Zou's No. 1 Kitchen, 2030 Nickerson Blvd., Hampton, VA 23663 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Zou's No. 1 Kitchen
Address: 2030 Nickerson Blvd., Hampton, VA 23663
Type: Fast Food Restaurant
Phone: 757 851-3388
Total inspections: 15
Last inspection: 01/29/2016

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Inspection findings

Inspection date

Type

All temperatures were taken internally unless otherwise noted.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food (spice) 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.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment
    Observation: Kick panel on three door freezer is in poor repair.
    Correction: Repair
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of various foods.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the storage racks in the walk-in has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 50 foot candles of light was noted in the kitchen area.
    Correction: 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
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
01/29/2016Routine
Temperatures were taken internally unless otherwise noted. Time for a public health control policy issued for rice and general tso chicken.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Rice (67*F)sitting by the deep fat which temperature rather than time is used was hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator will utilize time rather than temperature as public health control. EHS will provide a written policy.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken on a stick 56*F, and egg rolls 56*F stored in the front display was cold holding at the improper temperatures.
    Correction: Relocate foods to a refrigeration unit that is capable of maintaining 41*F or below.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods ( General TSO chicken).
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
09/23/2015Risk Factor
All temperatures were taken internally unless otherwise noted.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food/spice containers at the cook line.
    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.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Cooling* (repeated violation)
    Observation: Rice cooked 5/19/15 noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Operator discarded rice.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following items are in poor repair:
    >> Door seals on the make tables taped with duct tape.
    >> Gaskets on 3 door freezer and drink display
    >> Kick panel on three door freezer.
    >> Prep table at back door corroded.
    >> Walk-in floor rusted out.
    >> Threshold on walk-in cooler damaged.

    Correction: Repair.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the kitchen area.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls at the back exit door and rest-room noted in need of cleaning.
    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.
05/21/2015Routine
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Food/spice containers not labeled located on the cookline.
    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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment was in poor repair:
    >> Gaskets on the make table doors are being held together by duct tape.
    >> Kick Panel on the make table missing.
    >> Kick panel on two door freezer missing.
    >> shelving rusty in the walk-in.
    >> Bottom surfaces of preparation tables are corroding.

    Correction: Repair.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Dressing Areas and Lockers - Designation
    Observation: Employee personal items ( coats) hanging on food storage shelves.
    Correction: Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
  • Physical Facilities in Good Repair
    Observation: Walk-in cooler floor rusty and corroded
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Pests-Controlling Pests*
    Observation: Living insects observed in the facility.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working container/ spray bottles of chemicals were not properly labeled.
    Correction: 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.
  • Critical: Toxics - Conditions of Use* (repeated violation)
    Observation: Pesticides are not being applied by a certified applicator. Raid Home defense products were found on the premises.
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Chlorine solution in wiping bucket on the cookline was measured at 10ppm
    Correction: Ensure that sanitizing solutions that are meant food contact surfaces are a minimum of 50 PPM.
01/08/2015Routine
All temperatures were taken internally unless otherwise noted.
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation (making egg rolls) after eating.
    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.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The two employees observed in areas of the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Cooling*
    Observation: Rice cooked September 8,2014 in the evening noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Operator voluntarily discarded the rice.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand washing lavatory in the kitchen is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment was observed in a state of disrepair and damaged:
    >> Walk-in shelving rusty.
    >> Three door freezer gaskets torn.
    >>Make table gaskets repaired with duct tape.
    >> Front kick plate missing on three door freezer.
    >> End caps missing on storage shelving.
    >> Bottom shelf of preparation table in the back of the kitchen.

    Correction: Repair.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
    >> Outside of bulk food storage bins.
    >> Plastic lining on the storage shelving located in the walk-in.
    >> Front retail counter.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required
    Observation: Clean food pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Toilet Rooms - Enclosed (repeated violation)
    Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
    Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Pests - Controlling Pests*
    Observation: Live roaches found on the back preparation table where food was being egg rolls were being made and on the outside of bulk food storage bins.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Operator does have the establishment sprayed monthly ( last invoice was for August 28, 2014).
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working containers of all purposes cleaner found at the three compartment sink are not properly labeled.
    Correction: 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.
  • Critical: Toxics - Conditions of Use*
    Observation: Pesticides for home use observed stored in the employee rest-room.
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
09/09/2014Routine
All temperatures were taken internally.
  • Person in Charge (corrected on site)
    Observation: Food employees are not informed of their responsibility 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. EHS will provide an employee health policy.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers of soy sauce and cooking wine located at the cookline.
    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
    Observation: The following dispensing utensils were found stored improperly:
    1. Single service cup without handle stored in the flour.
    2. Plastic spoon stored in paprika container with handle in contact with spice.

