Shun Xing, 2808-B Yadkin Rd., Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Shun Xing
Address: 2808-B Yadkin Rd., Chesapeake, Virginia
Total inspections: 30
Last inspection: Sep 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: 3 containers in the walk-in refrigerator and trays of frozen meat in the walk-in freezer.
  • 1800 - Gaskets on the tops of the doors to the Walk-in Freezer and Walk-in Refrigerator have accumulations of grime and debris.
  • 2020 A (Utensils) - Dispensing utensils needed in each item in the make station.
  • 3180 - Repeat Floor in walk-in freezer noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
September 21, 2009Routine05Details / Comments
  • 0470 A 4 - Repeat Uncovered buckets of food in the walk-in cooler.
  • 0610 - Corrected During Inspection Bag of raw onions stored on the floor.
  • 0810 - Hot rice is not being broken down into shallow containers before being placed in the walk-in cooler for storage. The large containers of rice are being covered with a tight cellophane wrap seal before being properly cooled. ***Recommend leaving the shallow pans of cooked rice uncovered on the top shelf of the walk-in cooler during the 6-hour cooling process. Cover the foods once they maintain the proper cold-holding temperature of<= 41 degrees Fahrenheit.
  • 1100 - Corrected During Inspection Fabricated wooden-handled mincer in use.
  • 1570 - Repeat The door gaskets of the under counter reach-in cooler were splitting.
  • 3180 - Floor under the walk-in cooler/freezer shelving in need of cleaning.
  • 3480 - First Aid Supplies are not being stored in a kit or container
June 16, 2009Routine07Details / Comments
  • 0160 - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, and after handling boxes of raw chicken.
  • 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraint.
  • 0470 - Corrected During Inspection Critical Boxes of raw chicken on ice stored at room temperature for long periods of time, causing the melting ice to drip on the floor.
  • 0470 - Corrected During Inspection Critical Using the waxed cardboard box lids used to store raw chicken as platforms to drain the gtrase from the deep fried chicken.
  • 0480 - Unlabeled food containers.
  • 0550 - Rice scoops improperly stored between uses with food debris on the food contact surfaces of the scoops.
  • 0820 A 2 - Corrected During Inspection Critical Container of deep fried chicken bits and egg rolls was sitting on the counter next to the fryers at room temperature after the lunch rush.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL SHELF LOCATED OVER THE 3-COMPARTMENT SINK, and the VENTILATION HOOD FILTERS.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2730 - The dumpster has no drain plug.
  • 2740 - Repeat Trash and litter were observed adjacent to the dumpster outside the facility.
  • 3330 - Corrected During Inspection Critical Spray bottle of cleaner was not properly labeled.
March 26, 2009Routine--Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans of bamboo shoots and water chest nuts stored for use.
  • 0470 A 4 - Food containers placed atop open containers of food in the sandwich make unit food compartments and in the white rice cooker.
  • 0790 - Boxes of raw shrimp thawing at room temperature on the 3-compartment sink drain board.
  • 1100 - Plastic jug fabricated into rice scoop.
  • 1190 - Display case thermometer is not accurate.
  • 1570 - Split door gaskets on the sandwich unit.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2760 - Overstocked dumpster.
  • 2930 - Rear outer opening of the food establishment is not protected against entry of insects and rodents due to both the screened door and solid door left open while unattended.
January 05, 2009Routine19Details / Comments
0240 - Corrected During Inspection Repeat Employee observed working in the food service area without a proper hair restraint.December 18, 2008Routine01Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking container stored on the dry goods shelf next to the canned goods and above spice containers.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Bowl of raw eggs in shell cold holding at improper temperatures on the cookline.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  • 3260 - Employee personal items (cell phone, keys) stored on the dry goods shelf.
October 01, 2008Routine--Details / Comments
No violation noted during this evaluation. July 24, 2008Critical Procedures00Details / Comments
  • 0160 - Critical Repeat Food employees failed to wash their hands before engaging in food preparation, after handling raw chicken, and upon entering the kitchen from the outdoors.
  • 0210 - Repeat Food employees failed to change their food-soiled aprons after the lunch rush had ended..
  • 0380 - Critical Food from dented cans offered for sale or service.
  • 0470 - Corrected During Inspection Critical Raw chicken juice on kitchen floor tiles and walk-in cooler floor due to storing the boxes of raw chicken on the floor.
  • 0470 A 4 - Repeat Uncovered containers of shredded vegetables and egg rolls in the walk-in cooler.
  • 0550 - Repeat In-use fried rice utensils improperly stored between use on wire rack with rice debris on the utensil surfaces.
  • 0610 - Repeat Boxes of iced raw chicken stored on the floor in the food preparation area and transferred onto the walk-in cooler floor.
  • 0800 - Corrected During Inspection Critical Repeat Bowl of cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Raw foods in the sandwich unit serving compartments were cold holding at improper temperatures due to the unit's lids remaining open in between food dispensing tasks.
  • 1010 - Repeat Sponges are being used to wipe down food contact surfaces.
  • 1080 - Missing service panel on the refrigerated sandwich unit.
  • 1100 - Melted plastic tub stored for food storage use.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in cooler is not accurate. (read 58 F when the actual air temperature was 33 F.
  • 1450 - Walk-in cooler overstocked with boxes of raw chicken on ice.
  • 1570 - A gap observed between the mechanical hood filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BASKETS USED TO STORE EGG ROLLS, and the MIXING BLADE CONNECTED TO THE DRILL.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS, STAINLESS STEEL SHELF ABOVE THE 3-COMPARTMENT SINK, DRILL USED FOR MIXING FOODS, and the LOWER SHELVING.
  • 2310 - Corrected During Inspection Critical The handwashing facility located next to the 3-compartment sink was blocked, preventing access by employees for easy handwashing.
  • 2710 - Repeat Empty boxes with food debris placed on the ground outside the rear of the facility.
  • 3180 - Repeat FLOOR in the walk-in cooler and kitchen were noted in need of cleaning. WALLS in the kitchen were noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3270 - Critical Several live flies observed in the kitchen.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer in the 3-compartment sink and wiping cloth bucket was too strong. (measured >200 ppm)
June 17, 2008Routine914Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Covered containers of raw chicken observed stored in the walk-in cooler over covered containers of raw beef. Box of raw shelled eggs observed stored over bags raw vegetables.
  • 0790 - Corrected During Inspection Repeat Raw pork placed on a sheet pan observed thawing at room temperature.
  • 0800 - Critical Repeat Container of hot deep fried chicken bits placed to cool in the walk-in cooler did not properly cool below 70 F within the first 2 hours of the cooling process.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the display case is not accurate.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surface of the stainless steel table used to prepare raw beef was not sanitized after cleaning.
  • 2700 - The dumpster has a missing sliding door.
  • 2740 - Repeat Grease deposits observed on the exterior surface of the waste grease container and the asphalt pavement beneath the waste grease container.
  • 3380 - Corrected During Inspection Critical Repeat The wiping cloth bucket set up during this inspection had a chlorine sanitizer concentration level< 50 parts per million (ppm) due to adding soap to the bleach+ water mix.
April 09, 2008Follow-up35Details / Comments
  • 0160 - Critical Repeat Food employees failed to wash their hands after handling raw chicken, before donning single-use gloves, and tossing food containers outside the rear of the establishment.
  • 0210 - Repeat Food employees wearing heavily soiled aprons.
  • 0220 - Critical Employees were drinking in the food preparation area from screw-top bottles.
  • 0450 C - No dispensing utensil was provided for the container of refrigerated raw shrimp.
  • 0470 A 4 - Repeat Covered containers of raw chicken observed stored in the walk-in cooler over covered containers of raw beef. Box of raw shelled eggs observed stored over bags raw vegetables.
  • 0480 - Repeat Unlabeled spice and liquid squeeze bottle containers.
  • 0550 - Rice scoop and fork with cooked refried rice debris on the utensils were stored above the rice cooker at room temperature. The rice scoop for the cooked white rice was observed being stored in a container of room temperature stagnant water. Meat cleaver was observed stored with the cutting blade wedged between the crevice of the make unit and food preparation table. .
  • 0570 - Repeat Wiping cloths improperly stored between use on food preparation counter tops.
  • 0610 - Repeat Two (2) bags of onions stored on the floor. Containers of food stored on the walk-in freezer floor.
  • 0790 - Repeat Raw shrimp observed thawing next to the 3-compartment sink in a container of room temperature stagnant water.
  • 0800 - Corrected During Inspection Critical Containers of refried rice, deep fried chicken, and egg rolls were noted not being adequately cooled to prevent the growth of harmful bacteria due to being left on counter tops at room temperature for undetermined periods of time.
  • 0820 A 2 - Corrected During Inspection Critical Several large containers of deboned raw chicken were observed cold holding at improper temperatures due to being stored at room temperature for undetermined amounts of time. Bowl of raw eggs (in the shell) were being stored-for-use on the cookline at room temperature for an undetermined amount of time.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit were not properly dated for disposition.
  • 1010 - Sponge observed stored in the wiping cloth bucket.
  • 1100 - Plastic lid on a plastic food container was cut open in order to be used as a shaker container.
  • 1100 - Repeat Plastic jug cut into a rice scoop.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display case is not accurate.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1780 - Corrected During Inspection Critical Traces of food debris on the cutting knife blades being stored on the wall-mounted knife rack.
  • 1780 - Corrected During Inspection Critical The food preparation counter used to debone raw chicken was not properly cleaned after the deboning task ended. The employee wet a wiping cloth from the 3-compartment sink faucet and wiped down the counter top leaving traces of raw chicken on the sides of the counter top.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized after use: STAINLESS STEEL COUNTER TOP USED TO DEBONE RAW CHICKEN.
  • 2710 - Discarded cardboard containers with raw chicken food residue were being stored outside of refuse containers, outside the rear of the establishment.
  • 2720 - Dumpster's sliding lid open while unattended.
  • 2740 - Grease deposits observed on the exterior surface of the waste grease container and the asphalt pavement beneath the waste grease container.
  • 3180 - Repeat Embedded grime observed in the kitchen's vinyl floor tiles. Food debris noted on the walk-in freezer floor. The walls in the kitchen/warewashing area/walk-in cooler/walk-in freezer were noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical The wiping cloth bucket set up during this inspection had a chlorine sanitizer concentration level >200 parts per million (ppm).
March 25, 2008Routine816Details / Comments
  • 0140 - Corrected During Inspection Critical After a mopping task, the employee did not use soap when he washed his hands in the handsink.
  • 0160 - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, after handling raw chicken, handling soiled utensils, taking out the trash, and eating in the dining area.
  • 0210 - Repeat Food employees wearing soiled aprons.
  • 0470 - Corrected During Inspection Critical Uncovered containers of food observed on the shelves beneath the top shelf of the refrigeration units.
  • 0470 - Corrected During Inspection Critical Uncovered container of raw chicken observed stored on the 3-compartment sink drainboard during cleaning and sanitizing of utensils.
  • 0470 A 4 - Corrected During Inspection Repeat Container of raw chicken observed stored over bags of raw vegetables in the walk-in cooler.
  • 0480 - Repeat Unlabeled food spice containers.
  • 0610 - Corrected During Inspection Repeat Box of raw chicken stored on the floor.
  • 0790 - Corrected During Inspection Repeat Raw pork observed thawing at room temperature.
  • 1100 - Corrected During Inspection Plastic jug fabricated into a food scoop.
  • 1180 - The food temperature measuring device (degrees F) located in the reach in cooler is not accurate.
  • 1570 - Repeat Torn door gasket on the reach-in cooler.
