Mandarin Inn, 1675L Reston Pkwy, Reston, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Mandarin Inn
Address: 1675L Reston Pkwy, Reston, Virginia
Total inspections: 18
Last inspection: Apr 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodles 77F on counter at room temperature. Note: Noodles were discarded.April 29, 2009Critical Procedures10Details / Comments
7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.July 09, 2008Routine10Details / Comments
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Noodles and cut vegetables observed uncovered in the walk in refrigerator.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wipe cloth observed on hand sink.
  • 3-305.11(A)(3) - Repeat Food containers observed stored on floor of walk in refrigerator.
  • 3-307.11 - Corrected During Inspection The take out container used to deliver the food to the customer is being used to hold the uncooked vegetables prior to cooking.
  • 4-502.11(A) - Repeat Large metal strainer dented at bottom making cleaning difficult.
  • 4-602.13 - Outer surfaces of bus pans and some food containers are soiled with accumulated grime.
  • 4-904.11(B) - Observed randon storage of plastic forks.
  • 5-205.11(B) - Corrected During Inspection Repeat Metal bowl of water in hand sink and containers of sauce on hand sink.
  • 6-302.11 - Observed that toilet tissue was not provided at employee toilet. Paper towels provided which if used can clog the toilet.
  • 6-305.11(B) - Repeat Coat and eye glasses observed on shelves used to store food or food related items.
January 10, 2008Routine19Details / Comments
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Liquid eggs stored on unit at 53 F
  • 4-301.12(A) - Corrected During Inspection Sinkj stoppers are not being used in the three vat sink.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of food ingredients Peanut can being reused..
  • 4-601.11(A) - Corrected During Inspection Critical A plastic lid and a few bowls were soiled.
  • 5-205.11(B) - Corrected During Inspection The handwashing station at the front area is being used as a dump station. Container in it and sauce containers strored on the sink
  • 6-202.15(A)(1)-(3) - Repeat The rear screen door is not self closing properly.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at kitchen handwashing sink.
July 16, 2007Routine25Details / Comments
  • 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers. Salt and pepper mix.
  • 3-305.11(A)(3) - Corrected During Inspection Containers of rice and chicken found stored on the floor in the walk-in unit.
  • 3-501.16(A)(2)(b) - Corrected During Inspection Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  • 4-101.11(D) - Board in cook line area is rough and unpainted.
  • 4-502.11(A) - Large bowl has dented bottom making thorough cleaning impossible.
  • 4-601.11(C) - Corrected During Inspection Outer surface of the plastic food container lids are soiled.
  • 4-603.14(A)-(B) - Corrected During Inspection Person washing ware is not familiar with proper wash, rinse and sanitize method.
  • 6-202.15(A)(1)-(3) - Screen door closer is not attached.
  • 6-305.11(B) - Jacket hung on storage shelves.
  • 6-501.12(A) - Corrected During Inspection Shelf side on cook line is soiled where hands often contact it. Clean the surface and make sure hands are washed frequently to prevent resoiling the surface.
January 16, 2007Routine19Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs and chicken over vegetables.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-305.11A3 - Corrected During Inspection Repeat Pan of rice found stored on floor of walk-in refrigerator.
  • 4-501.11B - Rusty shelves found in walk-in refrigerator.
  • 4-601.11C - Outsides of bus pans soiled.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at kitchen .
July 12, 2006Routine25Details / Comments
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a metal bowl being used to dispense cooked chicken from the plastic container at the cook line.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator. Observed raw pork, chicken, and beef stored on shelves above cooked white rice and sauces.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foods not sorted by their "type" and cooking temperatures inside one of the True 2-door freezers and the walk-in refrigerator. Observed raw chicken stored on shelves above beef or pork. Organize ALL refrigerators and freezers as discussed.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food inside both the 2-door RI units at the cook line and the walk-in refrigerator.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers of sugar, salt, white pepper mixture.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed buckets of soy sauce stored on the floor in the kitchen.
  • 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. raw scallops (2-door RI unit): 47f, 2. cooked noodles (2-door RI unit): 51f, 3. cooked chicken (2-door RI unit): 49f, 4. deep fried chicken (2-door RI unit): 45f, 5. egg rolls (2-door RI unit): 47f.
  • 4-101.11D - Observed a stainless steel metal bowl currently used for the storage of cooked white rice (inside the walk-in unit) damaged and cracked.
  • 4-502.11B - The food temperature measuring devices were found out of calibration in the range of use.
