors under equipment noted in need of cleaning.
March 23, 2005Routine23Details / Comments
  • 0820 - Critical Repeat Fried fish,sweet and sour chicken on buffet hot holding at improper temperatures.
  • 0850 - Critical Repeat Cookerd eggrolls and sweet and sour chicken 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  • 2310 - Critical Repeat The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  • 1800 - Repeat The nonfood contact surface of the equipment in the food prep area has accumulations of grime and debris.
  • 2640 - Observed dumpster top opened during inspection.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
  • 3180 - Repeat Floors in the food prep area and walk in freezer noted in need of cleaning.
November 30, 2004Routine45Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. In walk in freezer.
  • 0830 - Critical The prepared phf's in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1070 - Repeat Observed use of plastic grocery bags for food storage as a single-use/single-service food contact material.
  • 1800 - The nonfood contact surface of all equipment,shelves,exhaust filters,etc. had accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (plastic spoons)
  • 3180 - Repeat Floors,walls,ceiling in the food prep and dish machine areas noted in need of cleaning.
August 23, 2004Routine25Details / Comments
  • 0850 - Critical Repeat Egg rolls and sweet and sour chicken 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.
  • 0820 - Critical Egg rolls and sweet and sour chicken cold holding at improper temperatures.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0670 - Repeat Observed self service of ice cream by customers.
  • 1070 - Observed use of white plastic grocery bags as a single-use/single-service food contact material.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the food prep area with the handles up.
  • 2310 - Critical The handwashing facility located at the rear food prep area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Floors and walls in the food prep area noted in need of cleaning.
  • 2830 - Floor wall juncture in the dish machine room is not coved and closed to no larger than 1/32 inch space.
May 24, 2004Routine46Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back food prep area
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
  • 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust filters.
  • 1780 - Critical Surfaces of the food dispensing scoops was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 0820 - Critical Sweet-n-sour pork and chicken on the buffet hot holding at improper temperatures.
  • 0850 - Critical Egg rolls 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.
  • 0470 - Unwrapped or uncovered food in the walk in cooler.
  • 1320 - There was no temperature measuring device located in the reach in and prep unit.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0670 - Customers self-serving of ice cream at buffet.
February 10, 2004Routine39Details / Comments
No violation noted during this evaluation. August 28, 2003Follow-up00Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: 1. The green wire basgets have food residue on sides 2. Some interiors of food containers shall be cleaned.
  • 1800 - The following nonfood contact surfaces shall be cleaned and sanitized of accumulations of grime and food debris. 1. The sides and tops to the large food storage containers. 2. Shelves sides, support posts, legs of storage units, dunnage racks and equipment. 3. White wire covered wall shelf, braces and brackets of food residue. Replace if the pieces can't be cleaned and sanitized. 4. Clean the top and sides of the wok 5. Clean gas piping and PVC sewage pipes of food residue and grease.
  • 3180 - Repeat The walls and floors are to be cleaned of food spillage and grease. Clean behind and under storage shelves, dunnage racks and equipment, especially at the wall and floor juncture.
  • 1750 - Manufacturer containers were observed being reused for the storage of foods in the walk-in cooler. (5 gallon soy sauce buckets)
  • 1150 - Do Not use the plastic take-out bags for food storage containers.
August 11, 2003Routine05Details / Comments
  • 1800 - Repeat The nonfood contact surface of the walk-in cooler and freezer shelves had accumulations of grime and debris.
  • 3180 - Food residue and grease on the floor under shelves with bulk flour containers and at the floor juncture with side of walk-in cooler.
March 19, 2003Routine02Details / Comments

September 15, 2009 (Routine)



