New Szechuan Express, 5715-A Edsall Rd, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: New Szechuan Express
Address: 5715-A Edsall Rd, Alexandria, Virginia
Phone: (703) 370-1852
Total inspections: 8
Last inspection: Aug 14, 2009

Restaurant representatives - add corrected or new information about New Szechuan Express, 5715-A Edsall Rd, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.12 - Repeat Unlabeled food containers.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
August 14, 2009Routine02Details / Comments
3-302.12 - Unlabeled food containers.May 19, 2009Routine01Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed several dented cans stored on a shelf for use.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food (chicken) stored over ready-to-eat (RTE) food (sauce containers) in the refrigeration unit.
  • 3-501.13A - Corrected During Inspection Improper methods used to thaw meat. Do not put food in standing water.
  • 4-101.11B - Repeat The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent:1. chipped containers used to store food.2. used can being used as a food container.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: a can opener blade.
  • 5-205.15B1 - Plumbing connections at the 3-vat sink leaking.
February 17, 2009Routine33Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Observed raw chicken stored next to cooked chicken in WIR.
  • 3-302.12 - Observed sugar container unlabeled.
  • 3-304.12A - Observed cup used as scoop inside sugar container.
  • 3-305.11A3 - Observed soda stored on the floor.
  • 3-307.11 - Corrected During Inspection Observed big bowl of raw chicken stored on top of trash can.
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature: low mein 49F, egg roll 50F.
  • 4-204.112B - Observed no thermometer inside chest freezer.
  • 4-601.11A - Corrected During Inspection Critical Observed inside of True freezer in need of cleaning.
  • 5-205.11A - Corrected During Inspection Observed handsink blocked with tray.
  • 7-209.11 - Observed personal belongings stored on top of mopsink.
December 04, 2008Routine37Details / Comments
  • 11-2-24A - Corrected During Inspection Critical Observed CFM no on duty upon my arrival.
  • 3-302.11A2 - Critical Observed raw chicken stored on otp of raw beef.
  • 3-302.11A4 - Corrected During Inspection Critical Observed low mein uncovered in a cooling unit.
  • 3-304.12A - Observed spatula and tong stored in soiled can.
  • 3-304.14A - Corrected During Inspection Observed cloth stored on top of egg roll.
  • 3-304.14B2 - Repeat Observed wet cloth not stored in sanitizing solution.
  • 3-501.15A - Corrected During Inspection Observed improper method of cooling.
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at 45-49F on top of prep cooler.
  • 4-101.11B - Repeat Observed nonfood grade containers (grocery bags) used to store food.
  • 4-101.11D - Observed cracked containers used to store food.
  • 4-202.16 - Observed soda crates used as shelves.
  • 4-501.11B - Observed gaskets torn at B.A. cooler.
  • 4-601.11A - Critical Observed the following area in need of cleaning:1. interior of 2-door cooler.2. gaskets at B.A. cooler.
September 19, 2008Routine--Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented cans of Hoisin sauce stored on shelf.
  • 3-501.16A2 - Corrected During Inspection Critical Observed fried dumplings cold holding at 48-50.
  • 4-101.11B - The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent: Observed grocery bags used as food container.
  • 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:- bricks and soda crates are being used as shelves.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets are soiled at prep cooler.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed front screen door not intact.
July 10, 2008Routine33Details / Comments
  • 3-302.11A4 - Critical Unwrapped or uncovered food (soup) in the bain marie.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloth stored on top of egg rolls.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 4-204.112B - There was no temperature measuring device located in the chest freezer.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  • 6-501.12A - Observed faucet soiled with mold at the handsink.
April 23, 2008Routine24Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of soy sauce.
  • 3-501.16A1 - Corrected During Inspection Critical Observed soups hot holding at improper temperature.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  • 6-303.11B - Corrected During Inspection Inadequate light was noted in the True freezer.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
February 01, 2008Routine32Details / Comments

August 14, 2009 (Routine)



Violations:
  • 3-302.12 - Repeat Unlabeled food containers.
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
Comments:
Discussed report with manager.

