Tong Dynasty, 110 S Jefferson St, Lexington, VA 24450 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tong Dynasty
Address: 110 S Jefferson St, Lexington, VA 24450
Type: Full Service Restaurant
Phone: 540 463-2002
Total inspections: 5
Last inspection: 03/05/2016
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Inspection findings

Inspection date

Type
Cooking and holding temperatures are generally good. Barriers are used for handling ready-to-eat foods. Food contact surfaces appear clean. A new dish machine has been installed.
Please ensure that hand sinks are maintained and used as often as necessary. Obtain a chlorine test kit to monitor sanitizer concentrations. Store wiping cloths in sanitizer solution between uses. We discussed: employee health policies
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: One hand sink had no hot water after running for 2 mintues. Hot water was turned off at another hand sink.
    Correction: Provide hot water of at least 100°F at all hand sinks to allow effective removal of fatty soils encountered in kitchens.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: One of the hand sinks was blocked by a stack of pans stacked in the basin.
    Correction: All hand sinks should be easily accessible at all time ensure hand washing can easily be carried out whenever necessary.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand sinks.
    Correction: Provide disposable paper towels at all hand sinks.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A bottle of glass cleaner is stored next to an open container of tea leaves and above cup lids.
    Correction: Store chemicals in locations where accidental drippage will not contaminate food, food contact surfaces, equipment, utensils, linens or single service items. An employee moved the glass cleaner to a bottom shelf away from food and single service items.
03/05/2016Risk Factor
Use different method of thawing the shrimp. Shrimp should be thawing under running water.
Chicken should be thawing in refrigerator and not in open space.
No violation noted during this evaluation.		01/28/2015Risk Factor
  • Critical: Hands - When to Wash*
    Observation: Employee hanlded raw chicken and knife to cut chicken. Stopped to cook order at stove/grill. Hands were slightly rinsed at sink not handwash sink. Hands were not properly washed between duties.
    Correction: Wash hand throughly between job duties.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: Large pots and pans. Plastic tubs to hold food were cleaned in the three compartment sink. Only soap and water was used and no sanitizer present.
    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.
04/30/2014Risk Factor
Hand washing sinks should be available for employees to wash hands. Two hand sinks in the kitchen and dishwashing area was not in operation.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat foods in the refrigeration unit is 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Handwashing Lavatory*
    Observation: There is no handwash lavatory in the kitchen cooking and food preparation area, preventing routine handwashing by food workers.
    Correction: Handwashing sinks should be repaired and in operation. Hot water should be supplied top handwashing sinks. Make necessary repairs to all hand sinks..
08/28/2013Risk Factor
Provide hot water to all handsinks. Hot water observed to be turned off at sink. The hot water used for the dishwashing machine was observed to be 110 degrees. The unit specification panel says to provide 140 degree water. The hot water heater may need to be adjusted. Use the three compartment sink for warewashing until adjustments may be made.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: handles in sinks, handles on refrigeration doors. Large bins in hallway containing dry food storage observed to be soiled.
    Correction: Clean and sanitize these surfaces for food contact.
02/20/2013Risk Factor

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