Violations:
  • 0160 - Critical Employees observed wiping and washing single use gloves and food employees 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.
    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.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0550 - Dispensing utensils improperly stored between uses. There is a knife between the equipment in the kitchen and a spoon is sitting water on the buffet for use with the rice.
    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 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored outside where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 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.
  • 0650 - The ice machine and the ice cream on display is not protected from contamination.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0800 - Critical Rice, chicken both fried and BBQ, beef, and egg rolls noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
  • 0820 A 1 - Critical Chicken meat balls on buffet, rice in kitchen, fried beef and chicken in kitchen, hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat FOOD in top prep unit, in glass front refrigerator and on salad bar cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 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. 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 2 - The food contact surface of the non food grade containers, reused plastic containers and metal cans are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the used plastic containers, metal cans and non food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the wire shelves in the walk in refrigerator had pieces of raw meats hanging from them in such a way that they could fall and contaminate the food on the shelf below.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical Repeat 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. Remove the @EQUIPMENT@ preventing its use.
  • 2350 ii - The sink basin at the kitchen hand sink is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
  • 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

April 08, 2009 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk in freezer and tea urns in the dining room.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0820 A 2 - Critical Repeat FOOD in top prep unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
  • 2310 - Critical The handwashing facility located at the back of 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. Remove the garbage can and boxes preventing its use.
  • 3330 - Critical Working containers of cleaning chemicals are labeled as cooking sherry
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Employees must wash hands between tasks and before putting on a new pair of gloves.

April 24, 2008 (Follow-up)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Observed raw meat stored over containers of soy sauce in the Walk In Refrigerator. Observed raw chicken stored above raw beef in the Walk In Refrigerator. Corrected during inspection.
    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.
  • 0790 - Observed raw chicken thawing in the first basin of the three compartment sink. Chicken was stored in direct contact with the sink in undrained water.
    Suggest either storing chicken to thaw in the Walk In Refrigerator or in a container that allows for the water to drain (pan with holes).
  • 1770 A - Corrected During Inspection Critical Repeat Observed kitchen knives and pans with dried food material on the food contact surfaces. Violation corrected during inspection.
    Clean and sanitize these surfaces for food contact.
Comments:
1. Create a cleaning schedule for employees to be done daily and weekly.
2. Suggest washing the majority of dishes in the dishwasher.
3. Take dirty dishes directly to the dishwashing area rather than the three compartment sink.
4. Check food temperatures on the buffet cold section. The sliced melon and imitation crab salad (and other potentially hazardous foods) should be 41 F or below.
5. Set up a bucket / container each morning with bleach and water to sanitize the counters.
6. Do not let customers scoop their own ice cream.
7. Keep the lid to the ice machine closed.
8. Make sure all raw meats are on the bottom shelves in the refrigerator. (Chicken always on the bottom shelf)
9. Make sure employees wash hands frequently (when they arrive at work, when hands are dirty, after touching raw meat, etc.) Do not wash single-use gloves. If hands and gloves are dirty, wash hands and change gloves.
10. Wear gloves when handling cooked foods, pastries, vegetables, and other ready-to-eat foods.

April 23, 2008 (Routine)



