China City Buffet, 40 Riverton Commons Plaza - Suite 40d, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: China City Buffet
Address: 40 Riverton Commons Plaza - Suite 40d, Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 732 447-8562
Total inspections: 12
Last inspection: 02/04/2016

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Inspection findings	Inspection date	Type
Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: The chemical sanitizing function of the warewash machine was found to be non-operational Correction: Until the sanitizing function of the warewash machine is repaired, all items washed in the machine must be sanitized in the 3 bay sink. Critical: Water Capacity* Observation: The maximum hot water temperature in this facility was found 90 degrees. The minimum warewash machine temperature per manufacturer specifications is 120. Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.	02/04/2016	Routine
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Chopped vegetables were observed stored beneath raw meats in the walk-in refrigerator. Correction: The food items were immediately rearranged. Temperature - Food Temperature Measuring Devices - Provided Observation: Food temperature measuring devices were not readily available. Correction: Management will obtain and keep a food temperature measuring device readily available. Equipment - Good Repair and Proper Adjustment Observation: A large plastic tub containing food was observed with a crack running from top to bottom. Correction: Equipment shall be maintained in a state of good repair. This tub must be discarded. Physical Facilities - Cleaning Frequency and Restrictions Observation: Pass-through cloth drapes were observed in a very soiled condition, and a light switch cover was observed very soiled with dried food residues. Correction: Physical facilities shall be cleaned as often as necessary to keep them clean.	03/04/2015	Routine
Facility kitchen appeared clean at time of inspection Good separation of foods in refrigeration units Good date marking practices Use of food gloves observed pH sanitizer kit noted Cold and hot foods well within required limits No violation noted during this evaluation.	09/12/2014	Risk Factor
Overall facility kitchen appeared clean Good separation of foods in refrigeration units Good date marking practices Excellent cold and hot holding food temps Proper hand washing procedures observed Use of food gloves noted during food prep Proper procedures for food prep of raw chicken noted - temp 43.1F at time of preparation - chicken returned to refrigeration unit immediately after processing NOTE: Remember to date mark all foods at time of preparation No violation noted during this evaluation.	05/23/2014	Risk Factor
Clean facility kitchen Good separation of foods in refrigeration units and dry storage area Good date marking practices Use of food gloves with regular change of gloves noted pH sanitizer QAK QR 200-400ppm Good job No violation noted during this evaluation.	03/13/2014	Risk Factor
Clean kitchen Good separation of foods in coolers Cold and hot holding foods within required limits Good date marking practices Food gloves, hair restraints noted No violation noted during this evaluation.	12/12/2013	Risk Factor
Temperatures continues: sliced beef 39.1F Clean kitchen Clean food contact surfaces with regular cleaning being done Good separation of refrigerated foods Good date marking practices Hot and cold foods well within required limits Reminders: Remember to 1) date mark foods all foods being prepared at time of preparation and discard within 7 days 2). wash, rinse and sanitize all food contact surfaces no less than once every 4 hours or as needed No violation noted during this evaluation.	09/27/2013	Risk Factor
No violations noted at time of inspection. Facility dining area and kitchen appeared clean, well managed and in compliance Clean food contact surfaces noted Use of food gloves, good date marking and sanitizer test kit observed Refrigeration units with cold holding, hot holding foods well within required limits Good separation of foods Overall good job No violation noted during this evaluation.	06/20/2013	Risk Factor
Discussed observations and inspection report with the person in charge Provided print out of proper storage location of foods for refrigeration units, Employee Health and Hygiene handout and Employee Health Reporting Agreementfor signature Overall facility dining area and kitchen appeared clean and in compliance Use of food gloves, hair restraints and date marking observed Refrigeration units, cold and hot holding foods within required limits Time as public health control document noted NOTE: Remember to air dry all equipment used, to separate foods in the refrigeration units and to date mark foods at time of preparation 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 food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.	03/14/2013	Risk Factor
Food temperatures continued: shrimp (Mongolian make unit) 39F/ sliced beef (Mongolian make unit) 39F/ sliced chiken (mongolian make unit) 39F/ melon 40F No violations noted at time of inspection. Facility kitchen with food contact surfaced appeared clean and in compliance. .Food gloves, hair restaints and sanitizer test kit noted. Refigeration units, cold and hot jholding foods within required limits No violation noted during this evaluation.	12/13/2012	Risk Factor
Observed food temps continued: Honey dew 39F/cantelope 39F Discussed observations and inspection report with the person-in-charge (PIC). Observed violations were corrected at time of inspectiobn. Provided copies of employee health policies wih PICto read and sign. Also provided copies of " Safe food hanling practices " in English and Chinese. PICwas able to respond satisfactorly to asked food safety questions. Overall facility kitchen appeared clean, organized and in compliance. Food contact surfaces appeared clean. Refrigeration units, cold and hot holding temps within required limits. Use of food gloves, good date marking practices, hair restraints observed Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: The @PERSONNEL@ is drinking from an uncovered container in the food preparation area. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Thawing (corrected on site) Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process	02/15/2012	Routine
Temperatures continued: Mongolian chicken (buffet) 158F/ egg drop soup (buffet) 171F/ melon 41 No violations noted at time of inspection. Facility kitchen appeared clean, well managed and in compliance with VDH regulations. Food contact surfaces clean. Refrigeration unit, cold and hot holing food temperatures within repective required range. Use of food gloves, hair restraints and date marking observed. Hand sink clean and accessible. No violation noted during this evaluation.	11/30/2011	Risk Factor Assessment

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