Golden China Buffet, 1300 Armory Dr., Franklin, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Golden China Buffet
Address: 1300 Armory Dr., Franklin, Virginia
Phone: (757) 569-8890
Total inspections: 8
Last inspection: Apr 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3170 - Some ceiling tiles damaged.April 15, 2009Routine01Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans stored with intact cans in dry storage area. 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)
  • 0470 - Corrected During Inspection Critical Spoons from the cooks area (wok line) used for raw meats as well as cooked foods.
  • 0470 - Corrected During Inspection Critical The raw shrimp in the pepsi refrigerator, raw shrimp in the preparation refrigerator, and raw fish in the cooks box, holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Corrected During Inspection Critical Containers of raw fish and raw chicken out and next to each other on the food preparation sink drainboard for thawing.
  • 0790 - Corrected During Inspection Repeat Tub of fish and tub of chicken in sitting in water to thaw, as well as trays of raw chicken chicken chuncks thawing at room temperature.
  • 0810 - Corrected During Inspection Cooked noodles stored in tub about 5-6 inches deep 74 degrees 3 hours after cooking. The methods used for cooling were not adequate.
  • 0820 A 2 - Corrected During Inspection Critical Garlic and oil held at room temperature for 2 and 1/2 hours at 65 F, cold holding at improper temperatures.
  • 0850 - Critical Repeat Sushi with cavier on the buffet table, 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. Sushi rice with lab testing results of 4.37 pH.
  • 1570 - Facility cold holding door gaskets are in poor repair.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Insides of rice hot holding units.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Speed rackCold holding unit door gaskets
  • 1780 - Corrected During Inspection Critical No sanitizing solution prepared or used today to sanitize food contact surfaces used to prepare potentially hazardous food items.
December 23, 2008Routine64Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties, current Employee Health cards are not provided for employees.
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed; observed a male food worker rinse his hands at the kitchen 2 compartment sink and then returned to work on the cookline ( the employee was instructed on required hanwashing procedures prior to food preparation).
  • 0550 - Repeat Dispensing utensils improperly stored between uses, observed the buffet rice scoop being stored in a container of standing water.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, observed wet wiping cloth stored on the cookline prep table.
  • 0610 - Observed direct floor storage of a bag of onions being prepped by a female worker in the dishwashing area; food stored on the floor or food stored less than 6" above the floor.
  • 0690 - Observed a flystrip with a couple of flies placed in the rice cooker/ prep area.
  • 0790 - Corrected During Inspection Observed shrimp thawing in a pan of standing water at the 2 compartment sink, also imitation crab packages being thawed in a filled compartment at a kitchen multi-sink; improper methods used to thaw.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen can opener.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dust laden fan cover of a standing fan stored above the kitchen single compartment prep sink and soiled gaskets on the Hobart reach-in cooler.
  • 1800 - Observed grease hanfing from the hood system piping, the nonfood contact surface has an accumulation of grime and grease.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law, observed a sprayer hose attached to the threaded hose faucet in the dishwashing area ( a double check valve to be available prior to a sprayer hose attachment).
  • 2310 - Critical Observed a pan stored in the kitchen handsink basin; the handwashing facility was blocked, preventing access by employees for easy handwashing.
  • 3140 - Observed an employee handbag stored on the shelf with a large pan in the dishwashing area.
January 16, 2008Routine49Details / Comments
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods ( buffet food items). The operator indicated all the buffet food items are changed less than every 4 hours.
  • 0860 - Critical Repeat Specialized processing method of food preservation used for preparation of sushi rice at the facility by the operator.
September 18, 2007Follow-up20Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observe an open employee drink in the dishwashing area.
  • 0550 - Repeat Dispensing utensils improperly stored between uses, observed the buffet rice scoop stored in a container of standing water.
  • 0820 - Critical Repeat Egg foo young on the buffet tested at 117 degree F (hot holding at improper temperatures). The product was removed from service.
  • 0820 - Critical Repeat Raw chicken, stuffed mushroom and other food items stored in the kitchen Hobart reach-in cooler tested at 48 degree F and 52 degree F. Also the sushi rice on the buffet and the kitchen prep table tested at 69 degree F and 92 degree F (cold holding at improper temperatures). All the food items held in the Hobart reach-in rapidly cooled and removed to a functional refrigeration unit.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods ( buffet food items). The operator indicated all the buffet food items are changed less than every 4 hours.
  • 0860 - Critical Repeat Specialized processing method of food preservation used for preparation of sushi rice at the facility by the operator.
