Shun Xing - Riverview Commons, 324 T. B. Stanley Highway, Stanleytown, VA - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Shun Xing - Riverview Commons
Address: 324 T. B. Stanley Highway, Stanleytown, VA
Type: Fast Food Restaurant
Phone: 276 629-5118
Total inspections: 8
Last inspection: 11/13/2015

Restaurant representatives - add corrected or new information about Shun Xing - Riverview Commons, 324 T. B. Stanley Highway, Stanleytown, VA »


Inspection findings

Inspection date

Type

  • Critical: Package Integrity* (corrected on site) (repeated violation)
    Observation: 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 - bamboo shoots)
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler (raw chicken being stored over open containers of sauces.
    Correction: 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.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers (plastic bottle containing water used for cooking).
    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.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Tubs of raw chicken 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 (corrected on site) (repeated violation)
    Observation: Improper methods used to thaw steak (thawing in a plastic tub of non-running water).
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Battered chicken cold holding at improper temperatures (51°F) in fryer basket.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy (please try to calibrate every 6 months, and keep a record to ensure accuracy).
11/13/2015Routine
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Package Integrity* (corrected on site)
    Observation: 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). Can of beans was dented and had visble swelling.
    Correction: 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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw raw chicken.
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Battered chicken cold holding at improper temperature (71°F).
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the is being used for purposes other than washing hands. Two metal storage pans were found sitting upsidedown in the sink at the start of the inspection.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at top of rear door may permit entry of insects.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
07/08/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Personnel in the kitchen observed drinking from an uncovered container in the food preparation area.
    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.
  • Critical: Package Integrity* (corrected on site)
    Observation: 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)
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Battered chicken (used for General Tso's/Sesame Chicken) cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: 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
04/03/2015Risk Factor
No violation noted during this evaluation.01/30/2015Follow-up
  • Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
    Observation: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Egg rols and milk cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: 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
01/20/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as as vegetables, and cooked chicken.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers (salt, sugar, MSG).
    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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Egg rolls and chicken hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/02/2014Routine
Please ensure the garlic and oil mixture located on the cook line is maintained at 41°F or less at all times.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Large uncovered buckets of soy sauce are stored beneath raw chicken in the walk-in cooler.
    Correction: 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.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that raw shrimp thawing in the sink was not protected from contamination when the food employee washed ginger root in the same sink.
    Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. Several wiping cloths are stored on work surfaces while not in use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door is no longer tight fitting to the building when closed.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open to the dining room
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
01/15/2014Routine
  • Cooling Methods (repeated violation)
    Observation: The methods used for cooling were not adequate. Sweet and Sour pork and egg rolls are stored in very large plastic containers in the walk-in cooler.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the soy sauce containers have severe accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
02/04/2013Routine

Do you have any questions you'd like to ask about Shun Xing - Riverview Commons? Post them here so others can see them and respond.

×
Shun Xing - Riverview Commons respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Shun Xing - Riverview Commons to others? (optional)
  
Add photo of Shun Xing - Riverview Commons (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Battlefield CafeManassas, VA
****
McDonald's #3102Chester, VA
El Dorado GrillSterling, VA
Sonic Drive-In #5236Oak Hall, VA
***
Denny's #6857Mt. Jackson, VA
**
Cheezilla Grilled CheeseHenrico, VA
*****
UR PizzeriaHampton, VA
****
Annas Pizza Pasta & SubsHighland Springs, VA
*****
America's Best WingsStafford, VA
*****
Mike's American GrillSpringfield, VA
*****

Restaurants in neighborhood

Name

Mackie's 57
Stanleytown Elementary School
Stanleytowns Amazing Grace Baptist Children's Center
Hardee's #2955
Heritage Golf Club
McDonald's #17149
Bojangles/ Bassett
Stanleytown Health & Rehabilitation Center

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: