No. 1 Kitchen, 3823 Kecoughtan Rd., Hampton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: No. 1 Kitchen
Address: 3823 Kecoughtan Rd., Hampton, Virginia
Total inspections: 25
Last inspection: Aug 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 C - Repeat Handled scoops were not provided for the sugar.
  • 0820 A 2 - Critical Repeat The following food was cold holding improperly in the prep unit:- Chicken 60*-Beef 59*
  • 1510 - A tip sensitive thermometer is not provided.
  • 1570 - The following equipment are in poor repair:- Prep unit door does not stay shut- Walk in shelves are rusty
  • 1800 - Repeat the following non-food contact surface needs cleaning:-right side of grill-shelves near walk in-space between fryers
  • 2920 - Toilet room door is not a self- closing door
  • 3170 - Repeat Ceiling tiles are missing above the walk in.
  • 3180 - The floor under the fryers needs cleaning.
August 11, 2009Routine17Details / Comments
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 A 4 - Repeat Multiple food products were "nesting" in other food products.
  • 0610 - Repeat Food stored on ground in walk in freezer
  • 0820 A 2 - Critical Repeat The following foods were cold holding improperly on the rail of the make table:-Chicken 47*-Beef 48*
  • 1580 - Repeat The cutting board on the table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Single-service items were observed reused for the storage of various meats.
  • 3170 - Repeat The base molding in the restroom is deteriorated.
  • 3170 - Repeat Ceiling tiles are missing above the walk in.
April 29, 2009Routine--Details / Comments
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed-employee briefly ran water over hands, did not use any soap.
  • 0170 - Corrected During Inspection Observed employee wash hands in 3-compartment sink.
  • 0220 - Corrected During Inspection Critical Multiple personal food and beverage items on kitchen prep surfaces.
  • 0450 C - Repeat Unhandled plastic cups used as scoops throughout facility.
  • 0470 A 4 - Repeat Raw meat stored above cooked foods and produce in walk-in.
  • 0470 A 4 - Multiple items uncovered in walk-in and other refrigeration units.
  • 0470 A 4 - Repeat Products nesting atop each other on prep rail and walk-in refrigerator.
  • 0570 - Repeat Wiping cloths improperly stored between use-sitting on counters.
  • 0610 - Repeat Foods stored on floor in walk-in refrigerator and freezer.
  • 0820 A 2 - Critical Repeat The following potentially hazardous foods were cold holding at improper temperatures:-container of cooked rice sitting out by wok had temp of 55F-small bowl of cooked chicken on prep rail but not in insert was 56F
  • 0820 A 2 - Critical Repeat -chicken in display ref was 48F-49F (potentially had been left out prior to inspection start)-cut raw pork on rolling rack was 52F
  • 1060 - Repeat Cardboard reused throughout facility-lining equipment surfaces, as to go boxes for customers, various storage, etc.
  • 1100 - The following food contact surfaces are not easily cleanable:-noodle cooker with intertwined wires-damaged metal container
  • 1570 - Display refrigerator door is in need of repair and outside display gasket is loose.
  • 1580 - Repeat Multiple cutting boards stained and scratched.
  • 1800 - The following non-food contact surfaces are in need of cleaning:-back few drip trays (minimal)-interior of front display refrigerator-back exterior of wok line-food debris
  • 2000 C - Single service to go boxes along right side wall were stored with food contact surfaces exposed to potential contamination.
  • 2820 - Light shield beside walk-in refrigerator cracked.
  • 3030 - Corrected During Inspection Repeat Paper towels out at handsink.
  • 3170 - The follwowing areas of the physical facility are in need of repair:-grouting eroded in multiple areas throughout facility-base molding loose/misisng in employee restroom area
  • 3180 - The following areas of the physical facility are in need of cleaning:-floor/wall area around back pork roaster-ceiling frames
  • 3220 - Repeat Mops not hung up to air dry.
January 05, 2009Routine316Details / Comments
  • 0450 C - Non-handled plastic scoops used as dispensing utensils for several products.
  • 0470 A 4 - Bowls nested atop of uncovered food on prep rail.
  • 0470 A 4 - Raw meat stored above cooked rice in walk-in refrigerator.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor of the freezer.
  • 0820 A 2 - Critical Top rail of prep unit was cold holding potentially hazardous foods at 48F.
  • 0820 A 2 - Corrected During Inspection Critical Chicken pieces, flat of eggs, and container of fried rice were sitting out and had temperatures of 77F, 81F, and 68F respectively.
  • 1060 - Cardboard lining shelves and various non-food contact surfaces.
  • 1100 - Plastic milk jug was cut -to be used as a scoop.
  • 1580 - Cutting board along cookline is badly stained and scratched.
  • 3030 - Hand towels were out in the employee restroom.
  • 3340 - Corrected During Inspection Critical Large opened container of dish soap sitting right beside pile of raw chicken on right drainboard.
August 18, 2008Routine28Details / Comments
  • 0480 - Unlabeled food containers.
  • 0850 - Critical Repeat Chicken pieces 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.
  • 1150 - Repeat The nonfood contact surface of the cardboard shelf liner is not designed or constructed to be easily cleanable.
  • 1570 - Sugar barrel was observed in a state of disrepair and damaged.
  • 3170 - Repeat Ceiling of outdoor overhang is damaged.
  • 3220 - Repeat Mops not hung up to air dry.
April 29, 2008Routine15Details / Comments
  • 0820 2 - Corrected During Inspection Critical Rice in colander cold holding at improper temperature of 48 F.
  • 0830 - Critical The prepared egg rolls and pre-fried chicken in the refrigeration unit is not properly dated for disposition.
  • 1150 - Shelf covered with cardboard, which is not designed or constructed to be easily cleanable.
  • 1800 - Top of broiler has encrusted residue.
  • 2190 - Corrected During Inspection Water from the handwashing sink was measured at a temperature less than 100F.
  • 3170 - Front overhang is not maintained in good repair, has missing or broken panels.
  • 3220 - Repeat Mops not hung up to air dry.
January 25, 2008Routine25Details / Comments
  • 0820 - Critical Repeat F cold holding at improper temperatures of 45 - 47 F.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 0850 - Critical Fried 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.
  • 3180 - Repeat Ceiling vent in need of cleaning.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
October 24, 2007Routine22Details / Comments
  • 0820 - Corrected During Inspection Critical Prep unit rail cold holding at improper temperature of 44 F.
  • 1570 - Handle of glass front ref broken.
  • 1570 - Repeat The door gasket of the walk in ref damaged.
  • 1800 - Handles of refrigerators not clean.
  • 3170 - Ceiling tile over walk in boxes missing.
  • 3180 - Repeat Ceiling vents dirty.
July 05, 2007Routine14Details / Comments
  • 0760 - Critical The yellow rice was not reheated to 165F to eliminate pathogenic bacteria.
  • 1080 - The milk jug scoop is not designed and constructed to be durable.
  • 1770 C - Can opener is dirty.
  • 3180 - Ceiling vent in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
March 20, 2007Routine14Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Pre-fried chicken pieces cold holding at improper temperature of 60 F after 3 hrs out of ref.
  • 1570 - Repeat The door gasket of the walk in ref is damaged.
  • 2000 - Corrected During Inspection Box of single service set on floor.
December 20, 2006Routine12Details / Comments
  • 1800 - The drip trays are dirty.
  • 3170 - Grout between floor tiles deteriorating.
  • 3180 - Wall and fixture of restroom in need of cleaning.
  • 3220 - Mops not hung up to air dry.
September 25, 2006Routine04Details / Comments
  • 0820 - Critical Working volumn egg rolls cold holding at improper temperature of 76 F.
  • 1320 - There was no temperature measuring device located in the prep unit.
  • 1570 - The door gasket of the walk in ref is damaged.
  • 2350 ii - Faucets of three compartment sink in poor repair.
  • 2920 - Repeat Toilet room door self-closer is disconnected.
June 26, 2006Routine14Details / Comments
2930 - Corrected During Inspection Observed door propped open while visiting neighboring facility.May 31, 2006Other01Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Tray rack in a state of disrepair and damaged.
  • 1570 - The can opener blade is rusted and dull.
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink.
  • 2830 - Floor and wall juncture under slicer not sealed.
  • 2920 - Toilet room door is not provided with a self- closer.
  • 2930 - Screen door opens inward. Outer opening of the food establishment is not protected against entry of insects and rodents.
March 23, 2006Routine06Details / Comments
  • 0550 - Repeat In-use utensils improperly stored between use. SEE:1. Serving utensils stored in water at room temp.2. Dispensing utensils left handles down in flour and corn starch.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in refrigerator without covering it.
  • 0820 - Critical Eggs cold holding at improper temperatures. Two flats of eggs left out at room temp.
  • 1150 - Repeat The nonfood contact surface of the shelf liners are not designed or constructed to be easily cleanable. Cardboard used as shelf lining.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor grouting is deteriorating.2. Bare concrete around floor drain is rough.
  • 3180 - Ceiling in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
November 29, 2005Routine18Details / Comments
  • 0470 A 4 - Some food containers in walk in ref not covered.
  • 0480 - Repeat Unlabeled food containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the prep unit..
  • 1570 - Repeat The door gasket of the walk in ref is damaged.
  • 1800 - Repeat Some nonfood contact surfaces of the equipment are not clean. See end of wok line next to smoker.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food handling and cooking areas. Measured at 30 ft. candles.
  • 3170 - Repeat Floor damaged at floor drain and clean out.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3300 - Repeat Premises has accumulation of clutter. SEE:1. Employee restroom.2. Boxes piled at front of store.
September 27, 2005Routine010Details / Comments
  • 0220 - Critical Personal beverage found stored in walk in ref.
  • 0550 - Dispensing utensils improperly stored between uses. Stored in bucket of water at room temp.
  • 0610 - Repeat Food stored in refrigeration without covers.
  • 1100 - Critical Repeat Cardboard box used for draining fried egg rolls.
  • 1150 - Repeat Shelves lined with cardboard.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1570 - Repeat Dry store shelves in a state of disrepair and damaged.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1770 B - Observed accumulations of encrusted sugar on scoop in barrel.
  • 1800 - Repeat The nonfood contact surface of the broiler has accumulations of grime and debris.
  • 2930 - Repeat Back screen door opens inward.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area. Measured at 25 ft. candles.
  • 3180 - Repeat Wall behind broiler in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
June 30, 2005Routine211Details / Comments
  • 0480 - Unlabeled food containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored in refrigerator without a cover.
  • 1150 - Cardboard used to line shelves. The nonfood contact surface of the shelf lining is not designed or constructed to be easily cleanable.
  • 1170 - Filter segment missing in the hood system.
  • 1570 - Handles on doors of front refrigerator repaired with tape, a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - The door gasket of the walk in refrigerator is damaged.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of herbs and food additives..
  • 1770 C - Repeat Knives in rack are dirty..
  • 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. SEE:1. Fan cages of walk in ref.2. Shelves of walk in ref.3. Base of can opener.4. Gas line to wok's.
  • 2650 - There is no refuse container at the handsink.
  • 2860 - Repeat Ceiling tiles missing over walk in.Cardboard used to line floor of walk in refrigerator.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.1. There is a gap nder back screen door.2. Screen door opens inward.
  • 3080 - Less than 50 foot candles of light was noted in the cooking and prep areas. Measured at 20 - 30 ft. candles.
  • 3170 - Physical structure is not maintained in good repair. SEE:1. Missing floor tile beside floor drain.2. Floor of walk in refrigerator.3. Sheet metal deteriorated under door of walk in ref.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Restroom door.2. Ceiling of kitchen.3. Floor under wok line very dirty.
  • 3220 - Mops not hung up to air dry.
  • 3290 - Mops and brooms stored in such a way that it is contaminating drain board.
  • 3300 - Repeat Eployee restroom is cluttered.
March 30, 2005Routine--Details / Comments
  • 0560 - A linen cloth was used to cover a container of chicken in the walk-in freezer.
  • 3260 - Employee belongings (jacket, backpack, etc.) were stored with food and equipment.
  • 1800 - The shelf beside the fryers was not clean.
  • 1730 - Several plastic containers and buckets were cracked.
  • 1060 - Repeat Cardboard was used to line several shelves.
  • 2930 - Repeat There was a gap under the back door. Repair attempted with cardboard.
  • 1750 - Single-use manufacturer containers were observed reused for the storage of food.
  • 0610 - A case of chicken was stored on the floor.
  • 0610 - Containers of sugar and MSG were stored uncovered.
  • 3300 - Many unnecessary items were stored in the establishment. Restroom was cluttered.
  • 1970 - Wiping cloths were air drying on the splash guard between the hand sink and the 3-compartment sink above food.
  • 1100 - A cardboard box was reused to store fried noodles. Cardboard is absorbant and not easily cleanable.
  • 1100 - A plastic bottle was cut to make a scoop. It is not easilly cleanable.
  • 0570 - Repeat There was no sanitizing solution for wiping cloths. Damp cloths were observed improperly stored in several locations.
  • 2860 - The walk-in floor was lined with cardboard.
  • 3340 - Corrected During Inspection Critical A can of WD40 and a bottle of Windex were observed beside food.
  • 3180 - The floor was not clean under cooking equipment.
  • 1770 B - The can opener was not clean.
  • 1770 B - The 3-compartment sink drainboards were not clean (being used to store bags of food awaiting prep).
  • 1770 B - The utensil storage pan under the prep table was not clean.
  • 1570 - Repeat The paint was worn in the front storage cabinets.
  • 1570 - Balled plastic wrap was used as a stopper for the 3-compartment sink.
December 29, 2004Routine116Details / Comments
  • 1800 - The wire storage racks were not clean.
  • 1060 - A cardboard box was used to store small cups of sweet and sour sauce.
  • 1060 - Repeat Cardboard was used to line shelves and the floor of the walk-in.
  • 0470 - Critical Containers of food (noodles, cooked chicken) were stored stacked inside of each other w/o covers.
  • 2930 - There was a gap under the screen door.
  • 0550 - Bowls were used as scoops in many food items.
  • 0610 - Cased eggs were stored on the floor of the walk-in.
  • 0570 - Repeat Wiping cloths were not stored in sanitizer between uses.
  • 1570 - Several plastic strainers were cracked or broken.
  • 1570 - One of the vent hood filters was out of place.
  • 1570 - The laminate was peeling from the front table.
  • 1570 - The paint was worn on the front cabinet shelves.
  • 1570 - Some of the walk-in shelves were corroded.
  • 1770 C - The exterior of the large bulk food containers were not clean.
September 28, 2004Routine18Details / Comments
  • 0790 - Repeat Improper methods used to thaw shrimp.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - A container of spice was not labeled.
  • 1770 B - The meat slicer was not clean.
  • 1770 B - The meat grinder was not clean.
  • 1580 - Repeat The round cutting board was in poor condition.
  • 1750 - Repeat Single-use manufacturer containers were observed reused for the storage of food.
  • 1060 - Cardboard was used to line shelves in many areas.
  • 1060 - A cardboard box was used to store equipment.
  • 1060 - The wood pallet in the walk-in was not painted.
  • 1570 - The vegetable buckets were damaged.
  • 1570 - The walk-in shelves were corroded.
  • 3300 - A newspaper and magazine were observed with clean equipment and utensils.
  • 2310 - Critical Many items were stored in front of the restroom hand sink making access difficult.
  • 3180 - The floor was not clean under the prep. refrigerator.
  • 0570 - There was no sanitizer provided for the storage of wiping cloths.
June 14, 2004Routine210Details / Comments
  • 0160 - Critical An employee failed to wash his hands before touching food.
  • 0610 - Flats of eggs were stored on the floor of the walk-in refrigerator.
  • 0610 - Bulk food containers were not kept covered between uses.
  • 1150 - Many shelves were lined with card board.
  • 3340 - Critical A can of WD-40 lubricant was stored on a shelf with food supplies.
  • 1580 - Repeat The round cutting boards were scored / damaged.
  • 2930 - The screen in the back door was torn. The screen door also opens inward.
  • 1800 - The wire shelves above the 3-compartment sink, in the walk-in and in the prep. refrigerator were not clean.
  • 1800 - The mechanical area of the prep refrigerator was not clean.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1750 - Single use manufacturer containers were observed reused for the storage of food.
  • 3220 - Repeat The mops were stored on the floor beside the walk-in.
  • 1550 - The restroom sink was not caulked to the wall.
  • 0790 - Improper methods used to thaw beef (thawing at room temp.)
February 10, 2004Routine210Details / Comments
  • 0480 - The labels on the bulk flour and starch containers were worn and hard to read.
  • 0570 - Repeat There were no buckets of sanitizer for the storage wiping cloths.
  • 0550 - A plastic bowl was used to dispense rice.
  • 1100 - Plastic bottles were cut for use as scoops.
  • 1580 - The round cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - The metal shelf below the prep table is corroded.
  • 1750 - Grocery bags being used for the storage of meats.
  • 1800 - The outsides of several bulk food containers were not clean.
  • 3340 - Critical A spray can of oven cleaner was observed on a shelf with food.
  • 3220 - Mops were not being hung to dry after use.
October 23, 2003Routine19Details / Comments
  • 3340 - Critical A spray bottle of cleanser was stored on a shelf beside single service food containers.
  • 0470 - Containers of food were stacked inside of one another with out covers in between them.
  • 0610 - A box of cabbage was stored on the floor of the walk-in cooler. A bag of corn starch was stored on the floor of the kitchen.
  • 0550 - Scoop handles were allowed to fall into flour and corn starch.
  • 1770 - The meat slicer was not clean.
  • 1800 - The vent hood and filters were not clean.
  • 1800 - The shelf with the trash can was not clean.
  • 1800 - The shelf under the steam table was not clean.
  • 1800 - The rolling spice rack was not clean.
  • 0220 - Critical Open employee beverages were observed stored near food, food contact surfaces, and utensils.
  • 3180 - The floor was not clean under the prep. refrigerator and some shelves.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food
  • 0570 - Repeat There were no buckets of sanitizer provided for the storage of wiping cloths.
July 07, 2003Routine28Details / Comments
  • 2010 - Single service barbecue sticks and extra pots were stored in the restroom.
  • 0480 - Container of salt and pepper mixture was not labeled.
  • 1770 - The utensil storage pans were not clean (accumulation of crumbs observed).
  • 1770 - The outsides of the bulk food containers were not clean.
  • 1770 - The bottom of the front refrigerator was not clean (esp. in the door track).
  • 0570 - Repeat There were no buckets of sanitizing solution for the storage of wiping cloths.
  • 3290 - Tools were observed in the same bucket with clean utensils.
  • 1800 - Storage shelves and racks were not clean.
  • 0550 - A cleaver was stored in the gap between the prep table and the refrigerator.
  • 0550 - A bowl was used to dispense bread crumbs.
  • 0610 - Repeat A case of green peppers and flats of eggs were stored on the floor of the walk-in.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food
  • 1720 - Sanitizer test strips had gotton wet - no longer usable.
March 18, 2003Routine010Details / Comments

