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Restaurant: No. One Chinese Restaurant
Address: #102 - 5020 Ferrell Parkway, Virginia Beach, Virginia
Phone: (757) 467-8830
Total inspections: 2
Last inspection: Oct 12, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0760 - Corrected During Inspection Critical The gravy was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods (egg rolls, wontons, cooekd noodles) in the refrigeration unit is not properly dated for disposition.
- 0510 - Corrected During Inspection Vegetables not washed before being offered for sale or service.
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October 12, 2009 | Routine | 3 | 2 | Details / Comments |
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the ktichen line is blocked, preventing access by employees for easy handwashing.
- 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit is not properly dated for disposition.
- 0480 - Unlabeled food containers. (Sugar, salt MSG containers not labeled)
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
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September 10, 2009 | Routine | 3 | 3 | Details / Comments |
October 12, 2009 (Routine)
Violations: - 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0760 - Corrected During Inspection Critical The gravy was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods (egg rolls, wontons, cooekd noodles) 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.
- 0510 - Corrected During Inspection Vegetables not washed before being offered for sale or service.
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
Comments:
Violations discussed for correction.
September 10, 2009 (Routine)
Violations: - 0220 - Corrected During Inspection 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.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the ktichen line is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
- 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous foods 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.
- 0480 - Unlabeled food containers. (Sugar, salt MSG containers not labeled)
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.
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Permit issued.
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