 |
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Stir Fry Carry Out Restaurant
Address: 3923 Kecoughtan Rd., Hampton, Virginia
Total inspections: 8
Last inspection: Jul 16, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 0470 A 4 - Raw chicken stored above soy sauce and shrimp in the walk in.
- 0610 - Repeat Food stored on the floor in the walk in refrigerator and the walk in freezer.
- 0820 A 2 - Critical Eggs were found sitting on the top of the prep unit and holding improperly at 79*
- 1060 - The nonfood contact surface of the Forturne cookie box storage area and other wooden palets are not corrosion resistant, nonabsorbent, and/or smooth.
- 1800 - Repeat The drip trays on the grill need cleaning.
- 2650 - Repeat There is no refuse container at the area immediately adjacent to the back hand sink.
- 3080 - Repeat Hood lights were not turned on over wok line.
|
July 16, 2009 | Routine | 1 | 6 | Details / Comments |
- 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
- 0610 - Repeat Food stored in walk in ref without being covered.
- 1510 - The person in charge could not provide a tip sensitive food temperature measuring device.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1. Hood filters.2. Fire suppression pipes.
- 2650 - Repeat There is no refuse container at the handsinks.
- 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the front or back.
- 3080 - Repeat Less than 50 foot candles of light was noted in the back area and under the hood.
- 3180 - Ceiling vent in need of cleaning.
|
March 20, 2009 | Routine | 0 | 8 | Details / Comments |
- 0140 - Corrected During Inspection Critical Improper handwashing procedures observed-operator just ran hands under water.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in the 3 compartment sink
- 0450 C - Repeat Multiple improper scoops being used to dispense product-unhandled plastic containers and old plastic sauce containers.
- 0470 A 4 - Repeat Plastic container of vegetables nested atop other vegetables on prep line with no barrier.
- 0800 - Corrected During Inspection Critical Repeat Rice from previous night was not cooled properly--temps in the middle were 50F.
- 0810 - Repeat Porked cooked earlier in the day was sitting out in kitchen on sheet pan with internal temps of 68F-75F
- 0810 - Repeat Chicken wings from were fried about an hour earlier and then placed in walk-in in deep plastic container not condusive for proper cooling.
- 1570 - Repeat Reach in freezer has excessive ice build-up
- 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-drip trays-sides of cookline equipment and pork roaster
- 3030 - Corrected During Inspection Repeat Paper towels are out at front handsink.
- 3080 - Repeat Two lights out under the vent hood
|
December 09, 2008 | Routine | 2 | 8 | Details / Comments |
- 0070 - Repeat Unauthorized personnel (child of owners) in the food prep areas.
- 0220 - Corrected During Inspection Critical Food and beverages stored on prep tables.
- 0450 C - Corrected During Inspection Several un-handled plastic cups being used as a dispensing utensil for bulk products.
- 0470 A 4 - Raw foods stored above cooked in walk-in and prep unit.
- 0470 A 4 - Numerous food items were nested with the top layer of one item contaminated by the of the container above it.
- 0480 - Spray bottle of water not labeled.
- 0550 - Corrected During Inspection Scoop stored immersed in product.
- 0610 - Pans of food stored on the floor in the walk-in refrigerator and the walk-in freezer.
- 0800 - Corrected During Inspection Critical Container of rice in walk-in that was cooked the previous evening had an internal temperature ranging from 55F-70F.
- 0810 - Corrected During Inspection Chicken wings cooked earlier today were placed in a plastic bin in the prep unit to cool several layers deep.
- 0820 A 2 - Corrected During Inspection Critical Chicken broth in wok was hot holding improperly at 99F
- 0820 A 2 - Critical The following items were not cold holding properly:rice beside fryers was 82Feggs sitting atop topline were 58Fcooked noodles sitting atop topline were 52F
- 1060 - Cardboard reused to store sauces in and to absorb grease.
- 1150 - Shelf lined with foil.
- 1400 - AC condensate line is leaking in small back room used for single service storage.
- 1570 - Upright freezer needs to be defrosted.
- 1750 - Plastic bags (food lion) being reused for food storage.
- 1790 - Inside of microwave and pork roaster in need of cleaning.
- 1800 - Corrected During Inspection Drip trays were dirty.
- 2650 - kitchen handsinks do not have a waste receptable to dispose of paper towels in their immediate vicinity.
- 3020 - Corrected During Inspection Soap was out in restroom.