  • 4-502.11C - Corrected During Inspection The ambient air temperature gauge inside one of the 2-door RI units at the cook line is not in good repair and/ or not accurate in the range of use. Unit is registering 40f despite the thermometer stating the unit is 20f.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods. Observed a peanut can being used for the storage of sugar.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (not specifically designated NSF), 2. Sterilite plastic containers, 3. Rubbermaid large grey containers (not specifically designated NSF).
  • 5-202.12A - Corrected During Inspection Water from the two kitchen hand sinks (front counter area and kitchen area) were measured at a temperature less than 110F. Observed the hot water at 90f-97f.
  • 7-202.12A - Corrected During Inspection Critical The bleach water solution for wet towels is not being used in accordance with law or the manufacturer's use directions. Observed the bleach water solution well above 200ppm.
January 09, 2006Routine511Details / Comments
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a metal bowl being used to dispense cooked chicken from the plastic container at the cook line.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigerator. Observed raw pork, chicken, and beef stored on shelves above cooked white rice and sauces.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foods not sorted by their "type" and cooking temperatures inside one of the True 2-door freezers and the walk-in refrigerator. Observed raw chicken stored on shelves above beef or pork. Organize ALL refrigerators and freezers as discussed.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food inside both the 2-door RI units at the cook line and the walk-in refrigerator.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers of sugar, salt, white pepper mixture.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed buckets of soy sauce stored on the floor in the kitchen.
  • 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. raw scallops (2-door RI unit): 47f, 2. cooked noodles (2-door RI unit): 51f, 3. cooked chicken (2-door RI unit): 49f, 4. deep fried chicken (2-door RI unit): 45f, 5. egg rolls (2-door RI unit): 47f.
  • 4-101.11D - Observed a stainless steel metal bowl currently used for the storage of cooked white rice (inside the walk-in unit) damaged and cracked.
  • 4-502.11B - The food temperature measuring devices were found out of calibration in the range of use.
  • 4-502.11C - Corrected During Inspection The ambient air temperature gauge inside one of the 2-door RI units at the cook line is not in good repair and/ or not accurate in the range of use. Unit is registering 40f despite the thermometer stating the unit is 20f.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods. Observed a peanut can being used for the storage of sugar.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid plastic containers (not specifically designated NSF), 2. Sterilite plastic containers, 3. Rubbermaid large grey containers (not specifically designated NSF).
  • 5-202.12A - Corrected During Inspection Water from the two kitchen hand sinks (front counter area and kitchen area) were measured at a temperature less than 110F. Observed the hot water at 90f-97f.
  • 7-202.12A - Corrected During Inspection Critical The bleach water solution for wet towels is not being used in accordance with law or the manufacturer's use directions. Observed the bleach water solution well above 200ppm.
January 09, 2006Routine511Details / Comments
43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.December 06, 2005Complaint--Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food such as sauces, string beans, and other vegetables inside one 2-door reach-in refrigerator at the cookline.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  • 3-501.13 - Corrected During Inspection Observed containers of frozen raw chicken thawing on a shelf at room temperature.
  • 4-101.15 - Corrected During Inspection Critical Observed galvanized metal cans being used to store foods. The cans contain original food items but have been opened and exposed to air.
  • 4-501.11A - Repeat Observed the walk-in refrigerator floor rusting.
  • 4-501.11B - Repeat The door gaskets of both the True 2-door freezer units (left doors on both units) are damaged.
  • 4-502.13A - Repeat Manufacturer card board boxes were observed reused for the storage of other food items such as fortune cookies and sauces at the front cashier station.
  • 4-602.13 - The following equipment and/or surfaces had accumulations of grime and debris: 1. shelving units inside the walk-in refrigerator.
  • 4-901.11A - Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 4-903.11B - Clean metal containers in the kitchen next to the rice cooker were observed stored with the food-contact surface facing upward.
  • 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored with the handles presented to the employee.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid grey containers for sugar, flour, and starch storage. (NOTE: As discussed with the manager, once the containers become damaged, they shall be replaced with NSF approved food containers. In the meantime, employees place the entire bag of food inside the container. The food does not directly touch the rubbermaid container).
