Permit Issued.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity to be 1.7 foot candles in the walk-in cooler and 16-17 in the prep area and wok line.
Correction: Increase light intensity to 10 foot candles in the walk-in and 50 ft. candles in the prep and wok line area.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the wall deteriorating at the end of the wok line next to the BBQer.
Correction: Repair.
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10/07/2015 | Follow-up | |
data loggers indicated that both the drink cooler and the walk-in cooler were not working correctly. The walk-in cooler did not reach 41 and the drink cooler was bouncing between 41 and 45°.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Data from data loggers indicates that drink refrigerator and walk-in cooler were both at 43-44°F.
Correction: Refrigeration units must be capable of holding foods at 41°F or below. This is a repeat violation that must be corrected. Data loggers were left in both units to get readings for 24 hrs.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rust shelves in the walk-in cooler.
Correction: Replace or refinish.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the utensils that are used for the fried rice had caked on grease.
Correction: Thoroughly clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed old food on the rice cooker table and in the gap between two tables where the soup warmers are.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity to be 1.7 foot candles in the walk-in cooler and 16-17 in the prep area and wok line.
Correction: Increase light intensity to 10 foot candles in the walk-in and 50 ft. candles in the prep and wok line area.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the wall deteriorating at the end of the wok line next to the BBQer.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the toilet and sink in the kitchen filthy.
Correction: Clean.
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09/29/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the garlic and oil at room temperature on the wok line. Also, meats on the bottom of the drink cooler were 50°F.
Correction: Discarded.
- Critical: Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Observed two scoops made from old jugs that can not be easily cleaned.
Correction: Discarded. Equipment must be made and designed to be easily cleanable and not from previously used containers.
- Cooling, Heating, and Holding Capacities
Observation: Data from data loggers indicates that drink refrigerator and walk-in cooler were both at 43-44°F.
Correction: Refrigeration units must be capable of holding foods at 41°F or below. This is a repeat violation that must be corrected. Data loggers were left in both units to get readings for 24 hrs.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rust shelves in the walk-in cooler.
Correction: Replace or refinish.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the utensils that are used for the fried rice had caked on grease.
Correction: Thoroughly clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed old food on the rice cooker table and in the gap between two tables where the soup warmers are.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Observed the light intensity to be 1.7 foot candles in the walk-in cooler and 16-17 in the prep area and wok line.
Correction: Increase light intensity to 10 foot candles in the walk-in and 50 ft. candles in the prep and wok line area.
- Physical Facilities in Good Repair
Observation: Observed the wall deteriorating at the end of the wok line next to the BBQer.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the toilet and sink in the kitchen filthy.
Correction: Clean.
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09/28/2015 | Routine | |
Data logger showed that the walk-in cooler was maintaining 40-41 degrees F after the thermostats was adjusted. Beverage unit was 40 degrees also.
No violation noted during this evaluation. | 06/03/2015 | Follow-up | |
Data logger install to check temperatures for a 24 hr. period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the egg rolls, sweet and sour chicken and other TCS foods at 52°F in the drink refrigerator. Also, observed the egg rolls and raw beef at 45°F in the walk-in cooler.
Correction: Products in the beverage refrigerator were discarded. The temperature was adjusted. The temperature was adjusted down in the walk-in cooler. Data logger was put in the unit to monitor the temperature.
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06/02/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/10/2015 | Follow-up | |
Data logger put in walk-in during inspection lowest reading was 45°F. Data logger reset to run overnight.
- Critical: Hands - When to Wash*
Observation: Observed employees prepare food without washing their hands. Hand sink was dry at the beginning of the inspection.
Correction: Training will be done on hand washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed raw chicken, raw beef, egg rolls and cooked pork at 43-44°F in the walk-in cooler.
Correction: Have walk-in cooler compressor serviced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed grease and old food particles on the green egg roll baskets and tongs hanging at the sink.
Correction: Clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee wash a pan but not sanitize it.
Correction: Equipment and utensils must be sanitized after washing.
- Hand Drying Provision (corrected on site)
Observation: No towels at hand sink.
Correction: Corrected by providing.
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03/02/2015 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed fried noodles in a box with newspaper in the bottom and another box of noodles stored directly on top of another box of noodles.
Correction: Cover the noodles to protect against contamination and use a food grade container, not a dirty box.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed an employee wash and rinse but did not sanitize a sheet tray that contained raw shrimp.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/20/2014 | Risk Factor | |
Gloves n/a. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Found metal cans with sugar, salt, MSG not labeled.
Correction: All repackaged food products to be labeled. Please label these containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found no date on egg rolls.
Correction: All ready to eat held 24 hours or more to be date labeled. Please date label ready to eat foods.
- Non-Food Contact Surfaces
Observation: Found reach-in cold hold doors and base not clean.
Correction: Please clean these nonfood surfaces. All surfaces to be kept clean.
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08/06/2014 | Routine | |
Gloves n/a. 3 compartment sink - chlorine sanitizer, test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found fried chicken and General Tso chicken at 74-82 degrees in pan on table.
Correction: When holding food cold, the temperature is to be below 41 degrees. Please make sure cold food is at or below 41 degrees. Food was discarded voluntarily.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found trays of fried egg rolls in walk-in without a record of when they were made or when the time is used up and they are to be discarded.
Correction: Trays of egg rolls are to be labeled with either the use by date or the date they are made. Please label the trays of egg rolls. (Done)
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04/25/2014 | Risk Factor | |
Gloves n/a. 3 compartment sink - chlorine sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found General Tso at 79 degrees and fried chicken in reach-in at 59 degrees.
Correction: All cold hold to be 41 degrees or less. Please store food products at 41 degrees or less.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Found no hand towels in employee restrooms - employee used restroom.
Correction: All handwash stations to have necessary supplies (soap, towels). Please furnish hand drying materials to handwash stations.
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02/03/2014 | Risk Factor | |
Gloves n/a. 3 compartment sink - chlorine sanitizer on premises. Annual permit inspection - permit issued.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Found cardboard and paper being used to line shelves and store wonton noodles in.
Correction: All food equipment to be durable and cleanable. Please do not use cardboard and paper to line shelves and hold wonton noodles. Both removed from materials and placed on steel shelf and in plastic containers.
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10/01/2013 | Routine | |
Gloves n/a. 3 compartment sink - chlorine sanitizer.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Found employee rinse hands in three compartment sink after cutting cooked pork and then cut more cooked pork.
Correction: Employee is to use handsink and follow full handwash procedure for handwash. Employee used proper handsink and did minimum 20 second handwash.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Found no supplies at handsink in restroom for employees.
Correction: Handsink to have soap for proper handwash.
- Hand Drying Provision (corrected on site)
Observation: Found no supplies at handsink in restroom for employees.
Correction: Handsink to have towels for proper handwash.
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07/03/2013 | Risk Factor | |
No risk factor violations observed. Gloves n/a. Discussed labeling of prepped food (egg rolls, cooked shrimp, cooked chicken). 3 compartment sink - chlorine sanitizer.
No violation noted during this evaluation. | 04/04/2013 | Risk Factor | |
Gloves n/a.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found pork, egg roll in front refrigerator at 47-48 degrees.
Correction: All cold to be 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found cooked pork and rice noodle in walk-in had no date.
Correction: All cooked ready to eat to be labeled.
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01/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mr. Wong's Restaurant, 2314 Hungary Road, Richmond, VA 23228 »