No. 1 Chinese Food, F - 1207 North Military Highway, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: No. 1 Chinese Food
Address: F - 1207 North Military Highway, Norfolk, Virginia
Phone: (757) 893-9116
Total inspections: 28
Last inspection: Oct 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
  • 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
  • 3-304.14 - Wiping cloths improperly stored between use.
October 05, 2009Routine12Details / Comments
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
July 06, 2009Follow-up03Details / Comments
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the in all refrigerators and freezers.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-304.12 - In-use utensils improperly stored between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.16 - Critical FOOD cold holding at improper temperatures.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
  • 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
June 29, 2009Routine--Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers.
  • 3-304.12 - Soiled utensils stored in soiled container.
  • 6-303.11 - Light in the walk in refrigerator and freezer inadequate
  • 6-501.14 - Greasy hood system.
October 28, 2008Routine--Details / Comments
  • 3-304.12 - Scoop for onions w/o handle.
  • 3-501.14 - Critical Repeat No proper cooling of sweet and sour products.
  • 4-202.16 - Use and reuse of carboard boxes.
August 01, 2008Routine12Details / Comments
No violation noted during this evaluation. July 01, 2008Routine00-
  • 3-304.12 - Repeat Clever stored between counter and sandwich unit.
  • 3-501.14 - Critical Repeat Foods for sweet and sour dishes noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 4-203.11 - Food thermometer not accurate.
  • 4-501.11 - Cupboard lining shelf. Soup crakers stored in cupboard box before placed in individual bags.
  • 4-602.13 - Utility shelf in poor condition.
March 12, 2008Routine14Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. Expired cards.
  • 3-304.12 - Scoops without handle.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.14 - Corrected During Inspection Critical No adequate cooling of sweet and sour chicken. Wrapped and placed away from blower direction
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Soiled covers for rice and other powders.
December 13, 2007Routine23Details / Comments
  • 3-304.12 - Repeat Cleaver stored etween SU and counter.
  • 4-205.10 - Corrected During Inspection Unapproved roller for the dumpling dough.
July 30, 2007Routine02Details / Comments
  • 3-307.11 - Nesting of containers in the vault.
  • 4-302.14 - Repeat No color chart for bleach test strips
  • 6-501.14 - Gap between filters in the hood system.
April 30, 2007Routine03Details / Comments
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-302.12 - Repeat Unlabeled food containers n English and Chinese.
  • 3-304.12 - In-use utensils improperly stored between use.. Clever stored between Sandwich and counter. Rice scoops stored in room temperature water.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: fryer utensil.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-602.13 - The nonfood contact surface of the BBQ oven and fan grill of WIR had accumulations of grime and debris.
  • 6-202.15 - Outer opening screen mesh is more than 16 to 1 inches
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
January 08, 2007Routine18Details / Comments
3-302.12 - Unlabeled food containers.October 24, 2006Routine01Details / Comments
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-307.11 - Uncovered food found in walk in.
  • 4-501.12 - Corrected During Inspection The cutting board on the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
July 13, 2006Routine04Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling rack in freezer and the filters in the hood system.
May 23, 2006Routine11Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling rack in freezer and the filters in the hood system.
May 23, 2006Routine11Details / Comments
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (raw shrimp over vegetables).
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (food next to hand sink).
  • 3-307.11 - Corrected During Inspection Soiled apron lying on top of cooked rice. MANAGER VOLUNTARILY DISCARDED THE FOOD.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
  • 6-404.11 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area; severely dented cans on seal area stored with good cans.
February 13, 2006Routine14Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigeration units and on the storage shelf near the prep line.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Corrected During Inspection Repeat Improper dispensing utensil in food containers being used (bowl) and improperly stored between use (located in walk-in refrigerator).
  • 4-102.11 - Corrected During Inspection Repeat Food stored in non-food grade plastic bags containing dyed designs and/or lettering on them.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
  • 4-603.16 - Improper washing of food containers. A distinct, separate sanitizing step of food containers was not observed.
  • 4-903.11 - Single use items (beverage cups) were observed stored unprotected at the service line.
  • 6-404.11 - Repeat Severely dented cans stored with good cans. Products for credit, redemption, or return is not being stored in a separate designated area
November 15, 2005Routine27Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to properly wash his or her hands before engaging in food preparation, after cleaning the exhaust hood system parts and/or filters.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-302.11 - Critical Raw chicken and oysters stored over vegetables in the walk-in refrigeration unit.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in the dry goods and in the food containers located in the walk-in refrigerator and are stored between.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Bag of onions stored below and near hand washing sink.
  • 3-501.16 - Critical Small refrigeration unit in the service area is cold holding at improper temperatures. Ambient air temperature was 51 F. Food temperatures: dressing 44 F, sauce 47 F, egg rolls between 47 - 55 F. Manager voluntarily discarded the food.
  • 4-102.11 - Repeat Food being stored in non-food grade plastic bags which have dyed designs and/or lettering on them.
  • 4-501.11 - The small refrigeration unit near the service line was observed not maintaining proper temperature and in a state of disrepair.
  • 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at the customer service line with the handles up.
  • 6-303.11 - Lights are burned out and/or very dim in the kitchen prep area.
  • 6-404.11 - Cans which were dented on the seal of the can were stored with good cans on the storage shelf.
