No. 1 Chinese Food, 1207 Military F, Norfolk, VA 23502 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: No. 1 Chinese Food
Address: 1207 Military F, Norfolk, VA 23502
Type: Full Service Restaurant
Phone: 757 893-9116
Total inspections: 12
Last inspection: 02/04/2016

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Inspection findings

Inspection date

Type

Payment was submitted for permit renewal. Establishment is recommended for permit renewal.
No violation noted during this evaluation.
02/04/2016Routine
No critical violations observed. Good temperatures, items labeled properly. Tidy facility, not keeping unnecessary items.
No violation noted during this evaluation.
10/06/2015Routine
CFM signed up for re-certification class on phone during inspection.
No violation noted during this evaluation.
06/18/2015Routine
CFM schedule provided and CFM made aware that certification must be renewed prior to expiration. FHC about to expire for cook - food handler flyer provided toPIC. Permit issued to PIC.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Homemade garlic in oil mixture cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
02/23/2015Routine
Sign to inform customers of inspection report availability provided to PIC.
In use utensils stored appropriately, chemicals stored properly, food food storage is correct, and temperature charts are being maintained.

  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: WIC was observed out of temperature.
    Correction: Turn down WIC 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.
11/24/2014Routine
Sign to inform customers of inspection report provided to PIC. PIC needs to display CFM certificate, permit, and sign in public view. Online food handler class flyer provided.
  • Food Contact Surfaces; Cleanability* (corrected on site)
    Observation: Using raw chicken cardboard box to hold RTE foods.
    Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled
08/26/2014Routine
Gas rice cooker has been moved to be under hood system. Sign for customer's to inform they may request the most recent inspection is not posted.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The prepared ready-to-eat (RTE) egg rolls, cooked shrimp/pork/chicken, etc. in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean single service items were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
06/03/2014Routine
PIC was informed that gas rice cooker needs to be adjusted so that the entire unit is underneath the hood system. 2013 Food Code changes discussed with PIC and permit was issued.
  • Nonfood Contact Surfaces (corrected on site) (repeated violation)
    Observation: The nonfood contact surface of egg crates and cardboard liners is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
02/20/2014Routine
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Raw chicken cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Plumbing System Maintained in Good Repair*
    Observation: Water line to cooking equipment is leaking and is need of repair.
    Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
11/26/2013Routine
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F and the container.
  • Nonfood Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the cardboard & egg crates is not designed or constructed to be easily cleanable.
    Correction: Remove these items..
07/12/2013Routine
Provided CFM with federal form 1B in Chinese and FHC schedule.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Food Storage Containers; Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers.
    Correction: 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.
  • Sanitizing Solutions, Testing Devices
    Observation: The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions is damaged.
    Correction: Replace test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following had accumulations of grime and debris: pans under grill.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required
    Observation: Equipment were found stacked wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located at the back door is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
04/11/2013Routine
Walk in cooler food temperatures:
shrimp = 40F
beef = 38F
chicken = 38F
produce = 38F

  • Food Storage Containers; Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
  • Food Labels
    Observation: Foods not properly labelled.
    Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The certified food manager could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and woks.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
01/11/2013Routine

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