Shun Xing Chinese Restaurant, Suite 106 - 2612 Jefferson Davis Highway, Stafford, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Shun Xing Chinese Restaurant
Address: Suite 106 - 2612 Jefferson Davis Highway, Stafford, Virginia
Phone: (540) 657-2600
Total inspections: 12
Last inspection: Jul 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Cut up raw chicken in a tub stored above cooked chicken large buckets.
  • 3170 - Repeat Drop ceiling over the WIC open and must be closed in.
  • 3180 - Floor drains have build-up in them
July 01, 2009Routine12Details / Comments
  • 0690 - Pans of dumplings and broccoli sitting on top of other items in the prep unit. Discontinue the practice of storing foods in containers on top of other foods.
  • 1570 - Rice cooker top broken and it is repaired with foil.
  • 1580 - Small yellow, circular cutting boards (several) scored and dipping in at the center. Cutting boards have exceeded the time that they has use for food preparation.
  • 1800 - Metal cart with wheels has peeling plastic packing material and is unclean. Gaskets on the WIC has mildew on them.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located near the WIC is blocked, preventing access by employees for easy handwashing. Large boxes of chicken just delivered. Another hand sink is available very close by.
  • 3170 - Ceiling above the WIC & WIF is open. The manager states that the ceiling was designed to be open to allow heat to escape above the units.
June 24, 2008Routine15Details / Comments
  • 0470 - Critical Raw chicken stored over sauces in walk in cooler. Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp toast and crab Rangoon in small reach in cooler
  • 0480 - All bulk storage containers are unlabeled.
  • 0570 - Repeat Wiping cloths improperly stored on counter and wok station between use.
  • 0960 1 - Critical The food contact surface of the cans used to store foods and the oyster sauce can used for the sugar on the cook's line are not safe.
  • 1060 - The nonfood contact surface of the cardboard used the walk in cooler as a shelf liner, plastic on the white reach in cooler (corrected), and foil on the white reach in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in the white reach in cooler, the black reach in cooler, and the walk in freezer.
  • 1570 - Corrected During Inspection One yellow cutting board has a hose in the middle and therefore was observed in a state of disrepair damaged.
  • 1750 - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of sauces.
  • 1780 - Critical Repeat Food contact surfaces of the tongs in the sandwich prep unit that are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surface of the bottom shelf of the steam table and the handles on the sanwich prep unit has accumulations of grime and debris.
  • 2000 - Corrected During Inspection Single service to-go trays observed unprotected from contamination.
  • 2260 - Critical Hose bib not available on sprayer hose as required by law.
  • 2310 - Corrected During Inspection Critical Repeat The rear handwashing facility located is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Both dumpsters or outside refuse container were open.
  • 3180 - Repeat The wall beside the walk in cooler and the light shields in the wok station noted in need of cleaning.
  • 3330 - Critical Working containers of insecticide is not properly labeled.
July 05, 2007Routine611Details / Comments
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken wings in sandwich prep unit
  • 0570 - Repeat Several wiping cloths improperly stored on counter between use.
  • 0820 - Corrected During Inspection Critical Beef and broccoli IT - 125 hot holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surface of the gaskets on reach in cooler have accumulations of grime and debris.
  • 2720 - Repeat Dumpster was open.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - Two broken tiles observed by rear door - not maintained in good repair
June 05, 2006Routine16Details / Comments
  • 0220 - Corrected During Inspection Critical The employee is drinking soy milk from an uncovered container in the food preparation area.
  • 0220 - Critical In use bottle water stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Critical Dented can of bamboo shoots (corrected), baby corn (corrected), and chestnuts on shelf where food is stored for service or sale.
  • 0550 - Repeat Rice dispensing utensil improperly stored in 63 degrees water between uses.
  • 0570 - Several wiping cloths improperly stored on counter and on wok station between use.
  • 0610 - Chicken stored in 2 of the 3-compartment sinks while employee washing dishes in last sink.
  • 0790 - Corrected During Inspection Establishment thawing beef sitting on 3-compartment sink in tub of water
  • 1100 - The food contact surface of the bulk storage container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the sandwich prep unit.
  • 1750 - Repeat Establishment using top part of plastic jug to dispense rice.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of rice warmer
  • 1780 - Corrected During Inspection Critical Food contact surfaces of three knives used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - Repeat The nonfood contact surface of the display case and gaskets on both walk in refrigeration units have accumulations of grime and debris.
  • 1880 - Critical Employee washing pan then prepared food in it.