- 3080 - Repeat 2 light bulbs out under vent hood.
- 3170 - Grouting eroding in several locations.
- 3260 - Employee items are not in designated area.
|
August 04, 2008 | Routine | 3 | 19 | Details / Comments |
- 0070 - Child entering the food preparation, food storage, and/or warewashing areas is not in compliance with this Regulation.
- 0550 - Repeat Dispensing utensils in bulk foods do not have handles.
- 0610 - Food stored in a refrigeration without covering.
- 1320 - There was no temperature measuring device located in the reach in freezer..
- 1770 B - Grease droplets forming in hood.
- 3020 - Soap was not provided at the hand washing lavatory in the back.
- 3030 - No disposable towels were provided at the hand washing lavatory in the front.
- 3080 - Less than 50 foot candles of light was noted in the fryer area.
- 3080 - Less than 20 foot candles of light was noted in the kitchen open area.
- 3080 - Repeat Less than 10 foot candles of light was noted in the store room.
- 3220 - Repeat Mops not hung up to air dry.
|
March 26, 2008 | Routine | 0 | 9 | Details / Comments |
- 0480 - Repeat Unlabeled food containers Containers must be labeled in two languages..
- 0550 - Plastic cups used as scoops for bulk products.
- 0790 - Improper methods used to thaw chicken wings.
- 0830 - Corrected During Inspection Critical Repeat The prepared foods like egg rolls and chicken bits in the refrigeration unit are not properly dated for disposition.
|
December 12, 2007 | Routine | 1 | 3 | Details / Comments |
- 0480 - Food containers labeled in Chinese.
- 0820 - Corrected During Inspection Critical Cold holding in prep unit at improper temperature of 43 F.
- 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken pieces in the refrigeration unit are not properly dated for disposition.
- 2650 - There is no refuse container at the handsinks.
- 3080 - Less than 10 foot candles of light was noted in the dry store room.
- 3220 - Mops not hung up to air dry.
- 3290 - Maintenance and cleaning equipment improperly stored.
|
October 01, 2007 | Routine | 2 | 5 | Details / Comments |
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 2660 - There is no covered refuse container .
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
- 3030 - No paper towels in restroom
|
August 13, 2007 | Pre-Opening | 0 | 4 | Details / Comments |
July 16, 2009 (Routine)
Violations: - 0470 A 4 - Raw chicken stored above soy sauce and shrimp in the walk in.
Store food in a manner from top to bottom in the following order:-Shrimp/seafood (swim)- Beef, Pork (walk)-Chicken, Poultry (Fly)
- 0610 - Repeat Food stored on the floor in the walk in refrigerator and the walk in freezer.
Store food at least 6" above the ground.
- 0820 A 2 - Critical Eggs were found sitting on the top of the prep unit and holding improperly at 79*
Eggs were discarded. Cold hold potentially hazardous food at 41* and below or use time as a public health control. If time is to be used as a public health control, the operator must label the time that the eggs were moved from proper refrigeration on or around the egg flat and will have to discard the left over product 4 hours from when the eggs were set out.
- 1060 - The nonfood contact surface of the Forturne cookie box storage area and other wooden palets are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1800 - Repeat The drip trays on the grill need cleaning.
Clean.
- 2650 - Repeat There is no refuse container at the area immediately adjacent to the back hand sink.
Provide a refuse container for the disposal of paper towels at the back hand sink.
- 3080 - Repeat Hood lights were not turned on over wok line.
Whenever operating equipment under the hood ensure that the lights remain on.
Comments:
All food temperatures are internal.
Restaurant was very clean and organized.
March 20, 2009 (Routine)
Violations: - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
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.
- 0610 - Repeat Food stored in walk in ref without being covered.
Cover all foods prior to storage.
- 1510 - The person in charge could not provide a tip sensitive food temperature measuring device.
Obtain at least one tip sensitive food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1. Hood filters.2. Fire suppression pipes.
Clean and sanitize these surfaces for food contact.
- 2650 - Repeat There is no refuse container at the handsinks.
Provide trash containers at handsinks to prevent the accumulation of debris.
- 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the front or back.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 3080 - Repeat Less than 50 foot candles of light was noted in the back area and under the hood.
Repair all lights. 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
- 3180 - Ceiling vent 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.
December 09, 2008 (Routine)
Violations: - 0140 - Corrected During Inspection Critical Improper handwashing procedures observed-operator just ran hands under water.