Violations:
  • 0160 - Critical The Environmental Health Specialist (EHS) observed food preparation in the kitchen for greater than 1 hour. EHS observed none of the foodservice employees at the Wok area washed hands during this time period. EHS observed employees wearing the same single-use gloves after handling raw shrimp and bowls of raw chicken and raw beef (EHS observed blood and chicken fluids/juices on the outside of the bowls - - in contact with employee's single-use gloves). Observed one of the foodservice employees cooking in the Wok area assist the other employees with putting away containers and trays of raw chicken in the Walk In Refrigerator. EHS observed chicken juices/fluids from the raw meat on the outside of the plastic tubs (from when raw chicken on metal sheet trays was dumped into the tubs) in contact with the employee's hands/single-use gloves (employee observed wearing one single-use glove, one hand un-gloved). After taking the tubs of raw chicken into the Walk In Refrigerator, employee was observed scooping rice into containers and handling clean dishes/utensils. Requested employee wash hands and change his single-use glove. Observed employee wash hands with the same single-use glove on. Single-use glove was not changed after hand-washing. Additionally observed the employee slicing the raw chicken (wearing single-use gloves) handle clean cutting boards/equipment/utensils with the same single-use gloves (soiled from the raw chicken prep).
    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.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two uncovered water cups in the kitchen on food contact surfaces. Observed one uncovered hot tea cup stored next to the Wok in the kitchen. Corrected during inspection.
    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.
  • 0430 - EHS requested to see the scallops stored in the restaurant. PIC was able to point to a grocery bag containing frozen scallops in the Walk In Freezer. Shucked scallops (shellfish) had been removed from the original container and no labeling information had been retained.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a foodservice employee handling shredded cheese with bare hands. Observed a second foodservice employee handling sliced mushrooms with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foodservice employees using the same tongs and small metal bowl to handle both raw beef and raw chicken. Observed the bowl with both blood and chicken juice (on both the outside and inside of the container) stored directly on top of a container of mushrooms and baby corn in the Prep Unit. Observed a foodservice employee slicing raw chicken on the meat prep table. During this activity, the Environmental Health Specialist (EHS) observed large pieces of raw chicken that had fallen off the table and onto bags (potato sack-type material) of raw onions. Observed fluids/juices from the raw chicken dripping onto the meat grinder and bags of potatoes underneath the table. Observed foodservice employee wipe the table, after the raw chicken prep, with a dirty towel that was wet with water only (observed employee take dirty, dry towel and wet it in the three compartment sink) and wipe the raw chicken fluids/juices. Employee then placed the dirty towel onto a stack of cleaned pans. Employee placed the meat slicer (used to slice the raw chicken, and visibly soiled with chicken pieces and juices) onto the vegetable prep table where vegetables and raw shrimp were stored on the table. Observed numerous raw foods stored over ready-to-eat (RTE) foods. Observed the following: large tubs of raw chicken stored over a container of ketchup, raw meat stored over sliced onions, raw chicken over open containers of peaches, jell-o, pudding, and imitation crab meat. Observed raw shrimp stored behind raw green onions in the Prep Unit.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed food packages and containers stored on the floor of the Walk In Freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Observed several boxes of raw, uncooked shrimp stored at room temperature to thaw. EHS observed that shrimp was partially thawed. PIC corrected violation during inspection by placing shrimp in the Walk In Refrigerator to thaw.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 A 2 - Critical Observed numerous potentially hazardous foods (PHF's) cold holding at improper temperatures in the kitchen Prep Unit (old-style unit). Observed the following food temperatures in the top of the Prep Unit: Raw Beef (44.1 F); Cooked Pork (50.3 F). Obseved the following food tempratures in the bottom of the unit: Cooked Noodles (48.3 F); Garlic and Oil (55.2 F). Observed the following food items cold holding improperly on the buffet: Sliced Honeydew Melon (53.0 F - 57.7 F); Imitation Crab Salad (55.7 F). Buffet cold holding unit should be adjusted so that all potentially hazardous foods (PHF's) are held cold at 41 F or below or Time as a Public Health Control should be implemented. Observed the following food temperatures in the Walk In Refrigerator: Cooked Eggrolls (42.1 F); Cooked Chicken (43.2 F); Cooked, Breaded Chicken (42.1 F).
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed greater than five large containers of cooked, breaded chicken not date marked. Observed opened containers of imitation crab meat and in-house prepared imitation crab salad not date marked. Observed opened packages of tofu not date marked. Observed numerous cooked food items in the "Sandwiches" cooler not date marked.
    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. 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.
  • 0850 - Corrected During Inspection Critical Repeat Potentially hazardous food items 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. EHS observed the following food items stored at room temperature were not marked with a 4 hour cook/discard time: White sauce (contains chicken broth), Brown sauce (contains chicken broth), two containers of cooked rice, cooked eggrolls. Observed the following food temperatures of the above items: White sauce (135.1 F); Brown sauce (62.8 F); Cooked Rice (48.0 F); Cooked Eggrolls (53.0 F); Cooked Rice (49.9 F). Person in Charge (PIC) corrected violation by noting the time with dry-erase marker on the metal wall material. The Environmental Health Specialist (EHS) advised the PIC any food items stored at room temperature (in the temperature danger zone) and not noted with a hour cook/discard time may be discarded in the future.
    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.