    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.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Multiple wiping cloths found stored on back preparation table.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Thawing (corrected on site)
    Observation: Chicken was improperly thawing in the sink.
    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
  • Temperature Measuring Devices (corrected on site)
    Observation: The temperature measuring device in the expo table was not properly located in the warmest part of the unit.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The following equipment is not sealed to adjoining equipment or walls:
    1. Three compartment sink.
    2. Mop sink

    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: 1.The door gasket on the following refrigeration units is in poor repair:
    >> Expo table
    >>Three door freezer
    >>Single door freezer
    2. The following equipment was in poor repair:
    >> Kick plate to expo table was missing.
    >>Three door freezer was missing kick plate.
    >>Single door homestyle freezer had a build up of ice.

    Correction: 1.Repair or replace the door gasket in accordance with the manufacturer's specifications.
    2. Repair to maintain the functionality of the equipment.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment was observed with accumulations of food debris:
    1.All chef knives located on the magnetic storage rack.
    2. Wire whip hanging in the clean dish area.

    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following has accumulations of grime and debris:
    1. Shelving throughout facility.
    2. Magnetic knife rack .
    3. Exterior of Walk-in cooler.
    4. Shelving inside of walk-in cooler.
    5. Inside of expo table.

    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 Device, When Required*
    Observation: Backflow or backsiphonage prevention device not available on threaded faucet that had a sprayer attached to the hose located at the mop sink.
    Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • Refuse - Covering Receptacles (repeated violation)
    Observation: Outside refuse container was open.
    Correction: Cover all waste containers when not in continuous use.
  • Toilet Rooms - Enclosed (corrected on site)
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents due to the screen door not being tight fitting.
    Correction: 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.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Chemical spray bottle with a hazardous chemicals located at the three compartment sink was not labeled.
    Correction: Person in charge labeled the spray bottle with its contents.
05/06/2014Routine
All temperatures are internal unless otherwise noted.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The equipment are in poor repair:
    1) cover to make table motor missing
    2) display refrigerator door gasket
    3) fryer prep table shelf corroded
    4) back prep table shelf corroded
    Correction: Maintain in good repair to facilitate cleaning and maintenance

    Correction: Maintain in good repair to facilitate cleaning and maintenance.
  • Non-Food Contact Surfaces
    Observation: The non-food contact surfaces are not clean
    1) right side of fryer (next to fryer table)
    2) shelf of the fryer table

    Correction: Clean
  • Refuse - Covering Receptacles (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
04/26/2013Routine
All temperatures are internal unless otherwise noted.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that pans of chicken in walk in cooler was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
    Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
  • Refuse - Covering Receptacles (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
02/07/2013Routine
All temperatures are internal unless otherwise noted.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in 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
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
11/27/2012Routine
All temperatures are internal unless otherwise noted.
  • Temperature Measuring Devices
    Observation: Thermometer located on the back wall of the display refrigerator.
    Correction: Relocate or provide a thermometer at the front of the unit by the door.
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following pieces of food equipment are in poor repair:
    >> cover to make table motor missing
    >>display refrigerator door gasket
    >>fryer prep table shelf corroded
    >>back prep table shelf corroded

    Correction: Maintain equipment in good repair to facilitate proper cleaning and maintenance
  • Non-Food Contact Surfaces
    Observation: The fan used to cool off employees while working on the cookline has a dirty fanguard.
    Correction: >>Clean fanguard to ensure that dust and dirt isn't being blown onto the food coming off of the cookline.
08/16/2012Routine
All temperatures are internal unless otherwise noted.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Observed employees storing knives in between the prep table and make table.
    Correction: Discontinue storage of utensils in between tables. The tables are not cleaned and sanitized every 4 hours.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: >>Observed Cardboard barrels being used to support equipment, single service, food etc. and as stools.
    >>Cardboard box storing single service at fryer table.

    Correction: Provide approved washable containers and stools.
  • Food Contact Surfaces - Cleanability* (repeated violation)
    Observation: >>Observed employee using a vinegar bottle as a scoop.
    >>Observed a ceramic crock pot storing cornstarch and water mix at the cookline is cracked in several places.

    Correction: >>Provide approved scoop for food contact.
    >>Replace the crock pot.
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following pieces of food equipment are in poor repair:
    >> cover to make table motor missing
    >>display refrigerator door gasket
    >>fryer prep table shelf corroded
    >>back prep table shelf corroded

    Correction: Maintain equipment in good repair to facilitate proper cleaning and maintenance.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non food contact surfaces are in need of cleaning:
    >> Right side of fryer (next to fryer table)
    >> Shelf of the fryer table

    Correction: clean
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Floor in walk in cooler damaged.
    Correction: Resurface or replace floor in walk in cooler.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: >>Wall with light switch dirty in employee restroom.
    >> floor below right fryer dirty.

