China Max, 12300 Jefferson Ave Fc722, Newport News, VA 23602 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: China Max
Address: 12300 Jefferson Ave Fc722, Newport News, VA 23602
Type: Fast Food Restaurant
Total inspections: 3
Last inspection: 09/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.09/16/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The staff members are drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sweet and sour chicken cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Cutting boards have deep cuts and scores.
    Correction: Replace the cutting boards with smooth cutting boards that are easily cleanable and do not promote bacterial growth.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Cooking area and floors noted in need of cleaning.
    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.
04/23/2015Routine
Operator must keep food on ice in walk-in and prep unit until temperature in unit have been reduces to 41*F. Time as a public health control will be used on prep unit and serving lines. Follow-up will be done to ensure all units are working properly. Permit issued
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Noodles, chicken, and milk were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the "consume by" date of 3/31/15.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Prep unit and walk-in not holding a proper temperatures.
    Correction: Units were adjusted. Monitor food temperatures to ensure they are at or below 41*F.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the kitchen is blocked by oil buckets, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the oil buckets preventing its use.
04/03/2015Routine

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