Hong Kong Restaurant, 4332 Westgate Drive, Petersburg, VA 23803 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Hong Kong Restaurant
Address: 4332 Westgate Drive, Petersburg, VA 23803
Type: Full Service Restaurant
Phone: 804 931-8140
Total inspections: 7
Last inspection: 08/05/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of vegetables.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food 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.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the @EQUIPMENT@ 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.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
    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
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
08/05/2015Routine
:
Reduce temperature in prep table so it keeps food 41 or below. Keep equipment out of way of handwash sink.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: beef, chicken, ham cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Handwashing Lavatory* (corrected on site)
    Observation: Hand wash station not accessible
    Correction: keep items away from the hand wash station
01/21/2015Routine
Cold holding in walk in fridge very improved .
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the back door is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shelving preventing its use.
06/30/2014Risk Factor
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Food, Pork drained on egg cartons that may cause contamination.
    Correction: Protect food from miscellaneous sources of contamination.
01/27/2014Routine
The walkin needs to hold the INTERIOR of the food items at 41 or below. Several items in the walkin are not maintaining 41 or below in their interior. Understand air temperature of walkin will increase when opened a lot but interior temperatures of covered and large quantity food items should still show 41 or below if unit is working properly. Will come back and check one day prior to opening. Probably just need to turn tthermostat down couple degrees.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
    Correction: Train all employees in food safety as it relates to their assigned duties.Especially maintaining cold holding temperatures in the walkin.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Many items in the walkin are cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
08/29/2013Risk Factor
Proprietor has begun breaking down portions in half to facilitate cooling.
No violation noted during this evaluation.		03/05/2013Follow-up
Walkin unit appears to be putting out adequately cold air but the marinated meats inside were not within temperature. Suggest checking contents of walkin on a daily basis for temperature control. And record on a log posted at unit.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: assorted marinated meats cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/20/2013Routine

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