China Restaurant, 22714 Main Street, Courtland, VA 23837 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: China Restaurant
Address: 22714 Main Street, Courtland, VA 23837
Type: Full Service Restaurant
Phone: 757 653-2048
Total inspections: 7
Last inspection: 12/28/2015

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Inspection findings	Inspection date	Type
Overall excellent sanitation. Clean, well organized facility with good handwashing, overall good food temperatures, labeling and storage with some items needing covers and covered during inspection. Good time labels, employee health knowledge, sanitizer in place at 50 and 100 ppm Cl and used. Discussed, work in ensuring items are covered and consider an additional food table or cart. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: The following observed: 1) Large tub of pork marinating before BBQing on the floor to prep with no cover. 2) Two buckets of sauce just mixed about 30 minutes ago on floor in front of BBQ cabinet. 3) No covers on two buckets of sauces in walk in refrigerator. 4) Raw shrimp stored over cut fresh vegetables in 1 door reach in refrigerator. Correction: 2) Large tub set up on bucket and covered. 2) Two buckets of sauce not covered as cooling, discussed obtaining and using a good food prep table or good food cart to avoid contamination is recommended. Using 4 buckets half full with loose cover to avoid trapping heat better for cooling. 3) Buckets covered. 4) Shrimp moved to bottom shelf. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Small pan of garlic in oil double stacked in top holding of prep table tested at 43 F since this morning. Pan of refried rice placed on top of steam table, per owner, only kept for 30 minutes tested at 118 F. Correction: Garlic and oil voluntarily discarded. Discussed don't double stack. Good method used to prepare only small portion at a time for use. Rice discarded by owner before discussing reheating. Discussed, if pan of rice kept, keep with other items using time - if only keeping 30 minutes adjust label just for rice. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: Very good date labeling seen with most items held correct time - two containers of egg rolls dated 20 Dec 15, held for 9 days - owner certain labeled correctly. Correction: Egg rolls voluntarily discarded during the inspection.	12/28/2015	Routine
Overall excellent sanitation noted. Observed good handwashing, no bare hand contact, food temperatures, use of time, storage and labeling. Facility clean and well organized with sanitizer in place at 50 ppm Cl and used and excellent sorting of damaged can one that was extremely swollen and discarded to prevent "exploding" instead of waiting to exchange. Noted restrooms with out of order signs due to high usage from neighboring shops customers - discussed, label customer use only, but restrooms must be available for restaurants with seating. Womens restroom checked with no problems seen. No violation noted during this evaluation.	08/24/2015	Routine
Overall good sanitation with good food temperatures, some storage issues corrected during inspection, overall good handwashing, with handwashing missed after using the phone and handling dish with raw chicken / and soiled containers, good no bare hand contact, good food date labeling, but time labeling not in place and corrected during inspection. Some staff food stored with restaurant food and moved below and separate food during inspection. Sanitizer in place, initially < 50 ppm Cl then changed to 100 ppm Cl. Clean, well organized facility. Critical: Hands - When to Wash* (corrected on site) Observation: Mixed handwashing, with hands frequently washed before starting food preparation and after raw meats, but missed 2-3 times. Correction: Discussed, ensure time is taken to stop and wash hands between different processes, taking orders and helping with food, etc. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: The following issues that could lead to cross contamination noted: -Uncovered ready to eat foods in the walk in refrigerator and uncovered breading in kitchen. -Breading for chicken with "clumps" present and dried on food on sides of container. -Unwashed vegetables stored above ready to eat vegetables. -Cut / cleaned vegetable stored in soiled container. Correction: All issues corrected during the inspection. Critical: Time as a Public Health Control* Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Critical: Time as a Public Health Control* (corrected on site) (repeated violation) Observation: Foods such as egg rolls, general tao's chicken etc., for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Food time labels placed during inspection. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	04/23/2015	Routine
