Golden House Carryout, 4131 Cheshire Station Plaza, Woodbridge, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Golden House Carryout
Address: 4131 Cheshire Station Plaza, Woodbridge, Virginia
Phone: (703) 878-8868
Total inspections: 17
Last inspection: Aug 26, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the coolers.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 1580 - Cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
  • 3170 - Repeat Ceiling is not maintained in good repair
  • 3180 - Ceiling and hood vents noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
August 26, 2009Routine27Details / Comments
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2000 C - Single service items observed unprotected from contamination.
  • 3170 - Ceiling is not maintained in good repair
December 09, 2008Routine05Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 - Critical Unwrapped or uncovered food in the cooler
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
  • 2310 - Critical The handwashing facility located at the prep line is blocked, preventing access by employees for easy handwashing.
March 11, 2008Routine41Details / Comments
No violation noted during this evaluation. June 26, 2007Complaint00Details / Comments
No violation noted during this evaluation. March 19, 2007Follow-up00Details / Comments
  • 0050 - Critical No person in charge in facility at start of inspection.
  • 0160 - Critical Employees did not was hands after engaging in other activities that contaminate hands, prior to donning single-use gloves, or after handling soiled equipment or utensils.
  • 0470 - Critical Repeat Food is uncovered in storage (shrimp in reach in freezer, peppers in walk in cooler)
  • 0480 - Bulk food items are not labeled.
  • 0580 - Improper use of disposable gloves.
  • 0790 - Repeat Inappropriate thawing of chicken-submerged in standing water.
  • 0830 - Critical Repeat No date marking on ready to eat potentially hazardous food in walk in cooler.
  • 0960 2 - Noodles sitting in cardboard box.
  • 1770 C - Exhaust hood filters are soiled.
  • 2000 - Boxes stored on floor in dry storage area.
  • 2350 - Critical Repeat Mop sink plumbing is not in good repair, as per code.
  • 2650 - Repeat No trash can at rear handsink.
  • 2930 - Screen on back door is ripped.
  • 3170 - Ceiling tiles are not maintained in good repair.
  • 3180 - Build up of grease on floor behind work area.
  • 3220 - Repeat Mop is not stored to air dry.
  • 3300 - Unnecessary items on front shelf (knife, magazines).
March 13, 2007Complaint512Details / Comments
  • 0470 - Critical Repeat Food (sliced peppers, onion, etc) left uncovered in storage in walk in cooler; raw meats stored above noodles and vegetables in walk in cooler.
  • 0610 - Corrected During Inspection Bag of cabbage stored on the floor in the food preparation area.
  • 0830 - Critical Repeat No date marking on ready to eat foods in the walk in cooler.
  • 1770 A - Critical Hood filters dirty and greasy.
  • 1780 - Critical Can opener blade is rusty and needs to be replaced.
  • 1960 - Plastic bins stacked wet in storage.
  • 2350 - Critical Plumbing at mop sink is not in good repair.
  • 2650 - No trash can at handsink.
  • 2720 - Dumpster lids are open.
  • 3220 - Mop is not being stored to air dry.
December 12, 2006Routine55Details / Comments
  • 0060 - Corrected During Inspection Critical NO CFM on Duty
  • 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@.
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - @EQUIPMENT@ was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  • 2010 - Clean equipment/utensils were found stored at the @LOCATION@.
  • 3170 - @Physical structure@ is not maintained in good repair
  • 3180 - Cleaning is being done during periods in which food is exposed to contamination
  • 3280 - Dead or trapped @ Pest/Animals@ was found on the premises
April 10, 2006Routine48Details / Comments
No violation noted during this evaluation. February 09, 2005Follow-up00-
  • 0060 - Critical There was not a certified food manager in the establishment. PIC SPEAKS CHINESE, DID NOT UNDERSTAND ENGLISHOwner was at the restaurant by 2pm
  • 0140 - Critical Improper handwashing procedures observed.
  • 0470 - Critical Unwrapped or uncovered food in the WIC and WIF.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0690 - Big pot of cooked rice next to hand sink.
  • 0790 - Improper methods used to thaw Chicken.
  • 1060 - The nonfood contact surface of the wood on tables is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - The nonfood contact surface of the aluminum foil covering equipment and shelves is not designed or constructed to be easily cleanable.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Rice crock pot.
  • 2000 - Single service items observed unprotected from contamination.
  • 2310 B - The handwash stations at the front and rear are being used for purposes other than washing hands.
  • 2650 - There is no refuse container at the area immediately adjacent to the front area hand sink.
  • 2890 - Light bulb in hood system not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Soap was not provided at the hand washing lavatory in the
  • 3130 - Customers eating in the facility
  • 3140 - Evidence of employee eating in the food preparation area.
  • 3180 - Repeat Hood System filters andthe walls of food preparation area and the toilet noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
February 02, 2005Routine416Details / Comments
  • 3180 - Repeat floor dirty in kitchen noted in need of cleaning.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:prep table
October 08, 2004Routine22Details / Comments
  • 0380 - Critical Repeat 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)
  • 3180 - Repeat floor in kitchen noted in need of cleaning.
  • 0480 - Unlabeled food containers.
June 07, 2004Routine12Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0470 - Critical Unwrapped or uncovered food in thecooler.
  • 0380 - Critical 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)
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
April 08, 2004Routine41Details / Comments
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cooler door
  • 3180 - Repeat Floor in cooler and floor under shelf in kitchen in need of cleaning.
September 26, 2003Routine02Details / Comments
  • 3180 - floor under shelf in kitchen in need of cleaning.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:refrigerator in kitchen
August 01, 2003Routine02Details / Comments
1060 - Area behind greease trap difficult to cleanMay 30, 2003Pre-Opening01Details / Comments
No violation noted during this evaluation. May 23, 2003Pre-Opening00Details / Comments