May 19, 2009 (Routine)



Violation: 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
Comments:
Discussed report with manager.

February 17, 2009 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed several dented cans stored on a shelf for use.
    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.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food (chicken) stored over ready-to-eat (RTE) food (sauce containers) 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.
  • 3-501.13A - Corrected During Inspection Improper methods used to thaw meat. Do not put food in standing water.
    Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
  • 4-101.11B - Repeat The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent:1. chipped containers used to store food.2. used can being used as a food container.
    Repair or replace the containers so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: a can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 5-205.15B1 - Plumbing connections at the 3-vat sink leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Discussed report with the manager.

December 04, 2008 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Observed raw chicken stored next to cooked chicken in WIR.
    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.
  • 3-302.12 - Observed sugar container unlabeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12A - Observed cup used as scoop inside sugar container.
    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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-305.11A3 - Observed soda stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-307.11 - Corrected During Inspection Observed big bowl of raw chicken stored on top of trash can.
    Protect food from miscellaneous sources of contamination.
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature: low mein 49F, egg roll 50F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112B - Observed no thermometer inside chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-601.11A - Corrected During Inspection Critical Observed inside of True freezer in need of cleaning.
    Clean and sanitize these surfaces for food contact.
  • 5-205.11A - Corrected During Inspection Observed handsink blocked with tray.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 7-209.11 - Observed personal belongings stored on top of mopsink.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Discussed report with the manager.

September 19, 2008 (Routine)



Violations:
  • 11-2-24A - Corrected During Inspection Critical Observed CFM no on duty upon my arrival.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-302.11A2 - Critical Observed raw chicken stored on otp of raw beef.
    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 the following order: raw chicken on the bottom and raw beef on top of raw chicken.
  • 3-302.11A4 - Corrected During Inspection Critical Observed low mein uncovered in a cooling unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12A - Observed spatula and tong stored in soiled can.
    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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 3-304.14A - Corrected During Inspection Observed cloth stored on top of egg roll.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - Repeat Observed wet cloth not stored in sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.15A - Corrected During Inspection Observed improper method of cooling.
    Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing) d. Uncover foods in the Walkin cooler while cooling.
  • 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at 45-49F on top of prep cooler.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.11B - Repeat Observed nonfood grade containers (grocery bags) used to store food.
    Repair or replace the containers so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-101.11D - Observed cracked containers used to store food.
    Repair or replace the containers so that it is finished to have a smooth, easily cleanable surface.
  • 4-202.16 - Observed soda crates used as shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-501.11B - Observed gaskets torn at B.A. cooler.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Observed the following area in need of cleaning:1. interior of 2-door cooler.2. gaskets at B.A. cooler.
    Clean and sanitize these surfaces for food contact.

July 10, 2008 (Routine)



Violations:
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented cans of Hoisin sauce stored on shelf.
    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.
  • 3-501.16A2 - Corrected During Inspection Critical Observed fried dumplings cold holding at 48-50.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-101.11B - The food contact surface of the following is not durable, corrosion resistant, and/or nonabsorbent: Observed grocery bags used as food container.
    Replace the bags so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:- bricks and soda crates are being used as shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets are soiled at prep cooler.
    Clean and sanitize these surfaces for food contact.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed front screen door not intact.
    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.
Comments:
Discussed report with the manager.

April 23, 2008 (Routine)



Violations:
  • 3-302.11A4 - Critical Unwrapped or uncovered food (soup) in the bain marie.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wet cloth stored on top of egg rolls.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-204.112B - There was no temperature measuring device located in the chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 6-501.12A - Observed faucet soiled with mold at the handsink.
    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.
Comments:
Discussed report with the manager.

February 01, 2008 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of soy sauce.
    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.
  • 3-501.16A1 - Corrected During Inspection Critical Observed soups hot holding at improper temperature.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. CFM reheated foods to 165F.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 6-303.11B - Corrected During Inspection Inadequate light was noted in the True freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. CFM put new light bulb.
  • 6-501.16 - Mops and brooms are 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.
Comments:
Discussed report with the manager.

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