HUNAN KING CHINESE, Suite 3 - 801 University City Boulevard, Blacksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: HUNAN KING CHINESE
Address: Suite 3 - 801 University City Boulevard, Blacksburg, Virginia
Total inspections: 19
Last inspection: Jun 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection Repeat Scoop used to store rice observed in can of water holding at room temperature.
  • 0790 - Corrected During Inspection Improper methods used to thaw fish and chicken.
  • 0960 2 - Repeat The large non-food grade plastic containers were observed used to cold hold duck, chicken, vegetables, cooked noodles. Containers are soiled, pitted and in poor condition.
  • 2580 - Repeat A condensate drain line servicing walkin cooler and freezer was emptying liquid waste directly into a bucket that was suspended over the chest freezer and observed leaking onto the floor.
June 25, 2009Follow-up04Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils used dispense raw meat products.
  • 0220 - Corrected During Inspection Critical The kitchen employee is drinking from an uncovered container in the food preparation area.
  • 0470 - Corrected During Inspection Critical Repeat Various type of uncovered and/or unwrapped raw animal food products observed stored in the walk-in cooler and freezer.
  • 0550 - Repeat Scoop used to dispense cooked rice was observed stored in water at 89 degrees F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0810 - Repeat Large square plastic container of chicken observed cooling in the walk-in cooler.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Large container o cooked, chicken was observed with no temperature control and holding at improper temperatures on the preparation line.
  • 0960 2 - Repeat Large non-food grade plastic containers are used to cool and hold cooked, foods (duck, chicken) as well as cold foods and were observed pitted and not heat resistant.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Large trash can used to store crispy noodles and meat slicer.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the food preparation area is blocked, preventing access by employees for easy handwashing.
  • 2580 - Repeat A condensate drain line servicing coolant line to the freezer was emptying liquid waste directly into a bucket suspended over the chest freezer and in the kitchen area near the door. Similar situation exists beside the walk-in cooler where condensate discharges into a bucket on the floor.
  • 3140 - Repeat Cell phone and chinese candy observed stored on the food preparation counter.
May 27, 2009Follow-up77Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils used dispense raw meat products.
  • 0470 - Corrected During Inspection Critical Various type of uncovered and/or unwrapped raw animal food products observed stored in the walk-in cooler and freezer.
  • 0550 - Scoop used to dispense cooked rice was observed stored in water at 92degrees F.
  • 0570 - Wiping cloths improperly stored between use.
  • 0810 - According to the person in charge whole roasted ducks are placed in a large plastic container and put in the walk-in cooler to cool.
  • 0820 A 2 - Corrected During Inspection Critical Large container or cooked, cooled chicken was observed with temperature control and holding at improper temperatures on the preparation line.
  • 0960 2 - Large non-food grade plastic containers are used to cool and hold cooked, foods (duck, chicken) as well as cold foods and were observed pitted and not heat resistant.
  • 1560 - There is a floor mounted sliding door cooler, and freezer in the drink preparation area that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1580 - The cutting board(s) along the 3-compartment sink are 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 equipment food-contact surfaces were observed soiled to sight and touch: Large trash can used to store crispy noodles and meat slicer.
  • 2000 - Take out boxes were observed stored unprotected at the preparation counter
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food preparation area is blocked, preventing access by employees for easy handwashing.
  • 2350 - Critical Drainwaste line in the upper tool storage room was observed disconnected and a sewer odor was detected.
  • 2580 - A condensate drain line servicing coolant line to the freezer was emptying liquid waste directly into a bucket suspended over the chest freezer and in the kitchen area near the door.
  • 2830 - Floor and wall juncture in the food storage areas with freezers, coolers, dry storage and various areas in the kitchen observed not sealed with large gaps.
  • 2840 - Carpeting installed as floor covering in drink preparation area with freezer and cooler.
  • 3080 - Flash light was used to inspect the drink preparation area near the front of the facility and dry storage areas upstairs.
  • 3140 - I-pod observed stored on the food preparation counter.
  • 3180 - Floors, walls, ceilings, and inside refrigeration units noted in need of cleaning.
March 18, 2009Routine613Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken and beef in the pepsi cooler.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Egg wash cold holding at improper temperatures
  • 1040 - Repeat A bowl used to serve meat is used as a food contact surface.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration the sanitizer bucket used to sanitize food preparation contact surfaces.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
April 08, 2008Follow-up32Details / Comments
  • 0160 - Corrected During Inspection 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.
  • 0220 - Corrected During Inspection 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 - Corrected During Inspection Critical Unwrapped or uncovered pork, egg rolls in the walk-in cooler.
  • 0550 - Corrected During Inspection Bowl observed stored in the rice. Scoop handles observed in contact with the flour stored upstairs.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Food stored next to the handsink is subject to splash.
  • 0790 - Improper methods used to thaw duck.
  • 0820 A 2 - Corrected During Inspection Critical Beef, duck, shrimp, egg wash cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cheese dip in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the cashew, salt, MSG, egg wash containers area not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1040 - A bowl used to serve meat is used as a food contact surface.
  • 1570 - Unused or non-functioning coke cooler not removed from the premises.
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the racks in the food preparation area, ice bins have accumulations of grime and debris.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Meat slicer.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the rear food preparation is blocked, preventing access by employees for easy handwashing.