August 11, 2009 (Routine)



Violations:
  • 0450 C - Repeat Handled scoops were not provided for the sugar.
    Provide handled scoops.
  • 0820 A 2 - Critical Repeat The following food was cold holding improperly in the prep unit:- Chicken 60*-Beef 59*
    Food was discarded. Have the unit serviced to ensure that the air flow is moving correctly on the top line of the prep unit. All potentially hazardous food must be held at 41* and below.
  • 1510 - A tip sensitive thermometer is not provided.
    Provide a tip sensitive thermometer. A digital thermometer will satisfy the requirement.
  • 1570 - The following equipment are in poor repair:- Prep unit door does not stay shut- Walk in shelves are rusty
    Repair the prep unit door. In the event of a change in ownership or remodel replace the walk in refrigerator's wire racks.
  • 1800 - Repeat the following non-food contact surface needs cleaning:-right side of grill-shelves near walk in-space between fryers
    Clean.
  • 2920 - Toilet room door is not a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Ceiling tiles are missing above the walk in.
    Install ceiling tiles.
  • 3180 - The floor under the fryers needs cleaning.
    clean.
Comments:
All food temperatures are internal.

April 29, 2009 (Routine)



Violations:
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 A 4 - Repeat Multiple food products were "nesting" in other food products.
    Store all foods so that there can be no contamination from the non-food contact surfaces of the other food.
  • 0610 - Repeat Food stored on ground in walk in freezer
    Store food 6" above the ground.
  • 0820 A 2 - Critical Repeat The following foods were cold holding improperly on the rail of the make table:-Chicken 47*-Beef 48*
    Remove food from the rail to the walk in and hold all potentially hazardous food at 41* and below. Service the unit to ensure everything is working properly.
  • 1580 - Repeat The cutting board on the table 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Single-service items were observed reused for the storage of various meats.
    Discontinue the reuse of single-use containers for meat storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3170 - Repeat The base molding in the restroom is deteriorated.
    Repair base molding
  • 3170 - Repeat Ceiling tiles are missing above the walk in.
    Install the ceiling tiles.
Comments:
All food temperatures are internal.

January 05, 2009 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed-employee briefly ran water over hands, did not use any soap.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0170 - Corrected During Inspection Observed employee wash hands in 3-compartment sink.
    Employees are to wash hands in handsink only.
  • 0220 - Corrected During Inspection Critical Multiple personal food and beverage items on kitchen prep surfaces.
    Employeems may store a covered beverage on the lowest level of a prep shelf. Employees may not eat on any prep surfaces. Employee may eat at designated break table or customer area. Explained to operator that if a prep table is completely cleared of all food service items it may be used to eat provided that it is properly sanitized immediately afterwards-prior to again being used for food service.
  • 0450 C - Repeat Unhandled plastic cups used as scoops throughout facility.
    Provide appropriate handled scoops for this use.
  • 0470 A 4 - Repeat Raw meat stored above cooked foods and produce in walk-in.
    Store raw animal products below produce, cooked, and ready-to-eat foods.
  • 0470 A 4 - Multiple items uncovered in walk-in and other refrigeration units.
    Cover foods unless cooling.
  • 0470 A 4 - Repeat Products nesting atop each other on prep rail and walk-in refrigerator.
    Do not nest products as it exposes top of food to potential contamination.
  • 0570 - Repeat Wiping cloths improperly stored between use-sitting on counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Foods stored on floor in walk-in refrigerator and freezer.
    Store all foods at least 6 inches above floor.
  • 0820 A 2 - Critical Repeat The following potentially hazardous foods were cold holding at improper temperatures:-container of cooked rice sitting out by wok had temp of 55F-small bowl of cooked chicken on prep rail but not in insert was 56F
    Time is to be used as a control-foods must be discarded when 4 hours has passed since food was removed from temperature control.
  • 0820 A 2 - Critical Repeat -chicken in display ref was 48F-49F (potentially had been left out prior to inspection start)-cut raw pork on rolling rack was 52F
    Maintain items at or below 41F. Pork was put in walk-in and is to be fully cooked. Explained that if not cooking food immediately after prep temperature flucuations must be minimized at all stages. Chicken may not sit out by fryer unless time is to be used as the control.
  • 1060 - Repeat Cardboard reused throughout facility-lining equipment surfaces, as to go boxes for customers, various storage, etc.
    Cardboard is not approved for reuse as it is absorbent in nature and therefore not easily cleanable. Additionally it may promote pest harborage. Provided approved materials.
  • 1100 - The following food contact surfaces are not easily cleanable:-noodle cooker with intertwined wires-damaged metal container
    Replace items with those of an easily cleanable nature.
  • 1570 - Display refrigerator door is in need of repair and outside display gasket is loose.
    Repair refrigerator.
  • 1580 - Repeat Multiple cutting boards stained and scratched.
    Replace or resurface cutting boards.
  • 1800 - The following non-food contact surfaces are in need of cleaning:-back few drip trays (minimal)-interior of front display refrigerator-back exterior of wok line-food debris
    Clean and maintain.
  • 2000 C - Single service to go boxes along right side wall were stored with food contact surfaces exposed to potential contamination.
    Invert boxes when stored as to protect food contact surface from potential contamination.
  • 2820 - Light shield beside walk-in refrigerator cracked.
    Replace.
  • 3030 - Corrected During Inspection Repeat Paper towels out at handsink.
    Provide paper towels for handwashing.
  • 3170 - The follwowing areas of the physical facility are in need of repair:-grouting eroded in multiple areas throughout facility-base molding loose/misisng in employee restroom area
    Repair all areas of the physical facility so that the standards of smooth, non-absorbent, durable and easily cleanable are achieved.
  • 3180 - The following areas of the physical facility are in need of cleaning:-floor/wall area around back pork roaster-ceiling frames
    Clean and maintain areas of the physical facility.
  • 3220 - Repeat 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
Comments:
All temperatures internal unless otherwise stated.

August 18, 2008 (Routine)



Violations:
  • 0450 C - Non-handled plastic scoops used as dispensing utensils for several products.
    Use appropriate handled scoop for dispensing.
  • 0470 A 4 - Bowls nested atop of uncovered food on prep rail.
    Do not nest bowls-exposes food to potential contaminants on the bottom of the bowl.
  • 0470 A 4 - Raw meat stored above cooked rice in walk-in refrigerator.
    Store raw animal meats below cooked foods.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor of the freezer.
    Store all foods at least 6 inches above floor.
  • 0820 A 2 - Critical Top rail of prep unit was cold holding potentially hazardous foods at 48F.
    Explained to operator that during the summer months prep units often need to be set at a lower temperature to compensate for the heat. Foods still have to be maintained at appropriate temperatures. Unit temperature was decreased and EHS is to follow up on topline when report is delivered.
  • 0820 A 2 - Corrected During Inspection Critical Chicken pieces, flat of eggs, and container of fried rice were sitting out and had temperatures of 77F, 81F, and 68F respectively.
    Chicken pieces and eggs were put out at 12:00 PM and were discarded at 4 PM (with EHS present.) Fried rice was set out at 2 PM and was marked to be used or discarded by 6 PM. Stressesd to employees that if time as a control is to be used the time MUST be visibly marked and if there is any remaining food after the 4 hours it is discarded. i.e. Eggs that have been sitting out and have temperatures of 81F absolutely do NOTgo back in the walk-in.
  • 1060 - Cardboard lining shelves and various non-food contact surfaces.
    Remove cardboard-all non-food contact surfaces must be non-absorbent and easily cleanable. Additionally cardboard is not approved for reuse because it can provide pest harborage.
  • 1100 - Plastic milk jug was cut -to be used as a scoop.
    Not approved material for utensil-discard and use appropriate scoop.
  • 1580 - Cutting board along cookline is badly stained and scratched.
    Resurface or replace cutting board
  • 3030 - Hand towels were out in the employee restroom.
    Provide hand towels for handwashing.
  • 3340 - Corrected During Inspection Critical Large opened container of dish soap sitting right beside pile of raw chicken on right drainboard.
    Do not store chemicals/soaps where they can potentially contaminate food, clean equipment, utensils, linens, or single service.
Comments:
-Report not delivered at the time of inspection-report delivered and reviewed the next business day.
-Discussed using time as a control for select foods.
-In the event of a change of ownership or remodel facility must be upgraded to meet current code requirements-may include the addition or reinstallation of handsink.
-When prepping raw chicken be sure to focus on the task and do it as quickly as possible and be very careful to prevent any possibility of cross contamination by thoroughly sanitizing all surfaces and handwashing frequently.

April 29, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. 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.
  • 0850 - Critical Repeat Chicken pieces 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.
    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.
  • 1150 - Repeat The nonfood contact surface of the cardboard shelf liner is not designed or constructed to be easily cleanable.
    Remove this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Sugar barrel was observed in a state of disrepair and damaged.
    Replace the sugar barrel.
  • 3170 - Repeat Ceiling of outdoor overhang is damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Repeat 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.

January 25, 2008 (Routine)



Violations:
  • 0820 2 - Corrected During Inspection Critical Rice in colander cold holding at improper temperature of 48 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Bring out small working volumes during off peak hours.
  • 0830 - Critical The prepared egg rolls and pre-fried chicken 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. 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.
  • 1150 - Shelf covered with cardboard, which is not designed or constructed to be easily cleanable.
    Remove the cardboard, the metal shelf provides an easily cleanable surface.
  • 1800 - Top of broiler has encrusted residue.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2190 - Corrected During Inspection Water from the handwashing sink was measured at a temperature less than 100F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3170 - Front overhang is not maintained in good repair, has missing or broken panels.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. These openings provide harborage for birds, which may carry psiticosis.
  • 3220 - Repeat 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.
Comments:
There is only one handsink in this kitchen. In event of sale, change of owner/operator or renovation, additional handsink(s) are required.
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.

October 24, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat F cold holding at improper temperatures of 45 - 47 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    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.
  • 0850 - Critical Fried 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.
    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.
  • 3180 - Repeat Ceiling vent 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.
  • 3220 - Corrected During Inspection Repeat 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.
Comments:
Permit for 2008 Issued. Back of permit discussed with PIC.
Updated food code provided.
There is only one handsink in this kitchen. Upon change of owner or renovation, additional handsink will be required.

July 05, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Prep unit rail cold holding at improper temperature of 44 F.
    Close top of unit, turn temperature down slightly.
  • 1570 - Handle of glass front ref broken.
    Repair the handle 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.
  • 1570 - Repeat The door gasket of the walk in ref damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1800 - Handles of refrigerators not clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Ceiling tile over walk in boxes missing.
    Replace the ceiling tiles.
  • 3180 - Repeat Ceiling vents dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

March 20, 2007 (Routine)



Violations:
  • 0760 - Critical The yellow rice was not reheated to 165F to eliminate pathogenic bacteria.
    Rapidly reheat food 165F or above.
  • 1080 - The milk jug scoop is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1770 C - Can opener is dirty.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Ceiling vent 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.
  • 3220 - Repeat 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.
Comments:
There is only one handsink in this kitchen. Upon sale or renovation additional sinks must be installed.

