China Ocean, C - 2544 Bainbridge Boulevard, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: China Ocean
Address: C - 2544 Bainbridge Boulevard, Chesapeake, Virginia
Phone: (757) 545-7200
Total inspections: 26
Last inspection: Aug 13, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 A 4 - Some containers of foods observed left uncovered while stored in refrigeration/freezer compartments.
  • 0820 A 2 - Critical The raw beef, raw chicken, raw shrimp, and precooked meats stores in the make unit's dispensing compartment were cold holding at improper temperatures.
August 13, 2009Risk Factor Assessment11Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled plastic food & spice containers.
  • 1570 - The door gaskets of the make unit were splitting.
  • 1570 - A gap between the screened door frame and the door frame was observed.
  • 1570 - A hole was noted in the screened door's screen.
  • 1580 - Repeat The cutting board along the front of the refrigerated make unit was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, MAKE UNIT'S REFRIGERATION DOOR GASKETS, STACKED FOLDING CHAIRS, FLOUR & SOY SAUCE CONTAINERS, and the FREEZER COMPARTMENTS.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized after being cleaned with soap and water: PLASTIC AND STAINLESS STEEL FOOD BOWLS.
  • 2740 - A build-up of grease was observed on the asphalt pad surrounding the grease drums, the cinder block wall behind the grease drums, and the wood pallet under the grease drums.
  • 2750 - Repeat Grease build-up on the exterior surfaces of the grease drums.
  • 3180 - Repeat Kitchen walls and floor boards were noted in need of cleaning.
  • 3180 (Toilet Rooms) - Repeat Toilet room wall and floor were in need of cleaning.
  • 3260 - Repeat Employee coats hanging on the equipment rack. Cell phone stored on the shelf containing unused take-out containers.
April 03, 2009Routine110Details / Comments
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
  • 0570 - Wiping cloths improperly stored between use on counter tops.
  • 0610 - Containers of food stored on the walk-in cooler floor.
  • 0820 A 1 - Corrected During Inspection Critical Two (2) containers of deep fried chicken and one (1) large bowl of fried rice were hot holding at improper temperatures on the cookline.
  • 1100 - Corrected During Inspection Duct tape was being used to cover portions of the dispensing holes atop the spice shaker containers.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: .FRIED RICE SCOOP & 4-PRONG FORK STORED NEXT TO THE FRIED RICE COOKER
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL CONTAINER STORING CLEAN UTENSILS, and PLASTIC FOOD CONTAINERS STORED FOR USE.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: AREA SURROUNDING THE FLOUR CONTAINERS, and the REFRIGERATION/FREEZER COMPARTMENTS & SHELVING.
  • 2750 - The exterior surfaces of the waste grease containers located behind the rear of the establishment, as well as the asphalt pad & cinderblock wall surrounding the containers are soiled with accumulations of grease and debris.
  • 3180 (Toilet Rooms) - Toilet room wall surrounding the handsink and light switch plate were in need of cleaning.
  • 3260 - Repeat Coats hanging on the food storage rack.
February 03, 2009Routine28Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1580 - Corrected During Inspection The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: DISPENSING AND CUTTING UTENSILS, and the CONTAINERS STORING THE SOILED UTENSILS.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL FOOD PREP COUNTER TOP, and CUTTING BOARD.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL FREEZER COMPARTMENTS, KITCHEN & WALK-IN COOLER SHELVING, FOLDING CHAIRS, EXTERIOR SURFACES OF THE REFRIGERATOR/FREEZER UNITS, and the EXTERIOR SURFACES OF THE FLOUR, SOY SAUCE, AND DRY RICE CONTAINER.
  • 3170 - A hole in one of the kitchen's ceiling light shields.
  • 3180 - Kitchen walls noted in need of cleaning.
  • 3260 - Corrected During Inspection Employee coats are being stored on the wire racks used for cup lid and glove storage.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too strong. (tested at >200 ppm)
  • 3490 - Corrected During Inspection Bottle of mouth wash stored on the take-out tray storage shelf.
October 29, 2008Routine--Details / Comments
  • 0220 - Critical Employees are drinking in the food preparation area from screw cap bottles and containers requiring the lid to be removed in order to drink the beverage.
  • 0450 - Corrected During Inspection Critical Rice scoop handle stored in the rice with the handle of the scoop in contact with the rice.
  • 0820 A 2 - Corrected During Inspection Critical Raw eggs held at room temperature while stored on the cookline. Deep fried chicken and raw beef teriyaki was stored in the display refrigerator with a cold-holding temperature of 47 F.
  • 1780 - Corrected During Inspection Critical Rice debris observed in stainless steel bowls stored for use.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
July 30, 2008Critical Procedures50Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his hands after removing his single-use gloves that were used to handle raw chicken.
  • 0470 A 4 - Corrected During Inspection Repeat Covered containers of raw eggs and meats are stored over covered containers of ready-to-eat (RTE) foods.
  • 0800 - Critical A container of deep fried chicken nuggets were not being adequately cooled to prevent the growth of harmful bacteria due to being left to cool at room temperature for the first 2 hours after being removed from the fryer.***Except for this one batch of chicken, there has been a noticeable improvement by the kitchen staff in properly cooling hot foods***
  • 1100 - Corrected During Inspection Critical Cutting knives stored in a rusty container.
  • 1750 - Soy Sauce bucket lids were stored for re-use.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: TRAY STORING THE RICE SCOOP, STORED FOR USE FOOD PANS, and the CONTAINER STORING THE MEAT CLEAVERS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FOLDING CHAIRS, SHELF LOCATED OVER THE 3-COMPARTMENT SINK, and the STAND-UP FREEZER COMPARTMENTS.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the food pan lids were not observed sanitized after being cleaned.
  • 2310 B - The kitchen handwash station is being used as a dump station.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents due to gaps in rear screened door's frame insulation/sealant and a tear in the screen.
April 17, 2008Routine55Details / Comments
  • 0140 - Corrected During Inspection Critical Employee observed washing her hands while wearing single-use gloves.
  • 0260 - Corrected During Inspection Critical Repeat In-use breading flour not being discarded at the end of each business day's food preparation operations.
  • 0470 A 4 - Repeat Covered container of raw chicken observed stored above covered containers of raw vegetables in the walk-in cooler.
  • 0480 - Repeat Unlabeled spice containers.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0760 - Corrected During Inspection Critical The gravy was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being placed in the hot hold steam table compartment..
  • 1060 - Repeat Rusty dry goods wire shelves.
  • 1060 - Cardboard being used to line shelf under the rice cooker.
  • 1320 - There was no temperature measuring device located in the chest freezer and frigidaire stand-up freezer compartment.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF FLOUR CONTAINERS, EXTERIOR SIDES OF THE FRYERS, FREEZER COMPARTMENTS, and the RESTROOM LIGHT SWITCH.
  • 3180 - FLOOR located under the wire racks noted in need of cleaning.
January 15, 2008Routine37Details / Comments
  • 0160 - Corrected During Inspection Critical Food employees observed washing their hands while wearing single-use gloves.
  • 0240 - Front counter employee observed handling and dispensing food without a proper hair restraint.
  • 0260 - Corrected During Inspection Critical Breading flour used for breading raw chicken was not discarded from the previous day's use.
  • 0450 C - Flour and rice scoop handles stored in contact with the foods.
  • 0450 C - A scoop without a handle used to dispense MSG.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered dry goods and refrigerated foods .
  • 0470 A 4 - Corrected During Inspection Covered containers of raw meats stored over covered containers of ready to eat raw vegetables in the walk-in cooler.
  • 0480 - Unlabeled food containers or food containers labeled in Chinese.
  • 0550 - Rice cooker's in-use utensils improperly stored between use in a stainless steel bowl laden with some rice debris inside the bowl.
  • 0570 - Corrected During Inspection Repeat Wiping cloth improperly stored between use on the food prep counter near the raw meat cutting station.
  • 1060 - Rusty dry goods wire shelves.
  • 1100 - Corrected During Inspection Cracked and chipped plastic food pan stored for use.
  • 1150 - Cardboard lining the shelf under the rice cookers.
  • 1180 - The food temperature measuring device (degrees F) located in the FRIGIDAIRE STAND UP FREEZER was not accurate.
  • 1570 - One of the support legs on the dry goods wire rack was missing.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: ALL FREEZER COMPARTMENTS, ALL CUTTING KNIVES STORED IN A STAINLESS STEEL CONTAINER, THE STAINLESS STEEL CONTAINER STORING THE CUTTING KNIVES, and the 5-PRONG RICE, PLASTIC COOP, & BOWL STORED NEXT TO THE RICE COOKERS..
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RESTROOM'S LIGHT SWITCH AND CEILING VENTILATION COVER.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP COUNTERS USED TO PREPARE RAW CHICKEN AND SHRIMP, and the CLEANED FOOD BOWLS.
August 01, 2007Routine512Details / Comments
  • 0170 - Repeat A food employee was observed cleaning his hands in the 3-compartment sink basin.
  • 0210 - Food employees wearing soiled aprons after the lunch rush had ended.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on food preparation counters.
  • 0800 - Corrected During Inspection Critical Repeat FRIED CHICKEN and COOKED PORK were noted to be cooling in containers on a food preparation counter at room temperature for more than 2 hours.
  • 1570 - The door gasket of the DISPLAY CASE located adjacent to the front counter was splitting.
  • 1770 C - The wire racks located behind the hot bar and make table were observed soiled with an accumulation of dust and debris.
  • 2930 - A gap was noted at the bottom of the rear screened door.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hood.
April 19, 2007Routine17Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and in the kitchen area.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over cut onion.
  • 0800 - Corrected During Inspection Critical Fried chicken and fried chicken wings were cooled in room temperature and noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: rice scoop, bulk food containers, lids to the sauce containers, storage area of knives.
March 26, 2007Critical Procedures60Details / Comments
  • 0170 - Corrected During Inspection A food employee was observed cleaning her hands in the 3-compartment sink used for utensil washing.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerated food containers and bag of raw rice.
  • 0470 A 4 - Repeat Containers of food are being placed atop uncovered containers of food in the make unit's refrigeration compartment.
  • 0470 A 4 - Employee sanitizing food containers and utensils in the 3-compartment sink's 2nd (rinse)basin while thawing pork in the sink's 1st (wash) basin.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection Repeat RICE SCOOPS & PRONGS improperly stored between uses at room temperature on a soiled sheet pan. MEAT CLEAVER improperly stored in-between the counter top crevice. CUTTING UTENSILS observed stored for use in a container of chlorine sanitizer.
  • 0570 - Repeat Wiping cloths improperly stored between use on the food prep counter and the wok cooking station.
  • 0790 - Corrected During Inspection Bag of frozen pork observed thawing at room temperature on the 3-compartment sink's drainboard.
  • 0810 - Repeat A container of deep fried chicken pieces was not broken down into shallow food containers before being placed to cool in the walk-in cooler.
  • 0820 - Critical Raw shelled eggs were cold holding at improper temperatures due to being stored at room temperature next to the wok.
  • 1100 - Repeat Rust on the metal racks. The painted surface on the wood platforms located in the walk-in cooler and dry food storage are chipped.
  • 1100 - Repeat Holes cut in the plastic food container lids in order to use the containers as shakers for dispensing sesame seeds.
  • 1100 - Repeat Chest freezer lid foam insulation is exposed to the stored foods.