  • 1570 - Handsink soap dispenser located next to the mop sink was not properly dispensing soap.
  • 1700 - Corrected During Inspection Critical No chlorine sanitizing solution provided in the 3-compartment sink's sanitize basin during utensil cleaning.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: CUTTING KNIVES, MEAT CLEAVERS, RICE SCOOP, and 2-PRONG RICE SCOOP. The following equipment food-contact surfaces were observed soiled to sight and touch: CONTAINER STORING SINGLE-USE PLASTIC FORKS and the WALL-MOUNTED KNIFE RACK.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER'S FAN GUARDS, ALL SHELVING, VENTILATION HOOD & FILTERS, RESTROOM DOOR HANDLES, and the REFRIGERATION DOOR GASKETS.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREPARATION COUNTER TOP and the CUTTING BOARD.
  • 2740 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Corrected During Inspection The floor surrounding the food preparation table and 3-compartment sink was noted in need of cleaning due to a spillage of raw chicken juice from the container of raw chicken stored on the floor.
January 08, 2008Routine612Details / Comments
  • 0380 - Critical Repeat Dents observed on stored-for-use unopened cans of food.
  • 0470 A 4 - Crates of shelled raw eggs observed stored over containers of raw vegetables.
  • 0480 - Unlabeled sugar containers.
  • 0570 - Repeat Wiping cloths improperly stored between use on counter tops.
  • 0790 - Improper method used to thaw wrapped raw beef slabs by placing the beef in the 3-compartment sink and soaking the beef in stagnant water . The top slabs of beef were overstocked in the sink basin and therefore being thawed at room temperature.
  • 0810 - Corrected During Inspection Food containers for cooling foods not allowing for maximum heat transfer due to being stored under refrigeration with tight lids.
  • 1570 - The door gasket of the 2-door reach-in cooler is torn.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the food prep table were not observed sanitized between uses.
November 09, 2007Routine26Details / Comments
  • 0210 - Food employees wearing soiled aprons after the lunch rush had ended.
  • 0470 A 4 - Critical A plastic bag of raw ground beef was stored in the same container with a plastic bag of precooked pork.
  • 0470 A 4 - Critical Covered containers of raw chicken and beef stored over covered containers of raw vegetables and sauce.
  • 0470 A 4 - Critical The containers of food stored in the sandwich unit were left uncovered due to the lids being left open while left unattended.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils were improperly stored between uses in a container of stagnant water with a hot-holding temperature of 87 F.
  • 0610 - Repeat Food container placed atop a container of uncovered sliced onions in the sandwich unit. The exterior bottom of the top food container comes in contact with the uncovered food stored beneath the container.
  • 0610 - Repeat Containers of food stored on the floor stored less than 6" above the floor in the walk-in cooler.
  • 0820 - Corrected During Inspection Critical Repeat The containers of raw chicken and raw shrimp in the sandwich unit's top compartment were cold holding at improper temperatures.
  • 1570 - The screen's metal frame located on the bottom of the rear screened door was not properly sealed to the door, leaving a gap between the screen and the door.
  • 3080 - Repeat Using a hand-held light meter, the light intensity under the ventilation hood was noted at 10 foot candles of light.
  • 3220 - Corrected During Inspection Repeat Mop not hung up to air dry.
August 09, 2007Follow-up26Details / Comments
  • 0160 - Critical Repeat The food employees were observed not washing their hands before changing tasks or donning single-use gloves.
  • 0240 - Corrected During Inspection Repeat Employee was observed working in the food service area without proper hair restraint.
  • 0380 - Critical Repeat Dented cans of food stored for use on the dry food storage shelf.
  • 0550 - Corrected During Inspection Dispensing utensils were improperly stored between uses in a container of stagnant water with a hot-holding temperature of 86 F.
  • 0570 - Wiping cloths improperly stored between uses on the food preparation counter tops.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler and walk in freezer.
  • 0610 - Food containers placed atop each other. The exterior bottom of the top food container comes in contact with the uncovered food stored beneath the container.
  • 0820 - Critical Repeat A container of refried rice was hot holding at improper temperatures due to being left out art room temperature while unattended.
  • 0820 - Critical Repeat Cooked pasta, raw ground beef, and raw chicken were cold holding at improper temperatures.
  • 1100 - Corrected During Inspection A plastic jug was cut into a food scoop for dispensing cooked rice.
  • 1570 - The WALK-IN COOLER was not maintaining a cold-holding refrigeration temperature<= 41 F.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS located over the fryers.
  • 2760 - The dumpster was observed overstocked.
  • 3080 - Repeat Using a hand-held light meter, the light intensity under the ventilation hood was noted at 10 foot candles of light.
  • 3150 - The unopened dented food cans were not segregated from the usable canned goods.
  • 3170 - Repeat Several fluorescent ceiling lights were observed to be inoperable.
  • 3180 - The kitchen's ceiling light shields were noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
July 25, 2007Routine413Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat A food employee was observed failing to wash his hands after taking out the trash and smoking a cigarette before engaging in food preparation.
  • 0790 - Corrected During Inspection Repeat Improper method used to thaw a 5 gallon tub of frozen chicken strips at room temperature.
  • 0800 - Corrected During Inspection Critical Cooked chicken strips were not properly cooled to below 41 F before being placed in the sandwich unit's dispensing tray.
  • 1060 - Corrected During Inspection The surface of the wood platform is not easily cleanable.
  • 1100 - Corrected During Inspection Rusty cooking pans stored under the 3-compartment sink.
  • 1720 - No chlorine sanitizer test kit provided for monitoring the sanitizer concentration level.
  • 1770 A - Corrected During Inspection Critical The wall-mounted wire rack used to store the rice scoops was soiled with dried food debris.
  • 2000 - Clean STYROFOAM FOAM TAKE-OUT TRAYS were observed stored with the food-contact surface facing upward.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hood.
  • 3170 - Repeat KITCHEN CEILING LIGHT was not maintained in good repair.
  • 3180 - Repeat Water stained kitchen ceiling tiles and the kitchen floor under the cooking and refrigeration equipment.
  • 3380 - Corrected During Inspection Critical Wiping cloth sanitizer concentration was measured at >200 parts per million (ppm).
April 17, 2007Follow-up48Details / Comments
  • 0070 - Young child observed in the food preparation area.
  • 0160 - Critical Food employees failed to wash their hands before changing food preparation tasks and handling raw meats.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
  • 0380 - Corrected During Inspection Critical Repeat Food from dented cans offered for sale or service.
  • 0450 C - No handle on a dry rice scoop. Each separate food container storing raw seafood or meats is not provided with its own dispensing utensil.
  • 0470 - Critical Unwrapped or uncovered food in the dry storage and refrigeration.
  • 0480 - Repeat Unlabeled food containers.
  • 0790 - Repeat Improper methods used to thaw RAW SHRIMP and RAW CHICKEN by allowing the foods to thaw at room temperature in the 3-compartment sink basins.
  • 0810 - Repeat The methods used for cooling DEEP FRIED CHICKEN PIECES and BROWN GRAVY were not adequate due to not breaking down the hot foods into shallow food containers before being placed under refrigeration.
  • 0820 - Critical Repeat SHRIMP, CHICKEN, EGGS, PORK cold holding at improper temperatures.
  • 1180 - The food temperature measuring device on the warmer is not accurate.
  • 1320 - The temperature measuring device in the WALK-IN COOLER was not properly located in the warmest part of the unit near the entrance to the cooler.
  • 1450 - WALK-IN COOLER and REACH-IN COOLER are not maintaining<= 41 F cold-holding temperature.
  • 1570 - Repeat The door gasket of the REACH IN COOLER were splitting.
  • 1580 - The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: CUTTING BOARDS, REFRIGERATION SHELVING, FOOD CONTAINERS. The following equipment food-contact surfaces were observed soiled to sight and touch: ALL STORED KNIVES, SCOOPS, LADLES, PRONGS, and SLICERS.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF FRYERS, VENTILATION HOOD & FILTERS, ALL TOP EXTERIOR SURFACES OF THE KITCHEN EQUIPMENT, and the EXTERIOR SURFACES OF THE FOOD CONTAINERS.
  • 1860 - Corrected During Inspection Cutting boards and utensils were not being sanitized after being washed with detergent & water, then rinsed with water.
  • 2000 - Single service FORKS not stored in a self-service dispenser with the handles facing either up or in the same direction.
  • 2710 - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the rear of the establishment.
  • 2930 - Rear screened door screen is not in good repair due to the screen frame not properly attached to the door.
  • 2930 - Front outer opening of the food establishment is not protected against entry of insects and rodents due to propping open the door while unattended.
  • 3080 - Less than 50 foot candles of light was noted under the mechanical ventilation hood.
  • 3140 - Evidence of cigarette smoking observed in the food preparation area due to discarded cigarette butt found on the kitchen floor. Eating in the food preparation area by kitchen staff.
  • 3170 - Repeat KITCHEN CEILING LIGHT was not maintained in good repair.
  • 3180 - Repeat FLOORS in the food prep/dishwashing/walk-in cooler & freezer are noted in need of cleaning noted in need of cleaning.
  • 3290 - Electric drill observed hanging on a food storage rack.
  • 3380 - Corrected During Inspection Critical Repeat No sanitizer observed in the wiping cloth bucket.
  • 3460 - Corrected During Inspection Critical Bottle of dietary supplements are located on the shelf located directly over the refrigerated sandwich make table.
March 22, 2007Routine721Details / Comments
  • 0060 - Critical Currently operating this facility without a current Certified Food Manager (CFM) due to expired CFM certifications.
  • 0220 - Corrected During Inspection Critical The kitchen personnel were observed eating in the food preparation area.
  • 0470 A 4 - Repeat A plastic container of raw chicken was observed stored over containers of raw shrimp and raw vegetables.
  • 0480 - Unlabeled salt and dried rice containers.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1010 - Sponges are being used to wipe down food contact surface of the food containers and counter tops.
  • 1570 - The door gaskets of the reach in cooler are splitting.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL WIRE RACK SHELVING
  • 2740 - Grease was observed adjacent to the waste grease container outside the facility.
  • 2760 - The outdoor dumpster is overfilled to the point where the lids can not provide a closed seal on the container.
January 04, 2007Routine37Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans of food stored for use on the food rack.
  • 0470 A 4 - Corrected During Inspection Critical Raw foods stored over ready-to-eat foods.
  • 0470 A 4 - Corrected During Inspection Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: THAWING TRAYS OF FOOD and the STORED FOODS IN THE REFRIGERATION COMPARTMENTS.
  • 0550 - A food scoop for each individual container of raw and ready-to-eat food was not provided.
  • 0570 - Wiping cloths improperly stored between use on the food preparation counter tops.
  • 0570 - Improper use of wet wiping cloth for use under the cutting board as an anti-skit surface.
  • 0690 - Waste grease spillage observed on the concrete behind the facility.
  • 0790 - Repeat Improper method used to thaw egg rolls and raw meats by setting the trays of frozen foods in the room temperature ambient air.
  • 0810 - The methods used for cooling were not adequate due to the hot foods not placed in shallow food pans and left out in the room temperature ambient air for >15 minutes.
  • 0820 - Critical Deep fried chicken pieces were hot holding at improper temperatures due to being held on the counter at room temperature
  • 0820 - Critical Raw beef cold holding at improper temperatures due to being thawed at room temperature.
  • 1100 - A plastic food container was cut to be used as a rice scoop.
  • 1100 - Plastic food container's lid was cut open to transform the food container into a shaker container.
  • 1180 - The food temperature measuring device (degrees F) located in the WALK-IN COOLER is not accurate.
  • 1570 - MEN'S RESTROOM SOAP DISPENSER was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYERS and VENTILATION HOOD/FILTERS.
  • 1900 - Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 1930 - Corrected During Inspection Soiled aprons were found hanging on the tree behind the rear entrance of the facility.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  • 3150 - Corrected During Inspection Dented cans of food are not being stored in a separate designated area