  • 1100 - Critical Observed metal cans re-used for other food items. For example, the EHS observed imitation crab meat stored in a can that previously contained mushrooms (as stated on the label). Observed a wood handle (like that of a hammer) with three bent nails hammered through the wood on one end that the PIC advised is used for handling raw chicken. EHS observed cracks and pits in the wooden handle near the nails and advised PIC to no longer use this device as it cannot be easily cleaned and sanitized.
    Replace the wooden device with nails with another utensil designed for food to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Do not re-use metal cans as they cannot be properly washed and sanitized.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: knives, utensils, pans, containers, etc. Observed dry food material on the cleaned knives, pans, and utensils. Observed a large container of cleaned knives with food material both on the knives and in the container. Tubs containing food in the Walk In Refrigerator had what appeared to be mold and/or soil on the sides and lip of the containers. Envirnmental Health Specialist (EHS) observed a moderate amount of mold growing inside the ice machine (on plastic ledge where ice drops out).
    Clean and sanitize these surfaces for food contact.
  • 1800 - Observed food debris and soil on the floor underneath equipment, shelves, and in corners. Observed spilled food and other food debris on the floor in the Walk In Freezer and Refrigerator that need to be cleaned / removed. Observed large accumulations of food debris and soil on shelves, under food prep tables, inside refrigerator/freezer units, and on the walls. Environmental Health Specialist (EHS) observed what appeared to be pink and black mold growing along the walls in the dish room (room with the dish washer). EHS observed tin foil on shelves, preventing easy-cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Remove tin foil from shelves.
  • 1890 - Critical Repeat Observed a foodservice employee washing dishes in the three compartment sink. Observed the following method of dishwashing: dishes/pans/utensils washed with soap and water in the 1st compartment, dishes/pans/utensils dipped in soap and water again in the 2nd compartment, dishes/pans/utensils dipped in water in the 3rd compartment. Advised the employee how to properly set up the three compartment sink. Employee complied by washing, rinsing, and sanitizing (in bleach water) dishes. Observed the employee slicing the raw chicken take the meat slicer (after finishing chicken prep), rinse it in water, then place it on a shelf with clean pans and knives/utensils. Advised employee that equipment must be washed, rinsed, and sanitized. Later observed the same employee take the cutting board used during raw chicken prep, dip it in the soap and water in the 1st sink compartment, rinse it with water, and then place it against the wall. Advised employee again that the cutting board and all food equipment must be washed, rinsed, and sanitized after use. After employee was informed about the proper dishwashing procedure two times, the EHS again observed the same employee take a second cutting board used in the raw chicken prep, dip it in the soap and water mixture in the 1st compartment, then rinse it in water, and place it on a shelf with clean dishes and utensils. EHS removed the cutting board from the shelf and requested the cutting board be washed, rinsed, and sanitized. EHS obseved neither of the raw meat prep tables were sanitized after use and before placing clean dishes and other food items on the same tables.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Repeat metal pans / trays and metal bowls were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door open during the inspection. Food employees were not observed taking out the trash or receiving food through the back door at the time of the observation.
    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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dish machine area. Corrected during inspection.
    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
Comments:
Additional Food Temperatures:
Hot Holding Well in Kitchen: Egg Drop Soup (195.1 F); Hot and Sour Soup (196.4 F)
Sandwiches Cooler: Cooked, Breaded Chicken (43.6 F); Imitation Crab Mixture (38.5 F); Raw Chicken (39.5 F)
Walk In Refrigerator: Cooked Dumplings (40.9 F); Cooked Eggrolls (42.1 F); Cooked Chicken (43.2 F); Cooked, Boiled Chicken (42.1 F); Cooked, Breaded Chicken (40.9 F)
Buffet: Sliced Melon (53.0 F - 57.7 F); Imitation Crab Salad (55.7 F); Hot and Sour Soup (158.0 F)
Employee health policy has not been implemented. Environmental Health Specialist (EHS) has provided the Person in Charge (PIC) with the required information in English, Chinese, and Spanish. PIC has been informed to immediately implement an employee health policy. If not in compliance by the next date of inspection, the lack of an employee health policy will be noted as a violation.
Informed employee of the Person in Charge responsibilities. The EHS has previously, on multiple occasions, provided the PIC with food safety information in Chinese. EHS has advised the PIC of his responsibilities as the PIC and advised him this will be marked as a violation if not in compliance during future inspections.
All critical and repeat violations must be immediately corrected.
EHS observed a concentration of 50 ppm chlorine dispensed by the dish washer.
EHS advised PIC that all food must be "honestly presented." For example, items that have "imitation crab" as an ingredient should not state "crab" as an ingredient. The "Crab Rangoon" should be listed as "Imitation Crab Rangoon" or "Crab Rangoon - contains imitation crab", etc. PIC also advised the Seafood Delight and Happy Family also have "crab" as an ingredient. However, neither dish on the menu states either "crab" or "imitation crab" as an ingredient. Menu should be changed to reflect "honestly presented" food. Also, on the buffet, the card for "Crab Rangoon" should be changed as well to reflect "imitation crab" as the primary ingredient. Also observed a baked dish on the buffet hot holding section that contained imitation crab and cheese. However, the item was labeled as "chicken." Incorrectly worded items on the buffet should be immediately corrected to accurately reflect the foom item and ingredient(s). Incorrectly worded items on the menu should be changed. PIC should contact the EHS to discuss a timetable for correction / when menus will be reprinted.
Items that are date marked in the refrigeration units may be used for up to 7 days. Items in the refrigerator that have been there greater than 7 days must be discarded. EHS observed one large container of eggrolls dated 4-15-2008. PIC agreed to discard those out-dated eggrolls.

January 25, 2008 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees handling cooked noodles and vegetables with bare hands several times throughout the inspection.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed several containers of raw chicken stored over cooked food items and over raw vegetables and tofu. Observed foodservice employees preparing / handling raw chicken on a metal table near the Walk In Cooler. Under the table I observed a large bag of onions and bags of rice/flour. Observed several pieces of raw chicken on top of raw onions (under the prep table). Suggest removing all items from underneath the meat preparation table to prevent cross contamination.
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed numerous boxes, buckets, containers of food items stored on the floor in the Walk In Refrigerator and Walk In Freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 1 - Critical Observed items on the buffet hot holding at improper temperatures. Suggest implementing Time as a Public Health Control for food items on the buffet. Temperatures observed include: Chicken and Broccoli (127 F); Meatballs (123.7 F). Also observed dumplings hot holding improperly in the kitchen hot holding area (118 F).
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 2 - Critical Various food items in the kitchen Prep Unit were observed cold holding at improper temperatures. Food temperatures observed include: Pork (46.4 F); Cooked Chicken (44.5 F); Raw Beef (44.5 F, 43.0 F); Cooked Noodles (45.3 F); Eggrolls (43.3 F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below until unit can be repaired / adjusted.
  • 0830 - Critical The prepared ready-to-eat (RTE) food items in the refrigeration units are not properly dated for disposition. Food items not observed date marked include: Cooked chicken, Cooked pork, eggrolls, etc.
    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. 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.
  • 0850 - Corrected During Inspection Critical Various food items (cooked chicken, cooked rice, eggrolls, etc.) 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. Foodservice employees advised that food items had been removed from refrigeration for at least an hour but that these times had not been noted.
    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.
  • 1890 - Critical Observed foodservice employees washing food containers and utensils/knives with soap and water then rising under water before placing on shelves with clean utensils/containers. Spoke with Person in Charge (PIC) about dishwashing procedures. Later during the inspection, observed foodservice employees using the following procedure: Wash with soap and water, sanitize with bleach water, rinse with water.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use the following procedure when hand washing dishes/utensils: wash with soap and water; rinse with water, sanitize with bleach water, allow dishes to air dry before stacking.
  • 1960 - Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
Additional Food Temperatures:
Walk In Cooler: Cooked Chicken (42.3 F); Eggrolls (41.0 F); Tofu (40.9 F); Uncooked Mussels (41.2 F)
Hot Holding: Chicken Broth (155.8 F); Dumplings (118 F); Soup (184.1 F); Soup (186.2 F); Red Soup/Sauce (180.6 F); White Rice (182.8 F)
Cooking Temperatures: Chicken wings and legs, deep fried (182 F - 195 F); Chicken on a Stick, deep fried (177 F - 182 F)
Buffet Hot Holding Temperatures: Meatballs (123.7 F); Diced Chicken, Boneless (164.1 F); Cooked Noodles (171.2 F); Chicken and Broccoli (127 F)
Buffet Cold Holding Temperatures: Diced Melon (38.7 F); Pasta and Imitation Crab (41.9 F)
Dish Washer Chlorine Sanitizer Concentration: 50 ppm.
A follow-up inspection will be conducted to ensure correction of all critical violations.
If translation assistance is required to discuss the inspection report and/or any questions or concerns, please contact the Environmental Health Specialist (EHS) to arrange this assistance.
Contact the EHS with any additional questions or concerns; 540-857-7807.

