China Star Restaurant, 1741-K Virginia Avenue,Shop #17, Harrisonburg, VA 22802 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
No Violations At Time Of Inspection.
No violation noted during this evaluation. | 03/24/2016 | Routine | |
Hot water, soap, and hand towels available at hand sinks.
No violation noted during this evaluation. | 10/28/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several food containers were stored unclean.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was no soap at the front hand-sink
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.
|
06/19/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface equipment has an 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.
|
11/20/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cooked chicken was not cooled fast enough..
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg Roll cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: The handwash sink did not have soap
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen is in need of cleaning under and around equipment.
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.
|
07/30/2013 | Routine | |
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