Allen's Chinese Restaurant, 3430 Anderson Hwy, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Allen's Chinese Restaurant
Address: 3430 Anderson Hwy, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 403-3336
Total inspections: 6
Last inspection: 03/27/2015

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine and wiping cloth set-up had an adequate chlorine residual when tested. Adequate employee health policy in place. (reviewed with owner & staff). Health permit posted and visible. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The kitchen hand-sink is being used to rinse foods. Correction: The hand-wash facility identified above is to be used for washing hands only	03/27/2015	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration when tested. Health permit posted & visible. Adequate employee health policy in place. Critical: Hands - When to Wash* (corrected on site) (repeated violation) Observation: Observed employee handling raw then ready-to-eat without washing hands in between. Observed employee handling dirty then clean dishes without adequate hand washing in between. Correction: 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. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Correction: 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation) Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	11/10/2014	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach water/wiping cloth set up was adequate. Employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) scallops 37, 37, 36, 36, 37, shrimp 37, 37, 38, 36, 35, 36, 48-50 (current preparation) peas & carrots 38, 31, cooked shrimp 36, 38, diced green & red peppers 37, 38, sliced mushrooms 38, diced onions 38, pork spare ribs 38, 39, 39, 40, 38, 39, 36, 36, 35, BBQ sauce 37, crab-meat 26, 26, 27, 27, 26, tofu 36, 35, mayonnaise 37, milk 36, produce 36, 35, 40, 38, 40, 37, 38, 37, ground pork 36, 35, chicken wings 36, 36, 37, beef skewers 35, 36, 36, 35, 37, 36, egg rolls 36, 36, 37, 36, 36, flounder 40, 39, chicken carcass water 206. Reheat temperatures: egg rolls 174, 176, 176, 181, 172, 188, 189, spring rolls 186, 172, chicken 192, 183, 178, 193, 179. Cooking temperatures: steamed rice 168+, Lo mein 189, 194, pork fried rice 188, 192, flounder 208, 209, 211, 208, chicken & broccoli 178, 184, 203, 181, beef & broccoli 189, 182, 204, 200, 185, garlic chicken 189, Kun Pao chicken 192, 199, 203, 179, 172, twice cooked pork 189+, shrimp dished 200, 183, 179, 169, 185, 204, 106, vegetable dishes 203, 186, 178, 177, 193. Cooling of lo mein was adequate: 170+ to 132 to 101 to 53. Non-Food Contact Surfaces (repeated violation) Observation: Debris build-up on the walk-in cooler storage racks. Correction: Provide a detailed cleaning of the walk-in cooler storage racks.	05/22/2014	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Reviewed employee health policy with owner & staff. Additional food temperatures (degree Fahrenheit) chicken 41, 38, 37, 35, 35, 34, 28, 30, 36, 37, 27, shrimp 38, 39, 38, 39, 36, 36, pork 39, 38, 40, 37, 38, beef 38, 39, 37, 37, 34, 38, 40, 40, 41, peas & carrots 38, 30, cut green peppers 39, 38, cut onions 40, 38, cut red peppers 40, steamed rice 171+, shell eggs 37, 37, 38, egg rolls 40, 40, 37, 37, 36, tofu 37, 36, 36, 37, 27, 28, chicken wings 34, 35, chicken carcass water 206, lobster 39, chicken 37, 44 (prepping). Cooking temperatures (degree Fahrenheit) chicken lo mein 196, Kung Pao chicken 192, 198, 201, 191, chicken fried rice 181+, chicken with broccoli 186, 198, 185, beef & broccoli 204, 198, triple delight 193, 199, 182, General Tso's chicken 212, 198, 200, 196, Imperial Twin dish 201, 183, 195, vegetable spring roll 214, 220, 199, 211, pork fried dumplings 190+, 187+, 213, 214, 197+, sweet & sour chicken 203, 197, 191, chicken with snow peas 189, curry chicken 197, chicken with mixed vegetables 184, 201, Hunan pork 178, beef with green peppers 193, 198, shrimp & chicken combo 214, 201. Critical: Hands - When to Wash* Observation: The dish washer was observed loading dirty dishes into the dish machine then unloading clean items without adequate hand-washing. Correction: Instruct employees to wash their hands between handling dirty & clean items. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Two food handlers were observed handling ready-to-eat (RTE) food with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	12/09/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach wiping cloth buckets were adequate. Additional food temperatures (degree Fahrenheit) beef 37, 36, 337, 35, 30, 29, 36, 36, 37, shrimp 36, 36, 52 (prepping) scallops 36, 37, pork 36, 35, 39, 40, cut peppers 38, 38, egg rolls 38, 38, 37, 38, chicken carcass water 177+, fried rice 157+, peas & carrots 29, garlic & oil mixture 38, brown gravy 190+, red sauce 187+, beef kabobs 24, 27, pork ribs 37, 37, 38, 37, produce 37, 37, 39, 38, 37, 37, 36. Cooking temperatures: shrimp fried rice 186, 192, 194, 201, curry chicken 186, chicken with broccoli 189, 201, 179, lettuce wrap with chicken 212, triple delight 194, 197, 188, General Tso's chicken 194, Kun Pao chicken 199, 185,201, sweet and sour chicken 191+, flounder 189, 192, 194, 190+, pork fried rice 202, sweet and sour pork 187, twice cooked pork 196, beef stick 201, 204, beef,chicken & shrimp chow mein 194, chicken chow mein 199, beef and broccoli 187, 193, 203, 199, crispy shrimp 207, 211, 208, hunan shrimp 197, 200+. Reheating temperatures: egg rolls 212, 186, 193, 198, 172, chicken 193, 201, 189, 186, 179, 182. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw chicken was observed stored above non-raw food in the walk-in cooler. Correction: Store all raw foods below all other foods in order to prevent cross contamination. Non-Food Contact Surfaces Observation: Debris build-up on the walk-in cooler storage racks. Correction: Clean the walk-in cooler storage racks as discussed. Hand Drying Provision (corrected on site) Observation: No paper towels were provided at the bar hand-sink. Correction: All hand-sinks must have paper towels available at all times.	07/29/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual when tested after the sanitizing cycle. The wiping cloth/bleach water set-up was adequate. Hood system was professionally cleaned on 1-31-13. Additional food temperatures (degree Fahrenheit) beef 39, 42, 31, 32, 20, 18, 31, 32, chicken 39, 42, 38, 31, 31, 32, 33, 34, 28, shrimp 38, 39, 33, 37, shell eggs 38, 37, 38, 40, peas and carrots 39, 33, scallops 38, 37, ribs 40, 41, beef kabobs 21, 38, cut red and green peppers 38, 39, pork 31, 33, 33, 32, 31, pork ribs 32, 32, 33, 32, tofu 32, 32, 33, egg rolls 33, 34, 38, 35, garlic and oil mixture 42, chicken carcass water 195. Cooking temperatures: hot & sour soup 196, chicken & broccoli 189+, 194+, 180+, triple delight (shrimp, chicken & beef) 190+, 194+, 188+, 192+, double cook pork 179+, beef lo mein 186+, 200+, crispy shrimp 205+, beef & broccoli 188+, 193+, 178+, sesame chicken 184+, 189+, 192+, 207+, General Tso's chicken 194+, 188+, spring rolls 209, 211, 198, chicken dishes 204, 207, 208. Critical: Hands - When to Wash* (corrected on site) Observation: Several employees entered establishment and went directly to food handling without adequate hand-washing. Correction: 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. Thawing (corrected on site) Observation: Improper methods used to thaw scallops and pork. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Two large containers of rice were found at room temperature. Correction: Discard rice as needed.	02/13/2013	Routine

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