Zheng Chinese Restaurant, 9363 Atlee Road 2105, Mechanicsville, VA 23116 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Zheng Chinese Restaurant
Address: 9363 Atlee Road 2105, Mechanicsville, VA 23116
Type: Full Service Restaurant
Phone: 804 559-0628
Total inspections: 8
Last inspection: 03/25/2016

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Inspection findings

Inspection date

Type

Recommend additional training on Foodborne illnesses.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing utensils improperly stored between uses.(stored in container with stagnant water)
    Correction: 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 135°F.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Equipment and Utensils - Durability (corrected on site)
    Observation: Plastic bowls used as scoops in bulk dry ingredients are not designed and constructed to be durable.
    Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the back of the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen,
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
03/25/2016Routine
Two light bulbs in hood system are not working. Globes are difficult to remove. PIC stated when hood is cleaned they will try get globes off. All other bulbs working and globes cleaned.`````````````````````````
No violation noted during this evaluation.
03/30/2015Follow-up
Discussed employee health. A copy of Form 1B was provided as a means to verify that employees are trained to report health issues of concern. Discussed reviewing handwashing procedure with employees. No menu changes. No foods are served raw, rare or undercooked. Suppliers include US Foods, Tom's Meats, HD (Chinese Supplier for vegetables), Restaurant Depot. Observed raw chicken thawing under running water in 3 basin sink. Discussed cleaning and sanitizing 3 basin sink and prep tables after used for preparation of raw meats. PIC stated that egg rolls, General Tso chicken, pork and sweet/sour chicken is made fresh daily and not held over. Soups and rice made fresh daily and none held over for next day service. Discussed washing all vegetables prior to preparation and cooking. Test strips and thermometer available. Facility does not reheat for hot holding. Scallops and lobster received frozen, raw. Discussed cleaning and sanitizing frequency for in-use utensils of every 4 hours.
  • Person in Charge
    Observation: Observed no means to verify that employees are trained to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided copy of Form 1B for employees to sign. Employee health posters on health information were posted and available for review.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw animal foods stored above uncoverd, raw vegetables in the walk in cooler.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed tongs stored in room temperature water on service counter. In-use utensils improperly stored between use.
    Correction: 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 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed cooked egg rolls and cooked sweet/sour chicken cold holding at improper temperatures in top of Beverage Air reach in cooler. PIC stated that items had been removed from walk in cooler approximately an hour. Both foods were at below 41 degrees in walk in cooler and cooler was at 40 degrees
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend placing items back in walk in cooler to cool. Recommend that a time plan be used if items are to remain in top of unit and not cold hold at 41 degrees.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
    - gaskets on both Beverage Air reach in coolers
    - bulk storage bins
    - carts
    - condiment/seasoning station at the wok line
    - shelving throughout facility
    - interior of both Beverage Air reach in coolers
    - exterior of smoker
    - rice cooker handles and areas around rice cooker next to large smoker

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: An air gap between the water supply outlet and the flood rim level mop sink/mop bucket is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Hose was shortened so that it does not rest in mop sink or in mop bucket.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station next to reach in refrigerator observed with food debris and with grease buildup.
    Correction: The handwash facility identified above is to be used for washing hands only and kept clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Physical structure in the following location noted in need of cleaning:
    - filters in hood system above wok line
    - light fixtures in hood system above wok line
    - walls behind wok line
    - floor drains
    - floor under soda boxes
    Recommend removing plastic bag from waste water line under wok line

    Correction: 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaning products are not stored separately from insecticides or rodenticides. Observed several cans of insect spry stored with cleaning chemicals under handsink at beverage station. EHSS discussed use of pesticides with PIC and reminded PIC that they can only be dispensed by licensed pest control operator (PCO) or someone under the supervision of a PCO.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Insect spray was removed from area.
03/03/2015Routine
All temperatures in proper range. Observed food stored in grocery bags.
No violation noted during this evaluation.
03/31/2014Routine
Complaint inspection. Nature of complaint discussed. Discussed procedure for preparation of House soup. Broth is hot held at 193 degrees. Chicken, beef and shrimp are kept cold until order is placed. and then cooked on wok line and then combined with hot broth. Chicken fried rice is white rice cooked on wok line along with spices at time of order. White rice observed hot holding appropriately. No rice cooling to check. No sick employees in last week.
No violation noted during this evaluation.
12/18/2013Complaint
Food observed in Kroger bags in WIF. chinese Version of 1B Form given.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: 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.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw chicken.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep table, 1 vat sink, slicer and behind slicer.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( no sanitizer observed in dishmachine)
    Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
12/18/2013Routine
3 vat sink to be set up until dishmachine is fixed.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Dry storage shelves were observed in a condition that prevents necessary maintenance and easy cleaning: not smooth easily cleanable or non absorbant.
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
    Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 100 - 110.
    Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between soup area and counter, on top of prep cooler, vents at wok line.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser - Availability (corrected on site) (repeated violation)
    Observation: Soap nor paper towels was not provided at the hand washing lavatory in the front of the back of the house by the door.
    Correction: Hand soap and paper towels 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.
03/28/2013Follow-up
Discussed cooling and reminder about 2 hours at < 70 degrees before covering and putting away.
  • Gloves - Use Limitation
    Observation: Food safety gloves were not observed on premises.
    Correction: Gloves need to be provided in the facility in order to prevent against contamination.
  • Temperature Measuring Devices
    Observation: There was no food temperature measuring device located in the facility.
    Correction: Provide a temperature measuring device for probing all hot or cold holding food so that employees can routinely monitor the internal temperatures of food..
  • Equipment - Good Repair and Proper Adjustment
    Observation: Dry storage shelves were observed in a condition that prevents necessary maintenance and easy cleaning: not smooth easily cleanable or non absorbant.
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
    Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 100 - 110.
    Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between soup area and counter, on top of prep cooler, vents at wok line.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap nor paper towels was not provided at the hand washing lavatory in the front of the back of the house by the door.
    Correction: Hand soap and paper towels 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical structures noted in need of cleaning: floors/walls at wok line, floors under 3 vat sink.
    Correction: 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.( multiple empty boxes and cardboard in dry storage area)
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
03/26/2013Routine

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