  • 6-501.11 - Floor near back door is in a state disrepair and/or damaged and is not maintained in good repair
August 16, 2005Routine38Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3-304.12 - Repeat Improper dispensing utensils in food (bowls) and dispensing utensils improperly stored between.
  • 3-305.11 - Food stored on the floor or stored less than 6" above the floor.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Bags of onions, rice, and other food items stored in a manner which may cause contamination by the handwashing sink.
  • 3-307.11 - Containers of food stored on top of unprotected food in the lowboy refrigeration unit on the cook line.
  • 3-501.19 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Food (cooked chicken and cooked rice) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-102.11 - Repeat Observed use of non-food grade bags (plastic grocery type bags with dyes) as a food storage container for food or food contact material.
  • 4-202.18 - Grease extraction filters in the hood system are not fitted properly allowing air gaps to be present which allows the grease laden vapors to accumulate onto the stack.
  • 4-204.112 - There was no temperature measuring device located in the service area's lowboy refrigeration unit.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, dust, dirt, food residue, and/or other debris: Exhaust hood and exhaust hood filters.
  • 5-205.11 - Critical Repeat The handwashing facility located is blocked, preventing access by employees for easy handwashing.
  • 7-201.11 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 11, 2005Routine48Details / Comments
No violation noted during this evaluation. March 02, 2005Follow-up00-
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the freezer and refrigeration units.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Repeat Improper dispensing utensils being used and proper utensils improperly stored between.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.13 - Repeat Improper methods used to thaw shrimp/seafood.
  • 4-102.11 - Repeat Observed use of plastic grocery bags and black garbage bags as food storage containers/contact material.
  • 4-501.12 - Repeat The cutting board(s) along the lowboy refrigeration unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13 - Repeat Cardboard food containers were observed reused for the storage of food cooling.
  • 4-601.11 - Repeat The following utensils were observed soiled to sight and touch: Dispensing utensils.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
  • 4-703.11 - Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
  • 5-205.11 - Corrected During Inspection Critical Repeat The handwashing stsation is blocked, preventing access by employees for easy handwashing.
  • 6-403.11 - Employees personal items stored on food storage shelves.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
February 08, 2005Routine512Details / Comments
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in food and are improperly stored in between use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor in walk-in refrigeration units.
  • 4-102.11 - Observed use of plastic grocery bags for food storage.
  • 4-202.18 - Grease extraction filters in the hood system are not fitting properly when hood is in operation. Filters allow air gap to be present which allows grease laden vapors to enter stack.
  • 4-501.12 - Repeat The cutting board along the lowboy unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door).
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing station in kitchen.
January 10, 2005Routine19Details / Comments
  • 4-501.12 - The cutting board(s) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the the walk-in freezer and refrigeration units. Food unprotected or uncovered on dry storage shelf .
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 4-502.13 - Manufacturer containers were observed reused for the storage and cooling containers of food.
  • 4-502.13 - Single-service items (plastic grocery bags) were observed reused for the storage of food.
  • 4-601.11 - Observed accumulations of mold, and food debris on the following food contact surfaces: Dispensing utensil in dry good bin (sugar), wooden food skewers.
  • 3-501.13 - Improper methods used to thaw meat.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-204.112 - The temperature measuring device in the walk-in freezer was not properly located in the warmest part of the unit.
  • 3-304.12 - Repeat Dispensing utensils in dry goods improperly stored between use.
  • 6-501.110 - Employees jacket stored on top of canned goods.
  • 3-501.16 - Critical Egg drop soup hot holding at improper temperatures. Temperature was 129 F.
  • 4-501.11 - Exhaust hood was observed in a state of disrepair. When hood is operational, filters do not fit properly allowing for air gaps to be present.
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
October 19, 2004Routine313Details / Comments
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-501.11 - The sheetmetal on upper wall near 3-compartment sink is not maintained in good repair
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
July 13, 2004Follow-up12Details / Comments
  • 3-304.12 - Repeat Dispensing utensils for dry goods improperly stored in between use.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, and/or other debris: Exhaust hood.
  • 4-501.11 - The low boy cold cold pantry unit was observed in a state of disrepair.
  • 3-501.16 - Critical Foods in the low boy cold hold pantry unit was cold holding at improper temperatures. Initial temperature readings of the chicken was 53 F, shrimp 53 F. Recheck of the temperatures later in the inspection indicated the chicken at 55 F and the shrimp at 58 F.
July 07, 2004Routine13Details / Comments
  • 5-205.11 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between.
  • 4-501.11 - Exhaust hood filters were observed in a state of disrepair.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, handles of food containers.
  • 3-302.11 - Critical Soiled equipment or utensils being stored on top of unprotected food awaiting preparation.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
May 25, 2004Routine24Details / Comments
  • 6-501.16 - Mops not hung up to air dry.
  • 5-205.11 - Critical The handwashing facility located at the cooking area is blocked, preventing access by employees for easy handwashing.
  • 3-304.12 - Dispensing utensils improper or improperly stored between.
  • 4-501.11 - The door gasket/weather guard of the back screen door is damaged. Mr. Winter Freezer in need of repair.
  • 4-202.18 - Grease extraction filters in the hood system are allowing air gaps and in need of cleaning.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-501.11 - Rest Room wall is not maintained in good repair
January 27, 2004Routine16Details / Comments
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
July 08, 2003Routine02Details / Comments

October 05, 2009 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - 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.
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

July 06, 2009 (Follow-up)



Violations:
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

June 29, 2009 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11 - Critical 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.
  • 3-302.11 - Critical 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.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the in all refrigerators and freezers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3-305.11 - 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.
  • 3-501.16 - Critical FOOD cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Not reccomended for permit, multiple food handling violations.

October 28, 2008 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Soiled utensils stored in soiled container.
    Need to wash and keep clean utensils and the containers they are kept in.
  • 6-303.11 - Light in the walk in refrigerator and freezer inadequate
    Increase the foot candle output of the lambs.
  • 6-501.14 - Greasy hood system.
    Clean.

August 01, 2008 (Routine)



Violations:
  • 3-304.12 - Scoop for onions w/o handle.
    All scoops must have a handle.
  • 3-501.14 - Critical Repeat No proper cooling of sweet and sour products.
    Need to cool down to 41 degrees in 4 or 6 hours.
  • 4-202.16 - Use and reuse of carboard boxes.
    Dispose of these as tehy get emptied.

March 12, 2008 (Routine)



Violations:
  • 3-304.12 - Repeat Clever stored between counter and sandwich unit.
    Store knifes at an area that is washed rinsed and sanitized.
  • 3-501.14 - Critical Repeat Foods for sweet and sour dishes noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 4-203.11 - Food thermometer not accurate.
    Calibrate the thermometer to be accurate ice bath or get a new one.
  • 4-501.11 - Cupboard lining shelf. Soup crakers stored in cupboard box before placed in individual bags.
    Use only approved material equipment.
  • 4-602.13 - Utility shelf in poor condition.
    All surfaces should be smooth, and easily cleanable.

