Golden China, 2617 Moses Grandy Tr. Ste 104, Chesapeake, VA 23323 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Golden China
Address: 2617 Moses Grandy Tr. Ste 104, Chesapeake, VA 23323
Type: Full Service Restaurant
Phone: 757 487-8900
Total inspections: 6
Last inspection: 01/11/2016

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Inspection findings

Inspection date

Type

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the walk-in cooler and prep unit.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (on floor in walk-in cooler, rice in bucket under 3 compartment sink.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in cooler floor, walk-in freezer floor, and door gaskets on the prep unit.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
01/11/2016Routine
Discussed with PIC the rotation of stock during the prep process to limit the amount of food that is not being maintained at 41 degrees or below. (boxes of chicken).
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the prep unit.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Galvanized Metal, Use limitations* (corrected on site)
    Observation: A galvanized cans is being used in contact with acidic foods.
    Correction: Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: seals and door of walk-in cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/29/2015Routine
Health Permit Renewed.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the walk-in cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Observed two buckets of sauce sitting on the floor by the walk-in cooler. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior floor of walk-in freezer, ceiling of walk-in cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following noted in need of cleaning: Under grill and under dry storage racks.
    Correction: 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.
05/27/2015Routine
Permit issued.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the under counter cold holding unit and in the walk-in refrigerator.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of food. Manufacturer bags observed used for covering of foods throughout the facility.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sides of cooking equipment, legs of equipment, light switches and handles of equipment.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor underneath and behind cooking equipment noted in need of cleaning.
    Correction: 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.
04/04/2014Routine
Health Permit Renewal issued.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) FOOD in the walk in refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Rice cooker stand.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor around equipment leg supports and under the rice cooker stand noted in need of cleaning.
    Correction: 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.
08/21/2013Routine
  • Cooling, Heating, and Holding Capacities (repeated violation)
    Observation: Make table was overstocked.
    Correction: Do not overstock. 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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Utensils in dipper well observed unprotected from contamination.
    Correction: Install barrier or splash guard between handsink and dipper well.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
12/03/2012Routine

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