Royal Golden Restaurant, 1141 Elden St. #104, Herndon, VA 20170 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Royal Golden Restaurant
Address: 1141 Elden St. #104, Herndon, VA 20170
Type: Full Service Restaurant
Phone: 703 657-3222
Total inspections: 5
Last inspection: 12/23/2015

Restaurant representatives - add corrected or new information about Royal Golden Restaurant, 1141 Elden St. #104, Herndon, VA 20170 »


Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a risk factor assessment.
4-501.11(A) 2DR prep cooler observed at 56F. Use of this unit for potentially hazardous foods was discontinued during today's visit. Submit a copy of invoice or service report within 5 days. Ensure unit is able to maintain foods at 41F or below.
Thank you for your time today. If you have any questions, please call (703) 246-2444.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken at 50F in 2DR prep cooler.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO WALK-IN COOLER.
12/23/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Discussed adequate date counting for datemarking refrigerated, potentially hazardous food items. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Food Storage / Preventing Contamination (repeated violation)
    Observation: Observed scooters and bike being stored with dry storage items such as containers of oil and rice.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil at 75F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
  • Single-Service and Single-Use Articles / No Reuse (repeated violation)
    Observation: Single-service containers of soy were observed reused for the storage of eggs.
    Correction: Single-service items may not be reused.
06/17/2015Routine
Please fax or email copy of CFM card within 10 days.
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered noodles, spring roll, wonton--2DR upright refrigerator. Uncovered cheese, meats--walk-in refrigerator.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
  • Food Storage Containers, Identified with Common Name of Food (repeated violation)
    Observation: The following food items that are not easily identified by appearance were observed without a label: salt, msg preparation cart cookline.
    Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
  • Utensils That are In-Use / Between-Use Storage (repeated violation)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife in between equipment.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic mixed with oil 70F on prep cart. Noodles 53F --2DR prep refrigerator (it was left out during lunch rush).
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put back in refrigerator. Discussed with manager puting noodles on ice during lunch rush.
  • Single-Service and Single-Use Articles / No Reuse
    Observation: Manufacturer containers of sauce were observed reused for the storage of sauce, tofu and several other food items.
    Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the surfaces in between equipment and walk-in refrigerator gasket in the kitchen is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
11/24/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note: Observed 2-3 drain flies. Please keep area under 3-vat sink and grease trap clean. Call pest control services to treat for drain flies.

  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Cup of green tea stored on table near soups.
    Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: fried chicken and fried wonton--True 2DR upright refg
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
12/17/2013Risk Factor
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Handwashing / Where to Wash (corrected on site) (repeated violation)
    Observation: A food employee was observed cleaning their hands in a 3-vat sink.
    Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
  • Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food items from damaged packaging were found offered for sale or service: 3 cans of bamboo shoot
    Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw liquid egg above ready to eat foods in prep refrigerator and raw shell eggs above produce--walk-in.
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • Food Storage Containers, Identified with Common Name of Food
    Observation: The following food items that are not easily identified by appearance were observed without a label: corn flour, rice and other containers in dry storage area.
    Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed bowls used to dispense fried chicken and rice. Also, observed knife stored in between equipment.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Food Storage / Preventing Contamination (repeated violation)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food stored on the floor in walk-in refrigerator and freezer.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken stock cooling in deep metal container at 132F. on prep table. Note: Seperated in two small containers.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef 51F --prep top. (double pan). Note: Put back in the refrigerator.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked ribs
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
  • Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
    Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • Outer Openings, Protected / Screen Requirements (corrected on site)
    Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
    Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
    Observation: The concentration of the bleach solution was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
06/27/2013Routine

Do you have any questions you'd like to ask about Royal Golden Restaurant? Post them here so others can see them and respond.

×
Royal Golden Restaurant respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Royal Golden Restaurant to others? (optional)
  
Add photo of Royal Golden Restaurant (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Burger King #10620Herndon, VA
Bagel CafeHerndon, VA
Royal Golden RestaurantHerndon, VA
*
Pizza Hut #23609Herndon, VA
*
Elden Market & DeliHerndon, VA
Burger King #1602 (01-1464)Virginia Beach, VA
*
Hardee's #2341Roanoke, VA
****
McDonald's #3984 (01-0368)Virginia Beach, VA
*
Pupuseria GaviotaHarrisonburg, VA
*****
McDonald's #11683Midlothian, VA
**•

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: