No. 1 Kitchen, 3823 Kecoughtan Rd., Hampton, VA 23669 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: No. 1 Kitchen
Address: 3823 Kecoughtan Rd., Hampton, VA 23669
Type: Fast Food Restaurant
Phone: 757 722-3388
Total inspections: 14
Last inspection: 08/24/2015

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Inspection findings

Inspection date

Type

All food temperatures observed were internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness(food from unapproved sources, inadequate cooking temperatures,inadequate holding temperatures,improper health and hygiene,and cross contamination of food and equipment).GRPs observed were discussed with operator and staff at time of inspection
Unidentified food containers in cooking area should be identified

  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before touching shrimp.
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken wings and teriyaki chicken in display case, were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) egg rolls, and rice in refrigerations unit were not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
08/24/2015Risk Factor
All food temperatures taken were internal unless otherwise noted.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: 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.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Multiple unlabeled food containers.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils without handles improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
    Observation: Container of rice was 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.
  • Thawing
    Observation: Improper methods used to thaw chicken.Chicken thawing without running water in the sink
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE)egg rolls and cooked shrimp in the refrigeration unit were not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: Wet cloths were used to cover food.. Cloth is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Correction: Replace the cloth to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Cardboard was used as a liner for shelves and the walk-in cooler.The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment was in poor repair :
    >>Walk-in cooler gaskets were heavily stained
    >>Gaskets heavily stained on prep table
    >>Racks were rusted on prep table
    >>Unsealed wood on display refrigeration unit .

    Correction: Repair or replace all equipment in accordance with the manufacturer's specifications.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical structures were not maintained in good repair
    >>Floor in food preparation area was damaged or missing pieces of floor tile
    >>Wall by rest-room was damaged
    >>Ceiling tile was stained in few areas

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/20/2015Routine
All food temperatures taken were internal unless otherwise noted.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that food was not protected from cross -contamination because it was not in packages, covered containers, or wrapped.
    Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food and spice containers.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: The following utensils/dispensers were incorrectly stored or used.
    In-use utensils improperly stored between use. Soiled utensils stored in container with water.
    >>Dispensers without handles used to dispense food.

    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Rice and egg rolls in the refrigeration unit were not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Rice and egg rolls 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.
    Correction: 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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Egg cartons reused to support food containers are nonabsorbent, and/or smooth.
    >>Cardbooard reused to line floor in walk-in unit.

    Correction: All nonfoodcontact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the plastic cut-out bottle dispenser is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the cut-out plastic bottle dispenser to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning.:
    >>Door was missing from make table.
    >>Gaskets on make table and freezer are damaged/cracked.

    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability chapter. If unable to repair the equipment, replace it with one that meets the specifications.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board along the cooking line was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Homemade plastic bottle dispenser was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Correction: Discard, replace or repair the homemade dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
    >>Can opener was soiled.
    >>Tops of flour, salt , MSG and sugar containers were dirty.
    >>Door of microwave was dirty.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
07/21/2014Routine
This is a risk based inspection, to see physical structure and equipment issues see last routine inspection.
All temperatures are internal unless otherwise noted. Reminder CFM due to expire before next inspection.
Incase of an ownership change or remodel facility will be required to come up to code. This could include but is not limited to the addition of a handsink.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Beef, Sprouts, chicken cold holding at improper temperatures in prep table
    Correction: Discard
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Rice which time not temperature is used is not labeled with a make or use by time
    Correction: Label
09/26/2013Risk Factor
All temperatures are internal unless otherwise noted
Incase ownership change or remodel an additional handsink will be required at front.

  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food on floor of walk in freezer
    Correction: Store food at least 6 inches off of floor
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Cardboard lining multiple table bases
    Correction: Remove cardboard
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal/caulk 3 compartment sink damaged
    Correction: Reseal/caulk
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following were found to be in poor repair
    >>Walk in fridge gasket stained
    >>Racks rusted prep table
    >>Gasket heavily stained prep table
    >>Gasket torn 2 door glass fridge

    Correction: Repair/replace/resurface
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Cutting boards heavily scratched/scored
    Correction: Replace
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following were found to be dirty
    >>Fan cage walk in fridge
    >>Hood and filter
    >>Top of broiler

    Correction: Clean and maintain
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following were found to be in poor repair
    >>Wall by restroom
    >>Grout through out damaged

    Correction: Repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor dirty under cookline
    Correction: Clean
04/25/2013Routine
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with owner.
In case of owner change or remodel facility will be required to come up to code. This could include but is not limited to additional handsinks, equipment up grades and/or building repairs.