  • 1060 - The nonfood contact surface of the walk-in freezer shelving is not corrosion resistant, nonabsorbent, and/or smooth; observed peeling paint on the shelves.
  • 1320 - Repeat There was no temperature measuring device located in the kitchen floor chest freezer and the wait station Pepsi cooler, where the milk is stored.
  • 1450 - Observed the ambient air reading in the kitchen Hobart reach-in cooler tested at 52 degree F, food products placed in the unit also tested greater than 41 degree F (food items relocated to operable refrigeration unit).
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen food grinder hopper.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
  • 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) The chemical dishmachine tested at 0 ppm chlorine (sanitization to be conducted at the 3 compartment sink until the repair of the dishmachine).
  • 2190 - Corrected During Inspection Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law, observe no double check valve at the hose connection with a sprayer attachment.
  • 2890 - Lighting on the buffet are not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Observe low lighting in the ladies restroom, the physical structure is not maintained in good repair
September 10, 2007Routine78Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open employee drink on the cookline.
  • 0650 - Repeat The food on display is not protected from contamination. Observed the noodles, sauces and pickled ginger on the buffet are not protected from consumer contamination.
  • 0820 - Critical Repeat Observe the noodles in the cookline cooler tested at 45 degree F and the sushi on the buffet tested at 71 degree F, cold holding at improper temperatures.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods placed on the buffet. As stated by management, products are timed (held for four hours then discarded).
  • 0860 - Critical Repeat Specialized processing method of food preservation used for sushi. Observed sushi prepared and displayed on the buffet without providing a variance for process.
  • 1080 - Repeat The shelving in the walk-in freezer is not designed and constructed to be durable. Observed peeling paint on the shelving in the walk-in freezer.
  • 1800 - Repeat Observed soiled gaskets on the refrigeration units.
July 19, 2007Follow-up43Details / Comments
  • 0070 - Observed no posting of signs indicating no re-use of plates on the buffet.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open employee drink on the cookline.
  • 0470 - Critical Unwrapped or uncovered eggrolls in the walk-in cooler observed (corrected during inspection). Also noted uncovered food items in the small feezer.
  • 0550 - Dispensing utensils improperly stored between uses. Observed the rice scoop stored in a container of standing water on the buffet.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed direct floor storage of beef in the walk-in freezer.
  • 0650 - Corrected During Inspection The food on display is not protected from contamination. Observed the rice in the buffet rice warmer, a sauce and pickled ginger on the buffet are not protected from consumer contamination.
  • 0810 - The methods used for cooling were not adequate. Observed food items being cooled on a rolling rack at room temperature in the kitchen.
  • 0820 - Critical Food items in the cookline cooler are cold holding at improper temperatures (greater than 41 degrees F).
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods placed on the buffet. As stated by management, products are timed (held for four hours then discarded).
  • 0860 - Critical Specialized processing method of food preservation used for sushi. Observed sushi prepared and displayed on the buffet without providing a variance for process.
  • 0960 1 - Corrected During Inspection Critical Observed a menu being used as a liner for eggrolls in the walk-in cooler. Also observed a cardboard and a styrofoam cover for stuffed mushrooms in the Pepsi reach-in cooler (corrected during inspection).
  • 1060 - Corrected During Inspection The nonfood contact surface of the freezer in the food storage area is not corrosion resistant, nonabsorbent, and/or smooth. Observed a cardboard partition in the food storage area freezer.
  • 1080 - The shelving in the walk-in freezer is not designed and constructed to be durable. Observed peeling paint on the shelving in the walk-in freezer.
  • 1150 - The nonfood contact surfaces of the milk crates are not designed or constructed to be easily cleanable. Observed milk crates being used for storage of single-service items in the back area.
  • 1320 - There was no temperature measuring device located in the small freezer in the kitchen.
  • 1570 - The condensor on the cookline was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy ice build-up on the cookline condensor.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris (heavy grease build-up) on the following nonfood-food contact surfaces: hood filters; deep fryers (interior and exterior).
  • 1800 - Observed soiled gaskets on the refrigeration units.
  • 2020 - The buffet bowls and plates were found displayed or dispensed with the food or lip-contact surface facing upward.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed no double-check valve at the threaded hose bib with a hose and sprayer nozzle attached.
  • 3170 - The floor in the dishwashing area and the ceiling in the front are not maintained in good repair. Observed missing floor tiles in the dishwashing area and peeling ceiling plaster at the front entrance.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals stored next to the kitchen meat grinder.
April 26, 2007Routine815Details / Comments
No violation noted during this evaluation. June 08, 2006Pre-Opening00Details / Comments