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR kitchen door. (NOTE: Management stated they will have a new door sweep installed when their repair person returns from vacation).
  • 6-501.12A - Observed the kitchen walls (FRP Paneling) noted in need of cleaning.
July 19, 2005Follow-up213Details / Comments
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 3-301.11C - Observed a metal bowl being used to dispense cooked chicken from a plastic container at the cookline. The bowl causes excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. Observed raw chicken and other meats stored above a container of sauce and canned food items. Reorganize the walk-in refrigerator as discussed.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator and reach-in refrigerators.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-501.14A - Critical In conjunction with 3-501.15 & 3-501.16: Observed cooked white rice inside the walk-in refrigerator at 56f. The rice was cooked yesterday and will be used for fried rice. The rice is noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 3-501.16A - Critical Observed cooked chicken and deep fried chicken (for general tsao's) hot holding at improper temperatures. The cooked chicken was sitting out at room temperature and were 113f-114f.
  • 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. pooled eggs (for fried rice): 76f, 2. cooked rice (inside the walk-in refrigerator): 56f.
  • 4-301.11 - Observed the following refrigerators not currently capable of holding food at 41f or below: 1. walk-in refrigerator: 44f, 2. one 2-door reach-in refrigerator: 45f.
  • 4-301.12A - Manager did not have all 3 drain stoppers for the 3-vat sink.
  • 4-501.11A - The flooring inside the walk-in refrigerator is rusted and observed in a state of disrepair and damaged.
  • 4-501.11B - The door gaskets of both True 2-door freezers are damaged.
  • 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. slicer.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. all equipment and utensils due to the fact that the 3-vat sink is not set up and being used properly.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. "take home" bags for food storage inside the freezer and refrigeration units, 2. grey rubbermaid containers for flour, corn starch, and sugar storage.
  • 6-202.15 - Openings to the exterior of the building are present along the REAR kitchen door. A weather strip has been installed but it is not the proper size.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen. It appears that the dispensor is clogged.
  • 6-501.110A - Employees are not using a designated area for storage of personal items such as keys and cell phones.
  • 7-201.11A - Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex, bug sprays, and other chemicals stored next to boxes of packaged sauces at the front counter.
July 06, 2005Routine812Details / Comments
  • 3-304.12 - Corrected During Inspection Repeat In-use and dispensing utensils improperly stored between use. Observed food scoops lying inside the aniset powder and salt.
  • 4-101.19A - Repeat Observed wood handled utensils such as ladels, strainers, etc.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the following units: 1. both 2-door reach-in refrigerators at the cook line.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of almonds and cashews.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the threshold of the FRONT door.
February 22, 2005Follow-up05Details / Comments
  • 2-401.11A - Corrected During Inspection Critical The front counter employe (who takes orders) was observed eating in an area other than designated break area while handling food or contacting clean food contact surfaces.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  • 3-302.12 - Repeat Unlabeled food container of white pepper.
  • 3-304.12 - Corrected During Inspection Repeat In-use and dispensing utensils improperly stored between use. Observed rice scoops stored in a container of water. Observed food scoops lying inside the rice and sugar.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-307.11 - Corrected During Inspection Observed an employee cutting broccoli and using a trash can as a table to store the broccoli container.
  • 3-501.13 - Corrected During Inspection Observed frozen shrimp thawing at the 3-vat sink at room temperature.
  • 4-101.111 - Corrected During Inspection Observed aluminum foil lining some equipment at the cook line.
  • 4-101.19A - Observed wood handled utensils such as butcher knives, ladels, strainers, etc.
  • 4-202.16 - Corrected During Inspection Repeat Soda crates found used for the following: 1. elevating containers of food off the floor inside the True 2-door freezer.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no working or visible temperature measuring device located in the following units: 1. both 2-door reach-in refrigerators at the cook line.
  • 4-502.13A - Repeat Manufacturer containers, buckets, and card board boxes were observed reused for the storage of other various foods.
  • 4-901.11A - Repeat Observed clean equipment on shelves above the 3-vat sink stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. grey rubbermaid containers for corn starch, flour, etc.
