Golden China 1, 4854 Longhill Road 1b, Williamsburg, VA 23187 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Golden China 1
Address: 4854 Longhill Road 1b, Williamsburg, VA 23187
Type: Full Service Restaurant
Phone: 757 229-8888
Total inspections: 7
Last inspection: 11/18/2015

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Inspection findings	Inspection date	Type
All violations corrected, permit issued. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: egg roll (48°F) and pork (48°F) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	11/18/2015	Routine
No violation noted during this evaluation.	07/27/2015	Risk Factor
No critical violations. No violation noted during this evaluation.	03/31/2015	Routine
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw chicken and pork stored over veggies and RTE items in WI and front RI. Correction: All raw foods must be stored below the other foods when in the RI or WI to prevent cross contamination.	11/07/2014	Routine
No critical violations today. Move dented cans to a separate area until they can be returned Don't wrap food that are cooling in the WI. No violation noted during this evaluation.	03/07/2014	Risk Factor
All violations shall be corrected within 30 days. New permit issued today. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of stove, under three-compartment sink. Correction: Maintain nonfood-contact surfaces of equipment clean. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition. Schedule to clean them as they get dirty	11/20/2013	Routine
Correct all GRP's within 90 days. Ensure RTE and raw foods are stored separately, as well as different types of raw animal foods kept separate from each other. Containers of meat should not be filled too full, thermostat on refrigeration unit by grill might need to be adjusted. Post the employee health policy with symptoms and illnesses listed, ensure all employees are aware of what symptoms and illness they should report to the PIC, and ensure the PIC knows what symptoms and illnesses to report to the health department. Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over and beside ready-to-eat (RTE) food in the refrigeration 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Beef (41-50°F), Chicken (41-44), Shrimp (41-44°F) cold holding at improper temperatures under refrigeration at the grill prep unit. The foods of animal origin were observed to be in deep pans and filled to the top, where the top half of the food is not properly cold holding. The foods near the top are exposed to the heat from the grill. Correction: All foods that are required to be refrigerated must be kept at, or under 41°F. Too much food in a container/pan can cause the top portion to not receive adequate refrigeration when it is stored in the preparation section on top of the unit. To avoid improper cold holding, less food should be placed in the pan/container. Keeping the top of the unit closed can help maintain proper temperatures. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage shelving by dishmachine and preparation table storage/shelving. Correction: Maintain nonfood-contact surfaces of equipment clean. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Bottle of WD-40 was not properly stored. WD-40 was stored next to food products, equipment and pans. Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.	06/28/2013	Routine

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