Explained and demonstrated proper handwashing procedure to operator. Provided information in Chinese.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in the 3 compartment sink
Explained that hands may only be washed in handsink and that the handsink is strictly for handwashing and no other purpose
- 0450 C - Repeat Multiple improper scoops being used to dispense product-unhandled plastic containers and old plastic sauce containers.
Provide appropriate reusable handled utensils for dispensing product...i.e. plastic or metal
- 0470 A 4 - Repeat Plastic container of vegetables nested atop other vegetables on prep line with no barrier.
Plastic wrap was placed atop the vegetables to protect them from contamination.
- 0800 - Corrected During Inspection Critical Repeat Rice from previous night was not cooled properly--temps in the middle were 50F.
Rice was discarded. Explained that putting hot rice in large wok will not facilitate proper cooling. Divide into smaller shallow portions and do not cover so that heat can easily escape. Must meet cooling curve of 135F-70F within 2 hours and from 70F to 41F within 4 hours.
- 0810 - Repeat Porked cooked earlier in the day was sitting out in kitchen on sheet pan with internal temps of 68F-75F
Pork was moved into walk-in. Explained that once food reaches 135F it should be placed in uncovered shallow amounts and placed in walk-in to facilitate heat transfer.
- 0810 - Repeat Chicken wings from were fried about an hour earlier and then placed in walk-in in deep plastic container not condusive for proper cooling.
Wings were transferred to a shallow sheet pan, uncovered.
- 1570 - Repeat Reach in freezer has excessive ice build-up
Defrost freezer
- 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-drip trays-sides of cookline equipment and pork roaster
Clean and maintain
- 3030 - Corrected During Inspection Repeat Paper towels are out at front handsink.
Provide paper towels at all times for hand drying.
- 3080 - Repeat Two lights out under the vent hood
Replace lights to achieve sufficient lighting
Comments:
All temperatures are internal unless otherwise noted.
2009 permit issued reviewed imminent health hazards and employee health-provided chinese employee health flow chart.
Repeat violations need to be corrected.
Provided food safety information in Chinese.
August 04, 2008 (Routine)
Violations: - 0070 - Repeat Unauthorized personnel (child of owners) in the food prep areas.
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.
- 0220 - Corrected During Inspection Critical Food and beverages stored on prep tables.
Eating is prohibited in food prep areas. Covered beverages are to be stored on the lowest levels. Items were relocated.
- 0450 C - Corrected During Inspection Several un-handled plastic cups being used as a dispensing utensil for bulk products.
Use appropriate handled dispensing utensil.
- 0470 A 4 - Raw foods stored above cooked in walk-in and prep unit.
Store raw foods on lowest levels.
- 0470 A 4 - Numerous food items were nested with the top layer of one item contaminated by the of the container above it.
Do not nest-protect food items from contamination with appropriate covering.
- 0480 - Spray bottle of water not labeled.
Label as to contents.
- 0550 - Corrected During Inspection Scoop stored immersed in product.
Store scoops with handles up in out of product, or not in product on clean surface.
- 0610 - Pans of food stored on the floor in the walk-in refrigerator and the walk-in freezer.
Store foods at least 6 inches above the floor.
- 0800 - Corrected During Inspection Critical Container of rice in walk-in that was cooked the previous evening had an internal temperature ranging from 55F-70F.
Potentially hazardous foods must be cooled in accordance with the following guidelines-1) from 135F to 70F within 2 hours and 2)from 70 to 41 within 4 hours Rice was discarded
- 0810 - Corrected During Inspection Chicken wings cooked earlier today were placed in a plastic bin in the prep unit to cool several layers deep.
Wings were spread out on a sheet pan and placed in the walk-in to facilitate rapid cooling.
- 0820 A 2 - Corrected During Inspection Critical Chicken broth in wok was hot holding improperly at 99F
Broth was reheated to 165F and is to be maintained at or above 135F on stove.
- 0820 A 2 - Critical The following items were not cold holding properly:rice beside fryers was 82Feggs sitting atop topline were 58Fcooked noodles sitting atop topline were 52F
Eggs and rice were discarded after being out for 4 hours. Will provide time as a control information. Noodles were reheated to 165 and then cooled. Items must be cold held at or below 41F.
- 1060 - Cardboard reused to store sauces in and to absorb grease.
Do not reuse cardboard-it is a single use item and can harbor pests. Use appropriate non-absorbent, smooth, and easily cleanable material for storage.