December 13, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. Expired cards.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-304.12 - Scoops without handle.
    All scoops must have a handle.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.14 - Corrected During Inspection Critical No adequate cooling of sweet and sour chicken. Wrapped and placed away from blower direction
    Cool rapidly to 41 degrees and then cover food item in the refrigerator.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Soiled covers for rice and other powders.
    Maintain nonfood-contact surfaces of equipment clean.

July 30, 2007 (Routine)



Violations:
  • 3-304.12 - Repeat Cleaver stored etween SU and counter.
    Store knifes at an approved and clean area.
  • 4-205.10 - Corrected During Inspection Unapproved roller for the dumpling dough.
    Use only approved equipment in the kitchen

April 30, 2007 (Routine)



Violations:
  • 3-307.11 - Nesting of containers in the vault.
    Nesting can cause contamination of the food underneath.
  • 4-302.14 - Repeat No color chart for bleach test strips
    Need to get a new set of test stips.
  • 6-501.14 - Gap between filters in the hood system.
    Air will escape through the route of least resistance. Make sure that filters are touching each other for proper function of the hood system
Comments:
Discussed with the manager cooling ways for fast cooling of food items. Rice is cooked fresh every day.

January 08, 2007 (Routine)



Violations:
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.12 - Repeat Unlabeled food containers n English and Chinese.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - In-use utensils improperly stored between use.. Clever stored between Sandwich and counter. Rice scoops stored in room temperature water.
    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.
  • 3-501.15 - The methods used for cooling were not adequate.
    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.
  • 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: fryer utensil.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUATs test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-602.13 - The nonfood contact surface of the BBQ oven and fan grill of WIR had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-202.15 - Outer opening screen mesh is more than 16 to 1 inches
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 24, 2006 (Routine)



Violation: 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.

July 13, 2006 (Routine)



Violations:
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-307.11 - Uncovered food found in walk in.
    Protect food from miscellaneous sources of contamination.
  • 4-501.12 - Corrected During Inspection The cutting board on the sandwich unit is 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.

May 23, 2006 (Routine)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling rack in freezer and the filters in the hood system.
    Maintain nonfood-contact surfaces of equipment clean.

May 23, 2006 (Routine)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling rack in freezer and the filters in the hood system.
    Maintain nonfood-contact surfaces of equipment clean.

February 13, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (raw shrimp over vegetables).
    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.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (food next to hand sink).
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-307.11 - Corrected During Inspection Soiled apron lying on top of cooked rice. MANAGER VOLUNTARILY DISCARDED THE FOOD.
    Protect food from miscellaneous sources of contamination.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-404.11 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area; severely dented cans on seal area stored 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.

November 15, 2005 (Routine)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, 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.
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigeration units and on the storage shelf near the prep line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Corrected During Inspection Repeat Improper dispensing utensil in food containers being used (bowl) and improperly stored between use (located in walk-in refrigerator).
    Use proper utensil and 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.
  • 4-102.11 - Corrected During Inspection Repeat Food stored in non-food grade plastic bags containing dyed designs and/or lettering on them.
    Discontinue use of the non-food grade plastic bags as a food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-603.16 - Improper washing of food containers. A distinct, separate sanitizing step of food containers was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 4-903.11 - Single use items (beverage cups) were observed stored unprotected at the service line.
    Store single use items in the original protective package to protect from contamination until used.
  • 6-404.11 - Repeat Severely dented cans stored with good cans. 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.

August 16, 2005 (Routine)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to properly wash his or her hands before engaging in food preparation, after cleaning the exhaust hood system parts and/or filters.
    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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Critical Raw chicken and oysters stored over vegetables in the walk-in 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.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in the dry goods and in the food containers located in the walk-in refrigerator and are stored between.
    Use handled dispensing utensils and 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.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Bag of onions stored below and near hand washing sink.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.16 - Critical Small refrigeration unit in the service area is cold holding at improper temperatures. Ambient air temperature was 51 F. Food temperatures: dressing 44 F, sauce 47 F, egg rolls between 47 - 55 F. Manager voluntarily discarded the food.
    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.
  • 4-102.11 - Repeat Food being stored in non-food grade plastic bags which have dyed designs and/or lettering on them.
    Discontinue use of the non-food grade plastic bags as food storage and/or food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-501.11 - The small refrigeration unit near the service line was observed not maintaining proper temperature and in a state of disrepair.
    Repair the small refrigeration unit 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 small refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
    Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at the customer service line with the handles up.
    Store unwrapped utensils with food or lip-contact surface facing downward or storage where the handles are presented to the consumers to prevent contamination prior to use.
  • 6-303.11 - Lights are burned out and/or very dim in the kitchen prep area.
    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
  • 6-404.11 - Cans which were dented on the seal of the can were stored with good cans on the storage shelf.
    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.
  • 6-501.11 - Floor near back door is in a state disrepair and/or damaged and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Temperature charts are not being maintained properly.