    Correction: clean
05/03/2012Routine
all food temperatures observed are internal.
2012 permit issued.

  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Raw animal foods (chopped chicken, beef) stored above vegetables in the walk-in cooler.
    Correction: Store raw animal foods BELOW vegetables, ready to eat food, and foods that require minimal cooking to destroy disease causing organisms.
  • Utensils - In-Use - Between-Use Storage
    Observation: Knife wedged between the make table and prep table.
    Correction: Discontinue storing the knife wedged between equipment as these surfaces are not being cleaned once every 4 hours. Suggested storing knife on a clean portion of the table or on a magnetic knife rack.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Various potentially hazardous foods (phfs) in the walk-in cooler are cold holding at 43-45*.
    Correction: The unit was recently opened and closed continuously for removing and replacing stock. At start of evaluation, ambient air at 42, by the end was at 45*. Cold hold phfs at or below 41*. Suggested minimizing opening and closing the door and setting thermostat about 2 degrees lower. Monitor unit to ensure it is holding food at or below 41*.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: 1) Cardboard barrels are being used to support equipment, single service, food etc. and as stools.
    2) Cardboard box storing single service at fryer table.

    Correction: These are not washable. Provide approved washable containers/stools.
  • Food Contact Surfaces - Cleanability*
    Observation: Scoop fabricated out of vinegar bottle.
    Correction: Provide approved scoops for the contact of food.
  • Food Contact Surfaces - Cleanability*
    Observation: The ceramic crock storing cornstarch and water mix at the cookline is cracked in several places.
    Correction: Replace the crock to provide a smooth, easily cleanable, and nion-absorbent surface.
  • Temperature Measuring Devices
    Observation: Thermometer located on the back wall of the display refrigerator.
    Correction: Relocate or provide a thermometer at the front of the unit by the door.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in facility.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment
    Observation: The equipment are in poor repair:
    1) cover to make table motor missing
    2) display refrigerator door gasket
    3) fryer prep table shelf corroded
    4) back prep table shelf corroded

    Correction: Maintain in good repair to facilitate cleaning and maintenance.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The meat slicer blade area is not clean.
    Correction: Clean and sanitize before and after each use.
  • Non-Food Contact Surfaces
    Observation: The non-food contact surfaces are not clean
    1) right side of fryer (next to fryer table)
    2) shelf of the fryer table

    Correction: Clean.
  • Physical Facilities in Good Repair
    Observation: The floor in the walk in cooler is corroded.
    Correction: Repair/replace.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Wall not clean at employee restroom light switch.
    Small section of floor below right fryer not clean.

    Correction: Clean.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Bulk container of Simple Green stored on prep table shelf with onions and meat grinder.
    Correction: Corrected. Store chemicals physically separate and/or below food and food contact surfaces.
12/19/2011Routine
All temperatures are internal unless otherwise noted.
  • Non-Food Contact Surfaces
    Observation: The following non-food contact surfaces are in need of cleaning:
    -Racks above steam table
    -Racks used for storage of can goods
    -

    Correction: Clean
  • Physical Facilities in Good Repair
    Observation: The following physical structures are not maintained in good repair:
    -Walls in bathroom have small holes
    -Baseboard tiles of door in rear of restaurant are cracked

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Cleaning is being done during periods in which food is exposed to contamination
    Correction: Clean during periods when the least amount of food is exposed such as after closing.
09/20/2011Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pork in top make table (in plastic container) 46*F
    Correction: Move to deep well or bottom of make table capable of holding at or below 41*F
  • Equipment - Good Repair and Proper Adjustment
    Observation: Bottom ledge of prep table starting to corrode
    Ends of some racks in walk in corroded

    Correction: Repair/replace
  • Non-Food Contact Surfaces (repeated violation)
    Observation: Racks above 3 compartment sink dirty
    Racks in walk in cooler dirty
    Exterior of rice cooker dirty
    Pipes behind roaster dirty
    Can opener dirty

    Correction: Clean and maintain
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Small cracks in tile floor by back door and in front of walk in cooler
    Correction: Repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls restroom dirty
    Correction: Clean
05/06/2011Routine
All food temperatures are internal.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Raw chicken stored next to and over cooked noodles in walk in refrigerator
    Correction: Store raw food below cooked or separately to avoid cross contamination
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The mop sink seal to wall is damaged
    Correction: Reseal to wall
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non food contact surfaces are in need of cleaning:
    -trash can in employee restroom
    -exterior and interior of mop sink
    -exterior of large white rice cooker

    Correction: Clean
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following structures are in need of cleaning:
    -wall in restroom
    -floor next to wall below 3 compartment sink
    -floor under cook line

    Correction: Clean
02/08/2011Routine

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