Hunan King Chinese, 801 University City Boulevard Suite 3, Blacksburg, VA 24060 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Gave handout - sample cooling log, chinese language handouts - cooling, hot holding, cold holding
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat and poutlry. Observed several different meat and poultry items sitting on work tables thawing.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: (CORRECTED DURING INSPECTION): The methods used for cooling were not adequate. Food was left to sit on work tables to cool. While this is acceptable until the food has cooled somewhat, it needs to be transferred to the walk-in quickly to meet the temperature requirements.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:
1. Within two hours, from 135°F (57°C) to 70°F (21°C)
Correction: and
2. Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.
- 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, particularly under equipment and at floor / wall junctions noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Please correct within 30 days
|
02/26/2015 | Routine | |
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