Hong Kong Restaurant, 300 Remount Rd., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Hong Kong Restaurant
Address: 300 Remount Rd., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-9990
Total inspections: 14
Last inspection: 02/08/2016

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Inspection findings	Inspection date	Type
Critical: Package Integrity* Observation: Canned goods with heavy denting in the seal were observed among other canned goods. Correction: Foods in damaged cans must be separated from other usable canned goods. The damaged cans were separated. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: A neoprene cutting board was observed in very soiled condition, and large plastic food container lids were observed in extremely soiled condition. Correction: Food contact surfaces must be clean to sight and touch. The soiled items were returned to the ware wash area and properly cleaned. Equipment - Cooking and Baking Equipment Observation: A microwave was observed soiled on the inner and outer surfaces. Correction: The interior of a microwave must be cleaned at least every 24 hours or as often as necessary to prevent an accumulation of soil.	02/08/2016	Routine
The older Frigidaire home style refrigerator has been replaced with a new Frigidaire home style. All food temperatures in the new refrigerator were found to be well within regulatory limits for cold hold foods. No violation noted during this evaluation.	06/19/2015	Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Numerous potentially hazardous foods in the Frigidaire home style refrigerator were observed at temperatures above the regulatory cold hold limits. Correction: Management claims that these foods are only out of regulatory temperature limits due to constant opening of the unit door. Management understands that another visit will be made to this restaurant within the next ten days for the purpose of checking food temperatures in this unit before daily operations begin. Non-Food Contact Surfaces Observation: The nonfood contact surface of the Frigidaire reach-in refrigerator, both inside and out, was observed in a visibly unclean condition. Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues and food debris.	06/03/2015	Routine
At time of inspection previous violations noted as having been corrected 1. date marking No violation noted during this evaluation.	10/29/2014	Follow-up
Discussed observations and inspection report with the person in charge No food prep at time of inspection Good separation of foods in refrigeration units pH sanitizer test kit noted Excellent prep unit temperature noted NOTE: Remember to 1) date mark foods at time of preparation or when breaking the hermetic seal of a food container or if not consumed within 24 hours Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) @FOOD@ 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. Food Contact Surfaces - Cleanability* Observation: The food contact surface of the shelving in the walk in and kitchen is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Correction: Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.	09/18/2014	Routine
Discussed observations and inspection report with the person in charge Cold holding foods in prep unit well within required range Good separation of foods Food gloves observed Time used as public health during food prep pH sanitizer test kit noted NOTE: Remember to date mark foods at time of food processing or when opening the hermetic seal of a food product and discarf within 7 days Monitor walk in cooler so that a temperature of 40F or below is constantly maintained Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelving in kitchen and dry storage area racks Correction: Clean and sanitize these surfaces for food contact.	06/16/2014	Routine
Overall clean facility kitchen No food prep at time of inspection Good separation of foods in refrigeration units Food gloves noted Cold holding foods well within required limits NOTE: Remember to date foods at time of preparation or if not consumed within 23 hours No violation noted during this evaluation.	03/21/2014	Risk Factor
Discussed observations and inspection report with the person in charge Provided educational materials and discussed proper hand washing procedures, the importance of date marking and date marking of foods at time of preparation. Ensure that there is proper separation of foods(raw potentially hazardous foods/ready to eat foods) in walk in cooler to prevent cross contamination Hair restraints and sanitizer test kit (chlorine 50-100ppm) observed Excellent cold holding foods in prep unit Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Critical: Hands - Preventing Contamination from Hands* (corrected on site) 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. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Foods in reach in observed not being covered Correction: Protect food from miscellaneous sources of contamination. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ 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. Nonfood Contact Surfaces Observation: The nonfood contact surface of the storage shelves in kitchen by the 3 bay sink is not designed or constructed to be easily cleanable. Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the can opener has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	12/16/2013	Routine
Overall facility appeared clean. No food prep at time of inspection Cold and hot holding foods within required limits Hair restraints and food gloves noted Food contact surfaces appeared lean to sight and touch NOTE: Remember to date mark foods at time of preparation or if food is not consumed within 24 hours/ dispose of within 7 days Shelving off storage area needs to be resurfaced so that they are smooth and easily cleanable Provided hand out in Chinese pertaining to food separation in refrigeration unit No violation noted during this evaluation.	09/30/2013	Risk Factor
Discussed observations and inspection report with the person in charge. Violation noted were corrected at time of the inspection Overall facility kitchen appeared clean with clean food contact surfaces noted No food prep/cooking noted at time of inspection Food gloves and hair restraints Refrigeration units with cold holding foods within required limits NOTE: Remember to date mark foods at time of preparation or when hermetic seal of food container is opened/broken. Also monitor temp of prep unit after lunch rush to ensure the temperature of 40F of below is maintained Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Date mark foods at time of preparation or when hermetic seal of food container is broken/cut open 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. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.	06/13/2013	Routine
Discussed oservations and inspection report with the person in charge Provided food safety educational materials and Food Employee Health Policy Agreement for signature. Also discussed proper cooling methods Overall facility kitchen appeared clean and in compliance Use of food gloves and hair restraints observed Refrigeration units, cold and hot holding foods within rquired limits NOTE: Remember to always:: Separate and cover potentially hazardous foods from ready to eat foods in the walk in cooler Date mark foods at time of preparation or if not consumed within 24 hours Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: garlic in olive oil cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	03/11/2013	Risk Factor
No violations noted at time of inspection. Facility kitchen with clean ffod contact surfaces observed. Refrigeration units well within required limits. Use of food gloves with frequent changing observed. Date marking, hair restraints and pH sanizer test kit noted No violation noted during this evaluation.	12/14/2012	Risk Factor
At time of inspection no violations noted nor was there any food prep in progress. Overall facility kitchen appeared clean and in compliance. Refrigeration units, cold and hot holding foods within required range. Food contact surfaces clean. Food gloves, hair restraints and sanitizer test kit noted. NOTE: Please ensure and note the following occur. Also discussed tjhe follwing with the person in charge.: 1. Use food gloves at all tmes duribg food preparation and not commerial rubber gloves 2. Remember to invert all take out food containers with food contact surfaces facing down 3. Date mark foods at time of preparation or if not consumed within 24 hours and discardwithin 7 dayys Provided copy of environmental health policy and reporting practices (in Chinese) and the proper way to clean food contact surfaces using a bucket and sanitizing solution. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Improper use of wet wiping cloths. Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Styrofoam and plasic food containers observed with food contact surfaces facing up. Correction: Maintain nonfood-contact surfaces of equipment clean.	02/28/2012	Routine
No violations noted, nor was wthere and wok food prep at time of inspection. Facility kitchen appeared clean and in overall compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods well within required range. Use of food gloves,and hair restraints observed No violation noted during this evaluation.	12/05/2011	Risk Factor Assessment

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