- 1150 - Shelf lined with foil.
Foil is not an appropriate material to line shelves. Remove foil. Use material that is smooth, non-absorbent, durable and easily cleanable (i.e. plastic, rubber) to line shelves if desired.
- 1400 - AC condensate line is leaking in small back room used for single service storage.
Repair leak.
- 1570 - Upright freezer needs to be defrosted.
Defrost freezer.
- 1750 - Plastic bags (food lion) being reused for food storage.
Cease reusing single service bags for food storage.
- 1790 - Inside of microwave and pork roaster in need of cleaning.
Clean and maintain.
- 1800 - Corrected During Inspection Drip trays were dirty.
Clean and maintain.
- 2650 - kitchen handsinks do not have a waste receptable to dispose of paper towels in their immediate vicinity.
Provide small trash can in immediate vicnity of handsinks where disposable towels are used for hand drying.
- 3020 - Corrected During Inspection Soap was out in restroom.
Soap was refilled.
- 3080 - Repeat 2 light bulbs out under vent hood.
Replace bulbs to meet lighting requirement of 50 fc.
- 3170 - Grouting eroding in several locations.
In the event of a change of owner or remodel the floor will have to be upgraded to meet the standards of smooth, non-absorbent, easily cleanable and durable.
- 3260 - Employee items are not in designated area.
Provide a designated, seperate area for employee food and belongings.
Comments:
Provided info in chinese on:
cooling
dishwashing
hot and cold holding
cook temps
Provided additional info about using time as a control and proper food storage.
March 26, 2008 (Routine)
Violations: - 0070 - Child entering the food preparation, food storage, and/or warewashing areas is not in compliance with this Regulation.
Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- 0550 - Repeat Dispensing utensils in bulk foods do not have handles.
Provide scoops with handles in all bulk items.
- 0610 - Food stored in a refrigeration without covering.
Cover all foods in refrigerator.
- 1320 - There was no temperature measuring device located in the reach in freezer..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1770 B - Grease droplets forming in hood.
Clean and sanitize these surfaces for food contact.
- 3020 - Soap was not provided at the hand washing lavatory in the back.
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.
- 3030 - No disposable towels were provided at the hand washing lavatory in the front.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 3080 - Less than 50 foot candles of light was noted in the fryer area.
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
- 3080 - Less than 20 foot candles of light was noted in the kitchen open area.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- 3080 - Repeat Less than 10 foot candles of light was noted in the store room.
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.
- 3220 - Repeat 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:
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.
December 12, 2007 (Routine)
Violations: - 0480 - Repeat Unlabeled food containers Containers must be labeled in two languages..
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 - Plastic cups used as scoops for bulk products.
Provide scoops with handles for scooping bulk items
- 0790 - Improper methods used to thaw chicken wings.
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
- 0830 - Corrected During Inspection Critical Repeat The prepared foods like egg rolls and chicken bits in the refrigeration unit are 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.
Comments:
Fee for 2008 permit not paid. Current permit expires Dec. 31,
October 01, 2007 (Routine)
Violations: - 0480 - Food containers labeled in Chinese.
Label working containers with the common name of its contents in English and working language.
- 0820 - Corrected During Inspection Critical Cold holding in prep unit at improper temperature of 43 F.
Turn unit to lower temp setting that is capable of maintaining food storage at 41F or below.
- 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken pieces in the refrigeration unit are 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. Labels on hand for immediate use.
- 2650 - There is no refuse container at the handsinks.
Provide trash container at each handsink to prevent the accumulation of debris.
- 3080 - Less than 10 foot candles of light was noted in the dry store room.
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.
- 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.
- 3290 - Maintenance and cleaning equipment improperly stored.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored hanging on a rack. Install a rack.
Comments:
Permit Issued.
August 13, 2007 (Pre-Opening)
Violations: - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 2660 - There is no covered refuse container .
Install a covered refuse containerl.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- 3030 - No paper towels in restroom
Provide
Comments:
Permit to operate is issued. It will expire on October 1, 2007. All violations must be corrected by that date.
|
Back to the top
Create your own business profile on city-data.com. It's completely free!
| Business Search - 14 Million verified businesses
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site. Use at your own risk.
Some parts © 2013 Advameg, Inc.
|
 |
Restaurant representatives - add corrected or new information about Stir Fry Carry Out Restaurant, 3923 Kecoughtan Rd., Hampton, VA »