Hong Kong Restaurant, 32 Mill Creek Drive #108, Charlottesville, VA 22902 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hong Kong Restaurant
Address: 32 Mill Creek Drive #108, Charlottesville, VA 22902
Type: Fast Food Restaurant
Phone: 434 245-8818
Total inspections: 2
Last inspection: 06/17/2015
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Inspection findings

Inspection date

Type
Discussed employee health policy, cooling methods, and pest management. During this inspection the facility appeared well organized and clean.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Potentially hazardous food (raw chicken/beef) that has been prepared for cooking in the walk in refrigerator is not being date marked
    Correction: neither are prepared foods that have been returned to the refrigerator.
  • Outer Openings - Protected
    Observation: Rear exit screen door is not self closing, and is partially open.
    Correction: Repair door sp that it is self closing and secure.
06/17/2015Routine
Overall substantial compliance with the Virginia Food Regulations as observed on this date. Discussed bulk cooling of egg rolls (cool to 70 F in the first 2 hours and then cool to 41 F in the last 4 hours of the cooling process). Discussed employee health policy and observed that this facility has employee health information posted.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: mixer blade.
    Correction: Clean and sanitize these surfaces for food contact. Discussed proper washing, rinsing and sanitizing techniques.
10/22/2013Routine

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