  • 2930 - Corrected During Inspection Rear entrance was observed open.
  • 3140 - Coats observed stored in the food preparation area over food.
  • 3180 - Floors under the equipment in the food preparation and floors in dry storage, cooler unit in the walk-in cooler, outside of the walk-in cooler noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities used by the employees in the bathroom are unclean and not maintained
  • 3340 - Critical Containers of motor oil, air freshner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3480 - Corrected During Inspection First Aid Supplies observed stored over food and in the food preparation area.
March 06, 2008Routine915Details / Comments
2000 - Repeat Single service items were found stored on the floor in dry storage room..March 28, 2007Follow-up01Details / Comments
No violation noted during this evaluation. March 05, 2007Complaint00Details / Comments
  • 0450 C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing flour with a bowl.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Food on the floor in the kitchen and in the dry storage room.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Food stored under 3 compartment sink.
  • 0620 - Repeat Food stored under other sources of contamination. Food stored outside the faciliy.
  • 0820 - Critical Rice (123f), egg rolls (63f) cold holding at improper temperatures.
  • 1040 - A wood cutting board is used as a food contact surface.
  • 1800 - Repeat The nonfood contact surface of the micowave, inside refrigerators, 2-dr prep. refrigerator, deep fryers have accumulations of grime and debris.
  • 2000 - Single service items were found stored on the floor in dry storage room..
  • 3180 - Repeat Floors under dishroom and 3 compartment sink noted in need of cleaning. Floors under cookline noted in need of cleaning.
February 26, 2007Routine17Details / Comments
  • 2310 - Corrected During Inspection Critical Blocking handwashing sink with stool.
  • 2790 - Floors and walls around dishwasher and 3 compartment sink are not smooth and easily cleanable.
March 06, 2006Follow-up11Details / Comments
  • 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Using bowls to dispense dry products.
  • 0480 - Repeat Unlabeled food containers of salt, sugar.
  • 0620 - Repeat Food stored under other sources of contamination. Onions, lettuces stored outside the kitchen. Food stored in grocery bags.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) noodles, vegtables, chicken in the refrigeration unit are not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the 2 door coke cooler.
  • 1540 - The clothes (washer/dryer) is located in the dry storage area in the second floor in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
  • 1570 - Dishwasher is leaking. Dishwasher observed in a state of disrepair.
  • 1800 - The nonfood contact surface of the microwaves, deep fryers, inside refrigeration units has accumulations of grime and debris.
  • 1960 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
  • 3180 - Repeat Floors in walk-in freezer, floors under dishwasher machine noted in need of cleaning. Walls behind dishwasher machine in need of cleaning.
  • 3330 - Critical Working containers of chemicals are not properly labeled.
February 13, 2006Routine211Details / Comments
  • 0820 - Critical Repeat 2 door prep. cooler at 48f cold holding at improper temperatures.
  • 0830 - Critical The prepared ready to eat foods in the walk-in cooler are not properly dated for disposition.
September 07, 2005Follow-up20Details / Comments
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 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). Storing meat in grocery store plastic bags.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers of flour, sugar.
  • 0610 - Repeat Food stored in a commonly wet or soiled location. Lettuces stored in a wet surface.
  • 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. Boxes of food, carrots stored on the floor in walk-in cooler and freezer.
  • 0620 - Vegetables stored outside facility.
  • 0790 - Improper methods used to thaw pork. Thawing pork at room temperature.
  • 0820 - Critical Fried rice, noodles at buffet hot holding at improper temperatures.
  • 0820 - Critical Chicken, mushrooms (55f) cold holding at improper temperatures in 2 door prep. cooler
  • 1040 - Wooden cutting board is used as a food contact surface.
  • 1320 - There was no temperature measuring device located in the one door cooler in the kitchen.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Meat slicer, can opener, cooking utensils.
  • 1900 - Critical No sanitizer available at the facility.
  • 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  • 2530 - Observed grease on the floors in the kitchen. The floor is in need of cleanning. Grease trap is not being maintained in an approved sanitary manner.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2900 - Dust in fan cover in walk-in cooler. Dust in standing fans in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory next to slicer machine.
  • 3180 - Shelivng, floors, walls, under equiment and all equipment in the kitchen is noted in need of cleaning.
August 29, 2005Routine613Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk in frig. and freezer. Potatoes stored on floor by hand sink.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pre-cooked deep-fried chicken in the refrigeration unit is not properly dated for disposition.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
April 20, 2005Follow-up22Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in refrigeration unit is not properly dated for disposition.
  • 1750 - Single-service items were observed reused for the storage of broccoli.
March 31, 2005Follow-up11Details / Comments
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored on floor of walk in freezer and frig., on floor of kitchen, and on stairs
  • 1060 - Repeat The nonfood contact surface of the pallet in walk in freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of noodles.
March 22, 2005Follow-up13Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat The cooking personel is drinking from an uncovered container in the food preparation area.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0540 - Critical Food in contact with soiled equipment or utensils. Can-operner needs cleaning.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Raw meat stored on floor of walk in.
  • 0820 - Corrected During Inspection Critical raw shrimp in coke refrigerator cold holding at improper temperatures.