  • 1150 - Repeat Cardboard was being used to line shelves and counters. Paper was being used as a non-skid surface under cutting boards.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat The door handle on the Pepsi display case and the chest freezer lid liner were observed in a state of disrepair and damaged.
  • 1570 - Repeat Gap in the rear screened door and frame.
  • 1570 - Repeat The rear screened door screen is torn.
  • 1750 - Re-use of soy sauce bucket lids for secondary food storage.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: RICE SCOOPS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION and RICE COOKER DOOR/LID FRAMES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS, and the VENTILATION HOOD & FRYERS.
  • 1860 - Corrected During Inspection The food pans and utensils were being washed, rinsed, and sanitized in only two (2) of the three (3) sink basins.
  • 2310 B - Corrected During Inspection A food employee was observed rinsing out a wiping cloth in the kitchen handsink basin.
  • 2350 ii - Repeat The MOP SINK'S HOT WATER FAUCET was observed leaking.
  • 2750 - Repeat The 55-gallon outdoor waste grease barrel was observed covered with grease on its exterior surface.
  • 3080 - Less than 50 foot candles of light was noted under the food prep area's ventilation hood.
  • 3170 - Repeat Food prep area ceiling light and floor tiles near the rear door were not maintained in good repair.
  • 3180 - Repeat The FLOORS, WALLS, and CEILING TILES in the food prep/dishwashing areas as well as in the unisex restroom were noted in need of cleaning.
  • 3340 1 - Repeat Containers of cleaners observed stored in the restroom with cans of stains and paint. The containers of toxic substances stored in the restroom are currently stored under the handsink and are accessible to the public.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
February 12, 2007Follow-up422Details / Comments
  • 0060 - Corrected During Inspection Critical The employee preparing the container of wiping cloth sanitizer was unable to cite the proper concentration level for chlorine sanitizer.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling garbage and changing tasks.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerated food containers and bag of raw rice.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Repeat RICE SCOOPS & PRONGS improperly stored between uses at room temperature on a soiled sheet pan. MEAT CLEAVER improperly stored in-between the counter top crevice.
  • 0810 - Corrected During Inspection Repeat A container of deep fried chicken pieces was not broken down into shallow food containers before being placed to cool in the walk-in cooler.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1100 - Repeat Chest freezer lid foam insulation is exposed to the stored foods.
  • 1100 - Repeat Holes cut in the plastic food container lids in order to use the containers as shakers for dispensing sesame seeds.
  • 1100 - Rust on the metal racks. The surface on the wood platform located in the walk-in cooler is chipped.
  • 1150 - Repeat Cardboard was being used to line shelves and counters. Paper was being used as a non-skid surface under cutting boards.
  • 1320 - Repeat There was no temperature measuring device located in the DISPLAY CASE.
  • 1320 - The temperature measuring device located CHEST FREEZERS were not easily readable.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat The rear screened door screen is torn.
  • 1570 - Repeat Gap in the rear screened door and frame.
  • 1570 - Repeat The door handle on the Pepsi display case and the chest freezer lid liner were observed in a state of disrepair and damaged.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SHELVING FOR TAKE OUT CONTAINER STORAGE, REFRIGERATION COMPARTMENTS, CUTTING BOARDS, REFRIGERATION COMPARTMENT SHELVING, and the MEAT CLEAVER.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: RICE SCOOPS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION and RICE COOKER DOOR/LID FRAMES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS, and the VENTILATION HOOD & FRYERS.
  • 1880 - Corrected During Inspection Critical Repeat No method to sanitize surfaces was set up during this inspection.
  • 1960 - FOOD CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - The walk-in cooler's condensation drain line feeding to the floor drain was repaired with a plastic bottle.
  • 2350 ii - Plumbing connections under the 3-COMPARTMENT SINK and the MOP SINK'S HOT WATER FAUCET are leaking.
  • 2750 - Repeat The 55-gallon outdoor waste grease barrel was observed covered with grease on its exterior surface.
  • 2890 - Repeat Light fixture over the food prep area was not shielded, coated, or otherwise shatter-resistent.
  • 3090 - The restroom ceiling ventilation fan does not appear to be properly working.
  • 3180 - Repeat The FLOORS, WALLS, and CEILING TILES in the food prep/dishwashing areas as well as in the unisex restroom were noted in need of cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3260 - Winter coats stored atop food shelves and food containers. Car keys and cell phone stored on a spice shelf.
  • 3340 1 - Containers of cleaners observed stored in the restroom with cans of stains and paint. The containers of toxic substances stored in the restroom are currently stored under the handsink and are accessible to the public.
  • 3480 - Critical Employee medicines are not being stored in a kit or container.
January 03, 2007Routine719Details / Comments
  • 0210 - Food employees wearing soiled aprons.
  • 0240 - Female employees observed working in the food service area without proper hair restraints.
  • 0450 C - A proper dispensing utensil is not provided for each individual food dispensing container.
  • 0470 A 4 - Corrected During Inspection Food containers are being placed on top of containers of uncovered foods in the refrigeration compartments.
  • 0470 A 4 - Uncovered foods in the refrigeration compartments.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection Rice scoops improperly stored between uses in a container of stagnant water measuring 106 F. Meat cleaver stored with the cutting blade set inbetween food preparation counter tops.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on food preparation counters.
  • 0610 - Corrected During Inspection Food and drinks stored on the floor or food stored less than 6" above the floor.
  • 0810 - Corrected During Inspection The method used for cooling the deep fried chicken was not adequate due to the pieces of chicken not being placed into shallow pans before being stored in the walk-in cooler.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1100 - Corrected During Inspection Masking tape is being used on the metal shaker containers to seal off some of the pour holes.
  • 1100 - Holes are being cut into the plastic food container lids in order to turn the containers into shaker containers.
  • 1100 - The food contact surface of the CHEST FREEZER LID LINER was not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - The surface under the cutting board and the shelving are being lined with cardboard.
  • 1560 - There is a floor mounted FRIGIDAIRE and GE STAND UP FREEZERS are not elevated off the floor, equipped with casters, or sealed to the floor. A cleaning hazard exists.
  • 1570 - A build-up of frozen condensation was observed in the chest freezer compartment.
  • 1570 - The screen on the rear screened door is torn.
  • 1570 - Repeat A gap was observed between the rear screened door and the door frame.
  • 1570 - Repeat The door gaskets of the Lo Boy refrigeration unit and chest freezer are in poor condition.
  • 1720 - The chlorine sanitizer test kit is missing its color chart for determining the sanitizer concentration level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: LID FRAME OF THE RICE COOKER, RICE UTENSIL STORED ON A DIRTY TABLE TOP, and the REFRIGERATION/FREEZER COMPARTMENTS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS.
  • 1880 - Corrected During Inspection Critical Food contact surfaces are not being sanitized due to no sanitizer concentration in the wiping cloth buckets.
  • 1900 - Corrected During Inspection Critical No concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 1930 - Corrected During Inspection Soiled apron was found stored atop unused drinking cups/lids.
  • 2170 - Critical A plastic bottle is being used as an extension for the walk-in cooler's PVC condensation line leading to the floor drain.
  • 2350 ii - The copper piping under the hot wells is leaking. The floor drain under the hot wells is clogged.
  • 2750 - Repeat Heavy build-up of grease on the exterior surface of the 55 gallon waste grease barrel.
  • 2860 - The cinder block back wall needs to be repainted.
  • 2890 - FLUORESCENT CEILING LIGHT is not shielded, coated, or otherwise shatter-resistent.
  • 3140 - An employee was observed placing food in her mouth while in the food preparation area.
  • 3170 - Repeat KITCHEN CEILING LIGHT and the FLOOR TILES NEAR THE BACK DOOR are not maintained in good repair.
  • 3180 - Repeat The KITCHEN CEILING TILES and FLOOR BASEBOARDS are noted in need of cleaning.
August 18, 2006Routine523Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR.
  • 0480 - Repeat Unlabeled food containers.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the CHEST FREEZER.
  • 1570 - Repeat The door gasket of the BEV AIR is damaged.
  • 1570 - Repeat HANDLE ON THE BEV AIR LOCATED NEAR SERVICE COUNTER, CHEST LID, AND THE WIRE RACK IN THE ROTISSARIE WERE observed in a state of disrepair and damaged.
  • 1570 - Repeat STORAGE RACK IN THE WIR was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SIDE PANELS BETWEEN EQUIPMENT, HINGES OF EQUIPMENT, EXHAUST HOOD AND FILTERS, RICE COOKER STAND, EMPLOYEES FOOD STORAGE SHELVES.
  • 1780 - Critical Containers on the COOK'S DRY INGREDIENT TABLE to which additional product is added are observed soiled.
  • 1960 - Repeat TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  • 2020 - Unwrapped knives AND spoons were not stored AT THE FRONT COUNTER with the handles up.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. BACK SCREEN DOOR IS NOT SELF CLOSING.
  • 3180 - Repeat FLOOR ALONG THE WALLS, IN CORNERS, AND AROUND THE EQUIPMENT LEG SUPPORTS, WALL BEHIND RICE COOKER, AND THE SURFACE OF THE FIRE EXTINGUISHER noted in need of cleaning.
February 24, 2006Routine210Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WALK-IN REFRIGERATOR AND FREEZERS.
  • 0480 - Repeat Unlabeled food containers. RICE AND SMALL CONTAINERS.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat The door gasket of the BEV AIRS ARE damaged.
  • 1570 - WIRE RACK IN THE ROTISSARIE, HANDLE ON THE BEV AIR BY FRONT COUNTER WERE observed in a state of disrepair and damaged.
  • 1570 - Repeat STORAGE RACKS IN THE WALK-IN REFRIGERATOR WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1600 - The compartment(s) or drainboards of ALL THE SINKS are soiled.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVESOUTSIDE SURFACE OF STORAGE CONTAINERSEXHAUST HOODUTENSIL STORAGE CONTAINERRICE WARMER HINDGEMOP SINK INSIDE AND OUTSIDE SURFACESINSIDE SURFACES OF REFRIGERATORS/FREEZERSEQUIPMENT ON LOWER SHELVESHANDLE GROOVES OF THE GARBAGE CANS
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1960 - BOWLS were found stacked while wet after cleaning and chemical sanitization.
  • 2750 - Repeat GREASE BARREL IS soiled and has an accumulation of debris/grease.
  • 2930 - SCREEN DOOR IS NOT SELF-CLOSING.
  • 3170 - FLOOR NEAR BACK DOOR is not maintained in good repair
  • 3180 - Repeat FLOORS UNDER EQUIPMENT ALONG THE WALLS AND AROUND THE LEG SUPPORTS, FLOOR UNDER THE MAT IN THE WALK-IN REFRIGERATOR AND BATHROOM VENT COVER noted in need of cleaning.
November 02, 2005Routine312Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the REACH-IN AND CHEST FREEZERS.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). WALK-IN UNIT
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. SPICES AND BREAD CRUMBS.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the BEV AIR is damaged.
  • 1570 - STORAGE RACKS IN THE WALK-IN UNIT WERE observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY SAUCE BUCKETS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS, STORAGE SHELVES UNDER DRY INGREDIENT BINS, BOTTOM SHELVES IN THE REACH IN REFRIGERATORS AND FREEZERS.
  • 2010 - Corrected During Inspection COOKS KNIFE WEDGED BETWEEN TABLES.
  • 2750 - Repeat GREASE BARREL AND AREA IS soiled and have an accumulation of debris.
  • 3180 - Repeat FLOOR AROUND EQUIPMENT LEG SUPPORTS AND ALONG THE WALL, WALL BEHIND THE DRY INGREDIENT BINS, AND THE SEATING AREA CEILING VENT COVER noted in need of cleaning.