  • 3170 - Kitchen ceiling light fixture is not maintained in good repair.
  • 3180 - Repeat The VINYL FLOOR TILES are noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the 3-compartment sink was too high [measured at >200 parts per million (ppm)]
August 11, 2006Routine515Details / Comments
  • 0820 - Critical Gravy hot holding at improper temperatures.
  • 1770 B - Critical Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: box of utensils, meat fork, spatula.
  • 1800 - Repeat The nonfood contact surfaces of the fryer, wooden shelf by fryer, and black plastic basket have accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is damaged.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
December 07, 2005Follow-up23Details / Comments
  • 0450 C - Repeat Bowl or utensil without handle used to dispense food.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0550 - Repeat In-use utensils improperly stored between uses: knife wedged between dirty table and refrigerator; soiled food scoops buried in the starch, flour,....; rice scoop sitting in room temp water.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Repeat Improper methods used to thaw meat and chicken.
  • 0820 - Critical Repeat Chicken pieces sitting in bowl on counter hot holding at improper temperatures.
  • 1100 - The home made utensil (bamboo and rusty metal) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 B - Critical Repeat Observed accumulations of mold, grease deposits or other soil on the following food contact surfaces: cutting boards, all utensils, all plastic containers, all tables, pots, pans, scoops, meat grinder, refrigerators, rice cooker and stand, rice warmer, rolling racks,....
  • 1800 - The nonfood contact surfaces of the woks, tables, shelves, refrigerators, sinks, stools,.... have accumulations of grime and debris.
  • 1910 - Workers' aprons observed with food residue or other soiling matter.
  • 2000 - Clean disposable forks were observed stored with the food-contact surface facing upward.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 3180 - Repeat Kitchen floor, walls, baseboards, rest room walls, fixtures, and doors noted in need of cleaning.
  • 3270 - Critical Flies observed crawling on meat on the prep table. Methods are not being used to control pests
  • 3300 - Premises has accumulation of litter outside of the back door.
September 29, 2005Routine411Details / Comments
  • 0470 - Critical Cutting board placed on a trash can during food preparation.
  • 0470 A 4 - Critical Observed foods stored without being in packages, in covered containers, or wrapped.
  • 0550 - Repeat Rice scoops and spoon improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Repeat Improper methods used to thaw chicken.
  • 0820 - Critical Chicken chunks cold holding at improper temperature.
  • 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following surfaces: green baskets, skewer basket, bulk plastic bins, front cabinets, walk in doors and frames, big metal bowls.
  • 3180 - Repeat Kitchen floor, rest room doors and walls, trash cans noted in need of cleaning.
  • 3270 - Critical Ants observed crawling on knives. Methods are not being used to control pests
  • 3490 - Observed medications, cell phones,....stored with food and equipment.
June 15, 2005Routine46Details / Comments
  • 0450 C - Carryout soup containers used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0480 - Unlabeled food containers.
  • 0550 - In-use utensils (rice scoops) improperly stored between use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw meat.
  • 1320 - There was no temperature measuring device located in the refrigerator by the fryer.
  • 1600 - The compartments and drainboards of the three compartment sink are soiled.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: prep tables, metal shelves, rice cooker, ...
  • 2310 - Critical The handwashing facility located by the dish sinks is blocked, preventing access by employees for easy handwashing.
  • 3180 - Repeat Rest room walls and exhaust fans noted in need of cleaning.
February 15, 2005Routine110Details / Comments
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 0220 - Critical The cooks are eating at the prep table.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in and under the rice cooker.
  • 3180 - Rest room fans, men's room walls noted in need of cleaning.
  • 0570 - Wiping cloths improperly stored between uses.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: cutting boards, exhaust hood filters, rolling cart.
  • 3330 - Critical Working containers of cleaner are not properly labeled.
  • 2000 - Disposable forks in dining room were observed stored with the food-contact surface facing upward.
November 09, 2004Routine35Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
  • 3270 - Several flies observed in the kitchen, effective methods are not being used to control pests
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator door gaskets, cutting boards, big metal bowls.
  • 1100 - The rusty shelf below the prep table is not smooth, contains pits, and can not be easily cleaned.
July 26, 2004Routine14Details / Comments
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (under the hand sink).
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0470 - Critical Repeat 1. Unwrapped or uncovered food in the refrigerators.2. Chicken stored in a trash bag and fried noodles stored in a used cardboard box.
  • 1750 - Repeat Single-service items ( used aluminum foil pan) was observed washed and stored for reuse.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: cutting boards, box of utensils, area between fryer and woks.
  • 0550 - Repeat Rice scoop observed sitting in a pan of warm water.
  • 3300 - Repeat Observed litter, a cardboard barrel, and a bucket of garbage outside the back door.
April 05, 2004Routine15Details / Comments
  • 0610 - Repeat Food stored on the walk in floor. Or Food stored less than 6" above the floor.
  • 0470 - Repeat Unwrapped or uncovered food in the walk in refrigerator.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
  • 0550 - Repeat Rice scoop sitting in a pan of room temperature water.Dispensing utensils improperly stored between.
February 04, 2004Routine04Details / Comments
  • 0820 - Critical Repeat Foods cold holding at improper temperatures. Also, bowl of raw eggs sitting on spice table throughout lunch.
  • 0820 - Critical Repeat Foods hot holding at improper temperatures.
  • 3340 - Critical Repeat Containers of AJAX are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3280 - The same dead mice found during last inspection were found in the control device
  • 3270 - Mouse droppings found in with the soiled aprons. Traps are not being monitored and rebaited as needed.
  • 1750 - Repeat Facility is still reusing plastic containers, buckets, aluminum foil pans, and cardboard barrels.Manufacturer containers were observed reused for the storage of food.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at top of door and holes in the screen.
  • 0540 - Critical Repeat Food in contact with soiled equipment or utensils.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Numerous dented canned goods observed on shelves
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 3300 - Repeat Premises has accumulation of litter. Concrete soiled at back door.
  • 3180 - Repeat Kitchen walls and floor, boyh rest rooms' walls and fans noted in need of cleaning.
  • 1600 - Repeat The compartments and drainboards of the 3 compartment sink are heavily soiled.
  • 1890 - Critical Repeat The food-contact surfaces of the equipment and utensils were not observed sanitized. No sanitizer residual found on the wet, stacked, "clean" dishes. No sink stoppers provided.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, food scoops, plastic tubs, utensil boxes, walk in racks, bulk food containers, skewer basket, metal bowls,....
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigerators, white wooden shelves, rice cooker stand....
  • 2750 - Repeat Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Workers are using plastic single service containers to dispense food.
  • 1060 - The nonfood contact surface of the white wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth. Shelf under the steam table is lined with cardboard.
  • 0670 - Repeat Unsuitable utensils at the consumer self-service food buffet/bar. Spout cooler and a drainless cooler used for water and ice for the customers.
  • 0480 - Soiled, unlabeled , uncovered can of oil sitting under the rice cooker.
October 10, 2003Follow-up616Details / Comments
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Used chicken flour sitting out at room temperature over 24 hours.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (bowl of rice in water (82*) sitting on a cardboard barrel under the hand sink).
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3020 - Repeat Soap was not provided at the hand washing lavatories in the kitchen.
  • 0470 - Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
  • 0470 - Repeat Unwrapped or uncovered food throughout the kitchen.
  • 2310 - Critical Repeat The handwashing facility located at the dish sinks is blocked, preventing access by employees for easy handwashing.
  • 0790 - Repeat Improper methods used to thaw chicken and shrimp.
  • 1750 - Repeat Observed several soiled cardboard barrels, egg trays, food wrap, plastic peanut butter containers, sauce bottles reused as food containers, scoops, wrap and chairs.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Repeat Improper use of wet wiping cloths.
  • 0570 - Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (TORN SCREEN DOOR).
  • 3300 - Repeat Premises has accumulation of litter. Back door and concrete heavily soiled.
  • 0450 C - Soup containers observed used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1890 - Critical Repeat The food-contact surfaces of the equipment were not observed sanitized. Workers observed cleaning dishes with some water and scrub pad only, no detergent, no sanitizer used! .
  • 1600 - The compartments and drainboards of the three compartment sink are heavily soiled.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ALL TABLES, SHELVES, CUTTING BOARDS, PLASTIC CONTAINERS, CARTS, BULK FOOD CONTAINERS AND SCOOPS, RICE COOKER, REFRIGERATOR GASKETS, ...
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: TRASH CANS, ROLLER CART, EXHAUST FILTERS, ....
  • 3340 - Critical Repeat Containers of CLEANERS not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Repeat KITCHEN WALLS AND FLOOR, BOTH REST ROOM FIXTURES, WALLS, FLOOR, AND FANS noted in need of cleaning.
  • 2000 - Repeat Single service items observed stored in a soiled cardboard box over woks, unprotected from contamination.
  • 2000 - Repeat Utensils and metal lids were found stored in an old, soiled cardboard box..
  • 1100 - The homemade wood and wire utensil is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - Repeat There was no temperature measuring device located in two refrigerators.
  • 0670 - Unsanitary conditions observed at the consumer self-service area. Small, drainless cooler of ice and a scoop in a pan of water provided for the customers.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Several dented canned goods in stock.
  • 0540 - Critical Food in contact with soiled equipment or utensils.
  • 0640 - Food is subject to environmental sources of contamination during preparation.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
September 26, 2003Routine618Details / Comments
  • 0820 - Critical Repeat Food in the sandwich unit cold holding at improper temperatures.
  • 3020 - Repeat Soap was not provided at the hand washing lavatories in the kitchen.
  • 0550 - Repeat Plastic soup container, broken pot observed used as a food scoop. Rice spoon improperly stored between uses.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: all pots, pans, bowls, utensils,......
  • 2000 - Single service items observed unprotected from contamination. Carry out containers stored in a soiled cardboard box over the woks.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, shelves, tables, refrigerator gaskets, rice cooker,...
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Holes in screen door.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed several dented canned goods.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 3300 - Concrete at back door is soiled with food debris.
  • 3180 - Rest room walls, doors, fans noted in need of cleaning.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1750 - Repeat Manufacturer containers(peanut butter containers, plastic jugs) were observed reused for the storage and dispensing of food.Old MSG barrel, egg crates, and empty metal food cans stored in the kitchen.
June 16, 2003Routine310Details / Comments
  • 0550 - Repeat In-use utensils (rice scoop) improperly stored between uses. Soup containers used as food scoops.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen (sanitizer instead).
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: large metal bowl, plastic storage containers.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: rice cooker..
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators.
  • 3180 - Walls and ceiling vent in the kitchen noted in need of cleaning.
  • 1100 - The food contact surface of the wooden racks need to be repainted.
March 03, 2003Follow-up26Details / Comments