December 20, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Pre-fried chicken pieces cold holding at improper temperature of 60 F after 3 hrs out of ref.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. If keeping a working volume of products out of ref, they must be labeled with time taken out and use by time or time of disposal.
  • 1570 - Repeat The door gasket of the walk in ref is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 2000 - Corrected During Inspection Box of single service set on floor.
    Store single service items in its original protective packaging and 6 inches above floor.
Comments:
Permit for 2007 issued. Note back of permit for emergency actions.

September 25, 2006 (Routine)



Violations:
  • 1800 - The drip trays are dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Grout between floor tiles deteriorating.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Wall and fixture of restroom 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.
  • 3220 - 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.

June 26, 2006 (Routine)



Violations:
  • 0820 - Critical Working volumn egg rolls cold holding at improper temperature of 76 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Bring out SMALL working volumn.
  • 1320 - There was no temperature measuring device located in the prep 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.
  • 1570 - The door gasket of the walk in ref is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 2350 ii - Faucets of three compartment sink in poor repair.
    Repair the faucets. Must not leak and be easy to turn on and off.
  • 2920 - Repeat Toilet room door self-closer is disconnected.
    Attach the self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
No Handsink in front areaor cooking area. This must be corrected during renovation or sale.

May 31, 2006 (Other)



Violation: 2930 - Corrected During Inspection Observed door propped open while visiting neighboring facility.
Advised to keep door closed and manager closed the door. Management stated that a delivery just left and provided invoice. I advised manager that door to be closed immediately once delivery placed in facility.

March 23, 2006 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Tray rack in a state of disrepair and damaged.
    Repair the tray rack 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 2830 - Floor and wall juncture under slicer not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2920 - Toilet room door is not provided with a self- closer.
    Provide toilet room door that is self closing.
  • 2930 - Screen door opens inward. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects by installing outside doors to open outward.
Comments:
Upon renovation or change of ownership, a handsink must be installed at front of kitchen.

November 29, 2005 (Routine)



Violations:
  • 0550 - Repeat In-use utensils improperly stored between use. SEE:1. Serving utensils stored in water at room temp.2. Dispensing utensils left handles down in flour and corn starch.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in refrigerator without covering it.
    Cover all food in cold storage to prevent contamination.
  • 0820 - Critical Eggs cold holding at improper temperatures. Two flats of eggs left out at room temp.
    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.
  • 1150 - Repeat The nonfood contact surface of the shelf liners are not designed or constructed to be easily cleanable. Cardboard used as shelf lining.
    Remove the cardboard shelf liners. The shelves are easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood 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
  • 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Floor grouting is deteriorating.2. Bare concrete around floor drain is rough.
    Maintain physical facilities in good repair. Regrout floor, smooth concrete around floor drain.
  • 3180 - Ceiling 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.
  • 3220 - Repeat 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.
Comments:
Permit for 2006 issued.

September 27, 2005 (Routine)



Violations:
  • 0470 A 4 - Some food containers in walk in ref not covered.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the prep 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.
  • 1570 - Repeat The door gasket of the walk in ref is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1800 - Repeat Some nonfood contact surfaces of the equipment are not clean. See end of wok line next to smoker.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food handling and cooking areas. Measured at 30 ft. candles.
    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
  • 3170 - Repeat Floor damaged at floor drain and clean out.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Repeat 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.
  • 3300 - Repeat Premises has accumulation of clutter. SEE:1. Employee restroom.2. Boxes piled at front of store.
    Maintain the premise free of litter.

June 30, 2005 (Routine)



Violations:
  • 0220 - Critical Personal beverage found stored in walk in ref.
    Provide one area for employees to store their persoanl beverages.
  • 0550 - Dispensing utensils improperly stored between uses. Stored in bucket of water at room temp.
    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.
  • 0610 - Repeat Food stored in refrigeration without covers.
    All food in refrigeration units must be covered.
  • 1100 - Critical Repeat Cardboard box used for draining fried egg rolls.
    Use paper towels in food grade pans for draining fried foods.
  • 1150 - Repeat Shelves lined with cardboard.
    Line shelvesw with cleanable material.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Repeat Dry store shelves in a state of disrepair and damaged.
    Repaint the shelves to restore a state of condition that allows for proper cleanability.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food and ingredient storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted sugar on scoop in barrel.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the broiler has 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.
  • 2930 - Repeat Back screen door opens inward.
    Protect the food establishment against the entry of insects and rodents by installing tight fitting, self closing doors that open outward.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area. Measured at 25 ft. candles.
    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
  • 3180 - Repeat Wall behind broiler 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.
  • 3220 - Repeat 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.

March 30, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored in refrigerator without a cover.
    Store food all food in refrigerators and freezers with a cover.
  • 1150 - Cardboard used to line shelves. The nonfood contact surface of the shelf lining is not designed or constructed to be easily cleanable.
    Remove the cardboard. Do not use absorbent material on shelves.
  • 1170 - Filter segment missing in the hood system.
    Repalce the missing filtert.
  • 1570 - Handles on doors of front refrigerator repaired with tape, a condition that prevents necessary maintenance and easy cleaning.
    Repair the door handfles 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,, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the walk in refrigerator is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of herbs and food additives..
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Knives in rack are dirty..
    Maintain untensil surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. SEE:1. Fan cages of walk in ref.2. Shelves of walk in ref.3. Base of can opener.4. Gas line to wok's.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2650 - There is no refuse container at the handsink.
    Provide trash receptacle at each handsink.
  • 2860 - Repeat Ceiling tiles missing over walk in.Cardboard used to line floor of walk in refrigerator.
    Replace missing ceiling tile with tiles that are easily cleanable.Remove the cardboard.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.1. There is a gap nder back screen door.2. Screen door opens inward.
    Protect the food establishment against the entry of insects and rodents by 1.Solid, self-closing, tight-fitting doors and 2. haveing doors and screens that open outward. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 50 foot candles of light was noted in the cooking and prep areas. Measured at 20 - 30 ft. candles.
    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
  • 3170 - Physical structure is not maintained in good repair. SEE:1. Missing floor tile beside floor drain.2. Floor of walk in refrigerator.3. Sheet metal deteriorated under door of walk in ref.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Physical structure in need of cleaning. SEE:1. Restroom door.2. Ceiling of kitchen.3. Floor under wok line very dirty.
    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.
  • 3220 - 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.
  • 3290 - Mops and brooms stored in such a way that it is contaminating drain board.
    Install a rack for brooms and mops. Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3300 - Repeat Eployee restroom is cluttered.
    Remove all unnecessary items from the facility. Sort, throw and clean restroom.
Comments:
Note the number of repeat violations.

