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



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: 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: 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: 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: 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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