15: 540 540 REPEAT Food in contact with equipment or utensils that have not been cleaned or sanitized. Specifically, cooked foods (egg rolls) were observed being stored in a several cardboard boxes or cardboard lids that previously held raw chicken or in-shell eggs. There was safe handling instructions on these boxes/containers. There were saved old cardboard boxes that chicken came in located in the dry storage room, in the room near the walk-in freezer, and on the drying rack above the three-compartment sink.
Corrective Actions: Use only cleaned and sanitized utensils or equipment during food preparation. Do not use containers that cannot be cleaned/sanitized in the three-compartment sink. Do not store cooked foods or ready-to-eat foods or clean utensils in boxes or any containers that held raw chicken or in-shell eggs ! Once you remove the raw chicken or eggs from the box/cardboard, discard. *Had facility throw away egg containers and chicken boxes during inspection* Egg rolls will be fried to at least 165 F prior to serving to customers.
15: 470 15 OUT 470 REPEAT CORRECTED Raw chicken & cartons of in-shells eggs was observed being stored above ready-to-eat foods and produce in the walk-in cooler and in the tall 1-dr cooler near the register. Also, raw beef and raw shrimp were above bean sprouts in the tall 1-dr cooler near the register as the bean sprouts were on the bottom.
Corrective Actions: Correction: ALWAYS Store ready-to-eat / cooked foods or produce above raw foods to avoid cross-contamination (this could cause your customers to become ill). The raw chicken was moved to the bottom shelf of the coolers at the inspector's request. The bean sprouts were moved after pointing this out and talking to the staff and pointing to the preventing cross-contamination sign in Chinese for how to store foods three times.
28: 3490 28 - 3490 - Personal Care Items - Storage REPEAT CORRECTED A bottle of medicine, bottle of spray hand sanitizer, nail clippers, sewing kit items, package of lightbulbs, etc. were stored on a shelf above bulk foods such as sugar in such a way that they could contaminate food below these items in the prep area near the three-compartment sink.
Corrective Actions: Correction: All personal care items, medicines & first aid supplies, chemical, etc. must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Store these below and away from food and food prep. Do not store chemicals, medicine, or personal care items above food! ** Corrected by having items moved at request of inspector **
28: 3360 28 OUT 3360 FINAL brand rodenticide ready-to-use pacs for rats, mice, & voles AND the Orthene Pellets Insecticide For use only by professional applicators that had been ordered and mailed to the business per the bill in the box.
These chemicals are not being used in accordance with law or the manufacturer's use directions. You must be a certified to be putting these down in a food establishment.
Corrective Actions: Correction: These items must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Please remove these pest control chemicals from the premises and work with your pest control company, Cyprus, to address issues with mice, rats, or bugs in your food facility. This will be followed up on at the follow up inspection.
28: 3470 3470 CORRECTED Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. A bottle of spring valley vitamin D was being stored in the tall 1-dr cooler near the front hand sink / register area above open containers of food.
Corrective Actions: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. The bottle of vitamin D was removed from the cold holding unit to a place it is not above food, single-use items, or clean/sanitized dishware.
38: 3270 (1) (2) (4) 3270 REPEAT 38 OUT - Pests - Controlling Pests REPEAT Harborage conditions exist for pests in the hallway leading up to as well as in the back storage room with the accordion style doors near the walk-in cooler as there is clutter, old/unused equipment, old raw chicken boxes etc. Additionally, a few dead bugs that appeared to be cockroaches were observed on the floor in several locations in the back storage room that holds canned food, disposable to-go items, etc. & near the 2-dr prep cooler . Lastly, at least twenty (20) what appeared to be mouse droppings were observed in the back storage room. Additionally, the front door was propped open at the start of the inspection as well as the side screen door was propped open during the inspection as well (and there were no deliveries happening during this timeframe)
Corrective Actions: Correction: Eliminate harborage conditions. Removed old, unused items from the facility. Sweep up and/or vacuum the perimeter of the room and under shelving at least weekly. Please clean up the mouse droppings and the dead inspections. Insects and other pests are capable of transmitting disease please get this area clean and more organized within the next three (3) days.
47: 0960 (2-5) 47 REPEAT - 0960 (2-5) - Equipment and Utensils - Multiuse, Characteristics REPEAT Foods (mostly meats in the walk-in freezer and chest freezer) were observed stored in plastic disposable "Thank You" thin plastic shopping bags and Food Lion thin plastic single-use shopping bags.