  • 1060 - Repeat The nonfood contact surface of the pallet in walk in freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1620 - Corrected During Inspection Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of noodles.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs bathroom.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the hand washing sink and upstairs bathroom.
February 23, 2005Routine57Details / Comments
  • 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity. Employees were observed using the 3-vat sink to wash hands.
  • 1060 - Repeat The nonfood contact surface of the wood covering the floor drain, crates/wood under chest freezers upstairs, wood on shelving upstairs, wood crate under coke refrigerator, wood crates under dry goods stored upstairs, wood crates in walk-in refrigerator/freezer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0960 1 - Critical The food contact surface of the cutting board on prep unit is not safe.
  • 2000 - Cutting boards were found stored on the floor in the kitchen.
  • 1320 - There was no temperature measuring device located in the coke refrigerator.
  • 2890 - Repeat Light bulbs in the kitchen above the prep unit is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - 3-vat sink was observed in a state of disrepair and damaged. The 3-vat sink sanitize compartment was leaking into the rinse compartment preventing filling of this compartment to sanitize.
  • 3170 - Repeat Lighting at the front bar area is not maintained in good repair
  • 2350 - Critical The floor drain in the facility is clogged and is need of cleaning.
  • 3180 - Repeat Shelving, floors, ceilings, under equipment, and all equipment in the kitchen are noted in need of cleaning.
  • 0790 - Improper methods used to thaw shrimp. Shrimp was observed being thawed in a container with water.
  • 0220 - Critical The cooks is eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. The server is eating in back wait station area and 3 cooks are eating in the kitchen. Uncovered drinks being stored on shelving next to clean dishes.
  • 0820 - Critical Shrimp defrosting in container of water cold holding at improper temperatures. Person in charge stated shrimp out for an hour.
  • 0820 - Critical Egg mixture on counter for fried rice cold holding at improper temperatures. Person in charge stated that he did not know how long the egg mixture had been out.
April 12, 2004Other49Details / Comments
  • 3180 - Floors, ceilings, walls and shelving located in the facility are noted in need of cleaning.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0450 - Critical Repeat Improper utensils are being used in bins of dry stored foods, allowing possible contamination of foods.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1060 - The nonfood contact surface of the wood shelving and rusted metal shelving is not corrosion resistant, nonabsorbent, and/or smooth. All wood shelving in kitchen area and upstairs storage area is in need of sealing and metal shelving in upstairs storage area and in kitchen area is rusting.
  • 0550 - Dispensing utensils improperly stored between. Ice scoop at bar and in back area are being stored on drain board of dispensing unit and on top of shelving.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats are being stored above RTE foods in walk-in refrigerator. Unwrapped and uncovered food in freezers and facility is using plastic bags (manufacturer) to store food in freezers
  • 2890 - Light bulb in upstairs storage area is not shielded, coated, or otherwise shatter-resistent.
  • 1560 - There is a floor mounted freezers upstairs that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 3170 - Wall in upstairs storage area is not maintained in good repair
  • 2810 - Floor or floor covering in upstairs storage area is not smooth and easily cleanable. There are areas of missing tile.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the upstairs area.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs restrooms and at the rear handsink in the kitchen.
  • 2310 - Critical Repeat The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. No self closure on the back door.
  • 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans being stored in upstairs storage area with good cans.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall upstairs.
  • 0620 - Food stored under sewer lines. Cans of food and single service are being stored upstairs under water lines and fire suppression lines.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 3380 - Critical Repeat No sanitizing agent is being applied to food contact surfaces.
  • 1880 - Critical Repeat The food-contact surfaces of the utensils, cooking and serving equipment were not observed being sanitized.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in the upstairs area.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans were observed being used for service.
March 23, 2004Routine617Details / Comments
  • 0640 - Food is subject to environmental sources of contamination during preparation. Large quantities of fresh chicken are being prepared at one time. They are stacked in one compartment of the 3 compartment sink.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. This was noted in the walk-in refrigerator, the walk-in freezer and the dry storage area.
  • 2310 - Critical The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the employee bathroom on the second floor.
  • 3240 - The handwashing facilities in the upstairs employee restroom are unclean and not maintained
  • 3020 - Soap was not provided at the hand washing lavatory in the upstairs lavatory.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the gaskets on the doors of the prep refrigerator.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep refrigerator is missing.
  • 0450 - Critical Bins of dry stored foods (sugar, flour etc.) are being dispensed with improper utensils, allowing possible contamination of the foods.
  • 1790 - The food contact equipment surface of the microwave oven is observed soiled with accumulations of grime and debris.
  • 0540 - Critical Food in contact with soiled equipment or utensils. The bench mounted canopener and can opener sleeve are badly soiled.
  • 0480 - Unlabeled food containers. Quantity storage containers of dry food materials are unlabeled.
  • 1750 - Manufacturer containers were observed reused for the storage of chicken.
  • 0830 - Critical The prepared ready-to-eat chicken in the freezer is not properly dated for disposition.
  • 3380 - Critical No sanitizing agent is being applied to food contact surfaces
  • 1880 - The food-contact surfaces of utensils, cooking and serving items were not observed sanitized:
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
March 31, 2003Routine512Details / Comments