  • 2020 - Knives, forks, and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2310 - Corrected During Inspection Critical The rear handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 2720 - Dumpster or outside refuse container was open and uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand sink in the rear and the men's restroom.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 3180 - The light sheilds in the hood system noted in need of cleaning.
March 07, 2006Routine614Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Employees using single service to-go bowls to dispense bulk food items.
  • 0470 - Critical Uncovered food in all refrigeration units.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored over vegetables in walk in cooler.
  • 0550 - Corrected During Inspection Dispensing utensils laying directly in bulk food items.
  • 0820 - Corrected During Inspection Critical Eggs rolls on counter ST - 68, raw chicken on counter ST - 83.4, and pre-cooked chicken on counter ST - 54 cold holding at improper temperatures.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: both dollies, cardboard used as shelf liner, soda crates used for storage, and newspaper used as tray liner.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of shrimp and beef.
  • 1800 - The nonfood contact surfaces of the gaskets on all refrigeration units have accumulations of grime and debris.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of soap were observed stored with rice on prep table.
November 29, 2005Routine45Details / Comments
No violation noted during this evaluation. August 18, 2005Complaint00Details / Comments
0450 - Critical Repeat Employees using plastic bowls to dispense bulk food item (sugar).June 30, 2005Critical Procedures10Details / Comments
No violation noted during this evaluation. March 15, 2005Other00Details / Comments
  • 2310 - Critical The handwashing facility located beside the three compartment sink is blocked with dish soap and a bag of chopped pork, preventing access by employees for easy handwashing. CORRECTED.
  • 3340 - Critical Bottle of dish soap stored directly beside bag of chopped pork in hand sink. CORRECTED.
  • 2310 B - The handwash station by prep sink is being used as a dump station. CORRECTED.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Many raw meats stored above RTE uncovered prepared foods and vegetables in the walk in cooler. CORRECTED. Many crates of raw shell eggs stored above RTE foods in the walk in cooler. CORRECTED.
  • 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation. Observed employee washing raw chicken wings in dirty 3 compartment sink. CORRECTED. Observed bag of diced pork stored directly in hand sink. CORRECTED.
  • 0470 - Critical Repeat Observed many containers of uncovered foods in the walk in cooler and walk in freezer. CORRECTED. Raw meats stored directly in grocery bags. CORRECTED.
  • 0820 - Critical Crate of shell eggs cold holding at improper temperature: 54'F, 52'F. Eggs discarded. CORRECTED.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Dented can of mushrooms stored on dry storage shelf for service. CORRECTED.
  • 0450 - Critical Employees observed washing raw chicken with their bare hands. CORRECTED.Several dispensing utensils observed without proper handle. CORRECTED.
  • 0270 - Critical Observed pork stomach stored directly in grocery bag on shelf in walk in cooler unlabledand from an unapproved source. Stomach is not designated as a food service item on the menu.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: All reach in cooler gaskets unclean, hood filters and hood areas unclean, cutting boards scored and stained.
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Bucket of sanitizer observed in excess of 200ppm. CORRECTED.
  • 3270 - Critical Harborage conditions exist. Bulk containers of MSG, sugar, flour and corn starch all stored in non-food grade containers that are not sealed shut between uses.
December 13, 2004Critical Procedures101Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Grill Hood
  • 0790 - Improper methods used to thaw sweet and sour chicken. Corrected.
  • 3220 - Mops not stored inverted.
  • 0380 - Critical Observed many damaged cans held for service - discarded. Corrected on site.
  • 1570 - Vegetable prep sink shield in disrepair and not sealed to sink.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area. Corrected on site.
  • 3490 - Personal belongings stored in such a way that they could contaminate food.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw poultry stored above beef and pork in WIC. Raw shrimp and poultry stored above raw vegetables. All deficiencies corrected.
  • 0960 1 - Critical Observed spices stored in non food grade containers. Corrected.
  • 1550 - Observed no caulking behind 3-compartment sink and hand sink.
December 10, 2003Routine37Details / Comments
  • 2880 - Ceiling tiles missing above walk in units.
  • 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0820 - Critical Observed the following foods held at unsafe temperatures: egg rolls - 81F, fried chicken - 84F, and chicken wings - 81F hot holding at improper temperatures.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator. Raw chicken stored above RTE celery. Observed several meats and vegetables stored directly in cardboard boxes in walk in freezer.(CORRECTED)
  • 3030 - No disposable towels were provided at the hand washing lavatory.
August 12, 2003Critical Procedures23Details / Comments