September 21, 2009 (Routine)



Violations:
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: 3 containers in the walk-in refrigerator and trays of frozen meat in the walk-in freezer.
    Store food in packages, covered containers, or wrappings.
  • 1800 - Gaskets on the tops of the doors to the Walk-in Freezer and Walk-in Refrigerator 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.
  • 2020 A (Utensils) - Dispensing utensils needed in each item in the make station.
    Provide utensils in make station to protected from contamination.
  • 3180 - Repeat Floor in walk-in freezer 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.
  • 3220 - 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.
Comments:
Training logs are looking better. Installed new Reach-in cooler and Reach-in freezer. Replacing seals around back door to reduce the gaps. Ventilation hood was cleaned 6 Sept 2009; next cleaning is scheduled for 6 Mar 2010.

June 16, 2009 (Routine)



Violations:
  • 0470 A 4 - Repeat Uncovered buckets of food in the walk-in cooler.
    Keep stored foods covered when unattended.
  • 0610 - Corrected During Inspection Bag of raw onions stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0810 - Hot rice is not being broken down into shallow containers before being placed in the walk-in cooler for storage. The large containers of rice are being covered with a tight cellophane wrap seal before being properly cooled. ***Recommend leaving the shallow pans of cooked rice uncovered on the top shelf of the walk-in cooler during the 6-hour cooling process. Cover the foods once they maintain the proper cold-holding temperature of<= 41 degrees Fahrenheit.
    Cool foods by the following methods: 1. Placing food in shallow pans either uncovered or loosely covered 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
  • 1100 - Corrected During Inspection Fabricated wooden-handled mincer in use.
    Discontinue using make shift utensils. Only use approved utensils for restaurant use.
  • 1570 - Repeat The door gaskets of the under counter reach-in cooler were splitting.
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 3180 - Floor under the walk-in cooler/freezer shelving in need of cleaning.
    Clean under shelving and equipment on a routine basis.
  • 3480 - First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Do not add detergent to the container of chlorine bleach + water. Provide detergent + water in a separate container. Employee food safety training logs were reviewed during inspection and are not being maintained. Keep employee training logs up-to-date and store the logs in a binder. The ventilation hood and filters are scheduled for cleaning on 6/17/2009. The overall sanitation of the facility and food safety practices have improved.

March 26, 2009 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, and after handling boxes of raw chicken.
    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.
  • 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraint.
    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.
  • 0470 - Corrected During Inspection Critical Boxes of raw chicken on ice stored at room temperature for long periods of time, causing the melting ice to drip on the floor.
    (chicken was placed back in the fryer) Do not reuse cardboard, especially as a food-contact surface.
  • 0470 - Corrected During Inspection Critical Using the waxed cardboard box lids used to store raw chicken as platforms to drain the gtrase from the deep fried chicken.
    Store the boxes of chicken on ice in the walk-in cooler until the chicken is to be removed for use. This will help to reduce the spread of raw chicken juice in the food preparation area.
  • 0480 - Unlabeled food containers.
    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 - Rice scoops improperly stored between uses with food debris on the food contact surfaces of the scoops.
    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 135F and the container.
  • 0820 A 2 - Corrected During Inspection Critical Container of deep fried chicken bits and egg rolls was sitting on the counter next to the fryers at room temperature after the lunch rush.
    Store the foods in the cooler when not in use. Only allow cooked foods to sit on the counter next to the fryer during the lunch rush for no more than 2 hours before being placed back in the cooler.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL SHELF LOCATED OVER THE 3-COMPARTMENT SINK, and the VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine sanitizer at proper concentration of 50 parts per million.
  • 2730 - The dumpster has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Repeat Trash and litter were observed adjacent to the dumpster outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3330 - Corrected During Inspection Critical Spray bottle of cleaner was 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.

January 05, 2009 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans of bamboo shoots and water chest nuts stored for use.
    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.
  • 0470 A 4 - Food containers placed atop open containers of food in the sandwich make unit food compartments and in the white rice cooker.
    Do not place food containers on top of uncovered foods due to possible cross contamination.
  • 0790 - Boxes of raw shrimp thawing at room temperature on the 3-compartment sink drain board.
    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 - Plastic jug fabricated into rice scoop.
    Only use approved food scoops.
  • 1190 - Display case thermometer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Split door gaskets on the sandwich unit.
    Replace the split door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
  • 2760 - Overstocked dumpster.
    Do not overstock dumpster with trash.
  • 2930 - Rear outer opening of the food establishment is not protected against entry of insects and rodents due to both the screened door and solid door left open while unattended.
    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.
Comments:
Store wiping cloth bucket off the floor. PERMIT RENEWAL ISSUED

December 18, 2008 (Routine)



Violation: 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without a proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Good food safety practices in place. Good kitchen sanitation.

October 01, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking container stored on the dry goods shelf next to the canned goods and above spice containers.
    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.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
    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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Bowl of raw eggs in shell cold holding at improper temperatures on the cookline.
    (Eggs voluntarily discarded) Do not store the raw eggs on the cookline unless stored in a refrigeration unit that is capable of maintaining food storage at 41F or below. Only remove enough eggs from the refrigeration unit to meet the cook to order needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3260 - Employee personal items (cell phone, keys) stored on the dry goods shelf.
    Store employee personal items in a location separate from the food and equipment.
Comments:
Do not store the wiping cloth buckets on the floor. Store them on platforms or lower shelving. Change out soiled aprons every 4 hours. Refrigeration temperature logs are in place and are being maintained. A time log is in place for changing out the rice scoop held in a container of room temperature stagnant water every 2 hours. The hot foods that are to be placed in the walk-in cooler for cold-holding are being cooled at room temperature for 10-15 minutes, placed in loosely covered shallow containers, then placed in the walk-in cooler. Recommend using cooling logs in order to ensure the hot foods are properly cooling through the temperature danger zone within the required 6 hours. A copy of the HACCP cooling log was given to the person-in-charge. The overall sanitation of the kitchen and food safety practices of the employees were good. Keep up the good work!

July 24, 2008 (Critical Procedures)

Comments:
Reviewed employee training logs and equipment temperature logs. Both logs were up to date. The overall sanitation and organization of the kitchen has improved. Much better food storage and employee food safety practices observed in comparison to the previous inspection. Keep up the good work!

June 17, 2008 (Routine)



Violations:
  • 0160 - Critical Repeat Food employees failed to wash their hands before engaging in food preparation, after handling raw chicken, and upon entering the kitchen from the outdoors.
    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.
  • 0210 - Repeat Food employees failed to change their food-soiled aprons after the lunch rush had ended..
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. The employees are to change their aprons after preparing food for both the lunch and dinner customers .
  • 0380 - Critical Food from dented cans offered for sale or service.
    Discard or separate from use and 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.
  • 0470 - Corrected During Inspection Critical Raw chicken juice on kitchen floor tiles and walk-in cooler floor due to storing the boxes of raw chicken on the floor.
    (tile floor mopped during this inspection, exposed portions of walk-in cooler floor cleaned) Clean and sanitize both floors so as to avoid tracking the raw chicken juice to other parts of the kitchen/dining room.
  • 0470 A 4 - Repeat Uncovered containers of shredded vegetables and egg rolls in the walk-in cooler.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use fried rice utensils improperly stored between use on wire rack with rice debris on the utensil surfaces.
    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 135F and the container.
  • 0610 - Repeat Boxes of iced raw chicken stored on the floor in the food preparation area and transferred onto the walk-in cooler floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0800 - Corrected During Inspection Critical Repeat Bowl of cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature 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 2 - Corrected During Inspection Critical Repeat Raw foods in the sandwich unit serving compartments were cold holding at improper temperatures due to the unit's lids remaining open in between food dispensing tasks.
    Keep the lids on the sandwich unit closed when not in use so as to maintain food storage at 41F or below.
  • 1010 - Repeat Sponges are being used to wipe down food contact surfaces.
    Discontinue the use of sponges.
  • 1080 - Missing service panel on the refrigerated sandwich unit.
    Replace the missing service panel so as to provide a barrier for the electrical components as well as to provide a smooth, cleanable surface.
  • 1100 - Melted plastic tub stored for food storage use.
    Discard any food containers that do not meet the requirements of smooth, durable, nonabsorbent, and easily cleanable.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in cooler is not accurate. (read 58 F when the actual air temperature was 33 F.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1450 - Walk-in cooler overstocked with boxes of raw chicken on ice.
    Obtain additional refrigeration to adequately store the raw chicken when delivered to the restaurant.
  • 1570 - A gap observed between the mechanical hood filters.
    Eliminate gaps between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BASKETS USED TO STORE EGG ROLLS, and the MIXING BLADE CONNECTED TO THE DRILL.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS, STAINLESS STEEL SHELF ABOVE THE 3-COMPARTMENT SINK, DRILL USED FOR MIXING FOODS, and the LOWER SHELVING.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Corrected During Inspection Critical The handwashing facility located next to the 3-compartment sink was 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 stool and food containers preventing its use.
  • 2710 - Repeat Empty boxes with food debris placed on the ground outside the rear of the facility.
    Discard all trash in the dumpster. Do not temporarily place unattended trash on the ground.
  • 3180 - Repeat FLOOR in the walk-in cooler and kitchen were noted in need of cleaning. WALLS in the kitchen were 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.
  • 3220 - Mop 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.
  • 3270 - Critical Several live flies observed in the kitchen.
    Eliminate harborage conditions by keeping the outer doors closed when unattended and keeping the kitchen clean. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer in the 3-compartment sink and wiping cloth bucket was too strong. (measured >200 ppm)
    Maintain a chlorine sanitizer concentration level of 50 ppm.

