Charlie's Chinese Restaurant, 35 West Main Street, Christiansburg, VA 24073 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures. Large quantities of chicken were being trimmed at once.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Bring small quantities of chicken out of the walk in cooler to be prepared and then immediately return them to the walk in cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ice machine and the chest freezer by the cook line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the deep fryer, range, and wok range have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the scrap sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and floor behind the cook line noted in need of cleaning. Observed accumulation of grease and food debris behind the cook line.
Correction: 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.
|
10/30/2013 | Routine | |
Reviewed menu and looked at items in shrimp lo mein. No rubber bands were found in the ingredients for shrimp lo mein ( carrots, onions, noodles). Advised PIC to be careful when preparing foods and to watch for foreign objects in food.
No violation noted during this evaluation. | 10/18/2013 | Complaint | |
When storing raw meats, meats with higher cook temperatures should be stored above those with lower cook temperatures. Raw beef should be stored above raw chicken.
No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
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