July 01, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Cut up raw chicken in a tub stored above cooked chicken large buckets.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3170 - Repeat Drop ceiling over the WIC open and must be closed in.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor drains have build-up in them
    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.
Comments:
Continued safe temps.: fried rice 163, white rice 167, soup hot & sour 178, wonton 179, egg drop 163, white rice 156, cooking General Tso's chicken, reheating General Tso's chicken, 175, small Whirl pool RIC beef 40, chicken 39, pork 38.
Observed the preparation of broccoli. After preparing raw broccoli and before beginning cooking at the wok the employee washed his hands.
Facility very well maintained.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.
Food source:

June 24, 2008 (Routine)



Violations:
  • 0690 - Pans of dumplings and broccoli sitting on top of other items in the prep unit. Discontinue the practice of storing foods in containers on top of other foods.
    Protect food from contamination by unclean equipment surfaces.
  • 1570 - Rice cooker top broken and it is repaired with foil.
    Replace top and remove foil. all items should be in working order.
  • 1580 - Small yellow, circular cutting boards (several) scored and dipping in at the center. Cutting boards have exceeded the time that they has use for food preparation.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - Metal cart with wheels has peeling plastic packing material and is unclean. Gaskets on the WIC has mildew on them.
    Remove plastic and clean. Remove mildew.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located near the WIC is blocked, preventing access by employees for easy handwashing. Large boxes of chicken just delivered. Another hand sink is available very close by.
    Chicken put into pans immediately. Sink is now accessible.
  • 3170 - Ceiling above the WIC & WIF is open. The manager states that the ceiling was designed to be open to allow heat to escape above the units.
    Repair or replace missing tiles.
Comments:
Cooking: lomein 189, chicken 200, noodles w/ sauce 177.
Sanitizer bucket (chlorine) at 100ppm.
Manager accompanied me during the inspection and she was able to correct many items as I pointed them out to her.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

July 05, 2007 (Routine)



Violations:
  • 0470 - Critical Raw chicken stored over sauces in walk in cooler. Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp toast and crab Rangoon in small reach in cooler
    Store food in packages, covered containers, or wrappings.
  • 0480 - All bulk storage containers are unlabeled.
    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 on counter and wok station between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0960 1 - Critical The food contact surface of the cans used to store foods and the oyster sauce can used for the sugar on the cook's line are not safe.
    Repair or replace the cans to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The nonfood contact surface of the cardboard used the walk in cooler as a shelf liner, plastic on the white reach in cooler (corrected), and foil on the white reach in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Repeat There was no temperature measuring device located in the white reach in cooler, the black reach in cooler, and the walk in freezer.
    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 - Corrected During Inspection One yellow cutting board has a hose in the middle and therefore was observed in a state of disrepair damaged.
    Repair the board 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 the board, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Board discarded.
  • 1750 - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of sauces.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1780 - Critical Repeat Food contact surfaces of the tongs in the sandwich prep unit that are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of tongs no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the bottom shelf of the steam table and the handles on the sanwich prep unit 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.
  • 2000 - Corrected During Inspection Single service to-go trays observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Hose bib not available on sprayer hose as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets. Provide a hose bib for sprayer.
  • 2310 - Corrected During Inspection Critical Repeat The rear handwashing facility located 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 rice pan, plastic containers, and Bloom's cart preventing its use.
  • 2720 - Repeat Both dumpsters or outside refuse container were open.
    Cover all waste containers when not in continuous use.
  • 3180 - Repeat The wall beside the walk in cooler and the light shields in the wok station noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3330 - Critical Working containers of insecticide is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Discussed with PIC: Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit, provide nontoxic paint for bottom of prep table, and handouts given
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