June 25, 2009 (Follow-up)



Violations:
  • 0550 - Corrected During Inspection Repeat Scoop used to store rice observed in can of water holding at room temperature.
    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 135F.
  • 0790 - Corrected During Inspection Improper methods used to thaw fish and chicken.
    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
  • 0960 2 - Repeat The large non-food grade plastic containers were observed used to cold hold duck, chicken, vegetables, cooked noodles. Containers are soiled, pitted and in poor condition.
    Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Observed 2 containers replaced.
  • 2580 - Repeat A condensate drain line servicing walkin cooler and freezer was emptying liquid waste directly into a bucket that was suspended over the chest freezer and observed leaking onto the floor.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Repair was scheduled during the inspection.
Comments:
Receipts for additional approved food storage containers and repair of the leaking condensate drain to be faxed to the Montgomery Health Department by 7-5-09. Food safety class registration is to be faxed when completed to the Montgomery Health Department. Fax # 381-7109.

May 27, 2009 (Follow-up)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils used dispense raw meat products.
    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 - Corrected During Inspection Critical The kitchen employee is 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.
  • 0470 - Corrected During Inspection Critical Repeat Various type of uncovered and/or unwrapped raw animal food products observed stored in the walk-in cooler and freezer.
    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.
  • 0550 - Repeat Scoop used to dispense cooked rice was observed stored in water at 89 degrees F.
    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 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0810 - Repeat Large square plastic container of chicken observed cooling 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 A 2 - Corrected During Inspection Critical Repeat Large container o cooked, chicken was observed with no temperature control and holding at improper temperatures on the preparation line.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0960 2 - Repeat Large non-food grade plastic containers are used to cool and hold cooked, foods (duck, chicken) as well as cold foods and were observed pitted and not heat resistant.
    Repair or replace the containers used to store food to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Large trash can used to store crispy noodles and meat slicer.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the food preparation area 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 stools preventing its use.
  • 2580 - Repeat A condensate drain line servicing coolant line to the freezer was emptying liquid waste directly into a bucket suspended over the chest freezer and in the kitchen area near the door. Similar situation exists beside the walk-in cooler where condensate discharges into a bucket on the floor.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
  • 3140 - Repeat Cell phone and chinese candy observed stored on the food preparation counter.
    Designate an area for employees to eat, drink and use i-pods away from food, equipment and single-service and single-use articles to protect them from contamination
Comments:
Please contact Sarah Burkett at 980-7761for food safety class schedule and registration form, or pursue other means of obtaining approved food safety certificate.

