Golden China Restaurant, 1423 N. Shenandoah Avenue, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Golden China Restaurant
Address: 1423 N. Shenandoah Avenue, Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-3688
Total inspections: 11
Last inspection: 02/11/2016

Restaurant representatives - add corrected or new information about Golden China Restaurant, 1423 N. Shenandoah Avenue, Front Royal, VA 22630 »

Inspection findings	Inspection date	Type
Lighting, Intensity Observation: The light intensity at the stove area and a food prep area near the ware wash machine was found at 10 and 20 foot candles respectively. Correction: The light intensity in both of these areas is required to be a minimum of 50 foot candles.	02/11/2016	Routine
Utensils - In-Use - Between-Use Storage Observation: In-use utensils were observed stored in a container of standing water. Correction: In-use utensils may be stored in the food product with handles having no contact with the food product, in a container with constant flowing water, in a container of water at 135 degrees or higher, or on a clean and sanitary surface. Warewashing Machines, Manufacturers' Operating Instructions Observation: Sanitizing agent test strips did not indicate the presence of a sanitizing agent during the sanitizing rinse cycle of the warewash machine. Correction: The contract technician for the warewash machine was contacted, and indicated he would visit the facility and make necessary repairs within hours. Critical: Plumbing System Maintained in Good Repair* Observation: Due to a dripping faucet, the hot water faucet at the handwash sink was found not operating properly (was turned off at the shut off valve below the sink). Correction: The plumbing system must be maintained in good repair. Mops - Drying Mops Observation: Mops were not hung up to allow for air drying. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	07/23/2015	Routine
Clean and well managed facility kitchen at time of inspection pH sanitizer chlorine 50-100ppm Good separation of foods in refrigeration units Good date marking practices Use of food gloves noted Cold and hot holding foods well within required limits Good job No violation noted during this evaluation.	09/18/2014	Risk Factor
This was a follow up inspection. At time of inspection previous violations noted as having been corrected. Thank you for your cooperation and timelt response No violation noted during this evaluation.	06/14/2014	Follow-up
Discussed observations and inspection report with the person in charge Overall clean facility kitchen Use of food gloves noted Good separation of foods in refrigeration units Excellent hot holding food temperatures NOTE: Remember to date mark foods at time of preparation or when opening a food package. Discard within 7 days Also do not use shopping gags to store food Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods in new prep unit 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 and Utensils - Multiuse, Characteristics* Observation: Foods in walk in in cooler stored in plastic pags . Use food grade containers Correction: Repair or replace the plastic bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.	06/03/2014	Routine
Discussed observations and inspection report with the person in charge Overall clean facility kitchen Good separation of foods in coolers Use of food gloves and hair restraints noted pH sanitizer chlorine 50-100ppm NOTE: Remember to date mark all foods at time of preparation or if not consumed within 24 hours Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Ice scoop in ice maker observed lying on ice Correction: Protect food from miscellaneous sources of contamination. Non-Food Contact Surfaces Observation: The nonfood contact surface of the can opener has 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.	03/20/2014	Routine
Clean facility kitchen with clean food contact surfaces observed Good separation of foods in coolers Good date marking practices Use of food gloves and hair restraints noted Cold and hot holding foods well within required limits No violation noted during this evaluation.	12/19/2013	Risk Factor
discussed observations and inspection report with the person in charge Overall facility kitchen appeared clean with clean food contact surfaces noted Observed correct method of clean food contact surface of prep table during inspection Excellent cold and hot holding food temperatures use of food gloves and hair restraints noted Proper cooling of food observed Provided food safety hand outs which were discussed and reiterated concerning proper methods of food cooling, cleaning of prep unit food contact surfaces and separation of foods within cooler 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	09/24/2013	Risk Factor
No violations observed at time of inspection No violation noted during this evaluation.	03/08/2013	Risk Factor
No violations noted at time of inspection. Facility kitchen continues to be clean and in compliance. Excellent tcold and hot holding temperatures observed. Clean food contact surfaces. Use of food gloves and hair restraints hair restraints observed. Date marking noted. NOTE: Remember to date mark foods at time of preparation or if not consumed within 24 hours No violation noted during this evaluation.	12/06/2012	Risk Factor
At time of inspection facility kitchen appeared clean, organized and in compliance. Food contact surfaces appeared clean. Good refrigeration unit and excellent cold and hot holding food temperatures observed. .Use of food gloves and hair restaints observed No violation noted during this evaluation.	12/09/2011	Risk Factor Assessment

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