April 09, 2008 (Follow-up)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Covered containers of raw chicken observed stored in the walk-in cooler over covered containers of raw beef. Box of raw shelled eggs observed stored over bags raw vegetables.
    Store raw meats in the proper order according to minimum internal cooking temperatures. Store raw eggs below ready-to-eat foods such as raw vegetables.
  • 0790 - Corrected During Inspection Repeat Raw pork placed on a sheet pan observed thawing at room temperature.
    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.
  • 0800 - Critical Repeat Container of hot deep fried chicken bits placed to cool in the walk-in cooler did not properly cool below 70 F within the first 2 hours of the cooling process.
    (Chicken bits were reheated during this inspection) 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.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the display case is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surface of the stainless steel table used to prepare raw beef was not sanitized after cleaning.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2700 - The dumpster has a missing sliding door.
    Replace the missing sliding lid. Maintain the dumpster in good repair.
  • 2740 - Repeat Grease deposits observed on the exterior surface of the waste grease container and the asphalt pavement beneath the waste grease container.
    Keep the asphalt pavement and the exterior surfaces of the waste grease container free of grease deposits.
  • 3380 - Corrected During Inspection Critical Repeat The wiping cloth bucket set up during this inspection had a chlorine sanitizer concentration level< 50 parts per million (ppm) due to adding soap to the bleach+ water mix.
    Do not add soap to the sanitizer bucket containing bleach + water. Set up a separate bucket of soapy water for cleaning tasks and a bucket of bleach + water for the sanitizing tasks. Maintain 50 ppm chlorine sanitizer concentration level on all food contact surfaces to be sanitized after use.
Comments:
Refrigeration temperature logs were not being maintained on a daily basis. Monitor the refrigeration temperatures on a daily basis. A copy of blank temperature charts was given to the person-in-charge. Use the cooling chart to monitor and verify the proper cooling of hot foods placed in the walk-in cooler. The employee training log was reviewed and appeared to be maintained with documentation of current training. Obtain a second Certified Food Manager (CFM) for this restaurant.

March 25, 2008 (Routine)



Violations:
  • 0160 - Critical Repeat Food employees failed to wash their hands after handling raw chicken, before donning single-use gloves, and tossing food containers outside the rear of the establishment.
    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.
  • 0210 - Repeat Food employees wearing heavily soiled aprons.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0220 - Critical Employees were drinking in the food preparation area from screw-top bottles.
    Do not drink from screw-top bottles. Once the top is removed the bottle is considered an open drink container and when the top is screwed onto the bottle, there is no guarantee the top is firmly secured onto the bottle. Employees are to drink from containers that are durable, non-breakable, non-sweaty, and are equipped with a lid and a straw.
  • 0450 C - No dispensing utensil was provided for the container of refrigerated raw shrimp.
    Provide a dispensing utensil for each container storing raw meats or seafood.
  • 0470 A 4 - Repeat Covered containers of raw chicken observed stored in the walk-in cooler over covered containers of raw beef. Box of raw shelled eggs observed stored over bags raw vegetables.
    Store raw meats in the proper order according to minimum internal cooking temperatures. Store raw eggs below ready-to-eat foods such as raw vegetables.
  • 0480 - Repeat Unlabeled spice and liquid squeeze bottle containers.
    Label working containers with the common name of its contents in both English and Chinese. 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 - Rice scoop and fork with cooked refried rice debris on the utensils were stored above the rice cooker at room temperature. The rice scoop for the cooked white rice was observed being stored in a container of room temperature stagnant water. Meat cleaver was observed stored with the cutting blade wedged between the crevice of the make unit and food preparation table. .
    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 135F and the container. *** If the rice scoop is to be stored in a container of room temperature stagnant water then time instead of temperature must be practiced as the public health control where the rice scoop water is changed out every 4 hours with proper monitoring of the changing times through documentation.
  • 0570 - Repeat Wiping cloths improperly stored between use on food preparation counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Two (2) bags of onions stored on the floor. Containers of food stored on the walk-in freezer floor.
    Store all foods on approved shelving that elevates the food items a minimum of 6 inches off the floor.
  • 0790 - Repeat Raw shrimp observed thawing next to the 3-compartment sink in a container of room temperature stagnant 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.
  • 0800 - Corrected During Inspection Critical Containers of refried rice, deep fried chicken, and egg rolls were noted not being adequately cooled to prevent the growth of harmful bacteria due to being left on counter tops at room temperature for undetermined periods of time.
    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 2 - Corrected During Inspection Critical Several large containers of deboned raw chicken were observed cold holding at improper temperatures due to being stored at room temperature for undetermined amounts of time. Bowl of raw eggs (in the shell) were being stored-for-use on the cookline at room temperature for an undetermined amount of time.
    Relocate the foods to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit were not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1010 - Sponge observed stored in the wiping cloth bucket.
    Discontinue the use of sponges within the food preparation/storage/warewashing areas.
  • 1100 - Plastic lid on a plastic food container was cut open in order to be used as a shaker container.
    Do not cut holes into plastic lids in order to convert the containers into shakers. Use approved food containers designed to be shakers.
  • 1100 - Repeat Plastic jug cut into a rice scoop.
    Do not alter containers into food scoops. Use approved food scoops equipped with a handle.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display case is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1780 - Corrected During Inspection Critical Traces of food debris on the cutting knife blades being stored on the wall-mounted knife rack.
    Thoroughly clean all utensils before storing them for use.
  • 1780 - Corrected During Inspection Critical The food preparation counter used to debone raw chicken was not properly cleaned after the deboning task ended. The employee wet a wiping cloth from the 3-compartment sink faucet and wiped down the counter top leaving traces of raw chicken on the sides of the counter top.
    Clean all food contact surfaces immediately after each food preparation task involving raw meats and seafood.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized after use: STAINLESS STEEL COUNTER TOP USED TO DEBONE RAW CHICKEN.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2710 - Discarded cardboard containers with raw chicken food residue were being stored outside of refuse containers, outside the rear of the establishment.
    Transport discarded food containers directly to the dumpster. Do not toss the empty food containers on the ground outside the rear of the establishment.
  • 2720 - Dumpster's sliding lid open while unattended.
    Keep the dumpster lids closed when unattended.
  • 2740 - Grease deposits observed on the exterior surface of the waste grease container and the asphalt pavement beneath the waste grease container.
    Keep the asphalt pavement and the exterior surfaces of the waste grease container free of grease deposits.
  • 3180 - Repeat Embedded grime observed in the kitchen's vinyl floor tiles. Food debris noted on the walk-in freezer floor. The walls in the kitchen/warewashing area/walk-in cooler/walk-in freezer were noted in need of cleaning.
    Keep the floors and walls clean.
  • 3380 - Corrected During Inspection Critical The wiping cloth bucket set up during this inspection had a chlorine sanitizer concentration level >200 parts per million (ppm).
    Maintain 50 ppm chlorine sanitizer concentration level on all food contact surfaces to be sanitized after use.
Comments:
There was no Certified Food Manager (CFM) on the premises during this inspection. Maintain a CFM on the premises during all hours of operations. A Notice of Violation has been issued. Correct all cited violations before the follow-up inspection takes place and take the necessary steps in keeping these violations from occurring in the future.

January 08, 2008 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical After a mopping task, the employee did not use soap when he washed his hands in the handsink.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0160 - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, after handling raw chicken, handling soiled utensils, taking out the trash, and eating in the dining area.
    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.
  • 0210 - Repeat Food employees wearing soiled aprons.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Uncovered containers of food observed on the shelves beneath the top shelf of the refrigeration units.
    Keep the containers of food covered when stored beneath the top shelf of the refrigeration food racks.
  • 0470 - Corrected During Inspection Critical Uncovered container of raw chicken observed stored on the 3-compartment sink drainboard during cleaning and sanitizing of utensils.
    Do not store foods on the drainboard when using the 3-compartment sink for cleaning of equipment/utensils. Cover and place the container of raw chicken in a refrigeration unit capable of maintaining<= 41 F.
  • 0470 A 4 - Corrected During Inspection Repeat Container of raw chicken observed stored over bags of raw vegetables in the walk-in cooler.
    Store raw animal foods over ready-to-eat foods.
  • 0480 - Repeat Unlabeled food spice containers.
    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.
  • 0610 - Corrected During Inspection Repeat Box of raw chicken stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Repeat Raw pork observed thawing at room temperature.
    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 - Corrected During Inspection Plastic jug fabricated into a food scoop.
    (Discarded during inspection) Only use approved food scoops.
  • 1180 - The food temperature measuring device (degrees F) located in the reach in cooler is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat Torn door gasket on the reach-in cooler.
    Replace the torn door gasket with one in good condition.
  • 1570 - Handsink soap dispenser located next to the mop sink was not properly dispensing soap.
    Maintain the handsink soap dispensers to proper working condition.
  • 1700 - Corrected During Inspection Critical No chlorine sanitizing solution provided in the 3-compartment sink's sanitize basin during utensil cleaning.
    Sanitize equipment and utensils after the manual wash and rinse procedures. Provide chlorine sanitizing solution in the 3-compartment sink sanitize basin to a level of at least 50 parts per million with the water temperature near 75F.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: CUTTING KNIVES, MEAT CLEAVERS, RICE SCOOP, and 2-PRONG RICE SCOOP. The following equipment food-contact surfaces were observed soiled to sight and touch: CONTAINER STORING SINGLE-USE PLASTIC FORKS and the WALL-MOUNTED KNIFE RACK.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER'S FAN GUARDS, ALL SHELVING, VENTILATION HOOD & FILTERS, RESTROOM DOOR HANDLES, and the REFRIGERATION DOOR GASKETS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREPARATION COUNTER TOP and the CUTTING BOARD.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2740 - Corrected During Inspection 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.
  • 3180 - Corrected During Inspection The floor surrounding the food preparation table and 3-compartment sink was noted in need of cleaning due to a spillage of raw chicken juice from the container of raw chicken stored on the floor.
    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:
In order to store the rice scoop in room temperature stagnant water, time instead of temperature must be the public health control method in use. to use time as the public health control, change out the water used to store the rice scoop at least every 4 hours and document in a log book the date and time of each water replacement takes place. Many of the cited violations were corrected during this inspection. Provide adequate food safety training of employees to ensure that there is no recurrence of these violations.

