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

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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:
  • 0570 - Wiping cloths improperly stored between use. They are currently stored in containers of soap and water.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. After use with soap and water ensure that wet wiping clothes are stored in buckets with sanitizer.
  • 2310 - Corrected During Inspection Critical The 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 containers of soy sauce preventing its use.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the 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

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 41F. Several sections of a chinese version of the servsafe manual were discussed.

August 06, 2008 (Follow-up)



Violations:
  • 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.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Please insure that knowledge is gained in this area immediately or by the next follow-up inspection. Information can be obtained from the Chinese version of the Servsafe manual.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
    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.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Please ensure this is remedied as soon as possible.
  • 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
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. All improperly held foods are located on top of the sandwich unit. Please ensure that after business hours these foods are removed from the top of the unit and placed inside of a refrigerator that is capable of maintaining food temperatures at 41F or below. During business hours please monitor the temperature of the food items to ensure it remains below 41F. Please insure this action in completed immediately or with-in ten business days.
  • 2640 - Repeat The outside refuse container has been left open. The top and the side sliding doors are being left open.
    Ensure that the outside refuse containers are kept closed at all times to eliminate the possibility of pest as well as reducing odors. Please ensure this is taken care of with-in 30 days.
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:
  • 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.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Please insure that knowledge is gained in this area immediately or by the next follow-up inspection. Information can be obtained from the Chinese version of the Servsafe manual.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    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.
  • 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.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Please ensure this is remedied as soon as possible.
  • 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.
    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. Please only prepare small portions at a time. Corrective actions need to be in place by the follow-up date.
  • 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.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. All improperly held foods are located on top of the sandwich unit. Please ensure that after business hours these foods are removed from the top of the unit and placed inside of a refrigerator that is capable of maintaining food temperatures at 41F or below. During business hours please monitor the temperature of the food items to ensure it remains below 41F. Please insure this action in completed immediately or with-in ten business days.
  • 2640 - The outside refuse container has been left open. The top and the side sliding doors are being left open.
    Ensure that the outside refuse containers are kept closed at all times to eliminate the possibility of pest as well as reducing odors. Please ensure this is taken care of with-in 30 days.
  • 3220 - Mops not hung up to air dry. Mops were left in the mop bucket from yesterdays cleaning.
    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. Do not allow mops and full mop buckets to remain over night. Please ensure this is corrected within 30 days.

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 41F or less.

April 07, 2008 (Follow-up)



Violations:
  • 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.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 1 - Critical Repeat Eggs Rolls @ 65F, Chicken @ 55F hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.

January 23, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Chef's knife was stored between the prep tables
    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.
  • 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
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2310 B - The handwash station is being used for purposes other than washing hands. Scoops are being rinsed in the handsink.
    The handwash facility identified above is to be used for washing hands only

June 07, 2007 (Follow-up)

Comments:
Keep up the good work.

May 31, 2007 (Follow-up)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping clothes were left laying on counter during inspection.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 - Critical Repeat Shrimp between 45 and 48 degrees on the prep-table was cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1750 - Repeat Single-service egg crates were observed reused for the storage of chicken.
    Discontinue the reuse of single-use containers for chicken storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
Comments:
There have been great improvements since the first inspection. Keep up the good work.

May 23, 2007 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
    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.
  • 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.
    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.
  • 0480 - Unlabeled food containers. Observed rubbermaid storages bins not label with description of their contents.
    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.
  • 0550 - In-use utensils improperly stored between use. The Chef's knife was stored in between two other pieces of equipment.
    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.
  • 0570 - Wiping cloths improperly stored between use. Wiping clothes were left laying on counter during inspection.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 - Critical Shrimp at 61 degrees, Beef at 48 degrees, chicken at 44 degrees on the prep-table was cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0960 1 - Critical The food contact surface of the grocery bags is not safe. Use or re-use of grocery bags is not allowed.
    Repair or replace the grocery bags with approved food grade bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 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.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1750 - Single-service egg crates were observed reused for the storage of chicken.
    Discontinue the reuse of single-use containers for chicken storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Kitchenware was found stacked while wet after cleaning and chemical sanitization.
    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.
  • 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.
    Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Critical Repeat The handwashing facility located at the cook 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 buckets of cleaning materials preventing its use.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - The area around the cookline and deep fryers has a build up of grease and other debris.
    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.
  • 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.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

February 09, 2007 (Routine)



Violations:
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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

July 31, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Food stored in unapproved bags.
    Use only cleaned and sanitized utensils or equipment during food preparation and storage.
  • 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

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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