Golden China Buffet, 1324 Armory Dr., Franklin, VA 23851 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Golden China Buffet
Address: 1324 Armory Dr., Franklin, VA 23851
Type: Full Service Restaurant
Phone: 646 684-6694
Total inspections: 2
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
First routine inspection for facility with new ownership. Facility clean with good organization and wiping buckets in place at 200 ppm Cl and used, but several issues that needed correction. Overall excellent cold holding with few items above temperature due to poor storage technique and overall good storage with one instance of unwashed vegetable in a container on top of washed onions and corrected. Follow up in two weeks to assess using time as a public health control, good hot holding on buffet - with proactive practices to check food temperatures and either correctly reheat or replace food / container and utensil, handwashing each time needed, leftover labeling, cooling, and dented can identification and segregation to prevent use of damaged cans. Also discussed, dried food in plain ziplock stored in refrigerator with restaurant food - removed. Any food for staff should be stored separate from facility food and prepared so that it will not get into facility food - training done. Consumer advisory not checked. All food temperatures taken with EHS thermocouple with accuracy checked in ice water at 32.1 F. Critical: Hands - When to Wash* (corrected on site) Observation: Cook touching apron then fryer basket handle after touching raw shrimp. Correction: Training done, apron changed, hands washed, basket handle sanitized, and other cook that touched handle also with handwashing done. 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. Critical: Package Integrity* (corrected on site) Observation: Several dented cans mingled with cans for use. Correction: Training done, dented cans moved to bottom holding spaces, please label for exchange. Critical: Cooling* (corrected on site) Observation: Rice cooling in bowl with plastic wrap 57 F x 6 hours, and cooked noodles too high/deep on speed rack trays 47 F x 6 hrs. General Tao's chicken also too deep on trays 46 F x 5.5 hrs and Yokitori in single layers on trays but with no space between chicken on stick 47 F x 5 hrs. Correction: Rice and noodles voluntarily discarded. General Taos chicken divided and put in thin layers on speed rack trays in the walk in freezer. Yokitori also placed in WIF. Discussed temperature check to ensure General Taos chicken is 41 within 30 minutes and Yokitori is 41 within 1 hr. Ensure cooling foods are temperature checked for both stages of cooling process and take measures to correct cooling deficiencies. Cool food in thin layers without covers and suggest allowing space between foods and between trays. Cool hot foods from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 hrs to prevent the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Hot wings on the buffet line holding at 106 for drummette that was above the level of the sauce and 126 for the sauce for 2.5 hrs. Correction: Discussed, keep hot foods at 135 F or above. For the buffet line, stir food frequently and suggest temperature checking with sanitized, accurate thermometer at least every 2-3 hrs to allow time to correct. Chicken brought to kitchen and reheated to 191 F x 15 secs in wok. Chicken placed in clean sanitized pan, with new spoon used. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Overall very good cold holding, however, 1 container of cheese at 43 F, in bottom of reach in refrigerator present for 4 hours that does not allow door to close unless pushed, and crab "sticks" and caviar held in door of reach in refrigerator checked at 45 and 50 F for uncertain period of time. Correction: Cheese, crab and caviar voluntarily discarded. Discussed do not store food that requires time and temperature control in refrigerator doors as cold holding is worst in doors due to frequent exposure to hot kitchen when doors open, and ensure containers used to store food in refrigerator allow doors to close easily. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Leftover labels not present on foods made yesterday. Per staff food made every two days. Correction: Discussed, when food made and kept for longer than 24 hours date label containers of food to ensure food used within 7 days. If all food in a unit is made the same date, use batch date label. Critical: Time as a Public Health Control* (corrected on site) Observation: Buffet with hot holding foods that will not adequately keep temperature, use time as a public health control. Some foods that use time as a public health control not labeled, some labels improperly marked, and some with expired times. Correction: Training done for how to use time as a public health control. Labels that were missing placed showing the time foods placed on buffet. Foods with expired times, replaced. Foods with missing labels, labeled.	03/24/2016	Routine
Overall excellent sanitation seen. Restaurant bought by family of previous owners - still present to assist. Facility clean well organized, with sanitizing solution in place at 100 ppm Cl in 2 wiping buckets and the 3 vat sink in the kitchen. Reviewed when and where to sanitize. Discussed Employee health policy - not to come for symptoms - 5 reportable diseases and close contact with 5 reportable diseases. Family that will operate facility living together - so if one member has one of the 5 reportable diseases, facility must close and call health department. Good unit and food temperatures. Good cooling processes using speed rack and trays to cool all piece items - foods cooked yesterday in the afternoon checked at 38 F this morning. Digital thermometer present - but not thin tipped, fast reading thermometer. Suggested obtain dial thermometers that go from 0 - 220 F in 2 degree increments as well as thin tipped fast reading thermometer. Good food storage except 1-2 unwashed vegetables / mushrooms stored over raw meats and ready to eat onions. Corrected. Reviewed using time as a public health control for both the sushi / rice and the items that do not keep temperature on the buffet line. Stickers to mark time and notebook to track items using time present. Reviewed how to calibrate food thermometer and to clean / sanitize food thermometer each time before put in food and clean after taking food temperature before storing in case. Facility food thermometer calibrated at 31.4 F, EHS thermocouple calibrated at 32.0 F. New Permit Issued. Call for any questions or problems - next inspection to observe new owners operating facility in 1 month. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation: Unwashed mushrooms and vegetables above ready to eat cleaned onions and raw chicken in the walk in refrigerator. Correction: Discussed good storage - items moved to correct place. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.	02/01/2016	Routine

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