May 11, 2005 (Routine)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, 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.
  • 3-304.12 - Repeat Improper dispensing utensils in food (bowls) and dispensing utensils improperly stored between.
    Use proper dispensing utensils and 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.
  • 3-305.11 - Food stored on the floor or stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Bags of onions, rice, and other food items stored in a manner which may cause contamination by the handwashing sink.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-307.11 - Containers of food stored on top of unprotected food in the lowboy refrigeration unit on the cook line.
    Protect food from miscellaneous sources of contamination.
  • 3-501.19 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Food (cooked chicken and cooked rice) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 4-102.11 - Repeat Observed use of non-food grade bags (plastic grocery type bags with dyes) as a food storage container for food or food contact material.
    Discontinue use of the non-food grade bags and/or food containers as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-202.18 - Grease extraction filters in the hood system are not fitted properly allowing air gaps to be present which allows the grease laden vapors to accumulate onto the stack.
    Alter or replace this equipment so that the filters fit properly and does not allow air gaps to be present.
  • 4-204.112 - There was no temperature measuring device located in the service area's lowboy refrigeration unit.
    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.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a proper chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, dust, dirt, food residue, and/or other debris: Exhaust hood and exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.11 - Critical Repeat The handwashing facility located 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 items (boxes,etc) from in front of the handwashing sink preventing its use.
  • 7-201.11 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above or in a manner in which food, equipment, utensils, linens or single service items can be contaminated.
Comments:
Temperature charts are not being maintained properly.

February 08, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - 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.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, 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.
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the freezer and refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Repeat Improper dispensing utensils being used and proper utensils improperly stored between.
    Use handled dispensing utensils and 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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.13 - Repeat Improper methods used to thaw shrimp/seafood.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 4-102.11 - Repeat Observed use of plastic grocery bags and black garbage bags as food storage containers/contact material.
    Discontinue use of the grocery and black garbage bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-501.12 - Repeat The cutting board(s) along the lowboy refrigeration unit is 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.
  • 4-502.13 - Repeat Cardboard food containers were observed reused for the storage of food cooling.
    Discontinue the reuse of cardboard/single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Use approved food containers to cool food on.
  • 4-601.11 - Repeat The following utensils were observed soiled to sight and touch: Dispensing utensils.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-703.11 - Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
    Provide sanitizing agent at proper concentration for the sanitizer being used and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 5-205.11 - Corrected During Inspection Critical Repeat The handwashing stsation 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 item preventing its use.
  • 6-403.11 - Employees personal items stored on food storage shelves.
    Provide and locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 10, 2005 (Routine)



Violations:
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands at the handwashing station. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in food and are improperly stored in between use.
    Use handled dispensing utensils. 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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor in walk-in refrigeration units.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-102.11 - Observed use of plastic grocery bags for food storage.
    Discontinue use of the plastic grocery bags as food storage container/contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-202.18 - Grease extraction filters in the hood system are not fitting properly when hood is in operation. Filters allow air gap to be present which allows grease laden vapors to enter stack.
    Alter or replace this equipment so that the filters fit properly not allowing air gaps to be present when hood is in operation and can be easily removed for cleaning and replacement.
  • 4-501.12 - Repeat The cutting board along the lowboy unit is 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.
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door).
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing station in 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

October 19, 2004 (Routine)



