Golden China, 1039 Edwards Ferry Rd, Leesburg, VA 20176 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Golden China
Address: 1039 Edwards Ferry Rd, Leesburg, VA 20176
Type: Full Service Restaurant
Phone: 703 625-6635
Total inspections: 15
Last inspection: 02/01/2016

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Inspection findings

Inspection date

Type

all violations have been corrected except for the repairing of ceiling tiles please correct within the next 90 days, Dish machine has been repaired and is sanitizing at 100ppm, Facility has done a deep cleaning.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at servers station was measured at a temperature less than 100°F (not flowing at all).
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: ceiling is not maintained in good repair. Several tiles noted stained and cracked/broken
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/01/2016Follow-up
food temps are in the acceptable range, repair dish machine asap, keep filling out the time control log, follow up will be conducted to ensure violations are maintained corrected
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. handout given and discussed
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed.employee did not use soap when washing his hands after handling raw chicken
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. raw chicken stored above raw shrimp
    Correction: 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. store raw chicken below raw shrimp
  • Records - Creation and Retention
    Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
    Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (sushi rice and lunch buffet).
    Correction: 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. time control log was given to the PIC and instructions on how to fill it out
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dish machine was not dispensing sanitizer at all
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. 3 comp sink utilization was initiated for sanitizing equipment and utensils. Schedule maintenance with ecolab, will conduct a follow up to ensure the machine gets fixed
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of rice and sugar/salt/flour white bins, cooler doors, inside coolers, paper towel dispenser by back door have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: ceiling is not maintained in good repair. Several tiles noted stained and cracked/broken
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: floors and walls 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.
01/14/2016Routine
Monitor the cooling of food to make sure foods are cooling within the proper time frames to prevent bacterial growth.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food - Miscellaneous Sources of Contamination
    Observation: Insect glue strips observed hanging from ceiling where food may pass under it.
    Correction: Protect food from miscellaneous sources of contamination. Glue strips can only be used in areas where food and food utensils will not be contaminated.
  • Cooling Methods
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Place food in open shallow food containers so food cools fast, 135 - 70 within 2 hours, and down to 41 degrees within 6 hours after reaching 135 degrees.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the interior of ice machine door has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • Physical Facilities in Good Repair
    Observation: Stained ceiling tiles and grouting around floor tiles are not in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/09/2015Routine
Much improved. All food temperatures were good. Still need more deep cleaning of premises.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the microwave, cooler gaskets and handles, sides of equipment has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
06/02/2015Follow-up
Correct the remaining items within one week.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Thawing
    Observation: Improper methods used to thaw shrimp
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Baby corn and raw port cold holding at improper temperatures of 46-47 degrees.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) fried chicken and breaded chicken used for sweet sour 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.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the microwave, cooler gaskets and handles, sides of equipment has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Knife was observed stored unprotected at the prep table as it was stored between the cooler and railing supporting the overhead shelving.
    Correction: Store utensil in a clean place to prevent contamination of the utensil.
  • Pests - Controlling Pests*
    Observation: Premises are not being routinely inspected for evidence of pests as there were live roaches observed by the 3 vat sink.
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
05/26/2015Routine
The dish machine was sanitizing with chlorine and was good @ 100 ppm. Make sure the cold holding food temperatures are held at 41 degrees or less.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that raw eggs stored over mushrooms and other vegetables not needing to be cooked.
    Correction: Prevent cross contamination by storing raw proteins below foods that do not need to be cooked or under foods that require a lower cooking temperatures.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Baby corn cold holding at improper temperature in the prep cooler across from the wok station.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cooler was turned down.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory by the ice machine.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
02/09/2015Risk Factor