Overall excellent, clean well organized facility with sanitizer in place at 50 ppm Cl and already used to wipe down all food prep surfaces, handles and knobs. Discussed, same wiping bucket used for dining area and kitchen. Please discontinue this practice and use separate wiping bucket and cloth for dining area and all kitchen areas. Observed good handwashing, good no bare hand contact, good food temperatures, storage and labeling. Noted, can of shell eggs set out prior in cooks area. Discussed, store eggs at 41 F or below until just before time for cooking. One label stored directly in food, piece of food discarded by owner, discussed, ensure labels are placed on containers to prevent ink from leaching into food. Discussed employee health good knowledge of symptoms, discussed close exposure to reportable diseases and need to close and report. In past have observed owners closing facility due to illness. Discussed 8 major allergens. Flyers given for both. Some maintenance items and chemicals stored directly on the floor in the back room and under dry stores shelving. Suggest installing shelving in back room for good storage to make cleaning easier and prevent pest infestations. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Employee food from home stored above facility food. Correction: Discussed, store any staff food below and separate from facility food. Food moved. Light Bulbs Protective Shielding Observation: 1 set of lights (above dry stores) uncovered. Correction: Install cover or use shatterproof bulbs.	12/18/2014	Routine
Overall excellent. Clean well organized facility with sanitizer in place at 200 ppm and used, good food temperatures, good storage, labeling, good preparation practices, good no bare hand contact, good labeling, good time labeling, good employee health knowledge and practices. Noted on pan of breading with no cover. Cover pan to prevent contamination. No violation noted during this evaluation.	06/30/2014	Risk Factor
Overall excellent. Clean well organized facility with Cl 200 ppm in place to sanitize prep surfaces, good handwashing, good no bare hand contact, good food temperatures, good storage, good date labeling, good knowledge, good employee health practices, recently one staff member unwell, facility closed until well. Food Storage - Clean and Dry Location Observation: Bucket of cooked chicken for broth stored on floor in walk in refrigerator, and buckets of prepared sauce cooling in 5 gallon buckets on floor in front of BBQ cooker. Correction: Store foods in containers off of the floor to prevent contamination, both direct from things falling into containers of foods, and to food prep surfaces from placing containers from floor onto prep surfaces. Critical: Time as a Public Health Control* (corrected on site) Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	12/26/2013	Routine
Overall excellent sanitation noted. Clean sanitized food contact surfaces with 100 ppm Cl in place and used, good handwashing, good no bare hand contact (see note regarding lemons), good overall food temperatures and excellent cooling techniques used, good time labeling, suggested staring a tracking log for items with time, good storage, prep practices and labeling noted. Additionally, 1) Thin white dehydrated noodles hydrated at room temperature for ? time. Suggested placing in refrigeration to hydrate as noodles will become potentially hazardous as they hydrate. Noodles moved to Walk in Refrigerator. Noodles just placed in water at beginning of inspection today. 2) Some dented cans stored on shelf with cans to use. Tub for dented cans present and owner states they check cans as they get them down to use and place them in the tub if dents noted. Suggested placing cans in tub if dents noted while on shelf and still checking cans when taken down for use. 3) Lemons are cut for iced tea. Gloves are sometimes present but not used for lemons. Discussed please wear single use food gloves when slicing lemons after they are washed. Thawing (corrected on site) Observation: Large bus tub of raw chicken thawing in standing water x 40 mins checked at 47 degrees surface temp, by thermocouple. Correction: Discussed, if raw meats must be thawed in water, use container that meat fits in and place in food prep sink under slow running cold water, time should not be extended, normally no more than 2 hours. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Large wok of chicken broth prepared in morning, turned off, and reheated throughout day. Broth added to dishes such as noodles with chicken cooked during visit. Broth off x 40 mins checked at 121 F stem temp. Thermocouple calibrated in boiling broth at 211 F. Correction: Broth reheated to 210 stem temp x 15 seconds. Discussed, after preparing broth in morning, keep broth hot at 135 F or above. Critical: Equipment and Utensils - Multiuse, Characteristics* Observation: 1) Paint brush used as food utensil, rusting on metal strip. 2) Non food grade bags from Dollar General etc. used for food noted in Walk in Freezer. Correction: CORRECTED DURING INSPECTION: Paint brush discarded during inspection. Discussed obtain food grade brush from restaurant supply source. Bags left in place as food frozen in bags. Discussed, obtain food grade bags for food, and discontinue placing food in non food grade bags. Using food grade utensil and bags will prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Knives, vegetable scraper, knife holder and can opener with some dried on food debris noted. Correction: Clean and sanitize utensils and knife holder. Items taken down to clean and sanitize. Physical Facilities - Cleaning Frequency and Restrictions Observation: Wall behind 3 vat sink needs cleaned. Correction: Clean wall routinely.	03/27/2013	Routine

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