April 15, 2009 (Routine)


Violation: 3170 - Some ceiling tiles damaged.
Replace damaged tiles.
Comments:
Overall outstanding sanitation. Observed, good utensil use to prevent bare hand contact, good food storage to prevent cross contamination, good cooling, cleaning and sanitizing water in place, sanitizer Cl at 100 parts per million, all staff with updated food handler cards. 1 time failure to wash hands by waitress addressed by owner. Since last inspection, new gasket placed on walk in refrigerator door, new floor tiles and grouting in previous damaged areas in kitchen, new shelving in walk in freezer, owner keeping raw frozen clam labels,

December 23, 2008 (Routine)


Violations: Comments:
Observed overall good food temperatures and no bare hand contact. Discussed the following:
1) Did not observed handwashing violation, however, did not observe staff other than manager washing hands. Ensure that training is held regarding when, where and how to wash hands as well as importance of good and frequent handwashing.
2) Sanitizing solution made and used during inspection. ENSURE sanitizing solution is used when and where needed during all hours of operation.
3) Sushi rice lab tested at 4.37, ensure that same recipe used for all sushi rice. Sushi made with vegetables, and sometimes with caviar. When caviar used either time or temperature must be used as a public health control.
4) Employee health policy. Review symptoms and facility policy with staff. Reviewed 5 reportable diseases and symptoms. FDA go by sheet will be sent.
5) Cooling methods for items such as General Tao's chicken discussed and good, cooling on trays, then in walk in refrigerator.
6) Shellfish, received frozen mussels in shells, Aotearoa Seafood LTD, New Zealand. Label on box, listed on shellfish shippers list.
7) Tableware prewashed in 3 compartment sink and then put in dishwasher to sanitize. Dishwasher wash temperature below required 120. Call service to repair.

January 16, 2008 (Routine)


Violations: Comments:
Additional temperatures: Shrimp/spring roll- frozen solid, General Tso chicken- 43F, Bacon wrapped shrimp- 39F, Sweet & sour chicken- 43F, chicken filling- 43F, Fried rice/cooker- 162F, Raw chicken/prep table- 37F, and Dessert- 19F.
***Current Employee Health cards are to be provided within 30 days.***
***Instructed the operator that the raw chicken being prepped and then left while the lunch rush began, is to be refrigerated until the completion of the task can occur.***
Note: Ready-to eat products that are held for more than 24 hours are to be date marked (etc. egg rolls, etc.). The operator has the buffet food items labeled and timed for a three hour holding time and any unused product(s) to be discarded.

September 18, 2007 (Follow-up)


Violations: Comments:
Observe no sprayer attachment at he dishwashing area vacuum breaker. The operator indicated that the sushi rice will be carried to a lab for pH testing.

September 10, 2007 (Routine)


Violations: Comments:
***Note- additional temperatures: Buffet: crab salad- 40 F, fried rice- 160 F, sushi- 69 F, fried chicken- 169 F, egg foo young- 117 F, Gen'l Tso chicken- 139 F and milk 40 F.

July 19, 2007 (Follow-up)


Violations:

April 26, 2007 (Routine)


Violations: Comments:
FOOD TEMPERATURES CONTINUED: Raw chicken and sweet & sour chicken and chicken-on-a-stick at 38 degrees F; Sweet & sour chicken (cooling) at 93 degrees F; Fried chicken (cooling) at 83 degrees F; Sesame chicken (cooling) at 98 degrees F; LoMein noodles (cookline) at 63 degrees F; Tofu (cookline) at 62 degrees F; Chicken/beef (cookline) at 50/52 degrees F. Operator indicated the buffet food items are timed products which are discarded.
Dishmachine at 50 parts per million Chlorine.
Observed the foodservice establishment is operating with license not issued under operating entity- Zheng Restaurant Corporation; license is to be updated for the correct entity.
Re-inspection scheduled.

June 08, 2006 (Pre-Opening)

Comments:
All employees must have food handle cards. Live roaches observed-Must provide proof of extermination treatment. Do not use "to go" bags for food storage in the freezer. Screen door must be closed securely- Must open outward. Keep dumpster closed. Paint Shelves in cabinet under drink station. Paint wooden blocks under the ice machine. Replace rusted can opener blade. Replace chest freezer. Replace the broken light covers in the kitchen. Remove the wooden shelf in the freezer. Remove the rusted meat grinder. Provide light under the hood. Permit is issued. It will expire on July 7, 2006. All violations must be corrected before that date. Thank You.

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