March 18, 2009 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils used dispense raw meat products.
    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.
  • 0470 - Corrected During Inspection Critical Various type of uncovered and/or unwrapped raw animal food products observed stored in the walk-in cooler and freezer.
    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.
  • 0550 - Scoop used to dispense cooked rice was observed stored in water at 92degrees F.
    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 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0810 - According to the person in charge whole roasted ducks are placed in a large plastic container and put in the walk-in cooler to cool.
    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 A 2 - Corrected During Inspection Critical Large container or cooked, cooled chicken was observed with temperature control and holding at improper temperatures on the preparation line.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0960 2 - Large non-food grade plastic containers are used to cool and hold cooked, foods (duck, chicken) as well as cold foods and were observed pitted and not heat resistant.
    Repair or replace the containers used to store food to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1560 - There is a floor mounted sliding door cooler, and freezer in the drink preparation area that is not elevated off the floor 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
  • 1580 - The cutting board(s) along the 3-compartment sink are 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 equipment food-contact surfaces were observed soiled to sight and touch: Large trash can used to store crispy noodles and meat slicer.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Take out boxes were observed stored unprotected at the preparation counter
    Store take out boxes in the original protective package to protect from contamination until used.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food preparation area 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 stools preventing its use.
  • 2350 - Critical Drainwaste line in the upper tool storage room was observed disconnected and a sewer odor was detected.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the drainwaste line or cap to prevent entrance of sewer gas into the facility.
  • 2580 - A condensate drain line servicing coolant line to the freezer was emptying liquid waste directly into a bucket suspended over the chest freezer and in the kitchen area near the door.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
  • 2830 - Floor and wall juncture in the food storage areas with freezers, coolers, dry storage and various areas in the kitchen observed not sealed with large gaps.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2840 - Carpeting installed as floor covering in drink preparation area with freezer and cooler.
    Remove carpeting and replace with approved floor material.
  • 3080 - Flash light was used to inspect the drink preparation area near the front of the facility and dry storage areas upstairs.
    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. 20ft candles shall be provided in the dry storage areas.
  • 3140 - I-pod observed stored on the food preparation counter.
    Designate an area for employees to eat, drink and use i-pods away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3180 - Floors, walls, ceilings, and inside refrigeration units 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.

April 08, 2008 (Follow-up)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken and beef in the pepsi cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Egg wash cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1040 - Repeat A bowl used to serve meat is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration the sanitizer bucket used to sanitize food preparation contact surfaces.
    Adjust the chlorine sanitizing solution to a level of at least 100parts per million when the pH is at 10 or less and the water temperature is 70F.
  • 3220 - Corrected During Inspection 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.

March 06, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection 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.
  • 0220 - Corrected During Inspection 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 - Corrected During Inspection Critical Unwrapped or uncovered pork, egg rolls in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Bowl observed stored in the rice. Scoop handles observed in contact with the flour stored upstairs.
    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 135F.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored next to the handsink is subject to splash.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Install a splash guard next to the handsink to prevent splash.
  • 0790 - Improper methods used to thaw duck.
    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
  • 0820 A 2 - Corrected During Inspection Critical Beef, duck, shrimp, egg wash cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cheese dip 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.
  • 0960 2 - The food contact surface of the cashew, salt, MSG, egg wash containers area not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the utensils to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1040 - A bowl used to serve meat is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • 1570 - Unused or non-functioning coke cooler not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1580 - The cutting board(s) along the food preparation area are 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.
  • 1800 - The nonfood contact surface of the racks in the food preparation area, ice bins 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.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Meat slicer.
    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 - Corrected During Inspection Critical The handwashing facility located at the rear food preparation 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 container of salt preventing its use.
  • 2930 - Corrected During Inspection Rear entrance was observed open.
    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.
  • 3140 - Coats observed stored in the food preparation area over food.
    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
  • 3180 - Floors under the equipment in the food preparation and floors in dry storage, cooler unit in the walk-in cooler, outside of the walk-in cooler 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.
  • 3240 - Handwashing facilities used by the employees in the bathroom are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3340 - Critical Containers of motor oil, air freshner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of motor oil and air freshner must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3480 - Corrected During Inspection First Aid Supplies observed stored over food and in the food preparation area.
    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:
Person in charge received a copy of the changes to the food regulations and a sample employee health policy.

March 28, 2007 (Follow-up)



Violation: 2000 - Repeat Single service items were found stored on the floor in dry storage room..
Store single service items. in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Follow up inspection. Violations corrected from previous inspection dated 02/26/07: 0450c, 0610, 0620, 10401800 and 3180. Ready to renew Health permit.

March 05, 2007 (Complaint)

Comments:
Complaint-inspection. Complaint was not verified.
All foods were at 140f or above in the buffet. Buffet is kept from 11:00 am to 2:30 pm daily.
All foods must be kept at 140f or above in the buffet at all times.

February 26, 2007 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing flour with a bowl.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Food on the floor in the kitchen and in the dry storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Food stored under 3 compartment sink.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0620 - Repeat Food stored under other sources of contamination. Food stored outside the faciliy.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed. Correct immediately.
  • 0820 - Critical Rice (123f), egg rolls (63f) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct immediately.
  • 1040 - A wood cutting board is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • 1800 - Repeat The nonfood contact surface of the micowave, inside refrigerators, 2-dr prep. refrigerator, deep fryers 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.
  • 2000 - Single service items were found stored on the floor in dry storage room..
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat Floors under dishroom and 3 compartment sink noted in need of cleaning. Floors under cookline 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:
Renewal application, $40 fee abd copy of menu due by 03/31/07. All cold foods and refrigerators must be at 41f or below by 03/2007.
All violations must be corrected in order to renew permit by 03/26/2007.
Provide procedures for time and temperature control.