June 05, 2006 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken wings in sandwich prep unit
    Store food in packages, covered containers, or wrappings.
  • 0570 - Repeat Several wiping cloths improperly stored on counter between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Beef and broccoli IT - 125 hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1800 - Repeat The nonfood contact surface of the gaskets on reach in cooler have 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.
  • 2720 - Repeat Dumpster was open.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - Two broken tiles observed by rear door - not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed with PIC: enforcement policy and handouts given
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This is a nonsmoking facility.

March 07, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The employee is drinking soy milk from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0220 - Critical In use bottle water 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.
  • 0380 - Critical Dented can of bamboo shoots (corrected), baby corn (corrected), and chestnuts on shelf where food is stored for service or sale.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0550 - Repeat Rice dispensing utensil improperly stored in 63 degrees water between uses.
    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 - Several wiping cloths improperly stored on counter and on wok station between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Chicken stored in 2 of the 3-compartment sinks while employee washing dishes in last sink.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0790 - Corrected During Inspection Establishment thawing beef sitting on 3-compartment sink in tub of water
    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
  • 1100 - The food contact surface of the bulk storage container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the container 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 buildup of food debris.
  • 1320 - There was no temperature measuring device located in the sandwich 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.
  • 1750 - Repeat Establishment using top part of plastic jug to dispense rice.
    Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of rice warmer
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of three knives used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of knives no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - Repeat The nonfood contact surface of the display case and gaskets on both walk in refrigeration units have 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.
  • 1880 - Critical Employee washing pan then prepared food in it.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2020 - Knives, forks, and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2310 - Corrected During Inspection Critical The rear handwashing facility 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 rice cooker lid preventing its use.
  • 2720 - Dumpster or outside refuse container was open and uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand sink in the rear and the men's restroom.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3180 - The light sheilds in the hood system noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Temperatures continued: SP: raw chicken ST - 43, raw chicken ST - 42, gravy ST - 41; HH: wonton soup ST - 162, egg drop soup ST - 153, HH: white rice IT - 135, RIC: cooked pork ST - 45
Discussed with PIC: enforcement policy, prepare one box of chicken at a time, and handouts given
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer.

November 29, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Employees using single service to-go bowls to dispense bulk food items.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Uncovered food in all refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored over vegetables in walk in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Corrected During Inspection Dispensing utensils laying directly in bulk food items.
    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.
  • 0820 - Corrected During Inspection Critical Eggs rolls on counter ST - 68, raw chicken on counter ST - 83.4, and pre-cooked chicken on counter ST - 54 cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. All foods moved to walk in cooler for quick cool down.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: both dollies, cardboard used as shelf liner, soda crates used for storage, and newspaper used as tray liner.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Cardboard and newspaper were discarded.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of shrimp and beef.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surfaces of the gaskets on all refrigeration units have 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.
  • 3220 - Corrected During Inspection 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.
  • 3340 - Corrected During Inspection Critical Containers of soap were observed stored with rice on prep table.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Temperatures continued: WIC: raw chicken ST - 34.2, shell eggs ST - 41, raw beef ST - 39, raw beef ST - 37.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep.

August 18, 2005 (Complaint)

Comments:
See complaints inspection dated 8/18/05.

June 30, 2005 (Critical Procedures)



Violation: 0450 - Critical Repeat Employees using plastic bowls to dispense bulk food item (sugar).
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
This inspection is limited to personal hygiene, temperatures, cross contamination, demonstration of knowledge, and food sources.
Discussed the following with the PIC: having children in the kitchen, propping doors open, cleaning all gaskets, and replacing the cutting board.

