China House, 6102 Brashier Blvd. B, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: China House
Address: 6102 Brashier Blvd. B, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 730-5333
Total inspections: 11
Last inspection: 12/22/2015

Restaurant representatives - add corrected or new information about China House, 6102 Brashier Blvd. B, Mechanicsville, VA 23111 »

Inspection findings	Inspection date	Type
Food suppliers are NYW Trading LLC, Han Feng Inc, and Sealand Foods. Discussed employee health, form 1B is used. Observed good datemarking, and overall clean facility. EHSS assisted PIC in developing a time control plan for garlic/oil mixture on the cook line. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Lo mein noodles (45-46) and Garlic/Oil mixture (68) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lo mein noodles were reocated to the walk in cooler and the Garlic/Oil mixture will be put on 4 hour time control.	12/22/2015	Risk Factor
Food suppliers are NYW Trading LLC, Han Feng Inc, and Sealand Foods. Discussed employee health, Form 1B is used and signed. Discussed facilities cooling procedures. Recommend turning prep unit temperature down to ensure TCS foods remain at 41° or below. Foods were observed in prep unit between 42-43°. Recommend cleaning wire shelving in walk in cooler and along cooking equipment. Observed good date marking and overall clean facility. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed chlorine at 3 compartment sink and wiping cloth bucket at <10ppm. Correction: Adjust chlorine sanitizer to 50-100ppm. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the 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	08/11/2015	Risk Factor
Food suppliers are NYW Trading LLC and Sealand Foods. All proteins come raw and frozen. Discussed employee health with PIC and observed signed form 1B for employees. Discussed cleaning and sanitizing equipment on cookline. Discussed cooling procedure for chicken. Discussed thawing of meats, walk in cooler is used. Observed good handwashing/glove use and datemarking. 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. Observed raw shell eggs stored on top of RTE vegetables, chicken, and steak in the prep 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. 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. Equipment - Cutting Surfaces (corrected on site) Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. The PIC replaced current cutting surface by flipping prep unit cutting board to the other side. Non-Food Contact Surfaces Observation: The nonfood contact surface of the wire racks in the Walk in Cooler has 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.	04/13/2015	Routine
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge Discussed the following with the PIC: 1. Lowering the thermostat on the prep unit and the walk-in cooler. The food temperatures in both of those unit ranged from 42°F-44°F and the ambient air temperature inside of the walk-in cooler was measured at 44°F. The PIC lowered the thermostat on both units and observed the ambient air temperature of the walk-in cooler at 39°F and the prep unit at 35°F at the end of the inspection. 2. Increasing the temperature setting on the hot water heater. The hot water at the 3 compartment sink measured at 109°F. 2. Removing the cardboard used as lining on some of the shelves. Observed the overall facility very clean and well maintained. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: The chlorine sanitizer being applied to food contact surfaces in the 3 compartment sink is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was measured at greater than 200 ppm. Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces	11/13/2014	Risk Factor
Abbreviations: RIR-reach-in refrigerator, WIC-walk-in cooler, WIF-walk-in freezer, PIC-person in charge Discussed the following with the PIC: 1. Repair the leak at the faucet that services the sanitizing basin at the 3 compartment sink. The hot water was turned off due to the leak. 2. Damp wiping cloths must be stored in sanitizer between uses. Observed a wiping cloth bucket in the front service area. Provide a wiping cloth bucket for the kitchen. 3. Properly train foodhandlers on when, how, and where to wash their hands. Observed employee rinsing their hands at the 3 compartment sink. Observed good holding and cooking temperatures of foods and the overall facility very clean. Critical: Hands and Arms Cleaning Procedure* Observation: Improper handwashing procedures observed. Observed the employee wash his hands with water only and then dry his hands on a damp wiping cloth. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water and then dry with a paper towel. Critical: Hands - When to Wash* Observation: A food employee failed to wash his or her hands before putting on gloves after engaging in activities which may have contaminated his/her hands. 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.	07/23/2014	Risk Factor