November 09, 2007 (Routine)



Violations:
  • 0380 - Critical Repeat Dents observed on stored-for-use unopened cans of food.
    Do not use the foods stored in dented cans.
  • 0470 A 4 - Crates of shelled raw eggs observed stored over containers of raw vegetables.
    Store the eggs below ready-to-eat foods.
  • 0480 - Unlabeled sugar containers.
    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 between use on counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper method used to thaw wrapped raw beef slabs by placing the beef in the 3-compartment sink and soaking the beef in stagnant water . The top slabs of beef were overstocked in the sink basin and therefore being thawed at room temperature.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 0810 - Corrected During Inspection Food containers for cooling foods not allowing for maximum heat transfer due to being stored under refrigeration with tight lids.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 1570 - The door gasket of the 2-door reach-in cooler is torn.
    Repair or replace the refrigeration door gasket in accordance with the manufacturer's specifications.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the food prep table were not observed sanitized between uses.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
The daily equipment/food cold-holding temperature logs and employee training logs were reviewed during this inspection and found to be up-to-date. The development of an Employee Health Policy was reviewed with the person-in-charge. The overall sanitation of the kitchen was good.

August 09, 2007 (Follow-up)



Violations:
  • 0210 - Food employees wearing soiled aprons after the lunch rush had ended.
    Food employees are to change into a clean apron after cutting up raw meats and after the lunch and dinner rushes. Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 0470 A 4 - Critical A plastic bag of raw ground beef was stored in the same container with a plastic bag of precooked pork.
    Keep raw animal foods stored in separate food containers. Do not store ready to eat foods with raw animal foods.
  • 0470 A 4 - Critical Covered containers of raw chicken and beef stored over covered containers of raw vegetables and sauce.
    Store raw animal foods below ready to eat foods.
  • 0470 A 4 - Critical The containers of food stored in the sandwich unit were left uncovered due to the lids being left open while left unattended.
    Keep the lids to the sandwich unit food containers closed when not dispensing food from the unit.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils were improperly stored between uses in a container of stagnant water with a hot-holding temperature of 87 F.
    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 135F.
  • 0610 - Repeat Food container placed atop a container of uncovered sliced onions in the sandwich unit. The exterior bottom of the top food container comes in contact with the uncovered food stored beneath the container.
    Do not store food containers atop other food containers unless the stored foods in the containers are adequately covered and protected from possible contamination.
  • 0610 - Repeat Containers of food stored on the floor stored less than 6" above the floor in the walk-in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat The containers of raw chicken and raw shrimp in the sandwich unit's top compartment were cold holding at improper temperatures.
    Keep the lids of the refrigeration compartment closed when the foods are left unattended in order to maintain food storage at 41F or below.
  • 1570 - The screen's metal frame located on the bottom of the rear screened door was not properly sealed to the door, leaving a gap between the screen and the door.
    Affix the screen to the door so that there are no gaps.
  • 3080 - Repeat Using a hand-held light meter, the light intensity under the ventilation hood was noted at 10 foot candles of light.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 3220 - Corrected During Inspection Repeat Mop 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.
Comments:
The walk-in cooler is coming close to being overstocked due to limited shelf space. Recommend obtaining a commercial grade stand up cooler placed on rollers in order to provide additional cold holding storage. The refrigeration temperature log was up to date and monitored daily. Obtain a second Certified Food Manager. Transfer the current ServSafe certificate hanging on the wall to the Chesapeake Health Department. The cost of transferring the certificate is $10.

July 25, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat The food employees were observed not washing their hands before changing tasks or donning single-use gloves.
    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.
  • 0240 - Corrected During Inspection Repeat Employee was observed working in the food service area without proper hair restraint.
    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.
  • 0380 - Critical Repeat Dented cans of food stored for use on the dry food storage shelf.
    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 - Corrected During Inspection Dispensing utensils were improperly stored between uses in a container of stagnant water with a hot-holding temperature of 86 F.
    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 135F.
  • 0570 - Wiping cloths improperly stored between uses on the food preparation counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler and walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Food containers placed atop each other. The exterior bottom of the top food container comes in contact with the uncovered food stored beneath the container.
    Do not store food containers atop other food containers unless the stored foods in the containers are adequately covered and protected from possible contamination.
  • 0820 - Critical Repeat A container of refried rice was hot holding at improper temperatures due to being left out art room temperature while unattended.
    (rice voluntarily discarded) Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 - Critical Repeat Cooked pasta, raw ground beef, and raw chicken were cold holding at improper temperatures.
    (foods voluntarily discarded) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1100 - Corrected During Inspection A plastic jug was cut into a food scoop for dispensing cooked rice.
    (scoop voluntarily discarded) Only use approved food scoops equipped with handles.
  • 1570 - The WALK-IN COOLER was not maintaining a cold-holding refrigeration temperature<= 41 F.
    (Refrigeration technician notified during this inspection) Maintain<= 41 F for all cold-holding refrigeration compartments.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS located over the fryers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2760 - The dumpster was observed overstocked.
    Discontinue the practice of overstocking the refuse container. Schedule trash pick-ups as often as necessary in order to eliminate overstocking the dumpster.
  • 3080 - Repeat Using a hand-held light meter, the light intensity under the ventilation hood was noted at 10 foot candles of light.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 3150 - The unopened dented food cans were not segregated from the usable canned goods.
    Segregate any damaged containers of food from usable foods.
  • 3170 - Repeat Several fluorescent ceiling lights were observed to be inoperable.
    Replace the inoperable ceiling lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The kitchen's ceiling light shields were 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.
  • 3220 - Mop 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.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
    Maintain the chlorine sanitizer concentration at 50 ppm.
Comments:
A copy of the 2007 Chinese version class schedule conducted at the Chesapeake Health Department was given to the person in charge. Enroll a second employee into the August 2007 Certified Food Manager's class. Recommend all other kitchen employees attend the Food Handler's class offered either in July 2007 or September 2007. Transfer the current ServSafe certification to the Chesapeake Health Department. The employee training log is not being maintained. Maintain an employe training log. The daily hot/cold holding food storage logs are not being maintained Recommend maintaining the temperature logs. . No comprehensive cleaning schedule has been developed. Develop a comprehensive cleaning schedule in English and Chinese. Correct all violations before the follow-up inspection takes place.

April 17, 2007 (Follow-up)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat A food employee was observed failing to wash his hands after taking out the trash and smoking a cigarette before engaging in food preparation.
    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.
  • 0790 - Corrected During Inspection Repeat Improper method used to thaw a 5 gallon tub of frozen chicken strips at room temperature.
    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
  • 0800 - Corrected During Inspection Critical Cooked chicken strips were not properly cooled to below 41 F before being placed in the sandwich unit's dispensing tray.
    Properly cool potentially hazardous foods before placing in the sandwich unit's dispensing trays.
  • 1060 - Corrected During Inspection The surface of the wood platform is not easily cleanable.
    Provide storage platforms that meet the requirement of smooth and easily cleanable. Recommend discarding the wood platform.
  • 1100 - Corrected During Inspection Rusty cooking pans stored under the 3-compartment sink.
    Discard the rusty cooking pans.
  • 1720 - No chlorine sanitizer test kit provided for monitoring the sanitizer concentration level.
    Use a CHLORINE chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Corrected During Inspection Critical The wall-mounted wire rack used to store the rice scoops was soiled with dried food debris.
    Clean and sanitize food contact surfaces every 4 hours.
  • 2000 - Clean STYROFOAM FOAM TAKE-OUT TRAYS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the ventilation hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat KITCHEN CEILING LIGHT was not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Water stained kitchen ceiling tiles and the kitchen floor under the cooking and refrigeration equipment.
    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.
  • 3380 - Corrected During Inspection Critical Wiping cloth sanitizer concentration was measured at >200 parts per million (ppm).
    Utilize chlorine sanitizer that meets the requirement of a concentration level between 50 ppm and 100 ppm when applying to food contact surfaces.
Comments:
The current Certified Food Manager is scheduled to take a re-certification test this coming weekend. Employee training logs and equipment/food temperature logs are not being maintained on a consistent basis. The overall sanitation of the kitchen has improved.

March 22, 2007 (Routine)