Corrective Actions: Correction: Use only approved food grade plastics for food storage. Only use containers to hold food or be in direct contact with food that permit easy cleaning (unless single-use) and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Please work over the next few weeks to use the items in the improper bags and discontinue putting other items into these bags not meant for freezing and storing meats or being in direct contact with ready-to-eat foods. This has been discussed for years and needs to stop.
49: 1800 49 REPEAT - 1800 - Non-Food Contact Surfaces REPEAT The nonfood contact surface of the sides and top to the prep cooler has an accumulations of grime and old food particles. There is a black mildew / mold-like growth on the gaskets to the prep cooler. The stainless steel table beside the prep cooler and the stainless steel shelf above the prep cooler is sticky and has encrusted old food particles on it. The bottom inside of the 2-dr prep cooler is sticky and has old food particles and old menus stuck to it from spillage. The stainless steel behind the wok cooking area has grease and old food particles on and around it. In the walk-in cooler and other places, the shelving is rusty and needs to be repaired or replaced to good condition so rust cannot flake off onto food -- covering the top of this shelving with cardboard is not a proper solution.
Corrective Actions: Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. These items will be cleaned within the next three (3) days. Futhermore, a weekly cleaning schedule will be created to prevent things from getting so dirty in the future.
51: 2350 (ii) 51 OUT 2350 The hand sink in the cooking / food prep area is very slow to drain. As there were two hand washing attempts made within about 40 minutes and there was still standing water in the basin of the hand sink over 30 minutes later.
Corrective Actions: Correction: Have this hand sink repaired to good working order draining and with hot and cold water available on demand by Thursday 5/30. A call to a plumber (Glick's Plumbing )has already been made to address this earlier this month. Hand washing is so important to prevent food borne illness so please remind staff to wash their hands and have a stocked (soap & papertowels) working hand sink in the food prep area for foodhandlers. Issues with this hand sink have been seen in the past.
55: 3180 55 OUT 3180 Observed pieces of old food, trash, grease, etc. underneath racks, behind equipment, and many areas of the food facility. Also, the floor itself and walls were found to be dirty in a few areas Furthermore, there were cobb webs and dust between the prep table and 2-dr prep cooler as well as near the 1-compartment sink.
Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors & walls Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces. If you need to open later, close earlier, and/or have staff come in early or staff late something needs to be done to get your food facility clean and then you need to create AND follow a daily / weekly cleaning schedule that will keep things clean.
A follow up inspection will occur on/ about 5/30 - 5/31 to address the multiple violations noted today.
NOTE: The following was verbally discussed during today's inspection: Employee health policy, handling beverage/food orders with an allergy, storage of employee beverages, employee hair restraints (hair on head & beard) and handwashing policy. Work on date marking to ensure all cooled or prepared or sliced (pre-cooked chicken, pre-cooked egg rolls) kept over night are date marked to tell when they should be used or discarded by. Discussed to stop saving egg cartons and stop saving cardboard boxes that once held raw chicken -- these are trash and should not be used for holding utensils or holding other foods. Discussed that several feet of hood vents are missing and the need to put them back into places above the wok.
Per manager --Cyrus Pest Control does routine pest control for this food facility. However no emails or service notes for 2024 could be provided during today's inspection.
Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (present in shelf under register) ; you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster was not present again today but left several of the last inspections) - you can post this near your food permit which also must be visible to the public / your customers permit expiring 9/ 2024 was posted near cash register on tall 2-dr cooler) .
| Description | Temperature | State of Food |
| white rice | 160 °F | Hot Holding |
| shrimp in lo mein | 173 °F | Cooking |
| tofu (top 2-dr prep cooler) | 42 °F | Cold Holding |
| bean sprouts (top 2-dr prep cooler) | 42 °F | Cold Holding |
| fried wonton | 207 °F | Reheating |
| Description | Temperature |
| back white chest freezer | 15 °F |
| walk-in freezer | 9 °F |
| 1-dr tall retail drink cooler (nonTCS drinks) | 52 °F |
| 1-dr tall cooler | 35 °F |
| walk-in cooler | 42 °F |
| 2-dr uc prep cooler | 42 °F |
