Best New China Inc, 2105-I Academy Rd, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Best New China Inc
Address: 2105-I Academy Rd, Powhatan, VA 23139
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 05/06/2015

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water/sanitizer set-up was adequate. Adequate employee health policy in place. Health permit posted & visible. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Garlic & oil mixture was found cold holding at improper temperature. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Non-Food Contact Surfaces Observation: Debris build-up interior of the microwave oven. Correction: Clean the microwave interior as needed.	05/06/2015	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses. Correction: 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 135°F. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Egg drop soup & Wonton soup were hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	01/06/2015	Routine
A standardization inspection was conducted for training purposes. No violation noted during this evaluation.	07/23/2014	Training
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach/water set-up was adequate. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) cooked breaded chicken 38, 37, 37, 36, 39, 40, beef 39, 40, 40, 39, chicken 37, 37, 38, 40, 35, shrimp 38, 36, mayonnaise 31, sliced mushrooms 38, 40, 40, sliced cheese 38, egg rolls 37, 38, 38, 37, shell eggs 37, 38, chicken wings 37, 37, 38, 30, water chestnuts 38, 39, sliced & cut green peppers 40, 40, 37, bamboo shoots 40, cut & diced onions 37, 39, 39, 40, bean sprouts 38, peas & carrots 38, 34, egg rolls 212, 208, garlic & oil mixture 38. Cooking temperatures: pork fried rice 172, 181, 193, egg drop soup 196, 189+, chicken with mixed vegetables 192+, fried rice 179+, broccoli with garlic sauce 201+, lo mein 190+, cashew chicken 204, crab Rangoon 206, 211, 200+, shrimp with mixed vegetable 203, chicken dishes 184, 205, 188, 171, 203, seafood delight (lobster, shrimp, crab , scallops with mixed vegetables) 206+, beef dishes 188, 193, 169, 211, 202, shrimp with mixed vegetables 193+, vegetable lo mein 203+. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: BBQ sauce was found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	03/21/2014	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The bleach/water sanitizer set up was adequate. Additional food temperatures (degree Fahrenheit) shrimp 37, 38, 38, 40, 40, peas & carrots 37, diced onions 38, egg drop soup 139, steamed rice 170+, fried rice 166+, garlic & oil mixture 41, sweet & sour sauce 140, beef 37, 38, 36, 35, 35, sliced onions 35, 40, cut green peppers 35, 41, egg rolls 36, 36, 35, 35, 38, tofu 36, water chestnuts 39, sliced bamboo shoots 36, 40. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Wonton soup was found hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	11/26/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The bleach water set up was adequate. Excellent employee hand-washing observed. Additional food temperatures (degree Fahrenheit) shrimp 37, 36, pork 38, 37, 37, peas & carrots 33, chicken 37, 36, 36, 36, 33, 28, 26, shell eggs 37, 37, 38, chicken base mix 37, 38, 38, sliced mushrooms 37, 36, 35, egg rolls 37, 37, 36, 36, 36, 35, 38, shrimp 37, 37, produce 36, 36, 39, 40, 40, 36. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Hoisin sauce was found cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/02/2013	Routine
All violations marked on last inspection have been corrected. Steam-table was holding at 180+. Sanitizer set-up was adequate. Additional food temperatures (degree Fahrenheit) cooling lo mein: 126 to 103 to 84 to 72, cooking: chicken with broccoli 184, chicken with mixed vegetables 191, shrimp dish 177, egg rolls 180+, 186+, spring rolls 212, 200, 179, beef & broccoli 189, 192, 178+, Szechuan chicken 199, 206. No violation noted during this evaluation.	04/19/2013	Follow-up
Establishment with an adequate metal food stem thermometer and chlorine test kit. Additional food temperatures (degree Fahrenheit) cooked chicken 38, 39, 39, 40, 36, sprouts 38, peas and carrots 38, cut onions 38, 37, 34, 34, sliced bamboo shoots 39, fried rice 164+, baby corn 35, sliced mushrooms 36, sliced water chestnuts 35, cut green peppers 34, 35, ground bean sauce 38, 39, salmon 38, tofu 37, 38, shell eggs 37, 38, 38, 37, garlic & oil mixture 37. Critical: Hands - When to Wash* (corrected on site) Observation: All employees entered the establishment and went straight to duties without adequate hand-washing. Correction: Instruct all employees to clean their hands and exposed portions of their arms when entering establishment. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food products were observed stored above non-raw foods in the walk-in cooler. Correction: Store all raw foods below all other foods in order to prevent cross contamination. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: The Szechuan chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the chicken until all parts are 165°F or above for 15 seconds. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Hoison sauce and pork were found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	04/12/2013	Routine

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