Henrico County Health Department
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VDH Home | Henrico County Health Department | Top's China | Fast Food | Routine

Top's China

68 S Airport Dr Highland Springs, VA 23075
Status: Permitted

Fast Food | Routine

December 14, 2023
Score & Grade: Grade:
Observations & Corrective Actions

8: 140 Observed staff washing hands for less than 10-15 seconds.
Corrective Actions: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.

10: 3030 No paper towels at main kitchen hand sink.
Corrective Actions: Staff provided paper towels.

10: 2310 Observed plastic scoop stored in hand sink.
Corrective Actions: Staff removed scoop.

22: 0820 (A2) Observed chicken wings and general tsos chicken sitting out at room temperature. 75F and 80F respectively, not on time control. Observed multiple food items in walk in cooler at 43F-44F.
Corrective Actions: PIC discarded general tsos chicken and began cooling chickemn wings in cooler. EHS adjusted walk in cooler thermostat. Foods at 40F-41F.

28: 3360 Observed can of raid stored in kitchen.
Corrective Actions: Discard or store outside restaurant.

37: 480 Salt, sugar, and msg on hotline not labeled.
Corrective Actions: Label all containers with white power in them.

39: 610 Observed food on the floor in walk in freezer and walk in cooler.
Corrective Actions: Food shall be stored at least 6 inches off the floor

47: 1570 Observed rusty wire racks throughout kitchen and inside walk in cooler.
Corrective Actions: Repair or replace.

47: 1060 Observed cardboard boxes being reusaed throughout kitchen. Cardboard also being reused as storage for food (egg rolls in freezer)
Corrective Actions: Do not re use cardboard. Discard.

47: 1580 Observed heavily scored and stained cutting boards used throughout kitchen.
Corrective Actions: Resurface or replace.

49: 1800 Observed the following: Fan guards in walk in cooler dirty. Wire racks in walk in cooler dirty. Dried food debris and grime on shelves and inside refrigeration units throughout kitchen. Grease build up in space between hot line equipment. Back reach in freezer doors dirty.
Corrective Actions: Clean.

54: 2720 Observed dumpster door and lid open.
Corrective Actions: Close doors and lids.

55: 3180 Observed stained ceiling tiles throughout kitchen.
Corrective Actions: Replace as needed.

56: 3200 Observed greasy hoods.
Corrective Actions: Clean.

Additional Comments

Annual permit issued.
Please continue to address remaining violations.

Food Temperatures
Description Temperature State of Food
Noodles WIC 40 °F Cold Holding
General tsos chicken WIC 41 °F Cold Holding
Cooked shrimp 42 °F Cold Holding
Egg drop soud 151 °F Hot Holding
Shrimp fried rice 180 °F Cooking
Chicken wings 75 °F Cooling
Sweet and sour chicken 42 °F Cold Holding
Rice 160 °F Hot Holding
Cooked chicken 41 °F Cold Holding
Eggroll 41 °F Cold Holding
General tsos 80 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink 200 Bleach
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
COS Violation
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
COS Violation
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS Repeat Violation
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
IN
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
COS Violation
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Identification (0 points)
OUT
37 Food properly labeled, original container.
Violation
Observations
Prevention of Food Contamination (0 points)
OUT
39 Contam. prevented during food prep., storage, display.
Repeat Violation
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Physical Facilities (0 points)
OUT
54 Garbage/refuse properly disposed, fac. maintained.
COS Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
56 Adeq. ventilation & lighting, designated areas used.
Violation
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