August 26, 2009 (Routine)



Violations:
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the coolers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1580 - Cutting board is 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.
  • 3080 - Less than 10 foot candles of light was noted in the storage room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Repeat Ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling and hood vents 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Discussed all violations with the person-in-charge.

December 09, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food 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 - Dispensing utensils improperly stored between uses.
    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.
  • 0610 - 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.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed inspection findings and changes in the regulation with the person-in-charge

March 11, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the cooler
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 2310 - Critical The handwashing facility located at the prep line is 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 dishes preventing its use.

June 26, 2007 (Complaint)

Comments:
This complainant found roach in her meal. Spoke with manager at restaurant has a pest service. Armored Pest Service. Last pest visit was 6/15/07. Keep door closed in rear. manager states it was not a roach in food it was a burnt onion. No evidence of roaches.

March 19, 2007 (Follow-up)

Comments:
All previous violations have been corrected.

March 13, 2007 (Complaint)



Violations:
  • 0050 - Critical No person in charge in facility at start of inspection.
    The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
  • 0160 - Critical Employees did not was hands after engaging in other activities that contaminate hands, prior to donning single-use gloves, or after handling soiled equipment or utensils.
    Food employees shall clean their hands and exposed portions of their arms frequently and thoroughly to prevent contamination of food and equipment.
  • 0470 - Critical Repeat Food is uncovered in storage (shrimp in reach in freezer, peppers in walk in cooler)
    Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
  • 0480 - Bulk food items are not labeled.
    Label all bulk food items out of their original containers with the common English name and common language of food workers.
  • 0580 - Improper use of disposable gloves.
    Single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
  • 0790 - Repeat Inappropriate thawing of chicken-submerged in standing water.
    Thaw food in running water at a temperature of 70 degrees F or below for a period of time that does not allow food to rise above 41 degrees F.
  • 0830 - Critical Repeat No date marking on ready to eat potentially hazardous food in walk in cooler.
    Food shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is (including the day of preparation) seven calendar days or less from the day the food is prepared.
  • 0960 2 - Noodles sitting in cardboard box.
    Materials used in the construction of food contact equipment must be durable and non-absorbent.
  • 1770 C - Exhaust hood filters are soiled.
    Clean filters more frequently to prevent build up of grease and other food residues.
  • 2000 - Boxes stored on floor in dry storage area.
    Store all equipment and supplies at least 6 inches above the ground to prevent pest harborage.
  • 2350 - Critical Repeat Mop sink plumbing is not in good repair, as per code.
    A plumbing system shall be repaired according to law and maintained in good repair.
  • 2650 - Repeat No trash can at rear handsink.
    Provide trash can at all handsinks for easy disposal of paper towels.
  • 2930 - Screen on back door is ripped.
    Repair screen on back door to help keep pests out of establishment.
  • 3170 - Ceiling tiles are not maintained in good repair.
    Replace ceiling tiles.
  • 3180 - Build up of grease on floor behind work area.
    Clean floors more frequently to prevent build-up of grease behind equipment.
  • 3220 - Repeat Mop is not stored to air dry.
    Store mop to air dry.
  • 3300 - Unnecessary items on front shelf (knife, magazines).
    Store items away from food and equipment or remove from premises.
Comments:
This inspection was conducted in response to a citizen's complaint regarding a potential foodborne illness. Complaint was discussed with the manager of the food establishment. The manager stated to me that she was aware of this complaint prior to my arrival. She also stated that none of the employees of this facility were sick at the time of this complaint and that the establishment did not recieve any other reports of ill customers.