Violations:
  • 4-501.12 - The cutting board(s) 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.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items (food, cart, boxes) preventing its use.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
    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
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the the walk-in freezer and refrigeration units. Food unprotected or uncovered on dry storage shelf .
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-404.11 - 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.
  • 4-502.13 - Manufacturer containers were observed reused for the storage and cooling containers of food.
    Discontinue the reuse of single-use containers for cooling and storage of food. Provide approved reusable food containers designed for your food storage and cooling needs.
  • 4-502.13 - Single-service items (plastic grocery bags) 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.
  • 4-601.11 - Observed accumulations of mold, and food debris on the following food contact surfaces: Dispensing utensil in dry good bin (sugar), wooden food skewers.
    Clean and sanitize these surfaces for food contact.
  • 3-501.13 - Improper methods used to thaw meat.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 3-501.15 - The methods used for cooling were not adequate.
    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.
  • 4-204.112 - The temperature measuring device in the walk-in freezer was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 3-304.12 - Repeat Dispensing utensils in dry goods improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 6-501.110 - Employees jacket stored on top of canned goods.
    Provide an area for employees to store their personal items.
  • 3-501.16 - Critical Egg drop soup hot holding at improper temperatures. Temperature was 129 F.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 4-501.11 - Exhaust hood was observed in a state of disrepair. When hood is operational, filters do not fit properly allowing for air gaps to be present.
    Repair the exhaust hood 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 exhaust hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-202.15 - 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.

July 13, 2004 (Follow-up)



Violations:
  • 6-202.15 - 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.
  • 6-501.11 - The sheetmetal on upper wall near 3-compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

July 07, 2004 (Routine)



Violations:
  • 3-304.12 - Repeat Dispensing utensils for dry goods improperly stored in between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, and/or other debris: Exhaust hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-501.11 - The low boy cold cold pantry unit was observed in a state of disrepair.
    Repair the low boy cold pantry unit 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 low boy cold pantry unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3-501.16 - Critical Foods in the low boy cold hold pantry unit was cold holding at improper temperatures. Initial temperature readings of the chicken was 53 F, shrimp 53 F. Recheck of the temperatures later in the inspection indicated the chicken at 55 F and the shrimp at 58 F.
    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.

May 25, 2004 (Routine)



Violations:
  • 5-205.11 - Critical Repeat The handwashing facility located at 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 mop bucket and storage cart preventing its use.
  • 6-202.15 - 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.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between.
    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.
  • 4-501.11 - Exhaust hood filters were observed in a state of disrepair.
    Repair the exhaust hood filters 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 exhaust hood filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, handles of food containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3-302.11 - Critical Soiled equipment or utensils being stored on top of unprotected food awaiting preparation.
    Protect food from cross contamination by covering food and not placing soiled equipment and utensils on top of food.
  • 3-302.11 - Critical 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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

January 27, 2004 (Routine)



Violations:
  • 6-501.16 - 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.
  • 5-205.11 - Critical The handwashing facility located at the cooking 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 containers preventing its use.
  • 3-304.12 - Dispensing utensils improper or improperly stored between.
    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.
  • 4-501.11 - The door gasket/weather guard of the back screen door is damaged. Mr. Winter Freezer in need of repair.
    Repair or replace the back screen door gasket/weather guard in accordance with the manufacturer's specifications. Repair Mr. Winter Freezer to maintain proper operation.
  • 4-202.18 - Grease extraction filters in the hood system are allowing air gaps and in need of cleaning.
    Alter or replace this equipment so that the filters do not allow air gaps. Clean filters on a regular schedule.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 6-501.11 - Rest Room wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 08, 2003 (Routine)



Violations:
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory.
    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
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Comments:
1. Use of garbage bags for food storage-owner to obtain proper food grade container.
2. #1 & #2 Refrigerator/freezer operating at proper temperatures. All sampled food items below 41 degrees.
3. No tracking of refrigeration temperatures. Keep logs of temperatures twice a day.
4. Stacking on refrigeration (cold holding)-remove too walk-in.
5. Cold holding temperatures 41 degrees. Use metal food storage containers to facilitate cooling.
6. Hot holding temperatures greater than 140 degrees.
7. Items placed on metal tray on top of garbage can for prep. Instructed owner to prepare food in proper place.
8. Vent system free from grease buildup.
9. Cooking area clean.

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