March 06, 2006 (Follow-up)



Violations:
  • 2310 - Corrected During Inspection Critical Blocking handwashing sink with stool.
    Provide easy access to hand sink at all times.
  • 2790 - Floors and walls around dishwasher and 3 compartment sink are not smooth and easily cleanable.
    Finish floors and walls around dishwasher and 3 compartment sink so that they are smooth and easily cleanable. Correct within 30 days.
Comments:
Follow-up inspection. Violations corrected: 0830, 3330, 0070, 0450C, 0480, 0620, 1320, 1570, 1960, 3030 and 3180. Renewal application, $40 fee and copy of menu due by 03/31/06. Need to provide food certification.

February 13, 2006 (Routine)



Violations:
  • 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Using bowls to dispense dry products.
    Avoid arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Correct within 5 days.
  • 0480 - Repeat Unlabeled food containers of salt, sugar.
    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. Correct within 5 days.
  • 0620 - Repeat Food stored under other sources of contamination. Onions, lettuces stored outside the kitchen. Food stored in grocery bags.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed. Correct immediately.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) noodles, vegtables, chicken in the refrigeration unit are 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. Correct immediately.
  • 1320 - There was no temperature measuring device located in the 2 door coke cooler.
    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. Correct wihin 5 days.
  • 1540 - The clothes (washer/dryer) is located in the dry storage area in the second floor in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
    Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Correct within 20 days.
  • 1570 - Dishwasher is leaking. Dishwasher observed in a state of disrepair.
    Repair the dishwasher 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 dishwahser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 10 days.
  • 1800 - The nonfood contact surface of the microwaves, deep fryers, inside refrigeration units 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. Correct within 5 days.
  • 1960 - Repeat 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. Correct within 5 days.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the back of 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. Correct within 5 days.
  • 3180 - Repeat Floors in walk-in freezer, floors under dishwasher machine noted in need of cleaning. Walls behind dishwasher machine 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. Correct within 10 days.
  • 3330 - Critical Working containers of chemicals are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Correct immediately.
Comments:
Re-inspection required within 15 days. Renewal application, $40 fee and copy of menu due by 03/31/06.

September 07, 2005 (Follow-up)



Violations:
  • 0820 - Critical Repeat 2 door prep. cooler at 48f cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41f(45f) or below. correct immediatly.
  • 0830 - Critical The prepared ready to eat foods in the walk-in cooler are not properly dated for disposition.
    Mark the name and consume by date on the container of the food. Correct immediatly.
Comments:
Manager needs food recertification by 10/01/05. All other critical and non-critical violations were corrected.

August 29, 2005 (Routine)



Violations:
  • 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. Correct immediatly.
  • 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). Storing meat in grocery store plastic bags.
    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. Correct immediatly.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Correct immediatly
  • 0470 - Critical Repeat Raw animal food holding 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. Correct immediatly.
  • 0480 - Unlabeled food containers of flour, sugar.
    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. Correct immediatly
  • 0610 - Repeat Food stored in a commonly wet or soiled location. Lettuces stored in a wet surface.
    Protect food from contamination by storing the food in a clean and dry location.
  • 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. Boxes of food, carrots stored on the floor in walk-in cooler and freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct immediatly.
  • 0620 - Vegetables stored outside facility.
    Relocate food storage to an approved area. Correct immediatly.
  • 0790 - Improper methods used to thaw pork. Thawing pork at room temperature.
    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. Correct mmediatly.
  • 0820 - Critical Fried rice, noodles at buffet hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Correct immediatly.
  • 0820 - Critical Chicken, mushrooms (55f) cold holding at improper temperatures in 2 door prep. cooler
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1040 - Wooden cutting board is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. Correct immediatly.
  • 1320 - There was no temperature measuring device located in the one door cooler in the kitchen.
    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. Correct immediatly.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Correct immediatly.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Meat slicer, can opener, cooking utensils.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediatly.
  • 1900 - Critical No sanitizer available at the facility.
    Provide chlorine sanitizer at 50 ppm concentration at the facility at all times. Need to make sanitizer daily. Correct immediatly.
  • 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. Correct immediatly.
  • 2530 - Observed grease on the floors in the kitchen. The floor is in need of cleanning. Grease trap is not being maintained in an approved sanitary manner.
    Sewage trap and liquid sewage disposal shall ne throughly flushed and drained in a sanitary manner. Correct immediatly.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use. Correct immediatly.
  • 2900 - Dust in fan cover in walk-in cooler. Dust in standing fans in the kitchen.
    Clean fan covers in walk-in cooler and standing fans in the kitchen. Correct immediatly.
  • 3030 - No disposable towels were provided at the hand washing lavatory next to slicer machine.
    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. Correct immediatly.
  • 3180 - Shelivng, floors, walls, under equiment and all equipment in the kitchen is 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. Correct within 5 days.
Comments:
Need follow-up inspection.