  • 5-202.12A - Corrected During Inspection Water from the handwashing sinks throughout the establishsment are measured at a temperature less than 110F. Observed the water at 60F.
  • 5-501.17 - Repeat There is no cover to the trash can in the employee restroom.
  • 6-201.16B - In conjunction with 6-201.11: Observed the improper type of ceiling panels inside the customer restroom.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the threshold of both the FRONT and REAR establishment doors.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the followingl lavatories used by food employees: 1. front counter hand sink, 2. kitchen hand sink.
  • 6-302.11 - Repeat Toilet tissue was not present at the employee restroom.
February 02, 2005Routine--Details / Comments
  • 4-501.11A - Repeat One reach-in refrigerator at the cook line is registering an ambient air temperature of 50F and therefore is observed in a state of disrepair and damaged.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed a knife wedged between equipment at the cook line.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3-302.11A1 - Critical Repeat In conjunction with 3-302.11A2: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw animal food not organized by "type."
  • 4-202.16 - Repeat Soda crates found used to elevate food off the floor inside the True upright freezer.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food such as cooked noodles and already cooked foods like deep fried shrimp and chicken in the refrigeration unit is not properly dated for disposition.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen screen door (door doesn't fit the door frame).
  • 6-201.11 - Repeat Ceiling panels inside the customer restroom are not constructed of the proper material.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid trash cans being used for food storage. (NOTE: The cans are in good repair).
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles facing one direction (towards the employee) behind the cashier line.
  • 3-307.11 - Observed a rack of food stored next to the mop sink.
  • 4-502.13A - In conjunction with 4-101.11: Manufacturer cardboard boxes were observed reused for the storage of other various foods (that have been packaged).
  • 6-303.11B - Inadequate lighting was noted inside both True upright 2-door freezers (burnt out light bulbs).
  • 4-204.112B - Repeat There was no proper temperature measuring device located in one 2-door reach-in refrigerator at the cook line (thermometer is designed for measuring internal food temperatures, not ambient air temperatures).
August 23, 2004Routine212Details / Comments
  • 4-904.11A - Single service items (take out containers) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Rubbermaid trash cans being used for food storage.
  • 3-304.14A - Wiping cloths improperly used. Found the wiping cloths underneath cutting boards.
  • 3-501.16A - Critical Deep fried chicken is at room temperature (82F). Food is hot holding at improper temperatures.
  • 3-501.16B - Critical Repeat Raw shrimp and raw beef and other foods stored inside the refrigeration units are cold holding at improper temperatures.
  • 4-502.13A - Manufacturer containers and buckets were observed reused for the storage of other various foods. Card board boxes were being reused to store egg rolls and other foods.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Utensils found stored in stagnant water.
  • 4-204.112B - There was no temperature measuring device located in both cook line reach-in refrigerators.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in both cook line reach-in refrigerators.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 43.1-3-3A - Critical No certified food manager was present when I arrived to conduct a routine inspection.
  • 3-302.12 - Unlabeled food containers.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic bowls being used to dispense food from bulk containers such as starch (flour), sauces, etc.
  • 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside refrigerators and freezers including door gaskets, floors.
  • 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-302.11A1 - Critical Repeat In conjunction with 3-302.11A2: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw animal food not organized by "type."
  • 6-501.12A - Repeat Kitchen walls noted in need of cleaning.
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
  • 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
  • 4-501.11A - Repeat Both reach-in refrigerators at the cook line and the walk-in refrigerator are registering an ambient air temperature of 47F-52F and therefore is observed in a state of disrepair and damaged.
  • 4-202.16 - Soda crates found used to elevate food off the floor inside the True upright freezer and inside the walk-in refrigerator.
  • 6-302.11 - Repeat Toilet tissue was not present at the employee toilet.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) food such as cooked noodles and already cooked foods like deep fried shrimp and chicken in the refrigeration unit is not properly dated for disposition.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  • 4-302.14 - Can not locate the test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's restroom and customer's restroom.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen screen door (door doesn't fit the door frame).
