No 1 Chinese Restaurant, 2368 East Little Creek Road, Norfolk, VA - Restaurant inspection findings and violations, food safety

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Restaurant: No 1 Chinese Restaurant
Address: 2368 East Little Creek Road, Norfolk, Virginia
Total inspections: 14
Last inspection: Apr 7, 2008

Restaurant representatives - add corrected or new information about No 1 Chinese Restaurant, 2368 East Little Creek Road, Norfolk, VA »

Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
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 coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. 2-401.11 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 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 Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). 3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer. 3-304.12 - Dispensing utensils improperly stored between. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. 3-501.13 - Improper methods used to thaw frozen pork. 3-501.17 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. 4-102.11 - Repeat Observed use of card board and grocery bags as a single-use/single-service food contact material. 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 Observed accumulations of grime and debris on the following food contact surfaces: food cont. lids. 6-501.12 - Repeat The floor in the freezer noted in need of cleaning.	April 07, 2008	Routine	4	8	Details / 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. 2-401.11 - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area. 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. 3-304.14 - Repeat Wiping cloths improperly stored between use. 4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.	April 19, 2007	Routine	3	2	Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration. 3-304.14 - Repeat Wiping cloths improperly stored between use. 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: vent hood. 6-501.12 - Repeat Floor of freezer and wall next to cooking line noted in need of cleaning.	July 18, 2006	Routine	1	3	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). 3-304.14 - Repeat Wiping cloths improperly used. 3-501.16 - Corrected During Inspection Critical Chicken cold holding at improper temperatures. 3-501.16 - Corrected During Inspection Critical Chicken@ cold holding at improper temperatures. 6-501.12 - Repeat Wall next to vent hood noted in need of cleaning.	March 10, 2006	Routine	2	2	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. 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: vent hood and refrigeration door gaskets. 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris. 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the cooking line is blocked, preventing access by employees for easy handwashing. 6-501.12 - Repeat Floor of walk-in freezer and wall next to vent hood noted in need of cleaning.	October 18, 2005	Routine	2	5	Details / 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. 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 3-304.14 - Repeat Wiping cloths improperly stored between use.	June 29, 2005	Routine	2	2	Details / Comments
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 refrigerator. 3-304.14 - Repeat Wiping cloths improperly stored between use. 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. 6-501.12 - Repeat Floor of walk-in noted in need of cleaning. 6-501.18 - Handwashing facilities are unclean and not maintained	March 01, 2005	Routine	1	6	Details / Comments
3-304.14 - Repeat Wiping cloths improperly stored between use. 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: Vent hoods. 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers. 4-602.13 - The nonfood contact surface of the storge shelves and racks had accumulations of grime and debris. 6-501.12 - Repeat Walls behind prep areas noted in need of cleaning.	January 05, 2005	Routine	1	4	Details / Comments
3-304.14 - Repeat Wiping cloths improperly stored between use. 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: vent hood. 6-501.12 - Repeat Floor of walk-in ceiling vents noted in need of cleaning. 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration 4-603.13 - Soiled items were observed loaded into the warewashing machine improperly. 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.	September 28, 2004	Routine	2	4	Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-501.16 - Critical Chicken cold holding at improper temperatures. 6-501.12 - Wall noted in need of cleaning. 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.	June 02, 2004	Routine	2	4	Details / Comments
3-304.14 - Repeat Wiping cloths improperly stored between use. 6-501.12 - vent hood noted in need of cleaning. 3-302.11 - Critical Repeat Unwrapped or uncovered food in the dry storage.	February 13, 2004	Routine	1	2	Details / 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. 3-302.11 - Critical Unwrapped or uncovered food in the refrigerator and dry storage. 4-602.13 - The nonfood contact surface of the cooking line and refrigeration had accumulations of grime and debris. 3-304.14 - Wiping cloths improperly stored between use.	September 11, 2003	Routine	2	2	Details / Comments
3-302.12 - Unlabeled food containers. 3-304.12 - In-use utensils for powders,and liquids without handles 4-203.11 - The food temperature measuring device (degrees F) located in the establishment is not accurate. It was off by 10 degrees. 4-302.14 - The test kit for Quats was water damaged l 4-601.11 - Observed accumulations of grime and debris on the can opener blade.	March 17, 2003	Routine	0	5	Details / Comments
3-501.13 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. 3-304.14 - Wiping cloths improperly stored between use. 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@ 4-501.12 - The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.	January 08, 2003	Routine	1	3	Details / Comments