April 20, 2005 (Follow-up)



Violations:
  • 0470 - Corrected During Inspection 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk in frig. and freezer. Potatoes stored on floor by hand sink.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pre-cooked deep-fried chicken 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.
  • 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.
Comments:
Certified manager need to go to class for recertification by 9/1/05.

March 31, 2005 (Follow-up)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) in the walk in 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. Correct in 10 days.
  • 1750 - Single-service items were observed reused for the storage of broccoli.
    Discontinue the reuse of single-use containers for broccoli storage. Provide approved reusable food storage containers designed for your food storage needs. Correct immediately.
Comments:
Certified manager need to go to class for recertification by 9/1/05.

March 22, 2005 (Follow-up)



Violations:
  • 0470 - Critical Repeat Raw animal food holding 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. Correct immediately.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored on floor of walk in freezer and frig., on floor of kitchen, and on stairs
    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. Correct immediately.
  • 1060 - Repeat The nonfood contact surface of the pallet in walk in freezer is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove and replace with shelving 6" off the ground. Correct immediately.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of noodles.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct in 5 days.

February 23, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat The cooking personel is 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.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Raw animal food holding 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.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Can-operner needs cleaning.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Raw meat stored on floor of walk in.
    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.
  • 0820 - Corrected During Inspection Critical raw shrimp in coke refrigerator cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - Repeat The nonfood contact surface of the pallet in walk in freezer is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove and replace with shelving 6" off the ground.
  • 1620 - Corrected During Inspection Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of noodles.
    Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs bathroom.
    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 hand washing sink and upstairs bathroom.
    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

April 12, 2004 (Other)



Violations:
  • 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity. Employees were observed using the 3-vat sink to wash hands.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. Correct immediately.
  • 1060 - Repeat The nonfood contact surface of the wood covering the floor drain, crates/wood under chest freezers upstairs, wood on shelving upstairs, wood crate under coke refrigerator, wood crates under dry goods stored upstairs, wood crates in walk-in refrigerator/freezer is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Correct in 30 days.
  • 0960 1 - Critical The food contact surface of the cutting board on prep unit is not safe.
    Repair or replace the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Corrected during inspection. Cutting board was discarded during inspection.
  • 2000 - Cutting boards were found stored on the floor in the kitchen.
    Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correct in 5 days.
  • 1320 - There was no temperature measuring device located in the coke refrigerator.
    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. Correct in 7 days.
  • 2890 - Repeat Light bulbs in the kitchen above the prep unit is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 14 days.
  • 1570 - 3-vat sink was observed in a state of disrepair and damaged. The 3-vat sink sanitize compartment was leaking into the rinse compartment preventing filling of this compartment to sanitize.
    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 3-vat sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 7 days. Use dishwasher or change routine on 3-vat sink to be able to wash, rinse and sanitize.
  • 3170 - Repeat Lighting at the front bar area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 30 days.
  • 2350 - Critical The floor drain in the facility is clogged and is need of cleaning.
    Unclog/repair the floor drain and clean. Correct in 7 days.
  • 3180 - Repeat Shelving, floors, ceilings, under equipment, and all equipment in the kitchen 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. Correct in 15 days.
  • 0790 - Improper methods used to thaw shrimp. Shrimp was observed being thawed in a container with water.
    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. Corrected during inspection.
  • 0220 - Critical The cooks is eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. The server is eating in back wait station area and 3 cooks are eating in the kitchen. Uncovered drinks being stored on shelving next to clean dishes.
    Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Drinks need to be in a lid/covered in a location where it will not contaminate food, equipment, utensils, single-service and food contact items. Correct immediately.
  • 0820 - Critical Shrimp defrosting in container of water cold holding at improper temperatures. Person in charge stated shrimp out for an hour.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Corrected during inspection.
  • 0820 - Critical Egg mixture on counter for fried rice cold holding at improper temperatures. Person in charge stated that he did not know how long the egg mixture had been out.
    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. Egg mixture was discarded during inspection.
Comments:
Critical violations from inspection dated 3/23/04 have been corrected (0450, 0470, 2310, 3380, 1880, 0380). Correct any and all previous violations within time specified from previos inspections.

