Lotus Chinese Restaurant, 13902 US Hwy 29 North, Chatham, VA - Restaurant inspection findings and violations

February 10, 2009 (Routine)

Comments:
No violations noted during this inspection

February 15, 2008 (Follow-up)

Violation: 1530 - Repeat could not provide any test strips for checking chlorine solution
Must provide test strips to verify the chlorine solution is at proper strength between 50 and 100 parts per million
Comments:
Owner is to call when the test strips arrive. They purchased the wrong strips

January 16, 2008 (Routine)

Violations:

• 0170 - Person in charge stated that they used the 3-vat sink to wash there hands
  The 3-vat sink is not the proper place to wash hand, hands must be washed in the hand sink in the kitchen area
• 0470 - Critical pooled eggs and green peppers, carrots, bean curd found uncovered in refrigeration unit
  all containers should be covered to prevent cross contamination for foods
• 0820 1 - Critical Cooked rice in steamer not at proper temperature below 135
  Maintain hot holding at 135 degrees and above
• 0820 2 - Critical the shrimp that was in the sandwich unit was not held at 41 degrees or colder
  All potentially hazardous foods that are being cold held must be at 41 degrees are colder
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - could not provide any test strips for checking chlorine solution
  Must provide test strips to verify the chlorine solution is at proper strength between 50 and 100 parts per million
• 1750 - there were several ziploc type bags that were being re-used for food storage
  may not re-use single service storage containers for multiple uses or food storage
• 1770 A - Critical the refrigeration units, grill area, interior and exterior of walk in units, have excessive build up
  All food contact and non food contact surfaces shall be cleaned at a frequency to ensure clean to sight and touch
• 2310 - Critical hand wash sink was blocked by a large bin preventing the proper use
  Must have the hand sink unblocked so the food handlers can access it to wash hands
• 3045 - No hand wash signs at hand sink in kitchen or in the restrooms
  Must post a hand wash sign at all hand sinks in kitchen and in the restrooms
• 3080 - lighting in food prep area was not at 50 foot candles to provide enough lighting (person in charge stated bulbs are burnt out)
  Need to replace bulbs that are burnt out in lights to increase the foot candles to 50 in the food prep area
• 3180 - Repeat the entire facility is in need of cleaning the walls, floors, and food storage area have excessive build up and unnecessary items to the operation of the facility
  need to clean the food storage, food prep area at a frequency to eliminate the build up
• 3340 - Critical chemicals store in food prep area, with the clean and sanitized dishes
  must keep all chemicals and cleaning supplies stored separately so there will be no cross contamination to any foods

February 01, 2007 (Routine)

Violation: 3180 - Repeat Entire facility 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.

November 15, 2006 (Routine)

Violation: 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw chicken.
Store food in packages, covered containers, or wrappings.

February 08, 2006 (Routine)

Violation: 3180 - General cleaning needed throughout the kitchen, shelves in walk in, shelves in two door cooler, wall above hand sink, gutter area above woks.
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.

October 24, 2005 (Routine)

Violations:

• 2580 - A condensate drain line servicing 2-door cooler was emptying liquid waste directly onto the floor of the unit.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3180 - Floor udner the cooler where pans are catching a leak noted in need of cleaning; dust on fan inside upright cooler.
  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.

February 02, 2005 (Routine)

Violation: 1800 - The nonfood contact surface of the (1) outside of the upright refrigerator; (2) the outside of the flour bins; (3) the mobile rack that holds the trays; (4) the outside of the trash cans; in the food prep area has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 04, 2004 (Routine)

Violations:

• 1570 - Tape on the inside of the sandwich unit. Remove the tape.
  Repair or replace the inside of the sandwich unit in accordance with the manufacturer's specifications.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of the rice warmer.
  Maintain nonfood-contact surfaces of equipment clean.