Violations:
  • 0070 - Young child observed in the food preparation area.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0160 - Critical Food employees failed to wash their hands before changing food preparation tasks and handling raw meats.
    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.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
    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.
  • 0380 - Corrected During Inspection Critical Repeat Food from dented cans 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.
  • 0450 C - No handle on a dry rice scoop. Each separate food container storing raw seafood or meats is not provided with its own dispensing utensil.
    Provide approved scoops for all food containers.
  • 0470 - Critical Unwrapped or uncovered food in the dry storage and refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents in both ENGLISH and CHINESE. 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.
  • 0790 - Repeat Improper methods used to thaw RAW SHRIMP and RAW CHICKEN by allowing the foods to thaw at room temperature in the 3-compartment sink basins.
    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
  • 0810 - Repeat The methods used for cooling DEEP FRIED CHICKEN PIECES and BROWN GRAVY were not adequate due to not breaking down the hot foods into shallow food containers before being placed under refrigeration.
    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.
  • 0820 - Critical Repeat SHRIMP, CHICKEN, EGGS, PORK cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1180 - The food temperature measuring device on the warmer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1320 - The temperature measuring device in the WALK-IN COOLER was not properly located in the warmest part of the unit near the entrance to the cooler.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1450 - WALK-IN COOLER and REACH-IN COOLER are not maintaining<= 41 F cold-holding temperature.
    (Refrigeration technician notified during this inspection) Maintain all refrigeration temperatures<= 41 F.
  • 1570 - Repeat The door gasket of the REACH IN COOLER were splitting.
    Replace the refrigeration door gaskets in accordance with the manufacturer's specifications.
  • 1580 - The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    The cutting board was voluntarily discarded during this inspection. Provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: CUTTING BOARDS, REFRIGERATION SHELVING, FOOD CONTAINERS. The following equipment food-contact surfaces were observed soiled to sight and touch: ALL STORED KNIVES, SCOOPS, LADLES, PRONGS, and SLICERS.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF FRYERS, VENTILATION HOOD & FILTERS, ALL TOP EXTERIOR SURFACES OF THE KITCHEN EQUIPMENT, and the EXTERIOR SURFACES OF THE FOOD CONTAINERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1860 - Corrected During Inspection Cutting boards and utensils were not being sanitized after being washed with detergent & water, then rinsed with water.
    Properly utilize the wash, rinse, and sanitize set-up when manually washing & sanitizing food equipment.
  • 2000 - Single service FORKS not stored in a self-service dispenser with the handles facing either up or in the same direction.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2710 - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the rear of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
  • 2930 - Rear screened door screen is not in good repair due to the screen frame not properly attached to the door.
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 2930 - Front outer opening of the food establishment is not protected against entry of insects and rodents due to propping open the door while unattended.
    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.
  • 3080 - Less than 50 foot candles of light was noted under the mechanical ventilation hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 3140 - Evidence of cigarette smoking observed in the food preparation area due to discarded cigarette butt found on the kitchen floor. Eating in the food preparation area by kitchen staff.
    No smoking or eating in the kitchen area.
  • 3170 - Repeat KITCHEN CEILING LIGHT was not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS in the food prep/dishwashing/walk-in cooler & freezer are noted in need of cleaning 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.
  • 3290 - Electric drill observed hanging on a food storage rack.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3380 - Corrected During Inspection Critical Repeat No sanitizer observed in the wiping cloth bucket.
    Utilize chlorine sanitizer that meet the concentration requirements of between 50 and 100 parts per million when applying to food contact surfaces.
  • 3460 - Corrected During Inspection Critical Bottle of dietary supplements are located on the shelf located directly over the refrigerated sandwich make table.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Both Certified Food Manager's (CFM) certifications expired 8/31/06. According to the person-in-charge, both CFM's are scheduled to take a March 2007 recertification class. The daily temperature logs for both hot and cold holding of foods are not being maintained on a consistent basis. The cleaning schedule and employee training log were not produced during this inspection.

January 04, 2007 (Routine)



Violations:
  • 0060 - Critical Currently operating this facility without a current Certified Food Manager (CFM) due to expired CFM certifications.
    Recommend contacting the Va Beach Health Department in order to enroll into their next available Chinese-language CFM recertification class or enroll into the next available English-version CFM class conducted by the Chesapeake Health Department.
  • 0220 - Corrected During Inspection Critical The kitchen personnel were observed eating in the food preparation area.
    Employees are to eat in the designated dining area of the restaurant.
  • 0470 A 4 - Repeat A plastic container of raw chicken was observed stored over containers of raw shrimp and raw vegetables.
    Store raw animal foods beneath ready-to eat foods. Store the raw animal foods according to required minimum cooking temperatures. The higher the minimum cooking temperature, the lower the storage on the racks.
  • 0480 - Unlabeled salt and dried rice containers.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. Hold no longer than 7 calendar days for foods held at 41F or below. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1010 - Sponges are being used to wipe down food contact surface of the food containers and counter tops.
    Discontinue use of sponges with regards to restaurant use.
  • 1570 - The door gaskets of the reach in cooler are splitting.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL WIRE RACK SHELVING
    Maintain nonfood-contact surfaces of equipment clean.
  • 2740 - Grease was observed adjacent to the waste grease container outside the facility.
    The waste grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2760 - The outdoor dumpster is overfilled to the point where the lids can not provide a closed seal on the container.
    Schedule the dumpster to be emptied as often as necessary in order to eliminate the overfill of the dumpster.
Comments:
Do not drink in the food prep area out of screw cap containers. Transfer the beverage into a self sealing drink container such as a sports drink container. Develop and implement a daily equipment/food temperature log fro each hot & cold holding unit. Temperatures are to be taken for each unit at least three (3) times per day. PERMIT RENEWAL ISSUED

August 11, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans of food stored for use on the food rack.
    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.
  • 0470 A 4 - Corrected During Inspection Critical Raw foods stored over ready-to-eat foods.
    Store raw foods in the proper order below ready-to-eat foods.
  • 0470 A 4 - Corrected During Inspection Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: THAWING TRAYS OF FOOD and the STORED FOODS IN THE REFRIGERATION COMPARTMENTS.
    Store food in packages, covered containers, or wrappings.
  • 0550 - A food scoop for each individual container of raw and ready-to-eat food was not provided.
    Provide an approved food scoop for each separate container of raw and ready-to-eat foods. 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 - Wiping cloths improperly stored between use on the food preparation counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Improper use of wet wiping cloth for use under the cutting board as an anti-skit surface.
    Obtain an anti-skid surface for use under the cutting boards that is durable, nonabsorbent, and easily removable & cleanable. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • 0690 - Waste grease spillage observed on the concrete behind the facility.
    Remove the build-up of waste grease embedded in the concrete.
  • 0790 - Repeat Improper method used to thaw egg rolls and raw meats by setting the trays of frozen foods in the room temperature ambient air.
    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
  • 0810 - The methods used for cooling were not adequate due to the hot foods not placed in shallow food pans and left out in the room temperature ambient air for >15 minutes.
    Do not allow hot foods to cool at room temperature for more than 15 minutes. 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.
  • 0820 - Critical Deep fried chicken pieces were hot holding at improper temperatures due to being held on the counter at room temperature
    Keep the deep fried foods held for use hot holding >= 140 F.
  • 0820 - Critical Raw beef cold holding at improper temperatures due to being thawed at room temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1100 - A plastic food container was cut to be used as a rice scoop.
    Only use approved food scoops equipped with handles.
  • 1100 - Plastic food container's lid was cut open to transform the food container into a shaker container.
    Do not cut holes in food containers. Only use approved and disigned-for-use shaker containers for dispensing food.
  • 1180 - The food temperature measuring device (degrees F) located in the WALK-IN COOLER is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - MEN'S RESTROOM SOAP DISPENSER was observed in a state of disrepair and damaged.
    Repair the soap dispenser to restore a state of condition that allows for proper use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYERS and VENTILATION HOOD/FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1900 - Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide chlorine bleach at the proper concentration of 50 parts per million (ppm).
  • 1930 - Corrected During Inspection Soiled aprons were found hanging on the tree behind the rear entrance of the facility.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
  • 3150 - Corrected During Inspection Dented cans of food are not being stored in a separate designated area
    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.
  • 3170 - Kitchen ceiling light fixture is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The VINYL FLOOR TILES are 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.
  • 3220 - Mop 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.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the 3-compartment sink was too high [measured at >200 parts per million (ppm)]
    Maintain the chlorine sanitizer concentration at 50 ppm.
Comments:
Develop and implement a daily equipment/food temperature log. Take the equipment/food temperatures every two (2) hours and record the results in the temperature log. Place the screw cap drinks used by the employees in approved durable drink containers equipped with a lid and a straw.

December 07, 2005 (Follow-up)



Violations:
  • 0820 - Critical Gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 B - Critical Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: box of utensils, meat fork, spatula.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the fryer, wooden shelf by fryer, and black plastic basket have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is damaged.
    Protect the food establishment against the entry of insects and rodents by replacing the torn screen. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

September 29, 2005 (Routine)



Violations:
  • 0450 C - Repeat Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0550 - Repeat In-use utensils improperly stored between uses: knife wedged between dirty table and refrigerator; soiled food scoops buried in the starch, flour,....; rice scoop sitting in room temp water.
    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 - Repeat Food 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.
  • 0790 - Repeat Improper methods used to thaw meat and chicken.
    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
  • 0820 - Critical Repeat Chicken pieces sitting in bowl on counter hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Or keep foods in the refrigerator until ordered.
  • 1100 - The home made utensil (bamboo and rusty metal) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove the utensil. 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.
  • 1770 B - Critical Repeat Observed accumulations of mold, grease deposits or other soil on the following food contact surfaces: cutting boards, all utensils, all plastic containers, all tables, pots, pans, scoops, meat grinder, refrigerators, rice cooker and stand, rice warmer, rolling racks,....
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces of the woks, tables, shelves, refrigerators, sinks, stools,.... 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.
  • 1910 - Workers' aprons observed with food residue or other soiling matter.
    Clean aprons to remove food residue or soiling matter. Change aprons when soiled.
  • 2000 - Clean disposable forks were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage. Presernt handles to the customer.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3180 - Repeat Kitchen floor, walls, baseboards, rest room walls, fixtures, and doors 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.
  • 3270 - Critical Flies observed crawling on meat on the prep table. Methods are not being used to control pests
    Discard the meat. When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3300 - Premises has accumulation of litter outside of the back door.
    Maintain the premise free of litter.
Comments:
*SANITATION IS VERY POOR TODAY! PERMIT EXPIRES IN DECEMBER. REINSPECTION FIRST WEEK OF DECEMBER. TRAIN ALL WORKERS AND ESTABLISH A CLEANING SCHEDULE TO COVER ALL EQUIPMENT AND
SURFACES.

June 15, 2005 (Routine)



Violations:
  • 0470 - Critical Cutting board placed on a trash can during food preparation.
    Protect food from cross contamination by preparing it on approved, sanitized surfaces only.
  • 0470 A 4 - Critical Observed foods stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat Rice scoops and spoon improperly stored 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Repeat Improper methods used to thaw chicken.
    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
  • 0820 - Critical Chicken chunks cold holding at improper temperature.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 B - Repeat Observed accumulations of grease deposits, food, or other soil on the following surfaces: green baskets, skewer basket, bulk plastic bins, front cabinets, walk in doors and frames, big metal bowls.
    Clean and sanitize these surfaces .
  • 3180 - Repeat Kitchen floor, rest room doors and walls, trash cans 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.
  • 3270 - Critical Ants observed crawling on knives. Methods are not being used to control pests
    Clean and sanitize knives. When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3490 - Observed medications, cell phones,....stored with food and equipment.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 15, 2005 (Routine)



Violations:
  • 0450 C - Carryout soup containers used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide and use scoops witha handle. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0480 - Unlabeled food containers.
    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 (rice scoops) improperly stored between use.
    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 a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50ppm chlorine bleach solution).
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper methods used to thaw meat.
    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
  • 1320 - There was no temperature measuring device located in the refrigerator by the fryer.
    Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1600 - The compartments and drainboards of the three compartment sink are soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: prep tables, metal shelves, rice cooker, ...
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical The handwashing facility located by the dish sinks is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing sink must available during all hours of operation. Remove the plastic containers preventing its use.
  • 3180 - Repeat Rest room walls and exhaust fans 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.