December 29, 2004 (Routine)



Violations:
  • 0560 - A linen cloth was used to cover a container of chicken in the walk-in freezer.
    Do not use linen cloths to cover food. Use plastic wrap or foil.
  • 3260 - Employee belongings (jacket, backpack, etc.) were stored with food and equipment.
    Properly store employee belongings.
  • 1800 - The shelf beside the fryers was not clean.
    Clean and maintain.
  • 1730 - Several plastic containers and buckets were cracked.
    Replace cracked containers.
  • 1060 - Repeat Cardboard was used to line several shelves.
    Do not line shelves with cardboard.
  • 2930 - Repeat There was a gap under the back door. Repair attempted with cardboard.
    Repair the back door to be tight fitting. Install weatherstrip or otherwise eliminate the gap.
  • 1750 - Single-use manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0610 - A case of chicken was stored on the floor.
    Store all food at least 6" above the floor level.
  • 0610 - Containers of sugar and MSG were stored uncovered.
    Keep food covered during storage.
  • 3300 - Many unnecessary items were stored in the establishment. Restroom was cluttered.
    Remove unnecessary items and organize the restroom.
  • 1970 - Wiping cloths were air drying on the splash guard between the hand sink and the 3-compartment sink above food.
    Hang cloths to dry in a suitable location to prevent contamination of food or equipment.
  • 1100 - A cardboard box was reused to store fried noodles. Cardboard is absorbant and not easily cleanable.
    Do not use cardboard as a food storag container. Provide an approved container.
  • 1100 - A plastic bottle was cut to make a scoop. It is not easilly cleanable.
    Discard and replace with an approved scoop.
  • 0570 - Repeat There was no sanitizing solution for wiping cloths. Damp cloths were observed improperly stored in several locations.
    Provide sanitizer for wiping cloth storage. Store cloths in sanitizer between uses.
  • 2860 - The walk-in floor was lined with cardboard.
    Do not line the floor with cardboard.
  • 3340 - Corrected During Inspection Critical A can of WD40 and a bottle of Windex were observed beside food.
    Properly store chemicals to prevent contamination of food or equipment.
  • 3180 - The floor was not clean under cooking equipment.
    Clean and maintain.
  • 1770 B - The can opener was not clean.
    Clean and maintain.
  • 1770 B - The 3-compartment sink drainboards were not clean (being used to store bags of food awaiting prep).
    Clean and sanitize before using to store food.
  • 1770 B - The utensil storage pan under the prep table was not clean.
    Clean and maintain.
  • 1570 - Repeat The paint was worn in the front storage cabinets.
    Repaint the cabinets.
  • 1570 - Balled plastic wrap was used as a stopper for the 3-compartment sink.
    Use the approved stoppers.
Comments:
Note: A large batch of fried rice was observed cooling on a shelf. The rice had been recently prepared and was still 140. The requirement for rapid cooling was discussed with the manager.

September 28, 2004 (Routine)



Violations:
  • 1800 - The wire storage racks were not clean.
    Clean and maintain.
  • 1060 - A cardboard box was used to store small cups of sweet and sour sauce.
    Provide a durable, cleanable container to store sauces.
  • 1060 - Repeat Cardboard was used to line shelves and the floor of the walk-in.
    Do not line shelves or the floor with cardboard.
  • 0470 - Critical Containers of food (noodles, cooked chicken) were stored stacked inside of each other w/o covers.
    To prevent contamination, do not stack containers w/o covers.
  • 2930 - There was a gap under the screen door.
    Repair the door to be tight fitting. (Install weatherstrip).
  • 0550 - Bowls were used as scoops in many food items.
    Provide a suitable utensil with a handle to dispense food.
  • 0610 - Cased eggs were stored on the floor of the walk-in.
    Store eggs on a shelf or a pallet at least 6" above the floor.
  • 0570 - Repeat Wiping cloths were not stored in sanitizer between uses.
    Provide sanitizer for wiping cloth storage.
  • 1570 - Several plastic strainers were cracked or broken.
    Replace the damaged plastic strainers.
  • 1570 - One of the vent hood filters was out of place.
    Properly install the filter.
  • 1570 - The laminate was peeling from the front table.
    Repair the laminate.
  • 1570 - The paint was worn on the front cabinet shelves.
    Repaint the shelves.
  • 1570 - Some of the walk-in shelves were corroded.
    Remove corrosion.
  • 1770 C - The exterior of the large bulk food containers were not clean.
    Clean and maintain.

June 14, 2004 (Routine)



Violations:
  • 0790 - Repeat Improper methods used to thaw shrimp.
    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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0220 - Critical In use 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.
  • 0480 - A container of spice was not labeled.
    Label the container.
  • 1770 B - The meat slicer was not clean.
    Disassemble and clean after each use.
  • 1770 B - The meat grinder was not clean.
    Disassemble and clean after each use.
  • 1580 - Repeat The round cutting board was in poor condition.
    Replace the cutting board.
  • 1750 - Repeat Single-use manufacturer containers 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.
  • 1060 - Cardboard was used to line shelves in many areas.
    Do not line shelves with cardboard.
  • 1060 - A cardboard box was used to store equipment.
    Do not use cardboard to store equipment. Provide a cleanable container.
  • 1060 - The wood pallet in the walk-in was not painted.
    Paint the pallet.
  • 1570 - The vegetable buckets were damaged.
    Replace the damaged buckets.
  • 1570 - The walk-in shelves were corroded.
    Remove corrosion.
  • 3300 - A newspaper and magazine were observed with clean equipment and utensils.
    Remove unnecessary items from the kitchen.
  • 2310 - Critical Many items were stored in front of the restroom hand sink making access difficult.
    Remove the items to restore easy access to the sink.
  • 3180 - The floor was not clean under the prep. refrigerator.
    Clean and maintain.
  • 0570 - There was no sanitizer provided for the storage of wiping cloths.
    Provide buckets of sanitizing solution (bleach and water with a chlorine concentration of 50-100ppm) for cloth storage. Store cloths in sanitizer between uses.

