Mekong Chicken & Seafood, 13298 Warwick Blvd, Newport News, VA 23602 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Demonstration of Knowledge*
Observation: It did not appear as though all foodhandlers has had food sanitation training.
Correction: All foodhandlers are required to have food sanitation training.
- Person in Charge (repeated violation)
Observation: The entrance to the kitchen area was not made access preventable to the public or unauthorized personnel.
Correction: Provide an appropriate barrier at the entranceway to the kitchen to keep the public out and prevent them from getting into the kitchen.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found prepared ready-to-eat (RTE) foods such as egg rolls in the W-in cooler that were not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Found a garbage bag that is not food-grade being used to cover RTE foods (cooked chicken). The bag was touching the food.
Correction: Use food-grade material to store/cover foods so that there will be no migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Found food packaging material (paper bags) sitting on the floor in the dry storage area.
Correction: Store food packaging material at least 6 inches above the floor.
|
05/09/2014 | Routine | |
Discussed seating with the Operators and informed them that should there be more than 15 seats, that another public washroom would be required. Food Permit issued today and a follow-up to this pre-operational inspection is to be done in about 30 days. HM
- Person in Charge
Observation: The entrance to the kitchen area was not made access preventable to the public or unauthorized personnel.
Correction: Provide an appropriate barrier at the entranceway to the kitchen to keep the public or unauthorized personnel from gaining access to the kitchen.
- Cooling, Heating, and Holding Capacities
Observation: Found the Make unit operating at marginal temperature. The upper section was operating in the 40 F to 42 F range while the lower section was operating between 43 F and 44 F.
Correction: Lower the temperature of the Make unit so that the warmest area is always cold enough to keep potentially hazardous foods @ 41 F or lower.
- Plumbing System Maintained in Good Repair
Observation: Found the faucet handle for the Prep sink missing. Found the drain pipe for the mop sink not connected.
Correction: Repair and maintain in good working order all plumbing fixtures.
- Light Bulbs Protective Shielding
Observation: The burnt out Light bulb inside the W-in cooler had no protective shield or covering.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Found the public washroom door without a self-closure device.
Correction: Provide a self-closer device for the public washroom door.
- Outer Openings - Protected
Observation: Found the back exit door with gaps large enough for rodents to pass through.
Correction: Protect the food establishment against the entry of insects and rodents by sealing the openings/gaps in the back exit door.
- Lighting, Intensity
Observation: Found the lighting inside W-in Cooler and in the cooking area to be well below 10 foot candles and 50 foot candles of light respectively.
Correction: Provide at least 10 foot candles inside the W-in Cooler and 50 foot candles in the cooking area.
|
04/01/2014 | Pre-Opening | |
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