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

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Business Info

Restaurant: Zou's No. 1 Kitchen
Address: 2030 Nickerson Blvd., Hampton, Virginia
Total inspections: 4
Last inspection: Jul 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-chicken, pork, skewered chicken in display refrigerator 49-51*-shell eggs inside make table (surface temp) 52*-noodles, bean curd, chicken inside make table 44-47*-beef on top insert make table at 47* (ice in pan below melted)
  • 1100 - Scoop made out of manufacturer container.
  • 1450 - The display refrigerator and make table are cold holding at least 45*--the kitchen itself is 97*. The amount of food stored in these units are limited.
  • 1570 - Repeat The following equipment are in poor repair:-make table kick/vent plate missing-shelf of table below broiler is corroded-make table door gasket torn
  • 3340 - Corrected During Inspection Critical Chemicals are improperly stored with bulk chop sticks.
July 31, 2009Routine--Details / Comments
  • 0810 - Corrected During Inspection Observed a covered 5 gallon bucket filled to the top with chicken broth (that was prepared this morning) in the walk-in cooler.
  • 1060 - Cardboard box re-used to store to-go containers.
  • 1560 - Repeat The front counter is no longer sealed to the floor.
  • 1570 - Repeat Kick plate/vent cover missing on make table.
  • 1570 - One of the make table door gasket is torn.
  • 1770 B - Repeat The meat slicer is not clean.
  • 1890 - Corrected During Inspection Critical Observed employee wash and rinse a cutting board and then place on clean drainboard.
  • 2000 - Corrected During Inspection Knife stored wedged between make table and prep table.
  • 2000 - Corrected During Inspection Stack of foil to-go containers not stored protected above the make table.
  • 3180 - Repeat The floor is not clean below the fryers.
  • 3220 - Mop not hung up to air dry.
  • 3260 - Corrected During Inspection Keys stored on food prep table/surface.
April 15, 2009Routine--Details / Comments
  • 1100 - Holes in pots where handles have been removed are not easily cleanable.
  • 1150 - The seams on the non-food contact surface (exterior) of the pans with missing handles are not easily cleanable--food debris/build-up observed.
  • 1570 - The make table kickplate/vent cover is missing.
  • 1580 - Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat The meat slicer blade, shredder, and knife on magnetic rack are not clean.
  • 1960 - Food containers and pots (with no handles) were found stacked while wet after cleaning and chemical sanitization.
  • 2720 - Corrected During Inspection One of the lids to the dumpster is open.
  • 3180 - Repeat The vent hood system (gutter) and drip pan are not clean.
  • 3180 - Repeat The floor below/behind the fryer is not clean.
December 22, 2008Routine08Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat A food employee continued to skewer shrimp after scratching his nose without washing his hands.
  • 0810 - Corrected During Inspection Methods used to cool cooked fried rice are inadequate--observed two full colanders of rice in walk-in cooler at 93*.
  • 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-chicken being skewered at 65*-chicken prepared earlier today and stored in tub in walk-in cooler 67-69*-shrimp being breaded 71*- chicken and various potentially hazardous food products in the walk-in cooler at 45*-raw chicken, beef, bean sprouts on make table 45-48*-cooked chicken and shrimp on make table 47*
  • 1450 - The walk-in cooler is currently cold holding potentially hazardous foods at or above 45* and the make table refrigerator is currently cold holding at 46*.
  • 1560 - The front counter is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1770 B - The meat slicer is not clean.
  • 1890 - Corrected During Inspection Critical Large metal bowl used for chicken prep was not sanitized after cleaning.
  • 2000 - Cased single-service stored on the floor.
  • 3180 - The vent hood gutter system is not clean.
  • 3180 - The floor is not clean below the front counter.
August 29, 2008Routine36Details / Comments