Noodles were observed cooling with a cover over it in the walk in cooler. Need to monitor the cooling of the noodles to make sure it cools down from 135 degrees F to 70 degrees F within 2 hours and to 41 degrees or less within a total of 6 hours. Most foods will not cool fast enough if it is covered during the cooling process. The fish at the sushi station was below 32 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Various foods in the prep cooler across from the wok station are cold holding at improper temperatures of 43 to 45 degrees.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Need to monitor the food temperatures to make sure they stay at or below 41 degrees.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The chemical dish machine was not sanitizing food utensils.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All dishes that have been washed today needs to be sanitized.
09/23/2014Risk Factor
The above item was corrected. Time to up date seafood vendor letter on fishery products used in the sushi operation. The dish machine was sanitizing with chlorine and was good @ 100 ppm. All foods on buffet was discarded after lunch.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sushi roll in low boy cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
04/28/2014Risk Factor
The purpose of today's visit is due to a complaint, #32786, of a roach at the sushi area of buffet. I spoke to the owner who was aware of the complaint. The manager on duty today was also aware of the complaint. The manager stated that the bug was a Chinese Stink bug. The firm called their certified pest control and he came out and sprayed but no roaches seen. I looked around the buffet tables and the cabinets below the buffet and found no evidence of insect activity. A complete inspection was conducted earlier this month and there were no insect activity noted during that inspection.
No violation noted during this evaluation.
01/22/2014Complaint
Firm uses time control at buffet. Need to monitor the cooling of foods to make sure foods are not held in the danger zone for to long. Keep all foods that do not need to be cooked protected from contamination by covering them. The dish machine was sanitizing with chlorine and was good @ 50-100 ppm.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that tofu uncovered while stored in the walk in cooler.
    Correction: Prevent contamination of ready to eat foods by covering containers or wrappings plastic around them.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Raw salmon cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and rice cooker at sushi station.
    Correction: Clean and sanitize these surfaces for food contact. every 4 hours during operations.
  • Non-Food Contact Surfaces
    Observation: Microwave oven was observed with residue on it and is in need of cleaning inside and out.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: Walk in cooler roof is not maintained in good repair as it is leaking moisture.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/06/2014Routine
The purpose of today's visit is due to a complaint ( #32117)of room temperature food at the buffet. Several food items were below 135 degrees which is the lower limit for hot holding, however, firm uses time control at the buffet and not temperature control. Manager stated that the food should have been hot when the customer was here. Manager stated that the buffet uses time control from 5 pm to 9 pm and then the buffet is emptied and discarded. There is not a violation with food items on the buffet below 135 degrees since time control is used. Spoke to manager about monitoring the food temperatures at the buffet to make sure the food is hot enough to make his customers happy and to make sure the food is hot when it is brought out to the buffet to start off right.
No violation noted during this evaluation.
11/13/2013Complaint
Some items were corrected on site. Correct all other items this week.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. There was raw chicken observed stored over Jell-O in the walk in cooler.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. The brown sauce once mix had a lid put on it then moved to walk in cooler while stored in a 5 gallon container.
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cream cheese in the low boy at sushi station was cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Non-Food Contact Surfaces
    Observation: The shelving in several location are in need of cleaning.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
    Observation: Due to the dish machine not sanitizing, the food utensils were not sanitized.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair person called. Need to sanitize all utensils that have been cleaned today. Need to monitor the sanitizer concentration to verify the food contact surfaces are getting sanitized.
  • Kitchenware and Tableware (corrected on site)
    Observation: Cleaned and sanitized utensils not stored with the food contact surfaces are protected from contamination
    Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
07/30/2013Routine
Items were corrected since last inspection. The dish machine was sanitizing with chlorine and was good @ 50 ppm. Keep monitoring the cooling and holding of food temperatures. Time log for sushi rice looked good.
No violation noted during this evaluation.
04/08/2013Follow-up
Staff needs to monitor food temperatures more often. Need to monitor the concentration of sanitizer at the dish machine to make sure it is sanitizing. All utensils cleaned today needs to be sanitized prior to use.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: One of the workers in the kitchen left a partial eaten container of food where it may contaminate clean equipment and utensils.
    Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cooked noodles and egg yokes cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and utensils. The chemical dishmachine was not sanitizing.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dishmachine to sanitize utensils.
04/01/2013Risk Factor
Manager provided information on the big 5 reportable illnesses. The dish machine was sanitizing with chlorine and was good @ 50 ppm. The above items were corrected. Handouts on were giving for the 3 compartment sink.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Imitation crab cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized after washing and rinsing: colander.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
12/03/2012Risk Factor

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