  • 6-201.11 - Ceiling panels inside the customer restroom are not constructed of the proper material.
  • 4-703.11C - Critical Observed improper warewashing techniques at the 3-vat sink. Equipment was being cleaned but not sanitized and the 3-vats were not set-up for use.
August 10, 2004Routine821Details / Comments
  • 6-302.11 - Repeat Toilet tissue was not present at employees' rest room toilet.
  • 4-501.12 - Repeat The cutting board at the cookline prep table was found heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-307.11 - Repeat Found open red sauce on edge of front area handsink, and packages of sauce and condiments on table beside edge of handsink.
  • 6-501.16 - Observed mops propped on edge of mop sink, and not hung up to air dry.
  • 3-304.14B2 - Repeat Found wiping cloths improperly stored between use and on prep table in back kitchen area.
  • 3-304.12 - Repeat Found plastic cup in bin of flour near cookline.
  • 3-302.11A2 - Critical Found raw beef stored over raw pork in the RI True freezer; therefore, different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-302.11A1 - Critical Repeat Found:1. raw beef stored over cheese wontons in the True RI freezer;2. raw beef/pork stored over cooked rice in walkin refrigerator; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-302.11A4 - Critical Repeat Found uncovered raw pork in the True RI freezer.
  • 6-501.12A - Observed floor in need of cleaning, to include behind equipment at cookline and against all walls; and foudn drips of grease hanging from edges of hoods/filters at cookline.
  • 6-202.15 - Openings to the exterior of the building are present along the back door that was found not closed securely, and with space at the bottom of the door.
  • 4-101.15 - Critical Found opened cans of foods: bamboo shoots, in the prep refrigerator at the cookline.
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink at back kitchen.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures:1. cooked rice at 51F in walkin refrigerator;2. raw chicken at 51F in top prep unit at cookline;3. raw beef at 47F in top prep unit at cookline.
  • 4-501.11A - Found the two prep refrigerators at the cookline at 54F (#1, next to wall), and 56F.
May 17, 2004Routine511Details / Comments
No violation noted during this evaluation. May 17, 2004Complaint00Details / Comments
  • 5-202.12A - Hot water at handsink in the restroom was detected at 74F.
  • 3-302.11A1 - Critical Repeat Raw chicken observed stored over vegetables in the walk-in cooler.
  • 4-202.16 - Repeat Soda crates and soy sauce containers observed being used as storage shelves.
  • 5-501.17 - No covered refuse container was observed for the disposal of feminine napkins in the ladies room stall.
  • 5-205.11B - Repeat The back hand sink was observed being used for purposes other than washing hands. The sink had remnants of rice and other food particles in it at the time of inspection.
  • 3-501.15A - Rice to be cooled was covered and detected at 78F in the walk-in cooler.
  • 3-302.11A4 - Critical 1. Vegetables and egg rolls observed uncovered in Leader unit. 2. Chicken and vegetables observed uncovered in walk-in cooler
  • 3-305.11A3 - Repeat Containers of chicken and sauces observed being stored on floor in walk-in cooler.
  • 3-304.14B2 - Repeat Wet wiping cloths observed being stored on food prep counter.
  • 4-302.14 - Repeat The test kit located in the facility for monitoring the concentration of bleach was observed old and needs to be replaced.
  • 4-502.13A - Repeat 1. Soda crates were observed being used for food storage. 2. Wonton boxes observed being reused for egg roll storage.
  • 6-302.11 - No toilet tissue was observed in the restroom.
  • 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Hoses, boxes, old equipment, lights and other unnecessary articles observed in the restroom.
  • 4-901.11A - Stainless steel containers and lexan containers were observed stacked while wet after cleaning and chemical sanitization.
  • 3-302.12 - Repeat Sugar, flour, and other spices were observed without a label to identify contents.
  • 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: rice cooker
  • 3-307.11 - Observed no individual utensils to dispense each food product at the prep station.
  • 7-201.11A - Containers of Windex were observed stored with canned food products.
  • 3-501.13 - Repeat Observed chicken and beef ribs thawing on counter.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the back hand sink.
  • 4-501.11B - The door gaskets of the Leader unit and walk-in cooler observed soiled with food and other debris.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the restroom.
  • 4-302.12 - Repeat The Certified Food Manager could not find a food temperature device.
  • 3-301.11C - Observed a cup being used as a scoop for flour.
  • 4-501.12 - Repeat The cutting block under the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-305.11B - Repeat Cell phone and keys observed on food storage shelf.
  • 3-501.16B - Critical Repeat Pork in two door unit observed at temperature above 41F.
October 27, 2003Routine324Details / Comments

