Great Taste Buffet, 12108 Bermuda Crossroads Lane, Chester, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Great Taste Buffet
Address: 12108 Bermuda Crossroads Lane, Chester, Virginia
Total inspections: 18
Last inspection: Jul 28, 2009

Restaurant representatives - add corrected or new information about Great Taste Buffet, 12108 Bermuda Crossroads Lane, Chester, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures.
  • 1190 - Corrected During Inspection Repeat Probe food thermometer used to measure ambient air temp in Beverage Air cooler is innacurate.
  • 1450 - Repeat Beverage air cooler not capable of holding proper temperatures of potentially hazardous foods. All Phf's removed at time of visit.
July 28, 2009Follow-up12Details / Comments
  • 0570 - Repeat No working sanitizer at prodcution area. Wiping cloths improperly stored between use.
  • 0820 A 2 - Critical Repeat Poteentially hazardous foods are old holding at improper temperatures.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the cooler at cook line is not accurate.
  • 1450 - Repeat Beverage air cooler at cookline fryer not capable of cold holding foods at proper temperature.
July 22, 2009Follow-up13Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw surimi cuts, which were left out of refrigeration overnight and registered 76 degrees. .
  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the walk in and beverage air cooker are not properly dated for disposition.
  • 1450 - Repeat Beverage Air cooler near fryer is not capable of holding foods at proper temperatue.
July 10, 2009Follow-up23Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 A 2 - Critical Repeat Foods in walk-in and beverage air cooler cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods in the walk-in refrigeration unit are not properly dated for disposition.
  • 1450 - Repeat walk-in refrigerator and Beverage Air cooler not capable of maintaining proper food temperatues.
July 02, 2009Follow-up22Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use. No working sanitizer buckets in use.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1450 - Walk-in refrigerator is not capable of cold holding foods at proper temperature.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
June 25, 2009Follow-up23Details / Comments
  • 0570 - Wiping cloths improperly stored between use. No working sanitizer buckets in use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
June 08, 2009Routine23Details / Comments
  • 0550 - Corrected During Inspection Ice scoop left in ice.
  • 1720 - Corrected During Inspection Chlorine solution in 3 compartment sink not tested with on hand test kit; found under-strength.
  • 2660 - No covered container available in women's restroom.
March 31, 2009Follow-up03Details / Comments
  • 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Noodles, chicken, squid, beef, and raw eggs were being cold held at improper temperatures. Used breading left at room temperature.
March 06, 2009Routine20Details / Comments
  • 0820 A 2 - Critical Repeat Pans of seafood mix and stuffed mussels stored in the kitchen Coca Cola cooler tested at 49F and 50F.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition. They were prepared on 1/4/09, held for 2 days, and not date marked.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi on the buffet tested at 64F (the operator stated the sushi product is prepared, held and rotated during the lunch time of 11 AM - 3:30 p.m.).
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 50F; the food products stored in the unit tested at 49 degree F and 50 degree F.
January 05, 2009Follow-up31Details / 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); dented cans on the kitchen canned storage area, by the cookline were observed.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; a plastic bowl was noted stored in the rice, in the warmer, on the cookline line.
  • 0820 A 2 - Critical Repeat Ham filled pastries and seafood mix in the kitchen Coca Cola cooler tested 64 degree F and 63 degree F ; cold holding at improper temperatures
  • 0820 A 2 - Critical Repeat Cooked noodles held at room temperature on the cookline tested at 50 degree F; cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 60 degree F).
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 60 degree F and the food products stored in the unit tested at 63 degree F and 64 degree F.
  • 2350 ii - Repeat The sink basin at the front dessert station is slow to drain.
December 19, 2008Follow-up43Details / 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.
  • 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); observe dented cans on the kitchen canned storage area, by the cookline.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler and walk-in freezer.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use; observe a cleaver stored cookline flip top cooler and prep table.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; observe a plastic bowl stored in the rice, in the warmer, on the cookline line.
  • 0790 - Observe raw chicken being thawed at room temperature at the kitchen 2 compartment sink; improper methods used to thaw potentially hazardous foods.
  • 0800 - Critical Observe cooked noodles being cooled at room temperature at the kitchen 2 compartment sink (the cooked noodles tested at 55 degree F and 56 degree F); the food product noted is not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Repeat Observe cooked mussels on the buffet testes at 119 degree F and 121 degree F (product held less than 4 hours) rapidly reheat; hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Observe the following: egg rolls, chicken pieces, raw chicken and cooked spare ribs in the walk-in cooler tested at 45 F, 47 F, 46 F, and 44 F ,sweet & sour chicken in the small cookline Beverage Aire cooler tested at 47 degree F and cooked noodles held at room temperature on the cookline tested at 54 degree F; cold holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Observe mussels, ham filled pastries in the kitchen Coca Cola cooler tested 59 degree F and 58 degree F ; cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 59 degree F).