  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Cardboard used to line table bases.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal/caulking 3-vat moldy.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>gasket walk-in fridge heavily stained
    >>rolling cart leaning/damaged
    >>vent cover missing maketable
    >>racks rusted maketable

    Correction: repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Multiple cutting boards heavily scratched/scored.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>dry storage racks dirty
    >>racks dirty walk-in fridge
    >>hood dirty

    Correction: clean
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a 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.
  • Lighting, Intensity (repeated violation)
    Observation: lights out following areas
    >>lights out kitchen

    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>ceiling tiles missing over walk-in
    >>vents rusting kitchen
    >>floor grout damaged throughout kitchen
    >>vent rest-room loose

    Correction: repair
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
12/13/2012Routine
All temperatures are internal unless otherwise noted.
In case of owner change or remodel facility will be required to come up to code. This could include but is not limited to additional handsinks, equipment up grades and/or building repairs.

  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food on floor walk-in freezer.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Cardboard used to line multiple table surfaces.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent, remove.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal/caulking 3-vat damaged/moldy.
    Correction: repair/replace
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>walk-in fridge gasket stained
    >>racks walk-in rusted
    >>rolling rack damaged by back door
    >>racks rusted prep table
    >>kick plate missing prep table

    Correction: repair
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>can opener
    >>hood system

    Correction: clean
  • Lighting, Intensity (repeated violation)
    Observation: Multiple lights out kitchen.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>floor grout eroded throughout facility
    >>water build-up light fixture walk-in fridge
    >>ceiling tiles missing over walk-ins

    Correction: repair
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
09/21/2012Routine
All temperatures are internal unless otherwise noted.
In case of owner change or remodel facility will be required to come up to code. This could include but is not limited to additional handsinks, equipment up grades and/or building repairs.

  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food on floor walk-in freezer.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Sprouts "45," beef "45," and chicken "45" cold hold at improper temperatures in prep table.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>walk-in fridge door gasket heavily stained
    >>roller cart by back door broke
    >>kick plate missing on prep table
    >>racks rusted prep table
    >>gaskets moldy prep table

    Correction: Repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Multiple cutting boards heavily scratched/scored.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>racks walk-in fridge
    >>fan cage walk-in fridge
    >>can opener
    >>inside "base" prep table

    Correction: Clean
  • Lighting, Intensity
    Observation: Multiple lights out throughout facility.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>ceiling tiles missing over walk-ins
    >>floor grout damaged/missing throughout facility

    Correction: repair
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
06/07/2012Routine
All temperatures are internal unless otherwise noted.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food on floor of walk in freezer
    Correction: Store food a minimum of 6 inches off of floor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Chicken and sprout holding at 45*F in make table
    Correction: Relocate and maintain at 41*F or below
  • Critical: Time as a Public Health Control*
    Observation: Rice not labeled with make or discard time
    Correction: If time used as a public health control must be labeled
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal/caulking damaged 3 vat
    Correction: Reseal/caulk
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following were found in poor repair
    >>Racks under compressor walk in fridge rusty
    >>Rolling cart by restroom leaning
    >>Table across from 3 vat base corroded
    >>Kick plate fan cover missing make table
    >>Microwave door rusted

    Correction: Repair/replace
  • Equipment - Cutting Surfaces
    Observation: Large white cutting board heavily scratched/scored
    Correction: Resurface or replace
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Multiple plastic containers cracked
    Correction: Discard
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Slicer dirty
    Correction: Properly clean and maintain
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following were found to be dirty
    >>Racks walk in fridge
    >>Fan cages walk in fridge compressors
    >>Walk in fridge gasket heavily stained
    >>Gaskets make table heavily stained

    Correction: Clean and maintain
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a 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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following were found in poor repair
    >>Ceiling tiles missing over walk in
    >>Floor grout eroded through out facility
    >>Floor by walk in fridge by freezer bowing
    >>Vent loose restroom ceiling

    Correction: Repair/replace
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
02/21/2012Routine
All temperatures are internal unless otherwise noted
2012 Health permit issued at time of inspection. Reviewed back of permit with owner

  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food on floor of walk-in freezer
    Correction: Elevate to a minimum for 6 inches off of floor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Beef and sprouts cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Towels used to cover food in walk in
    Correction: Remove towels from food and use approved methods for covering food
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Cardboard lining multiple surfaces
    Correction: Remove
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal 3 vat moldy
    Correction: Reseal/caulk
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following were found to be in poor repair
    >>Racks walk in rusted
    >>Roller Cart
    >>Fan cage missing make table
    >>Gasket damaged 2 door glass refrigerator

    Correction: Repair/replace
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following were found to be dirty
    >>Fan cages walk in compressor
    >>Gasket walk in fridge
    >>Hood system
    >>Can opener
    >>Racks make table

    Correction: Clean and maintain
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following areas were found to be in poop repair
    >>Grout damaged through out facility
    >>Ceiling tiles missing over walk in

    Correction: Repair/replace
11/03/2011Routine
All temperatures are internal unless otherwise noted
  • Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
    Observation: Bowl used to dispense cooled chicken & beef walk in
    Correction: Provide scoop with handle
  • Food Storage - Clean and Dry Location
    Observation: Food on floor of walk in freezer
    Correction: Elevate food a minimum of 6 inches off of floor
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following were found to be in poor repair
    >>Floor corroded walk in refrigerator
    >>Racks corroded Walk in refrigerator
    >>Racks over 3 vat sink peeling
    >>Rolling racks by back door leaning/broken
    >>fan cover missing prep table
    >>Racks rusted prep table
    >>Gasket damaged 2 door display

    Correction: Repair/replace
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following were found to be dirty
    >>Gasket walk in cooler
    >>Can opener
    >>Hood filters
    >>Top of broiler
    >>Hood

    Correction: Clean and maintain
  • Critical: Handwashing Lavatory*
    Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Correction: In the event of remodel or change of ownership handsink install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities were found in poor repair
    >>Grout corroded/missing through out kitchen
    >>Ceiling tile missing over walk in

    Correction: Repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling tiles over 3 vat dirty
    Correction: Clean and maintain
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
07/19/2011Routine
All temperatures are internal unless other wise noted.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Flour not shifted for chicken
    Correction: Shift flour and put in new container for storage or walk-in fridge
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Chicken & beef cold holding at 50*F at prep table
    Correction: Relocate and hold at 41*F or lower
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Cloth used to cover food in walk in
    Correction: Use approved covers
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: Seal 3 vat sink corroded/moldy
    Correction: Clean and reseal
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment is in need of repair
    >Racks walk in rusty
    >Speed rack broke leaning to one side
    >Racks rusted at prep table
    >Gaskets torn prep table
    >Kick plate missing 2 door front
    >Cover plate missing Prep table
    >Gasket 2 door display torn

    Correction: Repair
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Pot handles broken, metal bent and exposed
    Correction: Replace
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Handle taped strainer cook line
    Correction: Replace
  • Non-Food Contact Surfaces (repeated violation)
    Observation: Gasket walk in dirty
    Correction: Clean and maintain
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Clean dishes stored to right of mop sink
    Correction: Relocate to area not prone to splash
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Grout corroding through out kitchen
    Correction: Repair
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
04/11/2011Routine
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection review, also went over back of permit with operator.

  • Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
    Observation: 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).
    Correction: 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.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Flour used with chicken stored uncovered on top of 3-vat.
    Correction: Store food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Flour used for chicken is not cleaned and shifted every four hours.
    Correction: Clean and shift flour and put in a new clean container, store flour in refrigeration unit.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Table left of prep table lined with cardboard.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>kick plate missing from prep table
    >>door on prep table does not remain closed
    >>gasket torn front 2 door glass refrigeration unit
    >>table left of prep refrigeration unit base rusted
    >>gasket walk-in torn

    Correction: Repair
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single use metal container reused to store food in make table.
    Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>hood filters
    >>base inside refrigeration prep unit
    >>front and sides of deep fryer
    >>front of cookline
    >>gasket walk-in refrigerator
    >>right side of cookline

    Correction: Clean
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Plastic food containers were found stored next to mopsink.
    Correction: Store plastic food containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Lighting, Intensity
    Observation: Lights out on hood system.
    Correction: repair
  • Physical Facilities in Good Repair
    Observation: following in need repair
    >>walk-in freezer floor rusted
    >>grout throughout the facility damaged
    >>ceiling tiles missing over walk-ins

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: following in need of cleaning
    >>under cookline
    >>behind deep fryer

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
12/22/2010Routine
All temperatures are internal unless otherwise noted.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: chicken "44" and sprouts "44" cold holding at improper temperatures in the prep table.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Food Contact Surfaces - Cleanability*
    Observation: following in need of repair/replacing
    >>rubber spatula cracked
    >>metal whisk hanging by 3-vat is broke

    Correction: Replace
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: Seal/caulking on handsink in the rest-room is damaged.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>microwave door damaged
    >>ice build-up prep table
    >>kick plate missing from prep table
    >>door on prep table does not remain closed
    >>racks walk-in rusted
    >>prep table gasket torn
    >>gasket torn front 2 door glass
    >>table left of prep refrigeration unit base rusted

    Correction: Repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Large white cutting boards back on prep table under slicer observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>hood filters
    >>exterior of large white steamer
    >>base inside refrigeration prep unit
    >>front and sides of deep fryer
    >>front of cookline
    >>gasket walk-in refrigeration

    Correction: Clean
  • Equipment and Utensils, Air-Drying Required
    Observation: Metal and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>wall damaged right of back door, base
    >>light fixture walk-in refrigeration build-up of water inside
    >>wall damaged back by rest-room
    >>grout throughout the facility damaged
    >>ceiling tiles missing over walk-ins

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: following in need of cleaning
    >>under cookline
    >>under 3-vat

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: 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.
09/17/2010Routine

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