Great China Buffet, 1829 Southpark Blvd, Colonial Heights, VA - Restaurant inspection findings and violations

August 10, 2009 (Routine)

• 2310 B - Repeat The handwash station at the Hibachi/Mongolian grill area is being used for purposes other than washing hands; observe a large bowl in the handsink basin.
  The handwash facility identified above is to be used for washing hands only
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cross contamination; observed raw chicken product stored above bagged live clams in the walk-in cooler.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen slicer.
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Critical Repeat The seafood salad in the walk-in cooler tested at 49F, General Tso's chicken in the walk-in cooler tested at 47F, raw chicken in the walk-in cooler tested at 45F, cooked noodles in the cookline cooler tested at 50F and sweet and sour chicken in the cookline reach-in cooler tested 50F; cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0810 - The methods used for cooling were not adequate; observe a speed rack with food products cooling at roomtemperature in the prep area.
  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.
• 1320 - There was no temperature measuring device located in the ccookline small cooler.
  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.
• 0480 - Unlabeled bulk 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.
• 0650 - The food on display is not protected from contamination; desserts on the buffet bar.
  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.
• 0550 - Repeat Dispensing utensils improperly stored between uses; plastic bowl stored in the bulk rice container, used as a scoop.
  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.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1580 - Repeat The cutting board(s) on the cookline 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.
• 3180 - Soiled flooring in the raw meat product walk-in cooler was observed; 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.
• 3170 - Cracked and missing wall tiles noted in the kitchena and walk-in cooler
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 20, 2009 (Follow-up)

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board along the cookline 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.
• 2350 ii - Repeat The faucet fixtures at the dining area wait station were stripped- unable to have running hot water at the sink).
  Repair and maintain all plumbing components and fixtures.

March 17, 2009 (Routine)

• 0470 - Critical Raw foods of animal origin (raw shrimp) stored over ready-to-eat (RTE) food (melons) in the walk-in cooler 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.
• 0550 - Dispensing utensils improperly stored between uses; observe plastic bowls used to scoop bulk food items and a plastic cup used to scoop ice cream for the customer orders.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical Crabmeat balls on the buffet tested at 122 degree F, the product was held less than 4 hours; hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical General Tso's chicken stored in the walk-in cooler and in a tub (held at room temperature) tested at 45 F and 48 F, also sushi and sushi rice (held at room temperature at the side prep area) tested at 72 F and 62 F, cut melons tested at 57 F and cooked noodles for stir frying on the buffet tested at 48 F; cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board along the cookline 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dried food debris on the prep area shredder bowl and soiled interior of the chemical dishmachine .
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knives in the knife rack at the 2 comp 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.
• 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 (parts per million) chlorine.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 2310 B - A pan was observed stored in the front prep handwash station at ; the handsink is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - The faucet fixtures at the dining area wait station were stripped- unable to have running hot water at the sink).
  Repair and maintain all plumbing components and fixtures.
• 3170 - Missing wall tiles were observed in the warewashing area; 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.

June 16, 2008 (Follow-up)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3360 - Corrected During Inspection Critical Repeat Eliminator Pest Spray found in kitchen area.
  Remove the pesticide from facility.

June 09, 2008 (Routine)

• 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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 0380 - Corrected During Inspection Critical 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical PHF's cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1040 - Corrected During Inspection A 2X4 is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - Reachin cooler fails to maintain PHF's at proper temperature.
  Repair the reachin cooler.
• 1580 - The cutting boards 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.
• 1600 - The compartment(s) or drainboards of the 4 compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food sink, food prep tables, utensils, and other food contact surfaces.
  Clean and sanitize these surfaces for food contact.
• 1770 C - High and low shelving, sides of equipment noted not cleaned.
  Clean all non-food contact surfaces.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dishroom 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 items preventing its use.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.
• 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 3360 - Corrected During Inspection Critical The degreaser are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The degreaser must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

March 20, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-ins.
  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.
• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 1570 - Black mold growth on wall and sink junction locations.
  Remove old cauld, clean the surfaces, and caulk with a smooth bead of caulk.
• 1770 A - Corrected During Inspection Critical Cleavers stored between equipment noted not cleaned.
  Clean and sanitize.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: glassware.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2000 - Cleavers stuck between equipment.
  Clean and sanitize and store on a clean dry surface.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the server station 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 glassware preventing its use.

December 14, 2007 (Routine)

• 0160 - Corrected During Inspection 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.
• 0380 - Corrected During Inspection Critical 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.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen foods.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
• 1100 - Wood dowel used at meat grinder which is from non-approved wood.
  Use a food grade food plunger designed for the grinder.

October 02, 2007 (Routine)