  • 1450 - Repeat Observe the kitchen Coca Cola cooler ambient air reading of 60 degree F and the food products stored in the unit tested at 58 degree F and 59 degree F.
  • 1570 - Repeat Observed duct tape used to repair and detaching interior of the floor chest freezer; the equipment was observed in a state of disrepair and damaged.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises (beverage station stored in the rear of the kitchen).
  • 2350 ii - Observe a consistent water flow from the 2 compartment sink faucet in poor repair.
  • 2350 ii - The sink basin at the front dessert station is slow to drain.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (in the male restroom).
December 09, 2008Routine86Details / Comments
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above dairy products and vegetables in the walk-in cooler.
  • 0550 - Repeat In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table and a plastic bowl used to scoop bulk food items.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products in the walk-in freezer.
  • 0820 A 2 - Critical Repeat Observed the following potentially hazardous food item held greater than 41 degree F- sushi rice (kitchen prep table)- 83; cold holding at improper temperatures.
  • 1570 - Repeat Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
  • 2350 ii - Repeat Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
September 11, 2008Follow-up35Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils; observed open employee drinks on the cookline.
  • 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); observed a dented can of water chestnuts on the shelf with other canned products.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above broccoli in the walk-in cooler.
  • 0550 - In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table, sushi utensils/knives store in a container of standing water in the prep area (water temp- 80F) and a plastic bowl used to scoop rice stored in the warmer on the cookline.
  • 0570 - Wiping cloths improperly stored between use; wet wiping clothes were stored on the kitchen prep table.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products (i.e. shrimp) in the walk-in freezer.
  • 0820 A 1 - Critical Observed salmon and fried fish on the buffet tested at 119 degree F and 109 degree F (product held less than 4 hours); hot holding at improper temperatures.
  • 0820 A 2 - Critical Observed the following potentially hazardous food items held greater than 41 degree F: raw shrimp (cookline cooler)- 48F, sushi (buffet)- 63F, chicken pieces and chicken-on-a-stick (pans on the cookline)- 57F, 58F, sushi rice (kitchen prep table)- 83 and crabmeat product (Coca Cola cooler)- 73 F ; cold holding at improper temperatures.
  • 1450 - Observe the Coca Cola cooler were the kitchen places food products during the lunch period (4 hours) tested at 80 degree F and food products stored in the refrigeration unit tested at 73 degree F)
  • 1570 - Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
  • 1580 - Repeat Observed heavily cracked cutting board used for chopping on the cookline; the food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law (at the threaded hose bibb with an attached hose under the chemical dishmachine).
  • 2350 ii - Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
  • 2350 ii - Plumbing connections under the two compartment and three compartments sinks are leaking.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
August 26, 2008Routine78Details / Comments
No violation noted during this evaluation. July 03, 2008Follow-up00Details / 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.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3270 - Repeat Methods are not being used to control pests. 1) Dead roaches under buffet tables and in kitchen under equipment. Pest controller under contract using baits in dining room and crack and crevice spray in kitchen.2) Waitress stations are harborage locations. Repair crack and crevices in cabinets. Pick up spills and food debris.
June 03, 2008Follow-up12Details / Comments
- Repeat January 28, 2008Follow-up00Details / Comments
  • -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: sides of equipment, bottom sides of shelving, floor under equipment especially at floor/wall juncture.
  • 1780 - Critical Repeat Food contact surfaces of the knives, sinks, cutting boards, utensils, pans, and sheet trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3270 - Harborage conditions exist due to buildup of product spills and grease
January 23, 2008Routine12Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Repeat Food stored under other sources of contamination.
  • 0820 A 2 - Critical Buffet cold holding at improper temperatures.
  • 1080 - The food scoop is not designed and constructed to be durable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2810 - Repeat Wall or wall covering in facility is not smooth and easily cleanable.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 3340 - Critical Repeat Containers of food not stored separately from insecticides or rodenticides.
December 05, 2007Routine--Details / Comments

July 28, 2009 (Follow-up)


Violations: Comments:
All food temperatures listed above are from foods in walk-in refrigerator except for the chicken listed as being on the counter near the cook line for cooling
Beverage air temperature had been emptied of potentially hazardous foods at the time my inspection .

