Shung Xing, 107 - 1770 Timberwood Blvd., Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 17, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
|
May 18, 2009 | Routine | 0 | 5 | Details / Comments |
|
April 20, 2009 | Routine | 0 | 3 | Details / Comments |
August 17, 2009 (Critical Procedures)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Potentially hazardous food in the prep cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical The prepared ready-to-eat (RTE) food in refrigeration is 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.
Employee health policy is in place. Chlorine sanitizer mixed to 50 ppm in the three compartment sink. No potentially hazardous food to be kept in the prep unit until it can maintain a temperature of 41 degrees or below.
May 18, 2009 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses.
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 135F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3170 - Light bulb in walk-in is burnt out not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
This inspection is a 30 day follow-up to the opening inspection.
April 20, 2009 (Routine)
Violations:
- 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the reach-in is not accurate.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: gaskets on refrigeration.
Clean and sanitize these surfaces for food contact. - 2720 - Dumpster or outside refuse container was open or uncovered. Dumpster lids broken.
Cover all waste containers when not in continuous use. Replace dumpster lids.
A 30 day inspection will be conducted on or around May 20th. Talked with the owners about date marking, cooling, employee health policy, and food storage order. The Permit has been issued today with health department approval.
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