Golden China, 2617 Moses Grandy Trl., Ste. 104, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Golden China
Address: 2617 Moses Grandy Trl., Ste. 104, Chesapeake, Virginia
Phone: (757) 487-8900
Total inspections: 7
Last inspection: Jul 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his hands before donning single use gloves and after handling raw chicken.
  • 1890 - Corrected During Inspection Critical Repeat Stainless steel table tops were observed wiped down with a wet cloth but not sanitized after use.
July 30, 2009Risk Factor Assessment20Details / Comments
No violation noted during this evaluation. April 08, 2009Follow-up00Details / Comments
  • 0160 - Critical Employees failed to wash their hands before engaging in food preparation, after eating , or before donning single-use gloves..
  • 0210 - Food employees wearing soiled clothing.
  • 0380 - Corrected During Inspection Critical Dented cans of food stored for use on the food shelf.
  • 0480 - Unlabeled dry food and spice containers.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils stored in the dipper well with no running water.
  • 0570 - Damp wiping cloth being placed under the cuttingboard to be used as the non-skid pad. .
  • 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
  • 0610 - Corrected During Inspection Containers of food stored on the walk-in freezer floor.
  • 1150 - Corrected During Inspection Lining shelves with cardboard.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL TABLE TOPS
  • 1860 - Employee observed not utilizing the 3-compartment sink basins in the order of wash, rinse, sanitize when performing warewashing tasks.
  • 1890 - Corrected During Inspection Critical The stainless steel food pans were observed not sanitized after being washed in the 3-compartment sink.
  • 2350 - Critical Clogged kitchen handsink.
  • 3180 - The walk-in cooler and freezer floors were noted in need of cleaning.
March 13, 2009Routine49Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF THE FLOUR AND DRIED RICE CONTAINERS.
  • 3220 - Corrected During Inspection Mop head stored in mop bucket strainer between uses.
  • 3260 - Corrected During Inspection Employee winter coat stored on the food storage shelf.
December 04, 2008Routine03Details / Comments
  • 0220 - Corrected During Inspection Critical In use open glass drinking container.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
  • 0550 - Corrected During Inspection 2nd rice scoop stored in the dipper well with the water turned off.
  • 0550 - Rice scoop stored in a container of room-temperature stagnant water.
  • 0820 A 2 - Corrected During Inspection Critical Container of deep fried chicken bits were cold holding at improper temperatures due to being left on the counter next to the fryer at room temperature for an extended period of time.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
August 18, 2008Routine32Details / Comments
No violation noted during this evaluation. May 09, 2008Critical Procedures00Details / Comments
1570 - Loose handsink cold water faucet handle in the unisex restroom.April 29, 2008Routine01Details / Comments

July 30, 2009 (Risk Factor Assessment)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his hands before donning single use gloves and after handling raw chicken.
    Instruct food employees to clean their hands and exposed portions of their arms before donning single-use gloves, 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.
  • 1890 - Corrected During Inspection Critical Repeat Stainless steel table tops were observed wiped down with a wet cloth but not sanitized after use.
    Properly clean and sanitize all stainless steel counter tops that come in contact with food after each use.
Comments:
Repair the minor plumbing leak on one of the 3-compartment sink faucets. Change clothing or aprons once visibly soiled. Clean the exterior surfaces of the plastic tub food containers. Label all food containers with the common name of the food in both English and Chinese. The overall sanitation and organization of the kitchen was good.

April 08, 2009 (Follow-up)

Comments:
Discontinue the use of sponges. Provide dispensing tongs for each separate food container in the make unit. A clean and well-organized kitchen. Good food storage practices. PERMIT RENEWAL ISSUED

March 13, 2009 (Routine)



Violations:
  • 0160 - Critical Employees failed to wash their hands before engaging in food preparation, after eating , or before donning single-use gloves..
    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.
  • 0210 - Food employees wearing soiled clothing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Dented cans of food stored for use on the food shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0480 - Unlabeled dry food and spice containers.
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils stored in the dipper well with no running 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 135F and the container.
  • 0570 - Damp wiping cloth being placed under the cuttingboard to be used as the non-skid pad. .
    Discontinue the use of cloth as a non-skid pad placed under the cutting boards. The rubber mesh shelf liners are a good substitution for this task since they are durable, and nonabsorbent.
  • 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0610 - Corrected During Inspection Containers of food stored on the walk-in freezer floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - Corrected During Inspection Lining shelves with cardboard.
    Discontinue lining shelves with cardboard.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL TABLE TOPS
    Maintain nonfood-contact surfaces of equipment clean.
  • 1860 - Employee observed not utilizing the 3-compartment sink basins in the order of wash, rinse, sanitize when performing warewashing tasks.
    Perform the steps in the order of pre-scrape, wash, rinse, sanitize, air dry when performing manual warewashing tasks.
  • 1890 - Corrected During Inspection Critical The stainless steel food pans were observed not sanitized after being washed in the 3-compartment sink.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2350 - Critical Clogged kitchen handsink.
    Maintain the handsink's plumbing in good working condition so as to allow for proper handwashing.
  • 3180 - The walk-in cooler and freezer floors were 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.

December 04, 2008 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF THE FLOUR AND DRIED RICE CONTAINERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3220 - Corrected During Inspection Mop head stored in mop bucket strainer between uses.
    Hang the wet mop heads over the mop sink between uses. 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.
  • 3260 - Corrected During Inspection Employee winter coat stored on the food storage shelf.
    Store employee personal items in a location separate from food and equipment.
Comments:
Discontinue using plastic soda crates as food storage platforms. Only use approved shelving on legs or casters for storing food & nonfood items a minimum of 6 inches off the floor. The overall sanitation and organization within the kitchen was good. Good food safety practices observed during this inspection. Keep up the good work!

August 18, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open glass drinking container.
    Do not use containers made from breakable materials such as glass. 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.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Corrected During Inspection 2nd rice scoop stored in the dipper well with the water turned off.
    *Approved to use time instead of temperature for storing the rice scoop in a container of room-temperature stagnant water as long as the water is changed out every 4 hours and the time change is documented on a time log.
  • 0550 - Rice scoop stored in a container of room-temperature stagnant 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.
  • 0820 A 2 - Corrected During Inspection Critical Container of deep fried chicken bits were cold holding at improper temperatures due to being left on the counter next to the fryer at room temperature for an extended period of time.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too high.
    Maintain 50 parts per million chlorine bleach concentration level in the wiping cloth bucket.
Comments:
Do not use inverted soda crates to store food and nonfood items. Only use approved shelving/platforms for storage needs. Label all food containers in both English and Chinese. The overall sanitation and organization of this kitchen is good.

May 09, 2008 (Critical Procedures)

Comments:
No critical violations observed during this inspection. No Certified Food Manager (CFM) on the premises during this inspection. The person cooking the food during this inspection is currently enrolled in the May 2008 CFM class currently taking place at the Chesapeake Health Department.

April 29, 2008 (Routine)



Violation: 1570 - Loose handsink cold water faucet handle in the unisex restroom.
Repair the handsink faucet handle to good working condition.
Comments:
Currently, one of the owners is enrolled into the May 2008 Certified Food Manager's (CFM's) class. Enroll the owner's spouse into the May 2008 CFM class conducted at the Chesapeake Health Department, Develop and implement an employee training log where all food safety training of is documented with the who, what, when format. Change of ownership/name change PERMIT ISSUED.

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