- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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03/14/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee observed using open glass for drinking in the food preparation area in kitchen.
Correction: Operator voluntarily discarded said water and used to go cups with lid and straw for drinking water in kitchen.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that utensils stored in cold standing water between use.
Correction: Operator voluntarily discarded said water, cleaned and sanitized the utensils and kept said utensils dry between use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen are heavily scratched and scored and discolored (blackened). The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/10/2015 | Routine | |
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) spring rolls and Thai curry sauce in the refrigeration unit is not properly dated for disposition. As per the operator said food being was held for more than 24 hours.
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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Meat slicer observed dirty with old food debris on food prep table in kitchen.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Meat slicer must be cleaned frequently after use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen 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. Operator voluntarily removed the said pots preventing its use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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04/21/2015 | Routine | |
I did not observe dishwashing during this inpsection because the 3-vat sink was being used to prep chicken.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) foods in the walk-in cooler.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in top of the prep cooler are at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cooling shrimp in top of the prep cooler may be contributing to elevated temperatures in the cooler. Correct today.
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05/09/2013 | Follow-up | |
chlorine concentration in dish machine measured at 100 ppm.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Fish*
Observation: Cannot verify the source of the tilapia (whole fish filet on the menu).
Correction: Provide a receipt or invoice for the tilapia being served at the establishment. Insure all fish are from an approved source.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) foods in the walk-in cooler.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in top of the prep cooler are at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the rice container and flour containers were observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the containers as often as necessary to prevent accumulation of dirt and food debris.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed an employee washing dishes without sanitizing.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: One of the handsinks is blocked and the other handsink has a rubber band around the paper towels preventing their use.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in and in front of the sink preventing its use.
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05/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Wong Kok Asian Cuisine, 43090 Peacock Market Plaza # 170, South Riding, VA 20152 »