May 14, 2007 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed various containers of raw chicken and one container of raw beef stored above containers of raw vegetables and cooked chicken. Observed the preparation of raw chicken in the restaurant. Raw chicken was sliced in such a way that the raw chicken juice and chicken parts were dripping and falling into the container of cooked rice that was in the cooling process at room temperature.
    Use caution when preparing raw chicken that the juice and chicken parts do not fall or drip onto a ready-to-eat food. Place raw animal foods below all other foods in the refrigeration units.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.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen mussels. Observed mussels thawing while submerged in a container of water. Running water was not used in the thawing process.
    Corrected during inspection. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical Potentially hazardous food items in the Sandwiches Cooler are cold holding at improper temperatures (Meatballs 46.3 F). Thermometer in this unit was observed with a reading of 43 F. Several buffet items were observed out of temperature: Meat on a Stick (116.0 F); Sliced Cantelope (48.5 F); Sliced Watermelon (50.8 F); Prepared Pasta Salad with Imitation Crabmeat (50.7 F); Crabmeat with Bacon (131.8 F); Potato with Butter (121.0 F); Fried Fish Nuggets (117.0 F).
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Hot hold potentially hazardous food at 135 F or above to inhibit the growth of harmful bacteria. Suggest using Time as a Public Health Control for the following buffet items (hard to keep hot and / or cold items): Prepared Pasta Salad, Sliced Cantelope, Sliced Watermelon, Meat on a Stick, Chicken Meatballs, Crabmeat with Bacon, Potato with Butter, and Fried Fish Nuggets.
Comments:
Additional Food Temperatures: Buffet: Chicken Meatballs (138 F); Meat on a Stick (116 F); General Tso's Chicken (144.8 F); Chicken and Broccoli (159.4 F); Vegetable Lo Mein (157.8 F); Pork and Mushrooms (170.0 F); Egg Drop Soup (135.8 F); Sliced Cantelope (48.5 F); Sliced Watermelon (50.8 F); Prepared Pasta Salad with Imitation Crab Meat (50.7 F); Crabmeat with Bacon (131.8 F); Potato with Butter (121.0 F); Fried Fish Nuggets (117 F).
Time as a Public Health Control is being used on containers of prepared foods / working containers in the kitchen.
Suggest also using Time as a Public Health Control for the following buffet items: Prepared Pasta Salad, Sliced Cantelope, Sliced Watermelon, Meat on a Stick, Chicken Meatball, Crabmeat with Bacon, Potato with Butter, and Fried Fish Nuggets.
I will conduct a follow-up inspection within 10 days.