December 12, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Food (sliced peppers, onion, etc) left uncovered in storage in walk in cooler; raw meats stored above noodles and vegetables in walk in cooler.
    Keep foods covered in storage to protect from contamination, Store ready to eat foods above animal products to prevent cross-contamination.
  • 0610 - Corrected During Inspection Bag of cabbage stored on the floor in the food preparation area.
    All food and equipment must be stored at least 6 inches above the floor to prevent contamination.
  • 0830 - Critical Repeat No date marking on ready to eat foods in the walk in cooler.
    Label all food with the date in which it was prepared, use in 7 days @41 degrees F, or 4 days @ 45 degrees F, or discard.
  • 1770 A - Critical Hood filters dirty and greasy.
    Clean hood filters.
  • 1780 - Critical Can opener blade is rusty and needs to be replaced.
    Replace can opener blade.
  • 1960 - Plastic bins stacked wet in storage.
    Allow all food contact equipment to air dry prior to placing in storage.
  • 2350 - Critical Plumbing at mop sink is not in good repair.
    Repair plumbing/faucet.
  • 2650 - No trash can at handsink.
    Provide trash can.
  • 2720 - Dumpster lids are open.
    Keep dumpster closed at all times.
  • 3220 - Mop is not being stored to air dry.
    Store mop to air dry.
Comments:
Left pandemic flu handout and ALERT card with person in charge.

April 10, 2006 (Routine)



Violations:
  • 0060 - Corrected During Inspection Critical NO CFM on Duty
  • 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
    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
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - @EQUIPMENT@ was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 2010 - Clean equipment/utensils were found stored at the @LOCATION@.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3170 - @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.
  • 3180 - Cleaning is being done during periods in which food is exposed to contamination
    Clean during periods when the least amount of food is exposed such as after closing.
  • 3280 - Dead or trapped @ Pest/Animals@ was found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

February 02, 2005 (Routine)



Violations:
  • 0060 - Critical There was not a certified food manager in the establishment. PIC SPEAKS CHINESE, DID NOT UNDERSTAND ENGLISHOwner was at the restaurant by 2pm
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0140 - Critical Improper handwashing procedures observed.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the WIC and WIF.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - 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 - Big pot of cooked rice next to hand sink.
    Protect food from miscellaneous sources of contamination.
  • 0790 - Improper methods used to thaw Chicken.
    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 3. As part of the cooking process
  • 1060 - The nonfood contact surface of the wood on tables is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - The nonfood contact surface of the aluminum foil covering equipment and shelves is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Rice crock pot.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2310 B - The handwash stations at the front and rear are being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2650 - There is no refuse container at the area immediately adjacent to the front area hand sink.
    Provide a refuse container for the disposal of paper towels at the front area hand sink.
  • 2890 - Light bulb in hood system not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Soap was not provided at the hand washing lavatory in the
    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.
  • 3130 - Customers eating in the facility
    This is a Carry Out Facility. Toilet room intended for use by customers shall not necessitate travel through food preparation or handling areas.
  • 3140 - Evidence of employee eating in the food preparation 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
  • 3180 - Repeat Hood System filters andthe walls of food preparation area and the toilet 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 08, 2004 (Routine)



Violations:
  • 3180 - Repeat floor dirty in kitchen 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.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
    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.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is 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 trays preventing its use.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:prep table
    Clean and sanitize these surfaces for food contact.

June 07, 2004 (Routine)



Violations:
  • 0380 - Critical Repeat 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.
  • 3180 - Repeat floor in kitchen 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.
  • 0480 - Unlabeled food 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.

April 08, 2004 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0610 - 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.
  • 0470 - Critical Unwrapped or uncovered food in thecooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0380 - Critical 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.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.

September 26, 2003 (Routine)



Violations:
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cooler door
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor in cooler and floor under shelf in kitchen 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.

August 01, 2003 (Routine)



Violations:
  • 3180 - floor under shelf in kitchen 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:refrigerator in kitchen
    Maintain nonfood-contact surfaces of equipment clean.

May 30, 2003 (Pre-Opening)



Violation: 1060 - Area behind greease trap difficult to clean
Install a durable cleanable cover for gap between wall & grease trap - metal sheild on order
Comments:
approved for permit, to check for application & fee paid

May 23, 2003 (Pre-Opening)

Comments:
not approved for permit

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