April 29, 2009 (Critical Procedures)


Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodles 77F on counter at room temperature. Note: Noodles were discarded.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
The purpose of this visit was to conduct a critical procedures inspection. This type of inspection focuses on those risk factor violations that may directly lead to a foodborne illness.
COOLING
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; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Additional information on foodborne illness and a sample employee reporting agreement was provided.

July 09, 2008 (Routine)


Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
Maintain the concentration of the chlorine sanitizer at 50-100 ppm.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

January 10, 2008 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

July 16, 2007 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW
Dish Machine: NA
Hood System & Filters: Cleaned every 3-4 months
Pest Control: Monthly visits
Grease trap: Cleaned monthly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

January 16, 2007 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELD S52 12 KW

July 12, 2006 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud ELDS52 12 KW

January 09, 2006 (Routine)


Violations: Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

January 09, 2006 (Routine)


Violations: Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

December 06, 2005 (Complaint)


Violation: 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
Today I conducted a complaint investigation at the above named establishment. I received an anonymous complaint that the dining room tables were filthy and the restroom was very dirty.
I investigated the complaint and did not observe any dining room tables unclean or the restroom unclean. The only issue at this time is that no certified food manager is currently on duty and a chef is preparing food for waiting customers.
At this time the complaint is not confirmed, however if you are found operating without a certified food manager again, a Notice of Violation letter will be sent to your establishment with further enforcement action to follow.
If you have any questions please contact me at (703) 246-8425. Thank you.

July 19, 2005 (Follow-up)


Violations: Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.

July 06, 2005 (Routine)


Violations: Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: same.
NOTES: No dish machine; 3-vat sink uses chlorine (bleach) at 50-100ppm. Remember to set up the sink as discussed. Provide all 3 basins with the proper drain stoppers and wash with hot soapy water (far left basin), rinse with hot clean water (middle basin) and chemically sanitize with bleach at 50-100ppm (far right basin). The manager shall train the employee(s) to use the test strips to ensure the bleach water is only 50-100ppm, no more or less.

February 22, 2005 (Follow-up)


Violations: Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: Rheem; Model #: Can not determine (in the ceiling); Kw: 18. **will contact contractor to obtain model #.
NOTES: No dish machine; only 3-vat sink; using bleach at 50-100ppm.

February 02, 2005 (Routine)


Violations: Comments:
Today I conducted a ROUTINE inspection at the above named establishment. As discussed with the managers, hot water at your hand sinks shall be at least 110F at ALL times. When employees wash equipment and utensils, the hot water supply is depleted and does not restore for at least 20 minutes. You must contact a plumber immediately to find out why this occurs and to make sure your water heater is at least 15 kilowatts or 75,000btu. A follow-up inspection will be conducted within 10 days to ensure you had a plumber come and look at the water heater unit. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: can not determine; employee's stated the unit is in the ceiling.
NOTES: No dish machine; only 3-vat sink; using chlorine (bleach) to sanitize at 50-100ppm.