February 20, 2007 (Follow-up)



Violations:
  • 0480 - Repeat Unlabeled food containers in kitchen.
    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.
  • 0830 - Critical Repeat 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.

January 24, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers in kitchen.
    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.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. (mussels)
    Store unpackaged food in drained ice.
  • 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.
  • 1320 - There was no temperature measuring device located in the refrigerator and glass door prep unit.
    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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the buffet hand sink.
    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
  • 3180 - Repeat Floor and underneath equpment 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.
Comments:
Thank you for installing the dipper well near the ice cream station.

September 14, 2006 (Routine)



Violations:
  • 0410 - Corrected During Inspection Critical The mussels offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
    Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
  • 0670 - Repeat Improper procedures observed at the consumer self-service food buffet/bar.(self service of ice cream)
    Ensure the food employees who monitor and service the food buffet/bar are trained in safe operating procedures.
  • 0820 - Corrected During Inspection Critical Cooked rice hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1080 - Corrected During Inspection Repeat The cardboard boxes used for food storage are not designed and constructed to be durable.
    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.
  • 1800 - Repeat The nonfood contact surface between and under 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.
  • 3180 - Repeat Floors in the walk in freezer,prep 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.

June 20, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk in freezer,cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0670 - Corrected During Inspection Improper procedures observed at the consumer self-service food buffet/bar. (self service of ice cream)
    Ensure the food employees who monitor and service the food buffet/bar are trained in safe operating procedures.
  • 0820 - Critical Repeat Phfs on buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1080 - The cardboard box is not designed and constructed to be durable.
    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.
  • 1450 - Buffet was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional hot holding equipment necessary to maintain food items at 140 degrees or above. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1800 - The nonfood contact surface of the equipment in the food prep area 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

February 07, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0220 - Corrected During Inspection Critical The food prep employee is drinking from an uncovered container in the food preparation area.
    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.
  • 0450 - Critical Observed using a bowl to dispense food items.
    Must use a utensil with a handle to dispense any food item.
  • 0820 - Corrected During Inspection Critical Boneless chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat finger sandwiches in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside equipment,shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Repeat Floors and walls in the food prep 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

September 12, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk in cooler.freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1800 - Repeat The nonfood contact surface of the euipment in the food prep area 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2640 - The refuse container located outside the establishment is missing its cover.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 3180 - Repeat Floors in the food prep area,walk in 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.

June 28, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
    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 140F and the container.
  • 0820 - Critical Phf items on buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. (food items sitting out of temperature to long before placed on buffet)
  • 0820 - Critical Phf items on salad bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.(must turn on salad bar unit sooner)
  • 0830 - Critical The prepared ready-to-eat (RTE) phfs 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1800 - Repeat The nonfood contact surface of the exhaust filters,behind 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.
  • 3180 - Repeat Floor under and behind equipment 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 28, 2005 (Follow-up)

Comments:
Prep unit had been repaired.

March 23, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Critical Repeat Phfs in the prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Phfs on buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Turn on steam table earlier.
  • 1800 - Repeat The nonfood contact surface between 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 - Wrong size of paper towels in the dispenser,will not dispense properly.
    Use correct size of paper towels in the dispensers.
  • 3180 - Repeat Floors under equipment 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.

November 30, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Fried fish,sweet and sour chicken on buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0850 - Critical Repeat Cookerd eggrolls and sweet and sour chicken 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.
    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.
  • 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2310 - Critical Repeat The handwashing facility located at the food 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 items preventing its use. Corrected during inspection.
  • 1800 - Repeat The nonfood contact surface of the equipment in the food prep area 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.
  • 2640 - Observed dumpster top opened during inspection.
    Must keep dumpster top closed,to prevent insect,rodent,and bird activity.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
    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
  • 3180 - Repeat Floors in the food prep area and walk in 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.
Comments:
Numerous repeat violations,will issue a notice of violation if improvements are not made before next scheduled inspection.