February 10, 2004 (Routine)



Violations:
  • 0160 - Critical An employee failed to wash his hands before touching food.
    Employees must wash hands immediately prior to handling any food.
  • 0610 - Flats of eggs were stored on the floor of the walk-in refrigerator.
    Store all food on a shelf or a pallet at least 6" above the floor.
  • 0610 - Bulk food containers were not kept covered between uses.
    Keep bulk food containers covered in between uses.
  • 1150 - Many shelves were lined with card board.
    Do not line shelves with card board.
  • 3340 - Critical A can of WD-40 lubricant was stored on a shelf with food supplies.
    Properly store chemicals. Corrected.
  • 1580 - Repeat The round cutting boards were scored / damaged.
    Advised by manager that the round boards were no longer in use. Discard the boards.
  • 2930 - The screen in the back door was torn. The screen door also opens inward.
    Repair the screen. The screen door should open outward.
  • 1800 - The wire shelves above the 3-compartment sink, in the walk-in and in the prep. refrigerator were not clean.
    Clean the shelves.
  • 1800 - The mechanical area of the prep refrigerator was not clean.
    Clean and maintain.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Single use manufacturer containers 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. Continue to replace single use containers with reusable containers.
  • 3220 - Repeat The mops were stored on the floor beside the walk-in.
    Hang mops on a mop rack to dry between uses.
  • 1550 - The restroom sink was not caulked to the wall.
    Caulk the restroom sink.
  • 0790 - Improper methods used to thaw beef (thawing at room temp.)
    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

October 23, 2003 (Routine)



Violations:
  • 0480 - The labels on the bulk flour and starch containers were worn and hard to read.
    Relabel the containers.
  • 0570 - Repeat There were no buckets of sanitizer for the storage wiping cloths.
    Provide buckets of sanitizer (bleach and water with a chlorine concentration of 50ppm) and use them to store cloths between each use.
  • 0550 - A plastic bowl was used to dispense rice.
    Provide a suitable utensil to dispense rice (must have a handle).
  • 1100 - Plastic bottles were cut for use as scoops.
    Do not reuse bottles for scoops. Provide an approved scoop.
  • 1580 - The round cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1570 - The metal shelf below the prep table is corroded.
    Remove corrosion.
  • 1750 - Grocery bags being used for the storage of meats.
    Discontinue the use of grocery bags for food storage. Provide approved food grade bags.
  • 1800 - The outsides of several bulk food containers were not clean.
    Clean the outsides of the containers.
  • 3340 - Critical A spray can of oven cleaner was observed on a shelf with food.
    Properly store cleansers after use. Corrected.
  • 3220 - Mops were not being hung to dry after use.
    Hang mops to dry beteen uses. (Also, the mop rack is too close to the drainboard of the 3-compartment sink. Move the rack).

July 07, 2003 (Routine)



Violations:
  • 3340 - Critical A spray bottle of cleanser was stored on a shelf beside single service food containers.
    Properly store cleansers after use. Corrected during the inspection.
  • 0470 - Containers of food were stacked inside of one another with out covers in between them.
    To prevent cross contamination, do not stack food containers with out a lid or other effective barrier in between them.
  • 0610 - A box of cabbage was stored on the floor of the walk-in cooler. A bag of corn starch was stored on the floor of the kitchen.
    Store all food on a shelf or a pallet at least 6" above the floor level.
  • 0550 - Scoop handles were allowed to fall into flour and corn starch.
    Keep scoop handles up and out of the product.
  • 1770 - The meat slicer was not clean.
    Clean and sanitize the slicer after each use.
  • 1800 - The vent hood and filters were not clean.
    Clean and maintain.
  • 1800 - The shelf with the trash can was not clean.
    Clean and maintain.
  • 1800 - The shelf under the steam table was not clean.
    Clean and maintain.
  • 1800 - The rolling spice rack was not clean.
    Clean and maintain.
  • 0220 - Critical Open employee beverages were observed stored near food, food contact surfaces, and utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container and exposed food, clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3180 - The floor was not clean under the prep. refrigerator and some shelves.
    Clean and maintain.
  • 1750 - Repeat Manufacturer containers 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.
  • 0570 - Repeat There were no buckets of sanitizer provided for the storage of wiping cloths.
    Provide buckets of sanitizer (water with bleach and a chlorine concentration of 50-100ppm) and use it to store wiping cloths between uses.

March 18, 2003 (Routine)



Violations:
  • 2010 - Single service barbecue sticks and extra pots were stored in the restroom.
    Do not store any single service items or extra food equipment in the restroom.
  • 0480 - Container of salt and pepper mixture was not labeled.
    Label all containers.
  • 1770 - The utensil storage pans were not clean (accumulation of crumbs observed).
    Clean and sanitize more frequently.
  • 1770 - The outsides of the bulk food containers were not clean.
    Clean and maintain.
  • 1770 - The bottom of the front refrigerator was not clean (esp. in the door track).
    Clean and maintain.
  • 0570 - Repeat There were no buckets of sanitizing solution for the storage of wiping cloths.
    Provide and use sanitizing solution for the storage of wiping cloths. Sanitizing solution should be a mixture of water and bleach with a chlorine concentation of 50-100ppm.
  • 3290 - Tools were observed in the same bucket with clean utensils.
    Do not store tools with utensils. Designate a seperate area for the storage of tools.
  • 1800 - Storage shelves and racks were not clean.
    Clean and maintain the shelves and racks.
  • 0550 - A cleaver was stored in the gap between the prep table and the refrigerator.
    Store cleavers in a sanitary manner between uses.
  • 0550 - A bowl was used to dispense bread crumbs.
    Provide a scoop with a handle to dispense bread crumbs.
  • 0610 - Repeat A case of green peppers and flats of eggs were stored on the floor of the walk-in.
    Do not store food on the floor. All food must be stored at least 6" above the floor level.
  • 1750 - Repeat Manufacturer containers 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.
  • 1720 - Sanitizer test strips had gotton wet - no longer usable.
    Provide sanitizer strips and store in a dry area.

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