  • 3290 - Corrected During Inspection TRAY OF TOOLS AND MISCELLANEOUS ITEMS noted to be stored in such a way that it is contaminating Equipment AND Food.
August 18, 2005Routine19Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat SCOOP WITH NO HANDLE IN THE SALT CONTAINER AND SEVERAL SCOOPS WITH HANDLES DOWN INTO THE DRY INGREDIENT.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
  • 0480 - Unlabeled food containers. LABEL ALL FOOD COTNAINERS AND IN BOTHE ENGLISH AND CHINESE.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. CONTAINER OF MUSHROOMS
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY SAUCE BUCKETS
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, BOTTOM SHELF IN BEV AIR REFRIGERATOR AND OUTSIDE SURFACE OF DRY INGREDIENT CONTAINERS IN PREP AREA. THE COUNTER TOP EDGE NEXT TO THE DEEP FRYERS WAS STAINED BUT STILL COLLECTING GREASE.
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2020 - Unwrapped forks not stored AT FRONT COUNTER with the handles up.
  • 3180 - Repeat FLOORS ESPECIALLY ALONG THE WALLS noted in need of cleaning.
May 13, 2005Routine36Details / Comments
  • 0450 - Corrected During Inspection Critical SCOOPS WITH NO HANDLES BEING USED IN SEVERAL DRY INGREDIENT STORAGE BINS AND ONE SOY SAUCE BUCKET.
  • 0470 - Critical kNIVES improperly STORED.
  • 0470 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WALK-IN UNIT.
  • 0480 - Repeat Unlabeled food containers. (SQUEEZE BOTTLES AND ONE SPRAY BOTTLE)
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Repeat PREFRIED CHICKEN hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat EGGS cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the COUNTER EDGE NEXT TO DEEP FRYERS is not designed or constructed to be easily cleanable.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOKING KNIVES AND SCOOP HANDLES.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF STORAGE CONTAINERS AND STORAGE SHELVES.
  • 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2750 - Repeat GREASE BARREL AND ADJACENT AREA OF GROUND HAVE ACCUMULATIONS OF GREASE.
  • 3180 - Repeat WALLS BEHIND COOKING EQUIPMENT AND THE FLOOR THROUGHOUT FACILITY ESPECIALLY UNDER EQUIPMENT noted in need of cleaning.
February 08, 2005Routine57Details / Comments
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, OUTSIDE OF THE DRY INGREDIENT BINS, AND THE CANNED GOODS STORAGE SHELF.
  • 0820 - Critical PRECOOKED CHICKEN STORED IN LARGE TUB UNDER COUNTER NEAR FRYERS AND TRAYS OF EGGS STORED IN COOKING AREA AT ROOM TEMPERATURE holding at improper temperatures.
  • 2750 - Repeat GREASE BARREL HAS ACCUMULATED GREASE ON THE OUTSIDE AND ADJACENT AREA ON THE GROUND HAS accumulation of debris.
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches (TORN SCREEN)
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1960 - COOKING PANS were found stacked while wet after cleaning and chemical sanitization.
  • 0480 - Repeat Unlabeled food containers. (SQUEEZE BOTTLES)
  • 3180 - Repeat FLOORS ALONG THE WALLS AND AROUND THE COOKING EQUIPMENT LEG SUPPORTS noted in need of cleaning.
  • 1780 - Critical Repeat Containers in the cooking area to which additional product is added are observed soiled. (CONTAINERS OF SEASONINGS, SUGARS, SAUCES, ETC.)
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
November 08, 2004Routine27Details / Comments
  • 2750 - Grease drum and surrounding area have grease build-up.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (Gaps at top and bottom of door. Door is not closing tightly or self closing.
  • 2830 - Floor and wall juncture in kitchen near the hood cleaning water tank not sealed. (Coving is separating from wall)
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators and freezer.
  • 1570 - Table edges neardeep fryer and the front counter edge were observed in a condition that prevents necessary maintenance and easy cleaning.
August 30, 2004Follow-up14Details / Comments
  • 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the cooking units, deep fryers, sinks, and tables have accumulations of grime and debris.
  • 3220 - Mops not hung up to air dry.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 2750 - Grease drum and surrounding area have grease build-up.
  • 2750 - There is evidence of pest activity at the refuse container kept outside the establishment (Flies at dumpster)
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Gaps at top and bottom of door. Door is not closing tightly or self closing.
  • 0550 - Repeat In-use utensils improperly stored between use. (Chef's knoves stored in the crack between two tables)
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops with no handles)
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (Bag of open rice next to handsink with no splashquard)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in refrigerator)
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods. (Shopping bags)
  • 3270 - Methods are not being used to control pests
  • 2830 - Floor and wall juncture in kitchen near the hood cleaning water tank not sealed. (Coving is separating from wall)
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit.
  • 1100 - Repeat The food contact surface of several bin lids and the table top edge are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (Gloves are NOT a substitute for hand washing).
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 1150 - The nonfood contact surface of the wooden boards used for support to the weakened storage rack, the cardboard used for support of the employees coffee stand, and the boards used as a splashquard for the mop sink are not designed or constructed to be easily cleanable.
  • 3180 - Repeat The ENTIRE facility from ceiling to floor especially under the equipment, floor under the tables in the sitting area, walls behind the cooking units, walls around the three sink and handsink areas, noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: scoops and chef's knives.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Cracks and seems of the display unit, soy sauce buckets, rice storage bins, dry product storage bins, and inside shelves of all refrigeration and freezer units.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All equipment, storage shelves, refrigerator gaskets, and the floor of the walk-in refrigerator.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knives and scoops.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezer.
  • 0480 - Repeat Unlabeled food containers. Water bottle and dry product storage bins. (Label in both English and Chinese)
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Table edges neardeep fryer and the front counter edge were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Dry storage rack was observed in a state of disrepair and damaged. (Using wood to support)
August 18, 2004Routine720Details / Comments
  • 0820 - Critical Repeat Partially breaded and fried chicken hot holding at improper temperatures.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Different types of raw foods stored in such a manner that may cause cross contamination. (open aluminum cans). Corrected during the inspection.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator and freezer units.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat In-use utensils improperly stored between use. (Knives stored in between tables pushed together)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Bowl of fish in walk-in unit). Corrected immediately.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods other than what originally came in the container. (Corrected during inspection).
  • 1100 - Repeat The food contact surface of the storage racks in the walk-in unit and the rack in the roasting oven are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  • 0480 - Unlabeled food containers. (water bottle, dry storage of flour, sugar, and breading)
  • 3180 - Floor under storage racks, floor in walk-in unit, and corners under equipment noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Bulk storage containers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lower shelves and outside of equipment.
May 20, 2004Routine511Details / Comments
  • 1750 - Repeat Restaurant is reusing soy sauce buckets, cardboard barrels, plastic bottles, and plastic bags for the storage of food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (under the hand sink).
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Repeat Rice, chicken wings hot holding at improper temperatures. Chicken flour sitting at room temperature.
  • 1100 - Repeat The food contact surface of the rusty walk in refrigeratoor racks and the damaged cutting board by the fryer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1890 - Critical The equipment and utensils are not being sanitized.
  • 0450 C - Repeat Workers are using plastic bowls as food scoops leading to excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0550 - Repeat In-use utensils improperly stored between use. 1. rice scoop sitting in a pan of room temperature water. Knife wedged between a table and a refrigerator.
  • 3140 - Worker observed eating at the prep table. Area designated for employee to eat, drink, and use tobacco does not protect food from contamination
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. 1. Screen door is damaged. 2. Large gap at bottom of back door.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: walk in fan guards, can opener, broiler, soiled plastic containers, ...
  • 2810 - The cardboard on the walk in floor is not smooth, nonabsorbent, and easily cleanable.
February 17, 2004Routine211Details / Comments
  • 0820 - Critical Repeat Chicken pieces and rice left out to cool, cold holding at improper temperatures.
  • 1750 - Repeat Restaurant is reusing soy sauce buckets and MSG barrels for food storage.
  • 0450 C - Critical Repeat Workers are using soup containers as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0550 - Observed knife wedged between table and sandwich unit, improperly stored between uses.
  • 1100 - Critical Repeat The food contact surface of the damaged cutting board by the fryer is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The pepper shaker is covered with tape.
  • 2930 - Repeat The screen is torn in the new screen door. The food establishment is not protected against entry of insects and rodents.
  • 3180 - Kitchen ceiling and rest room walls noted in need of cleaning.
December 01, 2003Routine35Details / Comments
  • 0820 - Critical Chicken pieces hot holding at improper temperatures.
  • 0820 - Critical Fried rice hot holding at improper temperatures.
  • 1750 - Manufacturer containers(sauce buckets, bottles, cardboard barrels, peanut butter containers, food wrappers, cardboard boxes) were observed reused for the storage of food.
  • 1750 - Single-service items were observed reused for the storage of food.
  • 3180 - Kitchen floor, walls, baseboards noted in dire need of cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: all cutting boards, prep tables, can opener, freezers,walk in cooler, refrigerator gaskets, overhanging shelves at the steam table and by the fryers, flour cans, all racks, rice cooker,....
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soak tank, all shelves, ......
  • 0570 - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0220 - Critical The cooks are drinking from an uncovered container in the food preparation area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Observed broccoli and egg rolls stored in used , raw chicken cases.
  • 0450 C - Critical Observed soup containers used as food scoops leading to excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 2790 - The rug/mat in the walk in does not meet the standard of smooth, nonabsorbent, durable and easily cleanable.
  • 1100 - The food contact surface of the scorched cutting board by the fryer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1060 - 1.Observed several makeshift racks and pallets, none of which are smooth and easily cleanable. 2.Freezer chest is rusty on the outside. 3.Drain line is broken on the walk in refrigerator.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is torn.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1880 - Critical The food-contact surfaces of the dishes, utensils, and equipment were not observed sanitized.
  • 1600 - The compartments and drainboards of the three compartment sink are heavily soiled.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 2600 - The dumpster is stored on grass, an absorbent material.
  • 3260 - Employees are storing their coats all over the kitchen.
  • 0550 - Observed the rice spoon stored in a pan of room temperature water.
October 30, 2003Routine715Details / Comments
0530 - Food items in the walk-in not covered.June 25, 2003Routine01Details / Comments