July 31, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-chicken, pork, skewered chicken in display refrigerator 49-51*-shell eggs inside make table (surface temp) 52*-noodles, bean curd, chicken inside make table 44-47*-beef on top insert make table at 47* (ice in pan below melted)
    Cold hold phfs at or below 41*. Operators using bags of ice for items on top inserts of make table--once ice has melted in bag or in pans, replenish. Store only working amounts of phfs inside the make table and display refrigerator.
  • 1100 - Scoop made out of manufacturer container.
    Discard and replace this scoop with one that is designed to be easily cleanable and durable.
  • 1450 - The display refrigerator and make table are cold holding at least 45*--the kitchen itself is 97*. The amount of food stored in these units are limited.
    Ensure units are cold holding potentially hazardous foods at 41 or below.
  • 1570 - Repeat The following equipment are in poor repair:-make table kick/vent plate missing-shelf of table below broiler is corroded-make table door gasket torn
    Maintain equipment in good repair and proper adjustment.
  • 3340 - Corrected During Inspection Critical Chemicals are improperly stored with bulk chop sticks.
    Corrected by relocation. Store chemicals separate from food and food contact sufaces.
Comments:
All food temperatures are internal unless otherwise noted.
Facility is in clean and sanitary condition--floors are very clean this inspection.

April 15, 2009 (Routine)



Violations:
  • 0810 - Corrected During Inspection Observed a covered 5 gallon bucket filled to the top with chicken broth (that was prepared this morning) in the walk-in cooler.
    Discussed proper cooling methods for this product. Facility does not have an ice machine. Advised that product shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. DO NOT COVER FOOD WHILE COOLING. The broth was divided into smaller portions (no more than 4 inches deep). Suggested purchasing a properly sized ice wand. When using an ice wand, product must be stirred frequently. Also, suggested preparing smaller quantity since once broth is portioned out, all buckets then have to be relocated to the walk-in cooler for cooling.
  • 1060 - Cardboard box re-used to store to-go containers.
    Use approved washable, durable containers for storage.
  • 1560 - Repeat The front counter is no longer sealed to the floor.
    Remove deteriorated caulk and properly re-seal the counter to the floor.
  • 1570 - Repeat Kick plate/vent cover missing on make table.
    Replace the kick plate/cover.
  • 1570 - One of the make table door gasket is torn.
    Repair/replace the gasket.
  • 1770 B - Repeat The meat slicer is not clean.
    Clean and sanitize the meat slicer.
  • 1890 - Corrected During Inspection Critical Observed employee wash and rinse a cutting board and then place on clean drainboard.
    Advised to properly sanitize the board after cleaning.
  • 2000 - Corrected During Inspection Knife stored wedged between make table and prep table.
    Discontinue storing the knife between equipment.
  • 2000 - Corrected During Inspection Stack of foil to-go containers not stored protected above the make table.
    Corrected. Store the containers inverted or in original packaging to protect the food contact surface from contamination.
  • 3180 - Repeat The floor is not clean below the fryers.
    Clean the floor.
  • 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.
  • 3260 - Corrected During Inspection Keys stored on food prep table/surface.
    Corrected. Store personal belonings in the designated area separate from food, utensils, equipment, linens, and single-service.
Comments:
All food temperatures observed are internal.
Provided information on ice wand, cooling fact sheet in chinese, and cooling methods sheet.
Chlorine wiping cloth solution 100-200 ppm. Advised to keep chlorine 50-100 ppm.
Observed proper handwashing procedures and facility appears to be in clean, sanitary condition.

December 22, 2008 (Routine)



Violations:
  • 1100 - Holes in pots where handles have been removed are not easily cleanable.
    Once the handles become missing or unattached, replace the pots with proper pots or bowls to provide a surface that is smooth and easily cleanable. Suggested replacing with proper metal or plastic bowls.
  • 1150 - The seams on the non-food contact surface (exterior) of the pans with missing handles are not easily cleanable--food debris/build-up observed.
    Replace these pots with bowls that do not have the seam to provide a smooth and easily cleanable surface.
  • 1570 - The make table kickplate/vent cover is missing.
    Replace/install.
  • 1580 - Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Repeat The meat slicer blade, shredder, and knife on magnetic rack are not clean.
    Clean and sanitize these food contact surfaces.
  • 1960 - Food containers and pots (with no handles) were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2720 - Corrected During Inspection One of the lids to the dumpster is open.
    Corrected. Maintain dumpster doors and lids closed when not in continuous use.
  • 3180 - Repeat The vent hood system (gutter) and drip pan are not clean.
    Clean.
  • 3180 - Repeat The floor below/behind the fryer is not clean.
    Clean the floor.
Comments:
All food temperatures observed were internal temperatures.
2009 permit issued; post in public view. Review emergency instructions on reverse side with all staff. provided employee health flow chart in chinese.