March 15, 2005 (Other)

Comments:
Introduction to new establishment

December 13, 2004 (Critical Procedures)



Violations:
  • 2310 - Critical The handwashing facility located beside the three compartment sink is blocked with dish soap and a bag of chopped pork, preventing access by employees for easy handwashing. CORRECTED.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3340 - Critical Bottle of dish soap stored directly beside bag of chopped pork in hand sink. CORRECTED.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2310 B - The handwash station by prep sink is being used as a dump station. CORRECTED.
    The handwash facility identified above is to be used for washing hands only
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Many raw meats stored above RTE uncovered prepared foods and vegetables in the walk in cooler. CORRECTED. Many crates of raw shell eggs stored above RTE foods in the walk in cooler. CORRECTED.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation. Observed employee washing raw chicken wings in dirty 3 compartment sink. CORRECTED. Observed bag of diced pork stored directly in hand sink. CORRECTED.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0470 - Critical Repeat Observed many containers of uncovered foods in the walk in cooler and walk in freezer. CORRECTED. Raw meats stored directly in grocery bags. CORRECTED.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Critical Crate of shell eggs cold holding at improper temperature: 54'F, 52'F. Eggs discarded. CORRECTED.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Dented can of mushrooms stored on dry storage shelf for service. CORRECTED.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Critical Employees observed washing raw chicken with their bare hands. CORRECTED.Several dispensing utensils observed without proper handle. CORRECTED.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.Provide handled scoop dispensing utensils.
  • 0270 - Critical Observed pork stomach stored directly in grocery bag on shelf in walk in cooler unlabledand from an unapproved source. Stomach is not designated as a food service item on the menu.
    Obtain food from sources that comply with the law.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: All reach in cooler gaskets unclean, hood filters and hood areas unclean, cutting boards scored and stained.
    Clean and sanitize these surfaces for food contact.
  • 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Bucket of sanitizer observed in excess of 200ppm. CORRECTED.
    Utilize only chlorine sanitizer at 50 to 100ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3270 - Critical Harborage conditions exist. Bulk containers of MSG, sugar, flour and corn starch all stored in non-food grade containers that are not sealed shut between uses.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Replace with approved food grade containers to protect against pest entry and other sources of contamination.
Comments:
Temperatures continued: Egg drop soup 153'F, Hot sour soup 157'F, Rice 153'F, Fried shrimp 34'F, Egg roll 34'F, Pork 36'F.
Critical procedures inspection limited to demonstration of knowledge, personal hygiene, cross contamination, food sources, safe food handling practices and temperature control.

December 10, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Grill Hood
    Clean and sanitize these surfaces for food contact.
  • 0790 - Improper methods used to thaw sweet and sour chicken. Corrected.
    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
  • 3220 - Mops not stored inverted.
    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.
  • 0380 - Critical Observed many damaged cans held for service - discarded. Corrected on site.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1570 - Vegetable prep sink shield in disrepair and not sealed to sink.
    Repair or replace the sink shield 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.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area. Corrected on site.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3490 - Personal belongings stored in such a way that they could contaminate food.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw poultry stored above beef and pork in WIC. Raw shrimp and poultry stored above raw vegetables. All deficiencies corrected.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0960 1 - Critical Observed spices stored in non food grade containers. Corrected.
    Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1550 - Observed no caulking behind 3-compartment sink and hand sink.
    Caulk behind 3-compartment and hand sink.
Comments:
Other temperatures observed: Steamed rice 165'F, Fried rice 166'F, Egg roll 41'F, Pork 40'F, Sweet sour chicken 166'F.

August 12, 2003 (Critical Procedures)



Violations:
  • 2880 - Ceiling tiles missing above walk in units.
    Replace tiles in exposed in areas subject to moisture. Corrected on site.
  • 1580 - The cutting board 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 0820 - Critical Observed the following foods held at unsafe temperatures: egg rolls - 81F, fried chicken - 84F, and chicken wings - 81F hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Foods had been held for 2 hours after lunch and were immediately refrigerated to cool quickly.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator. Raw chicken stored above RTE celery. Observed several meats and vegetables stored directly in cardboard boxes in walk in freezer.(CORRECTED)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Corrected on site.
Comments:
Funkars - 30F; raw chicken - 46F; raw chicken - 44F; raw chicken - 47F (during prep); pork - 30F; cabbage - 25F; shell eggs - 31F; carrots - 28F; egg rolls - 26F; rice - 156F.

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