April 07, 2008 (Routine)

Violations:

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 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.
2-401.11 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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 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.
3-302.11 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-304.12 - 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 - Repeat 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 in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
3-501.13 - Improper methods used to thaw frozen pork.
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
3-501.17 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
4-102.11 - Repeat Observed use of card board and grocery bags as a single-use/single-service food contact material.
Discontinue use of the card board 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.
4-501.116 - 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.
4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: food cont. lids.
Clean and sanitize these surfaces for food contact.
6-501.12 - Repeat The floor in the freezer noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 19, 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.
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.
2-401.11 - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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.
3-302.11 - 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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.
Discontinue use of the grocery 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.

July 18, 2006 (Routine)

Violations:

3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
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: vent hood.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat Floor of freezer and wall next to cooking line noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 10, 2006 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Raw animal food preparation conducted 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.
3-304.14 - Repeat Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose.
3-501.16 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
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.
3-501.16 - Corrected During Inspection Critical Chicken@ cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
6-501.12 - Repeat Wall next to vent hood noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 18, 2005 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
3-305.11 - 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.
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: vent hood and refrigeration 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.
5-205.11 - Corrected During Inspection Critical The handwashing facility located at the cooking line 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 dishes preventing its use.
6-501.12 - Repeat Floor of walk-in freezer and wall next to vent hood noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 29, 2005 (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.
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.
2-402.11 - Repeat 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 @LOCATION@.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

March 01, 2005 (Routine)

Violations:

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 refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
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.
6-501.12 - Repeat Floor of walk-in noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.18 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 05, 2005 (Routine)

Violations:

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.
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: Vent hoods.
Maintain nonfood-contact surfaces of equipment clean.
3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-602.13 - The nonfood contact surface of the storge shelves and racks 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.
6-501.12 - Repeat Walls behind prep areas noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 28, 2004 (Routine)

Violations:

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.
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: vent hood.
Maintain nonfood-contact surfaces of equipment clean.
6-501.12 - Repeat Floor of walk-in ceiling vents noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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.
3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-603.13 - Soiled items were observed loaded into the warewashing machine improperly.
Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.

June 02, 2004 (Routine)

Violations:

3-302.11 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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.
3-305.11 - 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.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
3-501.16 - Critical Chicken cold holding at improper temperatures.
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.
6-501.12 - Wall noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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.

February 13, 2004 (Routine)

Violations:

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.
6-501.12 - vent hood noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3-302.11 - Critical Repeat Unwrapped or uncovered food in the dry storage.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

September 11, 2003 (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.
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.
3-302.11 - Critical Unwrapped or uncovered food in the refrigerator and dry storage.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
4-602.13 - The nonfood contact surface of the cooking line and refrigeration 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.
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.

March 17, 2003 (Routine)

Violations:

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 - In-use utensils for powders,and liquids without handles
All utensils used as scopps should have handle and be stored with the handle up.
4-203.11 - The food temperature measuring device (degrees F) located in the establishment is not accurate. It was off by 10 degrees.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use or calibrate.
4-302.14 - The test kit for Quats was water damaged l
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.
4-601.11 - Observed accumulations of grime and debris on the can opener blade.
Clean and sanitize these surfaces for food contact.

January 08, 2003 (Routine)

Violations:

3-501.13 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
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
3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
Clean and sanitize these surfaces for food contact.
4-501.12 - The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Comments:
see inspection report

Nearby restaurants:

No 1 Chinese Restaurant, 2368 East Little Creek Road, Norfolk, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

April 07, 2008 (Routine)

April 19, 2007 (Routine)

July 18, 2006 (Routine)

March 10, 2006 (Routine)

October 18, 2005 (Routine)

June 29, 2005 (Routine)

March 01, 2005 (Routine)

January 05, 2005 (Routine)

September 28, 2004 (Routine)

June 02, 2004 (Routine)

February 13, 2004 (Routine)

September 11, 2003 (Routine)

March 17, 2003 (Routine)

January 08, 2003 (Routine)