August 29, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat A food employee continued to skewer shrimp after scratching his nose without washing his hands.
    Shrimp discarded. Employee was instructed to wash hands in the handsink.
  • 0810 - Corrected During Inspection Methods used to cool cooked fried rice are inadequate--observed two full colanders of rice in walk-in cooler at 93*.
    Corrected. Discussed proper methods for cooling such as dividing the rice into smaller portions i.e. laying rice out on sheet pans--UNCOVERED--to cool rapidly. Suggested to operator to decrease volume prepared at one time--they are doing too much at once and they do not have the capacity to cool or hold the food properly. Person in charge stated they would purchase an additional rice cooker to hot hold a portion of the fried rice.
  • 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-chicken being skewered at 65*-chicken prepared earlier today and stored in tub in walk-in cooler 67-69*-shrimp being breaded 71*- chicken and various potentially hazardous food products in the walk-in cooler at 45*-raw chicken, beef, bean sprouts on make table 45-48*-cooked chicken and shrimp on make table 47*
    Cold hold phfs at or below 41*. During preparation, minimize the amount of time the food is in preparation and do not allow the temperature to go above 45*. All chicken and shrimp products prepared and listed above were discarded. Operator is preparing too much food at one time. Suggested working with smaller volumes to minimize time and temperature abuse i.e. prepare a little bit at one time, once completed with working amount, go back to refrigerator and remove another working amount. Suggested using deeper pans on the top inserts of the make table and only filling them less than half full--it was not busy at the time of my visit yet the inserts were full. The make table refrigerator thermostat was ajdusted during evaluation.
  • 1450 - The walk-in cooler is currently cold holding potentially hazardous foods at or above 45* and the make table refrigerator is currently cold holding at 46*.
    Provide additional refrigeration necessary to maintain food items at or below 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Operator states walk-in cooler holding above 41* since they are constantly going in and out of unit and opening and closing the doors. Advised that the food temperature shall be maintained at or below 41* and that it would not be possible if they are going in and out of unit. Suggested either purchasing an additional refrigerator to work out of or to stock the make table refrigerator accordingly. Make table refrigerator thermostat was turned down during evaluation and temperature dropped from 46* to 40*. Advised to minimize the stock in the refrigerator i.e. stock only what is needed, and to monitor the unit to ensure it is cold holding at or below 41*.
  • 1560 - The front counter is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Advised operator to seal the counter to the floor or to elevate it up off the floor at least 6 inches to allow access to floor floor for cleaning.
  • 1770 B - The meat slicer is not clean.
    Clean and sanitize the food contact surfaces of the meat slicer.
  • 1890 - Corrected During Inspection Critical Large metal bowl used for chicken prep was not sanitized after cleaning.
    All food contact surfaces shall be washed, rinsed, and sanitized, in that order.
  • 2000 - Cased single-service stored on the floor.
    Corrected by elevating. Store single-service elevated up off the floor at least 6 inches.
  • 3180 - The vent hood gutter system is not clean.
    Clean the vent hood gutter system.
  • 3180 - The floor is not clean below the front counter.
    Clean the floor.
Comments:
All food temperatures observed were internal food temperatures.
Suggested labeling the food containers on the BODY of the container, NOT the lids since the lids may switched. Label food contents in both ENGLISH and CHINESE and label the dente can shelf in CHINESE so employees know not to use those items.
Lighting at the meat slicer measured at 45 foot candles. Operator to replace damaged ballast to ensure lighting 50 foot candles.
Typed-written report not provided at time of evaluation due to time constraints and to be delivered along with chinese guidance documents on next business day.

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