August 13, 2009 (Risk Factor Assessment)



Violations:
  • 0470 A 4 - Some containers of foods observed left uncovered while stored in refrigeration/freezer compartments.
    Store food in packages, covered containers, or wrappings.
  • 0820 A 2 - Critical The raw beef, raw chicken, raw shrimp, and precooked meats stores in the make unit's dispensing compartment were cold holding at improper temperatures.
    (Refrigeration technician notified during inspection) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Obtain a thermometer for monitoring the internal temperature of foods. Provide a dispensing utensil for each container of raw meats and seafood. Recommend a separate dispensing utensil for each container of precooked foods. Replace all torn refrigeration/freezer door gaskets.

April 03, 2009 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0480 - Unlabeled plastic food & spice containers.
    Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1570 - The door gaskets of the make unit were splitting.
    Replace the make unit's refrigeration door gaskets in accordance with the manufacturer's specifications.
  • 1570 - A gap between the screened door frame and the door frame was observed.
    Seal the gap between the screened door frame and the door frame.
  • 1570 - A hole was noted in the screened door's screen.
    Repair the screen on the screened door so it provides screen openings no greater than 16 mesh.
  • 1580 - Repeat The cutting board along the front of the refrigerated make unit was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, MAKE UNIT'S REFRIGERATION DOOR GASKETS, STACKED FOLDING CHAIRS, FLOUR & SOY SAUCE CONTAINERS, and the FREEZER COMPARTMENTS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized after being cleaned with soap and water: PLASTIC AND STAINLESS STEEL FOOD BOWLS.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2740 - A build-up of grease was observed on the asphalt pad surrounding the grease drums, the cinder block wall behind the grease drums, and the wood pallet under the grease drums.
    The waste grease storage area and grounds adjacent to the drums are to be maintained clean and sanitary.
  • 2750 - Repeat Grease build-up on the exterior surfaces of the grease drums.
    Maintain the exterior surfaces of the grease drums grease-free.
  • 3180 - Repeat Kitchen walls and floor boards were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3180 (Toilet Rooms) - Repeat Toilet room wall and floor were in need of cleaning.
    Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Repeat Employee coats hanging on the equipment rack. Cell phone stored on the shelf containing unused take-out containers.
    Store employee coats and personal items in a location separate from food and equipment.
Comments:
Too many repeat violations. Correct the cited violations and keep them corrected. Post the 2nd Chesapeake-issued Certified Food Manager's certificate in public view next to the Health Department permit. PERMIT RENEWAL ISSUED

February 03, 2009 (Routine)



Violations:
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use on counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Containers of food stored on the walk-in cooler floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Corrected During Inspection Critical Two (2) containers of deep fried chicken and one (1) large bowl of fried rice were hot holding at improper temperatures on the cookline.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1100 - Corrected During Inspection Duct tape was being used to cover portions of the dispensing holes atop the spice shaker containers.
    Discontinue the use of duct tape for this purpose.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: .FRIED RICE SCOOP & 4-PRONG FORK STORED NEXT TO THE FRIED RICE COOKER
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL CONTAINER STORING CLEAN UTENSILS, and PLASTIC FOOD CONTAINERS STORED FOR USE.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: AREA SURROUNDING THE FLOUR CONTAINERS, and the REFRIGERATION/FREEZER COMPARTMENTS & SHELVING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2750 - The exterior surfaces of the waste grease containers located behind the rear of the establishment, as well as the asphalt pad & cinderblock wall surrounding the containers are soiled with accumulations of grease and debris.
    Refuse containers and the area surrounding the containers are to be cleaned at a frequency that prevents the build up of soiling.
  • 3180 (Toilet Rooms) - Toilet room wall surrounding the handsink and light switch plate were in need of cleaning.
    Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Repeat Coats hanging on the food storage rack.
    Store coats in the designated area away from food and equipment.
Comments:
Remove aprons before leaving the restaurant.

October 29, 2008 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1580 - Corrected During Inspection The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: DISPENSING AND CUTTING UTENSILS, and the CONTAINERS STORING THE SOILED UTENSILS.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL FOOD PREP COUNTER TOP, and CUTTING BOARD.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL FREEZER COMPARTMENTS, KITCHEN & WALK-IN COOLER SHELVING, FOLDING CHAIRS, EXTERIOR SURFACES OF THE REFRIGERATOR/FREEZER UNITS, and the EXTERIOR SURFACES OF THE FLOUR, SOY SAUCE, AND DRY RICE CONTAINER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - A hole in one of the kitchen's ceiling light shields.
    Replace the damaged light shield. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Kitchen walls noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Employee coats are being stored on the wire racks used for cup lid and glove storage.
    Store employee coats on the coat rack.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in the wiping cloth bucket was too strong. (tested at >200 ppm)
    Maintain 50 ppm chlorine sanitizer concentration level.
  • 3490 - Corrected During Inspection Bottle of mouth wash stored on the take-out tray storage shelf.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 30, 2008 (Critical Procedures)



Violations:
  • 0220 - Critical Employees are drinking in the food preparation area from screw cap bottles and containers requiring the lid to be removed in order to drink the beverage.
    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.
  • 0450 - Corrected During Inspection Critical Rice scoop handle stored in the rice with the handle of the scoop in contact with the rice.
    Store the handle of the rice scoop in the rice with the handle of the scoop facing up and away from the rice in order to avoid bare-hand contact with the rice.
  • 0820 A 2 - Corrected During Inspection Critical Raw eggs held at room temperature while stored on the cookline. Deep fried chicken and raw beef teriyaki was stored in the display refrigerator with a cold-holding temperature of 47 F.
    Adjust the cold-holding refrigeration temperature for the display refrigerator to<= 41 F before storing any food items other than water and soda in the compartment. Relocate the food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1780 - Corrected During Inspection Critical Rice debris observed in stainless steel bowls stored for use.
    Clean and sanitize all bowls before storing them for use.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine bleach + water at proper concentration of 50 parts per million and immerse or expose food contact surfaces to sanitizing solution for adequate time.

April 17, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his hands after removing his single-use gloves that were used to handle raw chicken.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, changing gloves, working with clean equipment and utensils as well as handling 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.
  • 0470 A 4 - Corrected During Inspection Repeat Covered containers of raw eggs and meats are stored over covered containers of ready-to-eat (RTE) foods.
    Store all raw eggs and meats below containers of RTE foods. Store the raw eggs and meats according to minimum internal cooking temperatures with the raw eggs and raw pork stored directly below the ready-to-eat foods, the raw beef stored below the raw eggs and pork, and the raw chicken stored below the raw beef.
  • 0800 - Critical A container of deep fried chicken nuggets were not being adequately cooled to prevent the growth of harmful bacteria due to being left to cool at room temperature for the first 2 hours after being removed from the fryer.***Except for this one batch of chicken, there has been a noticeable improvement by the kitchen staff in properly cooling hot foods***
    (CORRECTED DURING INSPECTION) After removing the deep fried chicken nuggets from the fryer, allow them to cool in shallow pans at room temperature for the first 15 minutes. Then place the container of chicken nuggets in the walk-in cooler with a loose-fitting lid or no lid if placed on the top shelf in order to complete the cooling process. Cool all potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Monitor the cooling temperature after the first 2 hours. If the internal temperature of the chicken nuggets has not dropped below 70 F, refry the batch of chicken to an internal temperature of 165 F and begin the cooling process over.
  • 1100 - Corrected During Inspection Critical Cutting knives stored in a rusty container.
    (Rusty container discarded and knives were cleaned and sanitized during inspection) Store all equipment and utensils in clean containers.
  • 1750 - Soy Sauce bucket lids were stored for re-use.
    Do not re-use the lids from the soy sauce buckets. The lids are not designed to be easily cleanable.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: TRAY STORING THE RICE SCOOP, STORED FOR USE FOOD PANS, and the CONTAINER STORING THE MEAT CLEAVERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FOLDING CHAIRS, SHELF LOCATED OVER THE 3-COMPARTMENT SINK, and the STAND-UP FREEZER COMPARTMENTS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the food pan lids were not observed sanitized after being cleaned.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2310 B - The kitchen handwash station is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents due to gaps in rear screened door's frame insulation/sealant and a tear in the screen.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
PERMIT RENEWAL ISSUED

January 15, 2008 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Employee observed washing her hands while wearing single-use gloves.
    Remove and discard used gloves before washing hands. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0260 - Corrected During Inspection Critical Repeat In-use breading flour not being discarded at the end of each business day's food preparation operations.
    Discard unused breading flour at the end of each business day. Keep each day's in-use breading flour under refrigeration when not in use or replace the flour every 4 hours if stored at room temperature.
  • 0470 A 4 - Repeat Covered container of raw chicken observed stored above covered containers of raw vegetables in the walk-in cooler.
    Store raw animal foods below ready-to-eat foods
  • 0480 - Repeat Unlabeled spice containers.
    Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0760 - Corrected During Inspection Critical The gravy was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being placed in the hot hold steam table compartment..
    Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated before being placed on the steam table.
  • 1060 - Repeat Rusty dry goods wire shelves.
    Provide shelving that is rust-free, smooth, nonabsorbent, and easily cleanable.
  • 1060 - Cardboard being used to line shelf under the rice cooker.
    Discontinue the practice of lining shelves. Keep original surfaces clean and sanitized.
  • 1320 - There was no temperature measuring device located in the chest freezer and frigidaire stand-up freezer compartment.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF FLOUR CONTAINERS, EXTERIOR SIDES OF THE FRYERS, FREEZER COMPARTMENTS, and the RESTROOM LIGHT SWITCH.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - FLOOR located under the wire racks noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Reviewed the employee health policy and the consumer advisory policy with the manager-in-charge.

August 01, 2007 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Food employees observed washing their hands while wearing single-use gloves.
    Instruct food employees to remove the single use gloves before washing their hands. Change gloves any time a food employee changes tasks.
  • 0240 - Front counter employee observed handling and dispensing food without a proper hair restraint.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0260 - Corrected During Inspection Critical Breading flour used for breading raw chicken was not discarded from the previous day's use.
    Discard the breading flour at the end of each business day. For each batch of breading flour, either replace the flour contaminated with raw chicken juice every 4 hours or refrigerate the breading flour in between uses.
  • 0450 C - Flour and rice scoop handles stored in contact with the foods.
    Store the dry goods scoops in the foods with the handles up and away from contacting the food.
  • 0450 C - A scoop without a handle used to dispense MSG.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered dry goods and refrigerated foods .
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 A 4 - Corrected During Inspection Covered containers of raw meats stored over covered containers of ready to eat raw vegetables in the walk-in cooler.
    Store raw animal foods under ready to eat foods. Store the raw animal foods according to minimum internal cooking temperatures.
  • 0480 - Unlabeled food containers or food containers labeled in Chinese.
    Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Rice cooker's in-use utensils improperly stored between use in a stainless steel bowl laden with some rice debris inside the bowl.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0570 - Corrected During Inspection Repeat Wiping cloth improperly stored between use on the food prep counter near the raw meat cutting station.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - Rusty dry goods wire shelves.
    Replace the rusty shelves. Nonfood contact equipment such as wire shelving that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Corrected During Inspection Cracked and chipped plastic food pan stored for use.
    Discard any cracked or broken food containers.
  • 1150 - Cardboard lining the shelf under the rice cookers.
    Do not line shelves with cardboard. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1180 - The food temperature measuring device (degrees F) located in the FRIGIDAIRE STAND UP FREEZER was not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - One of the support legs on the dry goods wire rack was missing.
    Replace the support leg or wire rack.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: ALL FREEZER COMPARTMENTS, ALL CUTTING KNIVES STORED IN A STAINLESS STEEL CONTAINER, THE STAINLESS STEEL CONTAINER STORING THE CUTTING KNIVES, and the 5-PRONG RICE, PLASTIC COOP, & BOWL STORED NEXT TO THE RICE COOKERS..
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RESTROOM'S LIGHT SWITCH AND CEILING VENTILATION COVER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP COUNTERS USED TO PREPARE RAW CHICKEN AND SHRIMP, and the CLEANED FOOD BOWLS.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
No employee training log developed and implemented. A cleaning schedule has been implemented. The cold-holding refrigeration logs have been kept up to date through July 30, 2007. No hot food holding logs have been developed and maintained. Maintain all cited logs.

April 19, 2007 (Routine)



Violations:
  • 0170 - Repeat A food employee was observed cleaning his hands in the 3-compartment sink basin.
    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.
  • 0210 - Food employees wearing soiled aprons after the lunch rush had ended.
    The aprons become heavily soiled with food debris during the lunch rush. Change the soiled aprons to clean aprons after the lunch rush. Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on food preparation counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Corrected During Inspection Critical Repeat FRIED CHICKEN and COOKED PORK were noted to be cooling in containers on a food preparation counter at room temperature for more than 2 hours.
    (Chicken and pork reheated and set to properly cool during this inspection) Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 1570 - The door gasket of the DISPLAY CASE located adjacent to the front counter was splitting.
    Repair or replace the refrigeration door gasket in accordance with the manufacturer's specifications.
  • 1770 C - The wire racks located behind the hot bar and make table were observed soiled with an accumulation of dust and debris.
    Clean and sanitize the wire racks. Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - A gap was noted at the bottom of the rear screened door.
    Properly seal the gap on the screen door to prevent the entry of pests.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Five (5) bags of raw chicken were observed stored unattended atop the food preparation counter while another bag of raw chicken was being cup into pieces. Keep containers of meat and seafood under refrigeration until they are immediately addressed for a food preparation task. The flour used to bread raw meats and seafood is to be discarded and replaced every 4 hours if stored at room temperature, or kept under refrigeration in between breading tasks. Discard any used flour at the end of each day's kitchen operations and continue to designate separate breading containers for each type of meat, seafood, and poultry. A noticeable improvement in the sanitation of the kitchen and the food storage techniques demonstrated by the employees. The equipment temperature logs and employee training logs are being maintained on a consistent basis. Unable to verify that the second employee has obtained his Certified Food Manager's certification. PERMIT RENEWAL ISSUED

March 26, 2007 (Critical Procedures)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and in the kitchen area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over cut onion.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0800 - Corrected During Inspection Critical Fried chicken and fried chicken wings were cooled in room temperature and noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: rice scoop, bulk food containers, lids to the sauce containers, storage area of knives.
    Clean and sanitize these surfaces for food contact.
Comments:
Temperature logs and cleaning schedules maintained. Continue to work on and correct violations noted. Overall facility sanitation improved.

February 12, 2007 (Follow-up)



Violations:
  • 0170 - Corrected During Inspection A food employee was observed cleaning her hands in the 3-compartment sink used for utensil washing.
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerated food containers and bag of raw rice.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 A 4 - Repeat Containers of food are being placed atop uncovered containers of food in the make unit's refrigeration compartment.
    Do not allow the bottoms of food containers to come in contact with stored foods.
  • 0470 A 4 - Employee sanitizing food containers and utensils in the 3-compartment sink's 2nd (rinse)basin while thawing pork in the sink's 1st (wash) basin.
    Avoid cross contamination of foods by keeping sanitizing tasks a safe distance from foods.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Corrected During Inspection Repeat RICE SCOOPS & PRONGS improperly stored between uses at room temperature on a soiled sheet pan. MEAT CLEAVER improperly stored in-between the counter top crevice. CUTTING UTENSILS observed stored for use in a container of chlorine sanitizer.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use on the food prep counter and the wok cooking station.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Bag of frozen pork observed thawing at room temperature on the 3-compartment sink's drainboard.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0810 - Repeat A container of deep fried chicken pieces was not broken down into shallow food containers before being placed to cool in the walk-in cooler.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Raw shelled eggs were cold holding at improper temperatures due to being stored at room temperature next to the wok.
    (EGGS VOLUNTARILY DISCARDED DURING INSPECTION) Maintain cold-holding food storage at 41F or below.
  • 1100 - Repeat Rust on the metal racks. The painted surface on the wood platforms located in the walk-in cooler and dry food storage are chipped.
    Replace the rusted metal racks and wood platforms to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1100 - Repeat Holes cut in the plastic food container lids in order to use the containers as shakers for dispensing sesame seeds.
    Provide proper shaker containers for restaurant use.
  • 1100 - Repeat Chest freezer lid foam insulation is exposed to the stored foods.
    Repair the chest freezer lid to a state of good condition.
  • 1150 - Repeat Cardboard was being used to line shelves and counters. Paper was being used as a non-skid surface under cutting boards.
    Do not line shelves and counters. Use kitchen-grade rubber materials under cutting boards for non-skid surfaces.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat The door handle on the Pepsi display case and the chest freezer lid liner were observed in a state of disrepair and damaged.
    Replace the broken door handle and chest freezer lid liner to a condition of good repair.
  • 1570 - Repeat Gap in the rear screened door and frame.
    Eliminate the gap between the screened door and door frame.
  • 1570 - Repeat The rear screened door screen is torn.
    Repair the torn screened door screen.
  • 1750 - Re-use of soy sauce bucket lids for secondary food storage.
    Do not re-use the lids from the soy sauce buckets since they are not smooth and easily cleanable.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: RICE SCOOPS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION and RICE COOKER DOOR/LID FRAMES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS, and the VENTILATION HOOD & FRYERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1860 - Corrected During Inspection The food pans and utensils were being washed, rinsed, and sanitized in only two (2) of the three (3) sink basins.
    Properly utilize all three (3) sink basin's when manually washing, rinsing, and sanitizing food containers and utensils.
  • 2310 B - Corrected During Inspection A food employee was observed rinsing out a wiping cloth in the kitchen handsink basin.
    Only utilize the handsink for handwashing tasks.
  • 2350 ii - Repeat The MOP SINK'S HOT WATER FAUCET was observed leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2750 - Repeat The 55-gallon outdoor waste grease barrel was observed covered with grease on its exterior surface.
    Keep the exterior surface of the waste grease barrel clean and grease-free. Grease and other food debris may become a food source for pests.
  • 3080 - Less than 50 foot candles of light was noted under the food prep area's ventilation hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 3170 - Repeat Food prep area ceiling light and floor tiles near the rear door were not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The FLOORS, WALLS, and CEILING TILES in the food prep/dishwashing areas as well as in the unisex restroom were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 1 - Repeat Containers of cleaners observed stored in the restroom with cans of stains and paint. The containers of toxic substances stored in the restroom are currently stored under the handsink and are accessible to the public.
    Store cleaners in a separate location from other toxic substances. If containers of toxic substances are to be stored in the restroom then store them in a locked cabinet so as to deny accessibility of these containers to the public.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
    Maintain chlorine sanitizer concentration at between 50 ppm and 100 ppm.
Comments:
No documentation produced during this inspection to verify an attempt to obtain a second Certified Food Manager (CFM) with the enrollment of the employee into the next available Chinese-language CFM's class. The equipment/food hot & cold-holding temperature logs are not being maintained on a consistent basis. No employee training log has been developed and implemented.

January 03, 2007 (Routine)



Violations:
  • 0060 - Corrected During Inspection Critical The employee preparing the container of wiping cloth sanitizer was unable to cite the proper concentration level for chlorine sanitizer.
    Train employees in properly setting up a container of sanitizer at the correct concentration level.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling garbage and changing tasks.
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerated food containers and bag of raw rice.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents in both English and Chinese. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Repeat RICE SCOOPS & PRONGS improperly stored between uses at room temperature on a soiled sheet pan. MEAT CLEAVER improperly stored in-between the counter top crevice.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0810 - Corrected During Inspection Repeat A container of deep fried chicken pieces was not broken down into shallow food containers before being placed to cool in the walk-in cooler.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    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. For food held at 41F 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.
  • 1100 - Repeat Chest freezer lid foam insulation is exposed to the stored foods.
    repair the chest freezer lid to a state of good condition.
  • 1100 - Repeat Holes cut in the plastic food container lids in order to use the containers as shakers for dispensing sesame seeds.
    Provide proper shaker containers for restaurant use.
  • 1100 - Rust on the metal racks. The surface on the wood platform located in the walk-in cooler is chipped.
    Replace the rusted metal racks and wood platform to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1150 - Repeat Cardboard was being used to line shelves and counters. Paper was being used as a non-skid surface under cutting boards.
    Do not line shelves and counters. Use kitchen-grade rubber materials under cutting boards for non-skid surfaces.
  • 1320 - Repeat There was no temperature measuring device located in the DISPLAY CASE.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device located CHEST FREEZERS were not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat The rear screened door screen is torn.
    Repair the torn screened door screen.
  • 1570 - Repeat Gap in the rear screened door and frame.
    Eliminate the gap between the screened door and door frame.
  • 1570 - Repeat The door handle on the Pepsi display case and the chest freezer lid liner were observed in a state of disrepair and damaged.
    Replace the broken door handle and chest freezer lid liner to a condition of good repair.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SHELVING FOR TAKE OUT CONTAINER STORAGE, REFRIGERATION COMPARTMENTS, CUTTING BOARDS, REFRIGERATION COMPARTMENT SHELVING, and the MEAT CLEAVER.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: RICE SCOOPS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION and RICE COOKER DOOR/LID FRAMES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS, and the VENTILATION HOOD & FRYERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Corrected During Inspection Critical Repeat No method to sanitize surfaces was set up during this inspection.
    A wiping cloth container filled with the proper concentration of water + chlorine bleach was prepared for use during this inspection.
  • 1960 - FOOD CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2350 ii - The walk-in cooler's condensation drain line feeding to the floor drain was repaired with a plastic bottle.
    Repair the walk-in cooler's condensation drain line in accordance with the local plumbing codes.
  • 2350 ii - Plumbing connections under the 3-COMPARTMENT SINK and the MOP SINK'S HOT WATER FAUCET are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2750 - Repeat The 55-gallon outdoor waste grease barrel was observed covered with grease on its exterior surface.
    Keep the exterior surface of the waste grease barrel clean and grease-free. Grease and other food debris may become a food source for pests.
  • 2890 - Repeat Light fixture over the food prep area was not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3090 - The restroom ceiling ventilation fan does not appear to be properly working.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3180 - Repeat The FLOORS, WALLS, and CEILING TILES in the food prep/dishwashing areas as well as in the unisex restroom were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    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.
  • 3260 - Winter coats stored atop food shelves and food containers. Car keys and cell phone stored on a spice shelf.
    Store employee clothing and personal items in a designated area separate from food and food preparation/storage equipment.
  • 3340 1 - Containers of cleaners observed stored in the restroom with cans of stains and paint. The containers of toxic substances stored in the restroom are currently stored under the handsink and are accessible to the public.
    Store cleaners in a separate location from other toxic substances. If containers of toxic substances are to be stored in the restroom then store them in a locked cabinet so as to deny accessibility of these containers to the public.
  • 3480 - Critical Employee medicines are not being stored in a kit or container.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Store employee foods in a designated area separate from the restaurant foods. Obtain a second Certified Food Manager (CFM) for this facility. Recommend contacting the Va Beach Health Department in order to enroll the employee into their next Chinese-language CFM class or take the English version class through the Chesapeake Health Department. No comprehensive cleaning schedule has been developed. Develop and implement a comprehensive cleaning schedule in both English and Chinese for this facility. No temperature logs have been developed and implemented. Develop and implement a daily equipment/food temperature log each hot and cold holding unit. (An equipment temperature log sheet was given to the person-in-charge during the review of this inspection). Develop and implement an employee training log. Too many repeat violations. Correct all cited violations before the follow-up inspection takes place.

August 18, 2006 (Routine)



Violations:
  • 0210 - Food employees wearing soiled aprons.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0240 - Female employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - A proper dispensing utensil is not provided for each individual food dispensing container.
    Provide the proper dispensing utensil for each food dispensing container.
  • 0470 A 4 - Corrected During Inspection Food containers are being placed on top of containers of uncovered foods in the refrigeration compartments.
    Do not stack food containers on top of containers of uncovered foods.
  • 0470 A 4 - Uncovered foods in the refrigeration compartments.
    Keep foods covered when in storage.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents in both ENGLISH and CHINESE. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Corrected During Inspection Rice scoops improperly stored between uses in a container of stagnant water measuring 106 F. Meat cleaver stored with the cutting blade set inbetween food preparation counter tops.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on food preparation counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food and drinks stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0810 - Corrected During Inspection The method used for cooling the deep fried chicken was not adequate due to the pieces of chicken not being placed into shallow pans before being stored in the walk-in cooler.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    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. For food held at 41F 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.
  • 1100 - Corrected During Inspection Masking tape is being used on the metal shaker containers to seal off some of the pour holes.
    Discontinue the use of placing masking tape on food containers in order to seal off shaker holes.
  • 1100 - Holes are being cut into the plastic food container lids in order to turn the containers into shaker containers.
    Obtain proper food shaker containers.
  • 1100 - The food contact surface of the CHEST FREEZER LID LINER was not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the chest freezer lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1150 - The surface under the cutting board and the shelving are being lined with cardboard.
    Alter or replace this item to provide a surface that is nonabsorbent, durable, smooth, and easily cleanable.
  • 1560 - There is a floor mounted FRIGIDAIRE and GE STAND UP FREEZERS are not elevated off the floor, equipped with casters, or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - A build-up of frozen condensation was observed in the chest freezer compartment.
    Remove the build-up of frozen condensation from the chest freezer compartment.
  • 1570 - The screen on the rear screened door is torn.
    Repair the torn screen in the screened door.
  • 1570 - Repeat A gap was observed between the rear screened door and the door frame.
    Provide an adequate seal for the rear screened door by eliminating the gap.
  • 1570 - Repeat The door gaskets of the Lo Boy refrigeration unit and chest freezer are in poor condition.
    Replace the refrigeration door gaskets in accordance with the manufacturer's specifications.
  • 1720 - The chlorine sanitizer test kit is missing its color chart for determining the sanitizer concentration level.
    Obtain and use a complete chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: LID FRAME OF THE RICE COOKER, RICE UTENSIL STORED ON A DIRTY TABLE TOP, and the REFRIGERATION/FREEZER COMPARTMENTS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR GASKETS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Corrected During Inspection Critical Food contact surfaces are not being sanitized due to no sanitizer concentration in the wiping cloth buckets.
    Clean then sanitize food contact surfaces at least every 4 hours or as often as necessary.
  • 1900 - Corrected During Inspection Critical No concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide chlorine sanitizer in the wiping cloth storage containers that meets the required concentration of 50 parts per million.
  • 1930 - Corrected During Inspection Soiled apron was found stored atop unused drinking cups/lids.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 2170 - Critical A plastic bottle is being used as an extension for the walk-in cooler's PVC condensation line leading to the floor drain.
    Replace the plastic bottle with an approved plumbing pipe.
  • 2350 ii - The copper piping under the hot wells is leaking. The floor drain under the hot wells is clogged.
    Repair the leaky pipe and unclog the floor drain.
  • 2750 - Repeat Heavy build-up of grease on the exterior surface of the 55 gallon waste grease barrel.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2860 - The cinder block back wall needs to be repainted.
    Refinish the cinder block wall with a light colored high gloss paint or attach wall covering so it is easily cleanable.
  • 2890 - FLUORESCENT CEILING LIGHT is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3140 - An employee was observed placing food in her mouth while in the food preparation area.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3170 - Repeat KITCHEN CEILING LIGHT and the FLOOR TILES NEAR THE BACK DOOR are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The KITCHEN CEILING TILES and FLOOR BASEBOARDS are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Transfer the Va Beach Certified Food Manager's certification to the Chesapeake Health Department and post the Chesapeake certificate next to the permit. Develop and implement a daily equipment/food temperature log where at least one food temperature from each hot/cold holding unit is taken and recorded every two (2) hours. Develop and implement a comprehensive cleaning schedule. Correct all violations before the next inspection.

February 24, 2006 (Routine)



Violations:
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATOR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the CHEST FREEZER.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the BEV AIR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat HANDLE ON THE BEV AIR LOCATED NEAR SERVICE COUNTER, CHEST LID, AND THE WIRE RACK IN THE ROTISSARIE WERE observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat STORAGE RACK IN THE WIR was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SIDE PANELS BETWEEN EQUIPMENT, HINGES OF EQUIPMENT, EXHAUST HOOD AND FILTERS, RICE COOKER STAND, EMPLOYEES FOOD STORAGE SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Containers on the COOK'S DRY INGREDIENT TABLE to which additional product is added are observed soiled.
    Clean and sanitize containers at least every 24 hours as long as THE TABLE maintains stored food items in a manner that prevents cross-contamination.
  • 1960 - Repeat TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2020 - Unwrapped knives AND spoons were not stored AT THE FRONT COUNTER with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. RECOMMEND UTENSILS BE STORED HANDLES UP IN A CYLINDER (ROUND) CONTAINER.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. BACK SCREEN DOOR IS NOT SELF CLOSING.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat FLOOR ALONG THE WALLS, IN CORNERS, AND AROUND THE EQUIPMENT LEG SUPPORTS, WALL BEHIND RICE COOKER, AND THE SURFACE OF THE FIRE EXTINGUISHER noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Waste management for an exchange in grease barrels has been contacted and the facility is on the list for a replacement barrel. Correct all violations as soon as possible.

November 02, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WALK-IN REFRIGERATOR AND FREEZERS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. RICE AND SMALL CONTAINERS.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat The door gasket of the BEV AIRS ARE damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1570 - WIRE RACK IN THE ROTISSARIE, HANDLE ON THE BEV AIR BY FRONT COUNTER WERE observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat STORAGE RACKS IN THE WALK-IN REFRIGERATOR WERE observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the RACKS to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RACKS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The compartment(s) or drainboards of ALL THE SINKS are soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVESOUTSIDE SURFACE OF STORAGE CONTAINERSEXHAUST HOODUTENSIL STORAGE CONTAINERRICE WARMER HINDGEMOP SINK INSIDE AND OUTSIDE SURFACESINSIDE SURFACES OF REFRIGERATORS/FREEZERSEQUIPMENT ON LOWER SHELVESHANDLE GROOVES OF THE GARBAGE CANS
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1960 - BOWLS were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2750 - Repeat GREASE BARREL IS soiled and has an accumulation of debris/grease.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2930 - SCREEN DOOR IS NOT SELF-CLOSING.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. MECHANISM BROKE AND SCHEDULED TO BE REPAIRED.
  • 3170 - FLOOR NEAR BACK DOOR is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS UNDER EQUIPMENT ALONG THE WALLS AND AROUND THE LEG SUPPORTS, FLOOR UNDER THE MAT IN THE WALK-IN REFRIGERATOR AND BATHROOM VENT COVER noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Correct all violations as soon as possible.

August 18, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the REACH-IN AND CHEST FREEZERS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). WALK-IN UNIT
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. KEEP FRUITS AND VEGETABLES IN ONE AREA, MEATS IN ANOTHER AREA AND SEAFOOD IN A THIRD AREA.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. SPICES AND BREAD CRUMBS.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the BEV AIR is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - STORAGE RACKS IN THE WALK-IN UNIT WERE observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the RACKS to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RACKS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY SAUCE BUCKETS.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: DRY INGREDIENT BINS, STORAGE SHELVES UNDER DRY INGREDIENT BINS, BOTTOM SHELVES IN THE REACH IN REFRIGERATORS AND FREEZERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2010 - Corrected During Inspection COOKS KNIFE WEDGED BETWEEN TABLES.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2750 - Repeat GREASE BARREL AND AREA IS soiled and have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3180 - Repeat FLOOR AROUND EQUIPMENT LEG SUPPORTS AND ALONG THE WALL, WALL BEHIND THE DRY INGREDIENT BINS, AND THE SEATING AREA CEILING VENT COVER noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3290 - Corrected During Inspection TRAY OF TOOLS AND MISCELLANEOUS ITEMS noted to be stored in such a way that it is contaminating Equipment AND Food.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Correct all violations prior to the next inspection. Health Permit renewal issued.

May 13, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat SCOOP WITH NO HANDLE IN THE SALT CONTAINER AND SEVERAL SCOOPS WITH HANDLES DOWN INTO THE DRY INGREDIENT.
    Provide scoops with handles and handles must remain above the surface of the food irtems to prevent contamination from hands.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the REFRIGERATORS AND FREEZERS.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers. LABEL ALL FOOD COTNAINERS AND IN BOTHE ENGLISH AND CHINESE.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. CONTAINER OF MUSHROOMS
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD. SOY SAUCE BUCKETS
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, BOTTOM SHELF IN BEV AIR REFRIGERATOR AND OUTSIDE SURFACE OF DRY INGREDIENT CONTAINERS IN PREP AREA. THE COUNTER TOP EDGE NEXT TO THE DEEP FRYERS WAS STAINED BUT STILL COLLECTING GREASE.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2020 - Unwrapped forks not stored AT FRONT COUNTER with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3180 - Repeat FLOORS ESPECIALLY ALONG THE WALLS noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Improvements in the overall sanitation level noted. Detailed type cleaning is still needed. Do not line the shelves in the walk-in and refrigerator units with cardboard. This will prevent proper air flow. Grease drum is scheduled to be replaced. Correct all violations prior to the next inspection.

February 08, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical SCOOPS WITH NO HANDLES BEING USED IN SEVERAL DRY INGREDIENT STORAGE BINS AND ONE SOY SAUCE BUCKET.
    USE ONLY SCOOPS WITH HANDLES AND KEEP THE HANDLES ABOVE THE FOOD ITEM.
  • 0470 - Critical kNIVES improperly STORED.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0470 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the WALK-IN UNIT.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. (SQUEEZE BOTTLES AND ONE SPRAY BOTTLE)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat PREFRIED CHICKEN hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Repeat EGGS cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1150 - The nonfood contact surface of the COUNTER EDGE NEXT TO DEEP FRYERS is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: COOKING KNIVES AND SCOOP HANDLES.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF STORAGE CONTAINERS AND STORAGE SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2750 - Repeat GREASE BARREL AND ADJACENT AREA OF GROUND HAVE ACCUMULATIONS OF GREASE.
    Refuse containers are to be cleaned AS NEEDED.
  • 3180 - Repeat WALLS BEHIND COOKING EQUIPMENT AND THE FLOOR THROUGHOUT FACILITY ESPECIALLY UNDER EQUIPMENT noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 08, 2004 (Routine)



Violations:
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, OUTSIDE OF THE DRY INGREDIENT BINS, AND THE CANNED GOODS STORAGE SHELF.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical PRECOOKED CHICKEN STORED IN LARGE TUB UNDER COUNTER NEAR FRYERS AND TRAYS OF EGGS STORED IN COOKING AREA AT ROOM TEMPERATURE holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTED DURING INSPECTION.
  • 2750 - Repeat GREASE BARREL HAS ACCUMULATED GREASE ON THE OUTSIDE AND ADJACENT AREA ON THE GROUND HAS accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches (TORN SCREEN)
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - COOKING PANS were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 0480 - Repeat Unlabeled food containers. (SQUEEZE BOTTLES)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3180 - Repeat FLOORS ALONG THE WALLS AND AROUND THE COOKING EQUIPMENT LEG SUPPORTS noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1780 - Critical Repeat Containers in the cooking area to which additional product is added are observed soiled. (CONTAINERS OF SEASONINGS, SUGARS, SAUCES, ETC.)
    Clean and sanitize containers at least every 24 hours and maintain stored food items in a manner that prevents cross-contamination.
  • 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
Comments:
Work order to have the food prep sink leak repaired has been submitted.