August 23, 2004 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. In walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared phf's 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1070 - Repeat Observed use of plastic grocery bags for food storage as a single-use/single-service food contact material.
    Discontinue use of the plastic 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 all equipment,shelves,exhaust filters,etc. 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.
  • 2000 - Single service items observed unprotected from contamination. (plastic spoons)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Floors,walls,ceiling in the food prep and dish machine areas 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.

May 24, 2004 (Routine)



Violations:
  • 0850 - Critical Repeat Egg rolls and sweet and sour chicken 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.
    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.
  • 0820 - Critical Egg rolls and sweet and sour chicken cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 140F and the container.
  • 0670 - Repeat Observed self service of ice cream by customers.
    Self service of ice cream by customers is prohibited.
  • 1070 - Observed use of white plastic grocery bags as a single-use/single-service food contact material.
    Discontinue use of the these 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.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in the food prep area with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2310 - Critical The handwashing facility located at the rear food 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 soy sauce buckets preventing its use.
  • 3180 - Floors and walls in the food prep 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.
  • 2830 - Floor wall juncture in the dish machine room is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.

February 10, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back food 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
  • 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.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area
    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
  • 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Surfaces of the food dispensing scoops was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of these scoops 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.
  • 0820 - Critical Sweet-n-sour pork and chicken on the buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0850 - Critical Egg rolls 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.
    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.
  • 0470 - Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1320 - There was no temperature measuring device located in the reach in and prep unit.
    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.
  • 1530 - There is no test kit located 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.
  • 0670 - Customers self-serving of ice cream at buffet.
    Self service of ice cream is prohibited.

August 28, 2003 (Follow-up)

Comments:
Lots of cleaning has been done but a liittle more is needed in these areas, (1) floor and wall junctures under and behind the wok and equipment, (2) sides and front of wok, (3) pipes behind the wok and attached to the wall.
Products in the walk-in cooler were at or below 41 degrees F.
products in the walk-in Freezer were at or below 0 degrees F.

August 11, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: 1. The green wire basgets have food residue on sides 2. Some interiors of food containers shall be cleaned.
    Clean and sanitize these surfaces for food contact. There is not to be any food residue or grease present to sight or touch.
  • 1800 - The following nonfood contact surfaces shall be cleaned and sanitized of accumulations of grime and food debris. 1. The sides and tops to the large food storage containers. 2. Shelves sides, support posts, legs of storage units, dunnage racks and equipment. 3. White wire covered wall shelf, braces and brackets of food residue. Replace if the pieces can't be cleaned and sanitized. 4. Clean the top and sides of the wok 5. Clean gas piping and PVC sewage pipes of food residue and grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat The walls and floors are to be cleaned of food spillage and grease. Clean behind and under storage shelves, dunnage racks and equipment, especially at the wall and floor juncture.
    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.
  • 1750 - Manufacturer containers were observed being reused for the storage of foods in the walk-in cooler. (5 gallon soy sauce buckets)
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1150 - Do Not use the plastic take-out bags for food storage containers.
    Provide enough approved food storage containers for your storage needs.
Comments:
The chemical dishwasher had a chlorine residual of 100 ppm in the sanitizer cycle.

March 19, 2003 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the walk-in cooler and freezer shelves 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 - Food residue and grease on the floor under shelves with bulk flour containers and at the floor juncture with side of walk-in cooler.
    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.
Comments:
Dishwasher> The chemical dishwasher had a 100 ppm chlorine residual in the sanitizer water.
Observations on todays inspection:
1. Food containers are being covered when put back into refrigeration units, prep units, walk-in cooler and
freezer. Tell employees this is good and to continue to do this.
2. Walk-in cooler and freezer is much better organized. Most everything is off the floor. Tell employees
this is good and to continue to do this.
Suggestions:
1. Continue to get good food storage containers with lids.
2. Run all small bowls, serving/buffet pans, knives, cleavers, tongs, other utensils and all washable
equipment through your dishwasher.

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