Several foods cooling in walk-in cooler from recent preparation (less than 2 hours) moved to freezer to insure foods are cooled to less than 41 degrees within 6 hours. Recommend sanitizer container be available in kitchen. A sanitizer container was available at front counter area. raw shrimp 41, raw pork 41, cooked pork 40. Food Storage - Clean and Dry Location Observation: Observed foods stored on floor in walk-in freezer. Correction: Recommend foods be stored at least six (6) inches above floor above floor in cooling units to protect from contamination. Thawing (corrected on site) Observation: Observed beef thawing in ice water after being cut from frozen state, after preparation beef is cooled and stored in walk-in cooler. Correction: Recommend foods not be thawed in water unless water is running and keeps foods at less than 41 degrees. Thawing should be done in cooler after foods are rinsed in water. Foods should be moved to walk-in cooler to maintain temperature at 41 degrees or less.	04/22/2014	Routine
sweet/sour soup HH 175 degrees, cooking egg drop soup 182, raw chicken WIC 42, noodle WIC 40, broth HH 160. WIC: beef cooked am 40, wontons, 40, breaded pork 40, chicken 42. Observed date marking. Food cold held 1-3 days before using or discarding. Very clean well organized establishment. Observed grill area cleaned daily and as needed. Some foods prepared in morning and cooled in walk-in cooler or prep cooling units., all foods within safe ranges for cooling processes. No violation noted during this evaluation.	01/06/2014	Risk Factor
Observed prep counter not being sanitized at proper frequency to prevent contamination.Recommend preparation counters be sanitized with cloth wipes container sanitizer. Corrected. wontons cooling less than 1.5 hr. 44. shrimp raw prep cold hold 41, beef prep 40, chicken cooked 40, pork cooked 41, raw beef 41, egg drop soup 148, soup mushroom 155. After cooking foods should be at 70 degrees or lower after 2 hours cooling. Food if cold holding should be at 41 degrees or lower within 4 hours. Prep counter top deeply scored, replace or resurface. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Observed foods in walk-in cooler not date marked. Correction: Recommend foods being kept in cooler be date marked if held more than 24 hours.	10/11/2013	Risk Factor
sour hot soup 165. Foods being cooled, cooked chicken, shrimp, prepared 11:30 am, within range for cooling process. Foods being cooked and cooled on same day--cooling and walk-in in cooler. All foods within safe range of temperature for cooling process. Very clean, well organized establishment. Observed hand washing. No violation noted during this evaluation.	06/28/2013	Risk Factor
chicken thighs cooling, 38-41, beef 40, wonton cooling 44 (30 min), bread fried chicken cooling (less than 1 hour), brown rice 155. Discussed Employee Health. Observed broccoli in WIC uncovered close to raw meats. Recommend covering foods" ready to eat" in WIC (1 occurrence other foods covered). Wontons and cooked chicken cooling 30-60 minutes in WIC temperatures less than 70 degrees. Observed chicken thawing in ice bath (temperature 32-44 degrees), being held for less than 2 hours. Recommend intensity of lighting in WIC be increased to 100 watts. Currently using 40 watt bulb lighting intensity 10 foot candles at door but not in back of cooler. Distributed several posters on handwashing to PIC. Very clean restaurant. Obtain Employee health regulations in Chinese. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Observed utensil (cup) for measuring and collecting soy sauce stored inside container without handle. Correction: Recommend sauces and liquids be collected by utensil or container with handle to prevent hand contamination. CORRECTED.	04/03/2013	Routine
Date food prepared marked on product if held more than 1 day. Observed foods date marked. Most foods used within 1 day. Critical: Employee Health* Observation: Observed Employee Health information not posted in establishment. Discussed Employee Health signs, symptoms, and diseases. Form 1B in file. Correction: Recommend form 1B be displayed within restaurant for all employees to read and review.	12/10/2012	Risk Factor

China House respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Popeyes Chicken and Biscuits	Mechanicsville, VA
Tropical Smoothie Cafe #92	Mechanicsville, VA
Kersey Creek Elementary School	Mechanicsville, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA

Restaurants in neighborhood

Name
Primo Pizza
Rico's Mexican Grill
American Family Fitness
Firehouse Subs
Riverbound Cafe
TGI Friday's
Subway
Liberty Christian School

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses