Chinese Imperial Restaurant, 7821 Sudley Rd, Manassas, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chinese Imperial Restaurant
Address: 7821 Sudley Rd, Manassas, Virginia
Phone: (703) 361-4635
Total inspections: 19
Last inspection: Aug 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchenAugust 17, 2009Risk Factor Assessment01Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
May 18, 2009Routine03Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves
February 10, 2009Routine03Details / Comments
  • 0130 - Critical Food employees observed with soiled hands and arms.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in thecooler is missing.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in cooler.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3220 - Mops not hung up to air dry.
June 13, 2008Routine26Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C)is missing in cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storeage shelve in cooler.
March 18, 2008Routine03Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in walk in cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler, filters over grill, rust on shelves in walk in cooler
  • 1800 - The nonfood contact surface of the floor of walk in cooler has accumulations of grime and debris.
  • 3180 - ceiling in the kitchen noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
August 20, 2007Routine05Details / Comments
No violation noted during this evaluation. March 16, 2007Routine00Details / Comments
  • 0470 - Critical Repeat Food not covered in walk in cooler.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Repeat Food stored on floor in walk in freezer.
  • 0820 - Critical Repeat Reach in cooler temp was 49 degrees.
  • 0830 - Critical Repeat Potentially hazardous food not date marked.
  • 1570 - Utensils are not in good repair.
  • 1750 - Repeat Food items are stored open metal can.
  • 1770 A - Critical Repeat Rust on shelves in walk in cooler.
  • 1800 - Floor in walk in freezer is dirty.
  • 2750 - Trash cans throughout the establishment are soiled an have an accumulation of debris.
  • 3020 - Corrected During Inspection Soap was not provided at the handsink.
  • 3180 - Walls in kitchen are not clean and floors.
  • 3260 - Employees' clothes stored on top of food.
March 13, 2007Routine49Details / Comments
  • 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)
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Unwrapped or uncovered food in the WIC and WIF.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical RIC cooler temp 49 degrees
  • 0830 - Critical Food not dated or labeled
  • 1570 - Repeat RIC was observed in a state of disrepair and damaged.
  • 1750 - Food stored in metal containers
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WIC
  • 1800 - The nonfood contact surface of the filter over stove has accumulations of grime and debris.
  • 2620 - Trash cans are dirty
  • 2750 - Repeat A strong offending odor is emanating from the refuse container stored outdoors.
  • 3170 - Repeat Walls and ceiling not maintained in good repair
  • 3180 - Repeat Walls and ceiling noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
August 08, 2006Routine69Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - ric was observed in a state of disrepair and damaged.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - Repeat The nonfood contact surface of the wic has accumulations of grime and debris.
  • 2000 - Repeat items stored on floor
  • 2620 - Repeat There are refuse containers in the kitchen without covers.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  • 3170 - Repeat walls in kitchen is not maintained in good repair
  • 3180 - Repeat walls in kitchen noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3220 - Repeat Mops not hung up to air dry.
January 24, 2006Routine013Details / Comments
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw @MEAT@,
  • 1180 - The food temperature measuring device (degrees F) located in the ric is not accurate.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 1800 - Repeat The nonfood contact surface of the wichad accumulations of grime and debris.
  • 2000 - items stored on floor
  • 2040 - Preset tableware was observed unprotected from contamination.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2620 - There are refuse containers in the kitchen without covers.
  • 2720 - Outside refuse container was uncovered.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  • 3170 - wall is not maintained in good repair
  • 3180 - Repeat wall in storage room noted in need of cleaning.
  • 3220 - Mops and brooms not hung up to air dry.
August 01, 2005Routine113Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1800 - The nonfood contact surface of the walk-in cooler has accumulations of grime and debris.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 3180 - Repeat wall and floor noted in need of cleaning.
  • 1100 - Knives are not smooth, they contain cracks, chips, or pits and can not be easily cleaned.
September 14, 2004Routine24Details / Comments
0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.May 11, 2004Critical Procedures10Details / Comments
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 3180 - wall-floor corners noted in need of cleaning.
January 05, 2004Routine06Details / Comments
  • 1800 - The nonfood contact surface of the microwave and countertops had accumulations of grime and debris.
  • 0470 - Unwrapped or uncovered food in storage.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
August 28, 2003Routine03Details / Comments
  • 1800 - Hood system vents had accumulations of grime and debris.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 0570 - Wiping cloths improperly stored between use.
May 28, 2003Routine04Details / Comments
No violation noted during this evaluation. February 03, 2003Routine00Details / Comments
  • 1800 - Repeat Hood noted dirty at the time of this visit.
  • 3080 - Repeat Burn light bulb noted at the time of this visit.
  • 1770 - Repeat Food contact surfaces equipment noted dirty at the timeoof this visit.
January 29, 2003Routine03Details / Comments
  • 1800 - Repeat The outer surfaces of the equipment noted dirty.
  • 3080 - Burn light bulb noted in the hood system.
  • 1770 - Food contact surfaces equipment noted dirty at the time of this visit.
  • 3180 - Floor noted dirty at the time of this visit.
January 16, 2003Routine04Details / Comments

August 17, 2009 (Risk Factor Assessment)



Violation: 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

May 18, 2009 (Routine)



Violations:
  • 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

February 10, 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.
  • 0610 - 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
employee's health policy in place

June 13, 2008 (Routine)



Violations:
  • 0130 - Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0450 - 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.
  • 0480 - 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.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in thecooler is missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 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.

March 18, 2008 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C)is missing in cooler.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storeage shelve in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
discuss employees health policy

August 20, 2007 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler, filters over grill, rust on shelves in walk in cooler
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the floor of walk in cooler has 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.
  • 3180 - ceiling in the kitchen 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 - 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.

March 16, 2007 (Routine)

Comments:
All violations have been corrected (820,830,470,610,1750,3180,1570,1800,550,3020,1770,3260 & 2750).

March 13, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat Food not covered in walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - In-use utensils improperly stored between use.
    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 floor in walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Repeat Reach in cooler temp was 49 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat Potentially hazardous food not date marked.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1570 - Utensils are not in good repair.
    Repair the utensils 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 utensils, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Repeat Food items are stored open metal can.
    Use store bags.
  • 1770 A - Critical Repeat Rust on shelves in walk in cooler.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Floor in walk in freezer is dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2750 - Trash cans 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.
  • 3020 - Corrected During Inspection Soap was not provided at the handsink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3180 - Walls in kitchen are not clean and floors.
    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 - Employees' clothes stored on top of food.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Manager took all food out of the reach in cooler and put food in walk in cooler.

August 08, 2006 (Routine)



Violations:
  • 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.
  • 0450 - 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 Unwrapped or uncovered food in the WIC and WIF.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 0820 - Critical RIC cooler temp 49 degrees
    RIC should be 41 or lower
  • 0830 - Critical Food not dated or labeled
    Date and label all food
  • 1570 - Repeat RIC was observed in a state of disrepair and damaged.
    Repair the RIC 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 RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Food stored in metal containers
    Store food in approved container
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WIC
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the filter over stove has 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.
  • 2620 - Trash cans are dirty
    Clean trash cans
  • 2750 - Repeat A strong offending odor is emanating from the refuse container stored outdoors.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 3170 - Repeat Walls and ceiling not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls and ceiling 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 - Repeat 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.

January 24, 2006 (Routine)



Violations:
  • 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 on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - ric was 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.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - Repeat The nonfood contact surface of the wic has 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.
  • 2000 - Repeat items stored on floor
    store items 6" off of floor
  • 2620 - Repeat There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
    Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Repeat walls in kitchen 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 walls in kitchen 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3220 - Repeat 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.

August 01, 2005 (Routine)



Violations:
  • 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.
  • 0790 - Improper methods used to thaw @MEAT@,
    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 3. As part of the cooking process
  • 1180 - The food temperature measuring device (degrees F) located in the ric is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - Repeat The nonfood contact surface of the wichad 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.
  • 2000 - items stored on floor
    store items six inches
  • 2040 - Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 2620 - There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - wall 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 wall in storage room 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 - Mops and brooms 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.

September 14, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the walk-in cooler has 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 3180 - Repeat wall and floor 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.
  • 1100 - Knives are not smooth, they contain cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the item 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.

May 11, 2004 (Critical Procedures)



Violation: 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

January 05, 2004 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 3180 - wall-floor corners 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.

August 28, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the microwave and countertops had 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.
  • 0470 - Unwrapped or uncovered food in storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

May 28, 2003 (Routine)



Violations:
  • 1800 - Hood system vents had 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.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

February 03, 2003 (Routine)

Comments:
No inspection was done because an EHS was there few days before

January 29, 2003 (Routine)



Violations:
  • 1800 - Repeat Hood noted dirty at the time of this visit.
    Clean the hood
  • 3080 - Repeat Burn light bulb noted at the time of this visit.
    Replace the burn light.
  • 1770 - Repeat Food contact surfaces equipment noted dirty at the timeoof this visit.
    Clean the food contact surfaces equipment.
Comments:
No critical violation found at the time of this visit.

January 16, 2003 (Routine)



Violations:
  • 1800 - Repeat The outer surfaces of the equipment noted dirty.
    Clean the outre surfaces of the equipment.
  • 3080 - Burn light bulb noted in the hood system.
    Replace the burn light.
  • 1770 - Food contact surfaces equipment noted dirty at the time of this visit.
    Clean the food contact surfaces equipment.
  • 3180 - Floor noted dirty at the time of this visit.
    Clean the floor to prevent cross contamination.
Comments:
No critical violation found at the time of this visit.

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