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

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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:
  • 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)
    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.
  • 0470 - Corrected During Inspection Critical Spoons from the cooks area (wok line) used for raw meats as well as cooked foods.
    Ensure that separate cleaned santized utensils are used for each raw meat and different cleaned sanitized utensils are used for cooked foods to protect food from cross contamination. Ensure that all in use utensils are cleaned and sanitized no less than every 4 hours.
  • 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).
    Discussed proper storage of raw meats below ready to eat foods and stored with meats with highest cook temps on bottom. Raw meats moved below ready to eat foods during the inspection. Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
    Discussed ensuring that meats with different cook temperatures are not prepped together. Fish prepped and moved from sink. 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 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.
    Discussed correct thawing. Chicken chunks placed in WIR, fish, then chicken placed under cold running water during inspection. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 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.
    Cooked noodles discarded during the inspection. Discussed cooling methods. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 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.
    Garlic and oil placed in bottom holding of preparation refrigerator during the inspection. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    Discussed when cavier is added to sushi, either time or temperture must be used as a control method. Other than rice cavier is the only potentially hazardous item added to sushi. 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.
  • 1570 - Facility cold holding door gaskets are in poor repair.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Insides of rice hot holding units.
    Clean and sanitize these surfaces for food contact.
  • 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
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical No sanitizing solution prepared or used today to sanitize food contact surfaces used to prepare potentially hazardous food items.
    Chlorine sanitizing solution prepared and used during the inspection. Prepare and use sanitizing solution on food contact surfaces, ie food preparation tables, in place cutting boards, food preparation sink, 3 compartment sink and sanitized side of dish machine drainboard each day:Prior to beginning food preparation for the day, between different types of food prepartion, ie raw chicken to raw beef, or soiled vegetables to raw meats or raw or soiled items to ready to eat foods, and not less than every 4 hours when conducting the same type of food preparation to prevent the growth microorganisms on those surfaces.
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:
  • 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.
    Train all employees in food safety as it relates to their assigned duties.
  • 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).
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0550 - Repeat Dispensing utensils improperly stored between uses, observed the buffet rice scoop being stored in a container of standing water.
    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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, observed wet wiping cloth stored on the cookline prep table.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - Observed a flystrip with a couple of flies placed in the rice cooker/ prep area.
    Protect food from miscellaneous sources of contamination.
  • 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.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen can opener.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Observed grease hanfing from the hood system piping, the nonfood contact surface has an accumulation of grime and grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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).
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 - Critical Observed a pan stored in the kitchen handsink basin; the handwashing facility was blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
  • 3140 - Observed an employee handbag stored on the shelf with a large pan in the dishwashing area.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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:
  • 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.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 0860 - Critical Repeat Specialized processing method of food preservation used for preparation of sushi rice at the facility by the operator.
    Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
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:
  • 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.
    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.
  • 0550 - Repeat Dispensing utensils improperly stored between uses, observed the buffet rice scoop stored in a container of standing water.
    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.
  • 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.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 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.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 0860 - Critical Repeat Specialized processing method of food preservation used for preparation of sushi rice at the facility by the operator.
    Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    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.
  • 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).
    Provide/maintain refrigeration equipment necessary to maintain food items at 41 degree F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen food grinder hopper.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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).
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2190 - Corrected During Inspection Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 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.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2890 - Lighting on the buffet are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Observe low lighting in the ladies restroom, the physical structure is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
  • 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.
    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.
  • 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.
    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.
  • 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.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 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.
    Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
  • 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.
    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 Observed soiled gaskets on the refrigeration units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 26, 2007 (Routine)



Violations:
  • 0070 - Observed no posting of signs indicating no re-use of plates on the buffet.
    Ensure consumers are notified that clean tableware is to be used when they return to self-service areas.
  • 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.
    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.
  • 0470 - Critical Unwrapped or uncovered eggrolls in the walk-in cooler observed (corrected during inspection). Also noted uncovered food items in the small feezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses. Observed the rice scoop stored in a container of standing water on the buffet.
    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.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
    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.
  • 0810 - The methods used for cooling were not adequate. Observed food items being cooled on a rolling rack at room temperature in the kitchen.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Food items in the cookline cooler are cold holding at improper temperatures (greater than 41 degrees F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 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.
    Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
  • 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).
    Replace the the menu liner and cardboard and styrofoam cover with a food grade approved cover to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 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.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring device located in the small freezer in the kitchen.
    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.
  • 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.
    Repair the condensor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the condensor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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).
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Observed soiled gaskets on the refrigeration units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 - The buffet bowls and plates were found displayed or dispensed with the food or lip-contact surface facing upward.
    Store the buffet bowls and plates with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 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.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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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