August 23, 2004 (Routine)


Violations: Comments:
Today I conducted another routine inspection at the above named establishment and checked on the correction of violations cited during my previous inspection. Several violations have been corrected. Continue to correct all remaining violations immediately. If you have any questions please call me at (703) 246-2451. Thank you for your hard work and efforts.
REMINDERS: 1. Employees shall wash their hands and handle food using utensils and/or wearing disposable gloves. Do not handle food using your bare hands. 2. Monitor food, refrigeration, and freezer temperatures. Use your thermometer to ensure food is being held at 41F or below and 140F or above. Do not hold food at room temperature. I recommend making temperature charts for all refrigerators and freezers and documenting the temperatures of the units every morning. 3. Maintain pest treatment services from a licensed company and retain records of all services provided. 4. Maintain grease trap and hood filter cleanings regularly and keep all records of cleanings performed. 5. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc). 6. Upon delivery of food products, inspect all items for possible contamination, dents, swelling, etc.

August 10, 2004 (Routine)


Violations: Comments:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. A follow-up inspection will be conducted on August 24, 2004. If you have any questions please call me at (703) 246-2451. Thank you.
REMINDERS and NOTES: 1. Employee's shall wash their hands and handle food properly using utensils and/or wearing disposable gloves. Do not handle ready to eat foods using your bare hands. 2. Monitor food, refrigeration, and freezer temperatures. Use a thermometer to ensure food is being held at 41F or below and 140F or above. 3. Maintain pest treatment services from a licensed pest control company and retain all records of services provided. 4. Maintain grease trap and hood filter cleanings and records of all cleanings. 5. Discuss with your employee's illneses and symptoms that would prevent them from coming to work. 6. Other employee's shall be certified with the food manager's licsense as soon as possible. If you are found operating the establishment again without a certified food manager, you will be closed by the regulatory authority.

May 17, 2004 (Routine)


Violations: Comments:
Today's visit was to conduct a routine inspection, in conjunction with a complaint inspection. The complaint inspection report is filed separately. Please note the following:
1.***Correct prep refrigerators ambient air temperatures to 41F, or below immediately.
**Cool foods in walkin, so that hot foods will not raise temperature of prep refrigerator units.
2.***Fill top prep unit's containers only 1/2 full of foods, to assist temperature control of foods at 41F, or below.
3. Be sure hygiene is a priority by keeping handsinks stocked, and rest rooms sufficiently supplied with toilet tissure, paper towels, and handsoap.
4. Correct all violations by time of next routine inspection.

May 17, 2004 (Complaint)

Comments:
Today's visit was to conduct a complaint inspection, in conjunction with a routine inspection. The routine inspection report is filed separately. The following information describes the complaint received by the Health Department on May 13, 2004:
-- complainant was at the establishment on May 11, 2004, about 12:30pm and ordered Mongolian Beef
-- complainant reported finding hair in the food.
The following information was learned from today's inspection and discussion with the manager:
1. employees in kitchen were observed wearing hats, and it is the policy of this facility for food workers to wear hats;
2. **recommend front service employees wear hat, or hair restraint also;
2. manager reported not having known of this complaint prior to today's inspection;
3. manager stated no other complaints have been received.
Due to today's inspection, this complaint can not be confirmed. Reminder to this establishment to have all employees who handle food to wear hair restraint, and wash hands frequently, and vigorously.

October 27, 2003 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All other violations must be corrected before the next routine inspection.
3. Pest Control Company comes once a month. No activity/evidence observed at time of inspection.
4. The Certified Food Manager stated that someone was going to come out tomorrow to check on the hot water for the restroom and mop sink. The hot water heater is in the ceiling and therefore, was not evaluated. Contact me within twenty four (24) hours when service has been completed and the hot water is restored to 110F+.
5. If you have any questions, please contact me.

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