August 30, 2004 (Follow-up)



Violations:
  • 2750 - Grease drum and surrounding area have grease build-up.
    Power wash with a degreaser.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (Gaps at top and bottom of door. Door is not closing tightly or self closing.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 2830 - Floor and wall juncture in kitchen near the hood cleaning water tank not sealed. (Coving is separating from wall)
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators and freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - Table edges neardeep fryer and the front counter edge were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the edges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the edges, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Major positive improvements with food handling, personal hygiene and overall facility sanitation level.

August 18, 2004 (Routine)



Violations:
  • 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1800 - The nonfood contact surface of the cooking units, deep fryers, sinks, and tables have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Mops not hung up to air dry.
    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.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2750 - Grease drum and surrounding area have grease build-up.
    Power wash with a degreaser.
  • 2750 - There is evidence of pest activity at the refuse container kept outside the establishment (Flies at dumpster)
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Gaps at top and bottom of door. Door is not closing tightly or self closing.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0550 - Repeat In-use utensils improperly stored between use. (Chef's knoves stored in the crack between two tables)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoops with no handles)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. (Bag of open rice next to handsink with no splashquard)
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Walk-in refrigerator)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods. (Shopping bags)
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2830 - Floor and wall juncture in kitchen near the hood cleaning water tank not sealed. (Coving is separating from wall)
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit.
    Replace the door of the outside refuse container with one that is a tight fit.
  • 1100 - Repeat The food contact surface of several bin lids and the table top edge are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the lids and edging to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (Gloves are NOT a substitute for hand washing).
    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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 1150 - The nonfood contact surface of the wooden boards used for support to the weakened storage rack, the cardboard used for support of the employees coffee stand, and the boards used as a splashquard for the mop sink are not designed or constructed to be easily cleanable.
    Alter or replace these items to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - Repeat The ENTIRE facility from ceiling to floor especially under the equipment, floor under the tables in the sitting area, walls behind the cooking units, walls around the three sink and handsink areas, noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: scoops and chef's knives.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Cracks and seems of the display unit, soy sauce buckets, rice storage bins, dry product storage bins, and inside shelves of all refrigeration and freezer units.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All equipment, storage shelves, refrigerator gaskets, and the floor of the walk-in refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knives and scoops.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators and freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers. Water bottle and dry product storage bins. (Label in both English and Chinese)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Table edges neardeep fryer and the front counter edge were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the edges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the edges, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Dry storage rack was observed in a state of disrepair and damaged. (Using wood to support)
    Repair the storage rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the rack, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Permit renewal not issued at this time. Discussed all violations with the owner and made recommendations. Discussed the importance of having a cleaning, maintenance, and training schedule. Major food violations were corrected during the inspection. Follow-up inspection has been scheduled.

May 20, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Partially breaded and fried chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1780 - Critical Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0470 - Critical Different types of raw foods stored in such a manner that may cause cross contamination. (open aluminum cans). Corrected during the inspection.
    Store unused portions in a clean container.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator and freezer units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Repeat In-use utensils improperly stored between use. (Knives stored in between tables pushed together)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (Bowl of fish in walk-in unit). Corrected immediately.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of foods other than what originally came in the container. (Corrected during inspection).
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1100 - Repeat The food contact surface of the storage racks in the walk-in unit and the rack in the roasting oven are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 0480 - Unlabeled food containers. (water bottle, dry storage of flour, sugar, and breading)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3180 - Floor under storage racks, floor in walk-in unit, and corners under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Bulk storage containers.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lower shelves and outside of equipment.
    Maintain food -contact surfaces of equipment clean.
Comments:
Corrective action was taken as the inspection occurred. A prep sink and 3-vat sink exist so DO NOT USE THE 3VAT SINK for marinating chicken, USE THE PREP sink. DO NOT leave partially cooked foods at room temperature. Correct all critical violations as soon as possible and all non-critical violations by the next inspection.

February 17, 2004 (Routine)



Violations:
  • 1750 - Repeat Restaurant is reusing soy sauce buckets, cardboard barrels, plastic bottles, and plastic bags for the storage of food.
    DO NOT REUSE ANY CONTAINERS THAT FOOD CAME IN ORIGINALLY. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (under the hand sink).
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Critical Repeat Rice, chicken wings hot holding at improper temperatures. Chicken flour sitting at room temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Once it has been used, keep flour for the chicken in the refrigerator.
  • 1100 - Repeat The food contact surface of the rusty walk in refrigeratoor racks and the damaged cutting board by the fryer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the rusty refrigerator racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Remove the damaged cutting board.
  • 1890 - Critical The equipment and utensils are not being sanitized.
    After WASHING and RINSING, ALL DISHES, POTS, UTENSILS MUST BE SANITIZED (warm water + 50 ppm chlorine bleach for one minute). Teach all workers how to properly use the sinks and enforce it.
  • 0450 C - Repeat Workers are using plastic bowls as food scoops leading to excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Use only scoops with a handle. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0550 - Repeat In-use utensils improperly stored between use. 1. rice scoop sitting in a pan of room temperature water. Knife wedged between a table and a refrigerator.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In 140*+ water. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
  • 3140 - Worker observed eating at the prep table. Area designated for employee to eat, drink, and use tobacco does not protect food from contamination
    Designate an area for employees to eat, drink and use tobacco AWAY from food, equipment and single-service and single-use articles to protect them from contamination
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. 1. Screen door is damaged. 2. Large gap at bottom of back door.
    Repair both doors. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: walk in fan guards, can opener, broiler, soiled plastic containers, ...
    Clean and sanitize these surfaces for food contact.
  • 2810 - The cardboard on the walk in floor is not smooth, nonabsorbent, and easily cleanable.
    Remove the cardboard. May use an all-rubber mat.
Comments:
*DO NOT LEAVE COOKED OR HALF COOKED FOODS OUT AT ROOM TEMPERATURE (rice, wings,...). Keep foods either >140* ot <41*.

December 01, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken pieces and rice left out to cool, cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1750 - Repeat Restaurant is reusing soy sauce buckets and MSG barrels for food storage.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. REMOVE ALL OLD BUCKETS AND BARRELS.
  • 0450 C - Critical Repeat Workers are using soup containers as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Use only scoops with a handle for all food dispensing. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Keep wiping cloths in a bucket of 50 ppm bleach water in between wiping things down. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - Observed knife wedged between table and sandwich unit, improperly stored between uses.
    Store knives on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours, or in a sanitized container.
  • 1100 - Critical Repeat The food contact surface of the damaged cutting board by the fryer is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The pepper shaker is covered with tape.
    Remove the old cutting board. Remove all tape from the pepper shaker. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2930 - Repeat The screen is torn in the new screen door. The food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Kitchen ceiling and rest room walls noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
*After cooking, rapidly cool foods, do not leave out at room temperature. As soon as the food is <140*, it must be moved to refrigeration. ** Work with raw foods in small batches, do not pull out a lot of food from the refrigerator at one time.

October 30, 2003 (Routine)



Violations:
  • 0820 - Critical Chicken pieces hot holding at improper temperatures.
    Rapidly reheat the chicken to 165F and maintain at 140F or above through the hot holding period. Foods may not sit at room temperature .
  • 0820 - Critical Fried rice hot holding at improper temperatures.
    Discard the rice and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. *Do not leave foods out to cool for long periods at room temperature.
  • 1750 - Manufacturer containers(sauce buckets, bottles, cardboard barrels, peanut butter containers, food wrappers, cardboard boxes) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Kitchen floor, walls, baseboards noted in dire need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: all cutting boards, prep tables, can opener, freezers,walk in cooler, refrigerator gaskets, overhanging shelves at the steam table and by the fryers, flour cans, all racks, rice cooker,....
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soak tank, all shelves, ......
    Maintain nonfood-contact surfaces of equipment clean.
  • 0570 - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
    Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0220 - Critical The cooks are drinking from an uncovered container in the food preparation area.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in clean packages, covered containers, or wrappings.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Observed broccoli and egg rolls stored in used , raw chicken cases.
    Use only cleaned and sanitized utensils or equipment during food preparation and storage.
  • 0450 C - Critical Observed soup containers used as food scoops leading to excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide approved scoops with a handle for all food dispensing. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 2790 - The rug/mat in the walk in does not meet the standard of smooth, nonabsorbent, durable and easily cleanable.
    Remove the rug from the walk in.
  • 1100 - The food contact surface of the scorched cutting board by the fryer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove the damaged cutting board. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1060 - 1.Observed several makeshift racks and pallets, none of which are smooth and easily cleanable. 2.Freezer chest is rusty on the outside. 3.Drain line is broken on the walk in refrigerator.
    1.Remove ALL wood boards under equipment, wood paneling shelves, pieces of countertop, rough wood pallets. Provide smooth, sealed racks that are on 6 inch legs or higher. 2. Repaint the chest freezer. 3. Repair the drain line on the walk in.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is torn.
    Repair the screen door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1880 - Critical The food-contact surfaces of the dishes, utensils, and equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, ALL DISHES, UTENSILS, PANS,...MUST BE SANITIZED.
  • 1600 - The compartments and drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 2600 - The dumpster is stored on grass, an absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material (asphalt, concrete) that is sloped to drain.
  • 3260 - Employees are storing their coats all over the kitchen.
    Provide a seperate area for all coats and purses that is away from the food, dishes, and single service items.
  • 0550 - Observed the rice spoon stored in a pan of room temperature water.
    Store utensils in the food with their handles above the top of the food and the container or in a container of water if the water is maintained at a temperature of at least 140F and the container.
Comments:
*Many violations observed today, 30 DAY REINSPECTION.Retrain staff on food protection and temperature control. Clean the facility from top to bottom. Teach all workers how to properly wash, rinse, and sanitize dishes and equipment. Remove the numerous used buckets, barrels, bottles, and wrappers. Replace the metal stem thermometer.

June 25, 2003 (Routine)



Violation: 0530 - Food items in the walk-in not covered.
Ensure all food item are covered while in storage.
Comments:
Overall sanitary standards satisfactory. No major violation noted this inspection.

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