July 22, 2009 (Follow-up)


Violations:

July 10, 2009 (Follow-up)


Violations:

July 02, 2009 (Follow-up)


Violations: Comments:
Sanitizer in use and measured to proper strength.
Other noted violations remain un-corrected and are expected to be resolved by next follow-up on or about July 10

June 25, 2009 (Follow-up)


Violations: Comments:
Chlorine used in 3 vat sink; strength adequate and test kit on hand.
Additional food temperatures: chicken wings 48; mussels 47-48; cooked spareribs 48, raw chicken wings 48

June 08, 2009 (Routine)


Violations: Comments:
Additional food temperatures: crab salad 43-44, floured fish 43, cooked ribs 47, salmon 44, shredded raw beef 47, marinated raw chicken 47, 47, 46; raw shrimp 42, shredded pork 40, raw chicken 41, surimi cuts 40.
Chlorine used as sanitizer in dish washing machine; strength of solution adequate; test kit on hand.

March 31, 2009 (Follow-up)


Violations: Comments:
Buffet temperatures taken: salmon 170+, chicken broccoli 147, spicy shrimp 139, hot wings 180+, spicy chicken 142, Hunan pork 172, crab casserole 161, fried shrimp 155, marinated chicken 161, Gen Tso chicken 172, Teriyaki chicken 165, mongolian beef 145, egg rolls 181, wonton soup 136+, fried dumplings 162, egg drop soup 161, stuffed mussels 159, fried rice 176, fried chicken wings 151, crab rangoon 187, stuffed mushrooms 197
Chlorine solution strength adequate in dishwasher.
Previously noted violations have been corrected.

March 06, 2009 (Routine)


Violations: Comments:
Numerous food items in walk-in freezer and walk-in cooler stored unprotected. Corrected on the spot.

January 05, 2009 (Follow-up)


Violations: Comments:
All other violations from the 12/19/08 follow-up inspection have been corrected. An Employee Health Policy is to be provided/available at the facility.

December 19, 2008 (Follow-up)


Violations: Comments:
Note: A HACCP plan and Consumer Advisory is to be provided for the production and preparation of sushi products.

December 09, 2008 (Routine)


Violations: Comments:
Note: An Employee Health policy to be provided. A HACCP plan and Consumer Advisory to be provided for the service and production of sushi products.

September 11, 2008 (Follow-up)


Violations: Comments:
Note: Time-in-lieu of temperature was discussed with the operator for the production of the sushi twice daily.

August 26, 2008 (Routine)


Violations: Comments:
Additional temperatures: crabmeat product- 73F, beef- 43F, and raw shrimp- 48F. If time is used as a factor for hot or cold holding of the product then a written procedure is to be available and the food items identified and time marked.
Note: An employee Health policy was discussed with the operator. Also noted was a section of the dining area wall has been removed and is pending repair of the wait station area.

July 03, 2008 (Follow-up)

Comments:
In-house cleaning procedures and self inspection plan incorporated in to cyclic cleaning schedule. Pest controller monitoring pest activity. No pests observed today. No food debris buildup observed. Effective cleaning and sanitizing accomplished.

June 03, 2008 (Follow-up)


Violations: Comments:
Cyclic Cleaning Schedule and Self Inspection Plan (Written in language of employees) must be made available to inspector.

January 28, 2008 (Follow-up)


Violation: - Repeat

Comments:
Put down dated glue boards and date them. Use as a surveillance tool to monitor action taken to clean facility and eliminate attractions for pests.

January 23, 2008 (Routine)


Violations: Comments:
follow up scheduled for 28 JAN 08.

December 05, 2007 (Routine)


Violations:

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