March 23, 2004 (Routine)



Violations:
  • 3180 - Floors, ceilings, walls and shelving located in the facility 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. Correct in 30 days.
  • 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. Correct in 10 days.
  • 0450 - Critical Repeat Improper utensils are being used in bins of dry stored foods, allowing possible contamination of foods.
    Discard the utensils currently being used and replace them with handles and store new utensils with handles out of food. Correct in 2 days.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 5 days.
  • 1060 - The nonfood contact surface of the wood shelving and rusted metal shelving is not corrosion resistant, nonabsorbent, and/or smooth. All wood shelving in kitchen area and upstairs storage area is in need of sealing and metal shelving in upstairs storage area and in kitchen area is rusting.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Correct in 30 days.
  • 0550 - Dispensing utensils improperly stored between. Ice scoop at bar and in back area are being stored on drain board of dispensing unit and on top of shelving.
    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. Correct in 5 days.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats are being stored above RTE foods in walk-in refrigerator. Unwrapped and uncovered food in freezers and facility is using plastic bags (manufacturer) to store food in freezers
    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. Discontinue using manufacturer plastic bags to store foods and make sure foods in freezer are wrapped and/or covered. Correct in 2 days.
  • 2890 - Light bulb in upstairs storage area is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 10 days.
  • 1560 - There is a floor mounted freezers upstairs that is not elevated off the floor 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. Correct in 30 days.
  • 3170 - Wall in upstairs storage area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 30 days.
  • 2810 - Floor or floor covering in upstairs storage area is not smooth and easily cleanable. There are areas of missing tile.
    Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct in 30 days.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the upstairs area.
    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. Correct immediately.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs restrooms and at the rear handsink 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. Correct immediately.
  • 2310 - Critical Repeat The handwashing facility located at the rear of 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 pans preventing its use. Correct immediately.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. No self closure on the back 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. Correct in 15 days.
  • 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans being stored in upstairs storage area with good cans.
    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. Correct in 10 days.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall upstairs.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Correct in 5 days.
  • 0620 - Food stored under sewer lines. Cans of food and single service are being stored upstairs under water lines and fire suppression lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. Correct in 30 days.
  • 1750 - Repeat Manufacturer containers 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. Correct in 5 days.
  • 3380 - Critical Repeat No sanitizing agent is being applied to food contact surfaces.
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Correct immediately.
  • 1880 - Critical Repeat The food-contact surfaces of the utensils, cooking and serving equipment were not observed being sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in the upstairs area.
    Keep handwashing facilities clean and maintained to encourage proper handwashing. Correct in 30 days.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans were observed being used for service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Correct immediately.
Comments:
$40 renewal fee is due by 3/31/04.

March 31, 2003 (Routine)



Violations:
  • 0640 - Food is subject to environmental sources of contamination during preparation. Large quantities of fresh chicken are being prepared at one time. They are stacked in one compartment of the 3 compartment sink.
    Protect unpackaged food from environmental sources of contamination during preparation. Work on smaller numbers of chickens at one time. Clean, rinse and sanitize the sink and drainboards before the chicken is processed. Begin today.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. This was noted in the walk-in refrigerator, the walk-in freezer and the dry storage area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 10 days
  • 2310 - Critical The handwashing facility located at the rear of 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 supplies preventing its use. Correct today
  • 3030 - No disposable towels were provided a the hand washing lavatory in the employee bathroom on the second floor.
    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. Correct in 48 hours
  • 3240 - The handwashing facilities in the upstairs employee restroom are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing. Correct in 48 hours.
  • 3020 - Soap was not provided at the hand washing lavatory in the upstairs lavatory.
    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. Correct in 48 hours
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the gaskets on the doors of the prep refrigerator.
    Maintain nonfood-contact surfaces of equipment clean. Replace the gaskets within 30 days.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep refrigerator is missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Correct in 7 days
  • 0450 - Critical Bins of dry stored foods (sugar, flour etc.) are being dispensed with improper utensils, allowing possible contamination of the foods.
    Discard the current utensils being used as dispensers and replace them with utensils with handles. Correct in 48 hours.
  • 1790 - The food contact equipment surface of the microwave oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the microwave oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Correct today
  • 0540 - Critical Food in contact with soiled equipment or utensils. The bench mounted canopener and can opener sleeve are badly soiled.
    Use only cleaned and sanitized utensils or equipment during food preparation. Clean and sanitize the canopener before any additional use and keep it clean.
  • 0480 - Unlabeled food containers. Quantity storage containers of dry food materials are unlabeled.
    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. Correct in 7 days
  • 1750 - Manufacturer containers were observed reused for the storage of chicken.
    Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct in 7 days
  • 0830 - Critical The prepared ready-to-eat chicken in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. Correct today
  • 3380 - Critical No sanitizing agent is being applied to food contact surfaces
    Utilize an approved sanitizing agent that meet the requirements of 21 CFR 178.1010 when sanitizing food contact surfaces. Correct today
  • 1880 - The food-contact surfaces of utensils, cooking and serving items were not observed sanitized:
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct today
  • 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. Correct in 7 days

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