November 09, 2004 (Routine)



Violations:
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 0220 - Critical The cooks are eating at the prep table.
    All employees must eat and drink in a seperate designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in and under the rice cooker.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Rest room fans, men's room walls 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.
  • 0570 - Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: cutting boards, exhaust hood filters, rolling cart.
    Clean and sanitize these surface.
  • 3330 - Critical Working containers of cleaner are 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.
  • 2000 - Disposable forks in dining room were observed stored with the food-contact surface facing upward.
    Store all utensils with the handles up to prevent contamination while on display.
Comments:
PERMIT EXPIRES IN DECEMBER. SUBMIT APPLICATION AND $40 FEE TO THE CHD, ROOM 237.

July 26, 2004 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3270 - Several flies observed in the kitchen, effective methods are not being used to control pests
    When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator door gaskets, cutting boards, big metal bowls.
    Clean and sanitize these surfaces for food contact.
  • 1100 - The rusty shelf below the prep table is not smooth, contains pits, and can not be easily cleaned.
    Repair or replace the shelf 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.

April 05, 2004 (Routine)



Violations:
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (under the hand sink).
    Move the food from under the hand sink. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Repeat Food 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.
  • 0470 - Critical Repeat 1. Unwrapped or uncovered food in the refrigerators.2. Chicken stored in a trash bag and fried noodles stored in a used cardboard box.
    1. Protect food from cross contamination by storing food in packages, covered containers, or wrappings. 2. Do not store food in trash bags or old boxes.
  • 1750 - Repeat Single-service items ( used aluminum foil pan) was observed washed and stored for reuse.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: cutting boards, box of utensils, area between fryer and woks.
    Clean and sanitize these surfaces.
  • 0550 - Repeat Rice scoop observed sitting in a pan of warm water.
    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 running water of sufficient velocity to flush particulates to the drain. 3) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3300 - Repeat Observed litter, a cardboard barrel, and a bucket of garbage outside the back door.
    Remove all trash and garbage promptly. Maintain the premise free of litter.

February 04, 2004 (Routine)



Violations:
  • 0610 - Repeat Food stored on the walk in floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0470 - Repeat Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0550 - Repeat Rice scoop sitting in a pan of room temperature water.Dispensing utensils improperly stored between.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the level of the food. 2) In water that is maintained at a temperature of at least 140F .
Comments:
Keep up the good work!

October 10, 2003 (Follow-up)



Violations:
  • 0820 - Critical Repeat Foods cold holding at improper temperatures. Also, bowl of raw eggs sitting on spice table throughout lunch.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Keep lid closed as much as possible on the sandwich unit to hold in the cold air.
  • 0820 - Critical Repeat Foods hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. *DO NOT COOK OR HALF COOK FOODS AND LEAVE OUT AT ROOM TEMPERATURE. KEEP FOODS EITHER<41* OR >140.
  • 3340 - Critical Repeat Containers of AJAX are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
    Ensure dry wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3280 - The same dead mice found during last inspection were found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 3270 - Mouse droppings found in with the soiled aprons. Traps are not being monitored and rebaited as needed.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. ACTIVELY treat for mice, checking and rebaiting traps often.
  • 1750 - Repeat Facility is still reusing plastic containers, buckets, aluminum foil pans, and cardboard barrels.Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of ALL single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Repeat Food 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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at top of door and holes in the screen.
    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.
  • 0540 - Critical Repeat Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Numerous dented canned goods observed on shelves
    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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3300 - Repeat Premises has accumulation of litter. Concrete soiled at back door.
    Maintain the premise free of litter.
  • 3180 - Repeat Kitchen walls and floor, boyh rest rooms' walls and fans 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.
  • 1600 - Repeat The compartments and drainboards of the 3 compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1890 - Critical Repeat The food-contact surfaces of the equipment and utensils were not observed sanitized. No sanitizer residual found on the wet, stacked, "clean" dishes. No sink stoppers provided.
    After cleaning and rinsing of the food-contact surface, the surface MUST BE SANITIZED before coming in contact with food and before use.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, food scoops, plastic tubs, utensil boxes, walk in racks, bulk food containers, skewer basket, metal bowls,....
    Clean and sanitize these surfaces for food contact.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigerators, white wooden shelves, rice cooker stand....
    Maintain nonfood-contact surfaces of equipment clean.
  • 2750 - Repeat Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Workers are using plastic single service containers to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1060 - The nonfood contact surface of the white wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth. Shelf under the steam table is lined with cardboard.
    Repaint the shelves with a washabe paint. Do not line the shelf under the steam table with cardboard.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0670 - Repeat Unsuitable utensils at the consumer self-service food buffet/bar. Spout cooler and a drainless cooler used for water and ice for the customers.
    Provide a suitable, effective dispensing method for water and ice that protect the food from contamination.
  • 0480 - Soiled, unlabeled , uncovered can of oil sitting under the rice cooker.
    Keep all food in sanitized, covered, and labelled containers.
Comments:
Facility still has a multitude of violations. Notice to follow. No certified manager or proof of certification.

September 26, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Used chicken flour sitting out at room temperature over 24 hours.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (bowl of rice in water (82*) sitting on a cardboard barrel under the hand sink).
    Discard the rice. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Repeat Food 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.
  • 3020 - Repeat Soap was not provided at the hand washing lavatories in the kitchen.
    Hand SOAP must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 0470 - Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0470 - Repeat Unwrapped or uncovered food throughout the kitchen.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2310 - Critical Repeat The handwashing facility located at the dish sinks 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 food and utensils preventing its use.
  • 0790 - Repeat Improper methods used to thaw chicken and shrimp.
    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
  • 1750 - Repeat Observed several soiled cardboard barrels, egg trays, food wrap, plastic peanut butter containers, sauce bottles reused as food containers, scoops, wrap and chairs.
    REMOVE ALL OLD, USED EGG TRAYS, CARDBOARD BARRELS PLASTIC CONTAINERS AND WRAP THAT FOOD CAME IN ORIGINALLY. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Repeat Improper use of wet wiping cloths.
    Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
    Ensure dry wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (TORN SCREEN DOOR).
    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.
  • 3300 - Repeat Premises has accumulation of litter. Back door and concrete heavily soiled.
    Maintain the premise free of litter.
  • 0450 C - Soup containers observed used as food scoops resulting in excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Provide and use only scoops with a handle for all food dispensing. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1890 - Critical Repeat The food-contact surfaces of the equipment were not observed sanitized. Workers observed cleaning dishes with some water and scrub pad only, no detergent, no sanitizer used! .
    All equipment must be washed with hot, soapy water. Then the items must be thoroughly rinsed. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1600 - The compartments and drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. DO NOT PREPARE FOODS AND CLEAN DISHES IN THE SINKS SIMULTANEOUSLY.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ALL TABLES, SHELVES, CUTTING BOARDS, PLASTIC CONTAINERS, CARTS, BULK FOOD CONTAINERS AND SCOOPS, RICE COOKER, REFRIGERATOR GASKETS, ...
    Clean and sanitize these surfaces for food contact.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: TRASH CANS, ROLLER CART, EXHAUST FILTERS, ....
    Maintain nonfood-contact surfaces of equipment clean.
  • 3340 - Critical Repeat Containers of CLEANERS not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of CLEANERS must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Repeat KITCHEN WALLS AND FLOOR, BOTH REST ROOM FIXTURES, WALLS, FLOOR, AND FANS 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.
  • 2000 - Repeat Single service items observed stored in a soiled cardboard box over woks, unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Repeat Utensils and metal lids were found stored in an old, soiled cardboard box..
    Store clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1100 - The homemade wood and wire utensil is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove the home made utensil ad the rice scoop made out of a sauce bottle. 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 - Repeat There was no temperature measuring device located in two refrigerators.
    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.
  • 0670 - Unsanitary conditions observed at the consumer self-service area. Small, drainless cooler of ice and a scoop in a pan of water provided for the customers.
    Remove the cooler and scoop. May provide a cup of ice from the kitchen to each customer.
  • 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Several dented canned goods in stock.
    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.
  • 0540 - Critical Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0640 - Food is subject to environmental sources of contamination during preparation.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Facility has numerous critical and repeat violations again today. Enforcement action to follow. Facility has NO CERTIFIED MANAGERS. Must have a Chesapeake-registered, certified manager present DURING ALL HOURS OF OPERATION. Work with foods in SMALL batches using only surfaces and equipment that has been WASHED, RINSED, AND SANITIZED.

June 16, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Food in the sandwich unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Discard any potentially hazardous foods that have exceeded 41* for four hours or more. Repair the sandwich unit (service called during inspection) today.
  • 3020 - Repeat Soap was not provided at the hand washing lavatories in the kitchen.
    Hand soap, not sanitizer, must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 0550 - Repeat Plastic soup container, broken pot observed used as a food scoop. Rice spoon improperly stored between uses.
    Provide scoops with a handle for all food dispensing.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) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: all pots, pans, bowls, utensils,......
    All food contact equipment MUST BE WASHED, RINSED, AND SANITIZED after each use.
  • 2000 - Single service items observed unprotected from contamination. Carry out containers stored in a soiled cardboard box over the woks.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, shelves, tables, refrigerator gaskets, rice cooker,...
    Clean and sanitize these surfaces for food contact.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Holes in screen door.
    Protect the food establishment against the entry of insects and rodents by repairing the screen. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed several dented canned goods.
    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.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3300 - Concrete at back door is soiled with food debris.
    Maintain the premise free of litter. Clean the concrete.
  • 3180 - Rest room walls, doors, fans 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Repeat Manufacturer containers(peanut butter containers, plastic jugs) were observed reused for the storage and dispensing of food.Old MSG barrel, egg crates, and empty metal food cans stored in the kitchen.
    Do not reuse single-use containers for food storage or dispensing. Provide approved reusable food storage containers designed for your food storage needs.Remove all containers when empty.
Comments:
Permit has expired. Submit required application. The only manager certification has expired. Must provide a Chesapeake-registered, certified manager on site during ALL hours of operation. Have 30 days to comply.See course flyer provided.
Repeat-Remove the cooler of ice in the dining room. Customers may not use.

March 03, 2003 (Follow-up)



Violations:
  • 0550 - Repeat In-use utensils (rice scoop) improperly stored between uses. Soup containers used as food scoops.
    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.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen (sanitizer instead).
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand sanitizer may be used as a secondary step.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: large metal bowl, plastic storage containers.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: rice cooker..
    After cleaning and rinsing of the food-contact surface, ALL equipment must be effectively sanitized before coming in contact with food and before use. Teach all employees how to properly set up the dish sinks and enforce it.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators.
    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.
  • 3180 - Walls and ceiling vent in the kitchen 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.
  • 1100 - The food contact surface of the wooden racks need to be repainted.
    Repaint the shelves 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.
Comments:
Must provide a Chesapeake-registered, certified manager on site during all hours of operation. Only one currently ( expires in two weeks). Remove all empty cardboard barrels.

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