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



Business Info

Restaurant: Shun Xing - Riverview Commons
Address: 324 T. B. Stanley Highway, Stanleytown, Virginia
Total inspections: 13
Last inspection: Feb 26, 2009

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


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Wiping cloths improperly stored between use. They are currently stored in containers of soap and water.
  • 2310 - Corrected During Inspection Critical The handwashing facility located is blocked, preventing access by employees for easy handwashing.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the restroom.
February 26, 2009Routine13Details / Comments
0820 A 2 - Critical Repeat Cooked Beef was cold holding at 47F and Cooked Shrimp was cold holding at 44F which is at improper temperatures.August 08, 2008Follow-up10Details / Comments
  • 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Several boxes of raw chicken have been received this morning and are placed in the floor of the kitchen where they are thawing and dripping into the floor. There is also several bags of produce that are stored on the floor of the walk-in cooler.
  • 0820 A 2 - Critical Repeat Shrimp was cold holding at 49F, Raw Chicken was cold holding at 46F, Cooked Beef was cold holding at 43F
  • 2640 - Repeat The outside refuse container has been left open. The top and the side sliding doors are being left open.
August 06, 2008Follow-up32Details / Comments
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Several boxes of raw chicken have been received this morning and are placed in the floor of the kitchen where they are thawing and dripping into the floor. There is also several bags of produce that are stored on the floor of the walk-in cooler.
  • 0790 - A large shipment of chicken has been allowed to thaw in their cardboard containers that are stacked in the floor. Temperatures range from 33F to 57F.
  • 0820 A 2 - Critical Repeat Pork cold holding at 49F, Chicken cold holding at 44F, Raw Shrimp cold holding at 48F, Cooked Shrimp cold holding at 44F, Raw Beef cold holding at 47F, Raw Chicken cold holding at 46F are all at improper temperatures. Also, chicken that was received this morning has been left out and allowed to warm to a temperature of 47F.
  • 2640 - The outside refuse container has been left open. The top and the side sliding doors are being left open.
  • 3220 - Mops not hung up to air dry. Mops were left in the mop bucket from yesterdays cleaning.
July 21, 2008Routine34Details / Comments
0820 A 2 - Critical Repeat Beef @ 51F and chicken @ 49F cold holding at improper temperatures.April 21, 2008Follow-up10Details / Comments
  • 0800 - Critical Repeat Fried Chicken pieces are stored on the counter with no temperature control in large bowls noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Repeat Eggs Rolls @ 65F, Chicken @ 55F hot holding at improper temperatures.
April 07, 2008Follow-up20Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Chef's knife was stored between the prep tables
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Food in walk-in was stored on the floor in containers
  • 2310 B - The handwash station is being used for purposes other than washing hands. Scoops are being rinsed in the handsink.
January 23, 2008Routine03Details / Comments
No violation noted during this evaluation. June 07, 2007Follow-up00Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping clothes were left laying on counter during inspection.
  • 0800 - Critical Repeat Chicken placed in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Products are in large bus pans with depths of up to 6" deep.
  • 0820 - Critical Repeat Shrimp between 45 and 48 degrees on the prep-table was cold holding at improper temperatures.
  • 1750 - Repeat Single-service egg crates were observed reused for the storage of chicken.
  • 2240 - Critical Repeat There are not an adequate number of toilets required by law. Observed 19 seats in the establishment . Permit is limited to 15 seats due to the unisex bathroom facility.
May 31, 2007Follow-up32Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken being stored above ready to eat melon in the walk-in cooler.
  • 0480 - Unlabeled food containers. Observed rubbermaid storages bins not label with description of their contents.
  • 0550 - In-use utensils improperly stored between use. The Chef's knife was stored in between two other pieces of equipment.
  • 0570 - Wiping cloths improperly stored between use. Wiping clothes were left laying on counter during inspection.
  • 0800 - Critical Chicken placed in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Products are in large bus pans with depths of up to 6" deep.
  • 0820 - Critical Shrimp at 61 degrees, Beef at 48 degrees, chicken at 44 degrees on the prep-table was cold holding at improper temperatures.
  • 0960 1 - Critical The food contact surface of the grocery bags is not safe. Use or re-use of grocery bags is not allowed.
  • 1560 - There is a floor mounted freezer in the storage room that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1750 - Single-service egg crates were observed reused for the storage of chicken.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Upper and lower shelving at prep area.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware is not being sanitized. No sanitizer is being used at the three compartment sink.
  • 1960 - Kitchenware was found stacked while wet after cleaning and chemical sanitization.
  • 2240 - Critical There are not an adequate number of toilets required by law. Observed 19 seats in the establishment . Permit is limited to 15 seats due to the unisex bathroom facility.
  • 2310 - Critical Repeat The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3180 - The area around the cookline and deep fryers has a build up of grease and other debris.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. There is a large hose and pump not needed for use in the facility.
May 23, 2007Routine910Details / Comments
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
February 09, 2007Routine11Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Food stored in unapproved bags.
  • 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
July 31, 2006Routine30Details / Comments
No violation noted during this evaluation. August 03, 2005Pre-Opening00Details / Comments

February 26, 2009 (Routine)


Violations:

August 08, 2008 (Follow-up)


Violation: 0820 A 2 - Critical Repeat Cooked Beef was cold holding at 47F and Cooked Shrimp was cold holding at 44F which is at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Ensure this is corrected immediately so that potentially hazardous foods are maintained at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Some foods were left in the chest freezer over night and brought back to the prep unit upon opening this morning. There are still foods being held in the prep unit that are not being held below 41°F. Several sections of a chinese version of the servsafe manual were discussed.

August 06, 2008 (Follow-up)


Violations: Comments:
The official owner's have returned from China. I have explained proper cold holding procedures as well as other procedures that need to be corrected in the facility. The person in charge has had a Chinese copy of the servsafe manual for the past several months and no changes in food handling procedures have taken place.

July 21, 2008 (Routine)


Violations:

April 21, 2008 (Follow-up)


Violation: 0820 A 2 - Critical Repeat Beef @ 51F and chicken @ 49F cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Contact a refrigeration repair company to check the prep-unit. It must maintain food at 41°F or less.

April 07, 2008 (Follow-up)


Violations:

January 23, 2008 (Routine)


Violations:

June 07, 2007 (Follow-up)

Comments:
Keep up the good work.

May 31, 2007 (Follow-up)


Violations: Comments:
There have been great improvements since the first inspection. Keep up the good work.

May 23, 2007 (Routine)


Violations:

February 09, 2007 (Routine)


Violations:

July 31, 2006 (Routine)


Violations:

August 03, 2005 (Pre-Opening)

Comments:
>Remove short wooden platform under chest freezer and install casters.
> Paint plywood brace at mop facility.
> Finish installing ceiling tiles.
> Must obtain Certificate of Occupancy from Building Inspector.
> Screen door is installed opening inward. I will verify that this is per code, or it will be removed.

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