Famous Wok, 1404 North Parham Road, Richmond, VA - Restaurant inspection findings and violations

September 21, 2009 (Follow-up)

Comments:
Violations corrected.

September 14, 2009 (Follow-up)

Violations:

• 0960 2 - Repeat Black tape on knife handle.
  Remove.
• 3180 - Repeat Food debris from drain repair was found under all equipment in the kitchen.
  Clean.

Comments:
Note: air temperature of walk-in cooler was 43-45 degrees. A data logger will be installed to monitor temperatures.

August 14, 2009 (Routine)

Violations:

• 0460 - Corrected During Inspection Critical Employee tasted the soup with the utensil used for stirring and getting it out of the work.
  Use a separate spoon and use only once. Corrected by discussing with person.
• 0160 - Corrected During Inspection Critical Employees were washing hands in the 3 compartment sink.
  Use handsink.
• 3020 - Corrected During Inspection No soap at handsink.
  Provided.
• 3030 - Corrected During Inspection No towels at handsink.
  Provided.
• 1780 E - Ice tea dispensers are not being cleaned daily.
  Both dispensers must be cleaned and sanitized.
• 1780 - Corrected During Inspection Critical Employee used same container for the raw eggs and the egg drop soup.
  Corrected by discussing with employee to use new container.
• 0760 - Corrected During Inspection Critical Chicken cooked the previous day was reheated according to their procedures and found at temperatures between 123 and 163 degrees.
  Change procedure and check chicken with thermometer. corrected by leaving on grill longer to reach above 165 degrees.
• 0820 A 2 - Critical Chicken was 47-53 degrees in walk-in unit. Walk-in air temperature was 47 degrees.
  Must repair immediately.
• 0480 - Corn starch container not labeled.
  Label.
• 0610 - Gray container of foods were stored on the floor in the walk-in cooler.
  Store 6" off floor.
• 0570 - Wiping cloths were not clean.
  Properly clean and dry.
• 0960 2 - Black tape found on knife handle.
  Remove.
• 3180 - Found debris on floor under service line.
  Clean.

July 30, 2009 (Follow-up)

Comments:
Follow up inspection to fire in the facility. All surfaces and equipment have been cleaned and sanitized, canned goods were cleaned and sanitized. Ice machine was emptied, cleaned and sanitized. All exposed food and wares have been discarded. Floors, walls, and ceilings have been cleaned. Ansul system has been recharged. Grill to be replaced next week. Ok to operate when cleared by the Fire Department.

May 05, 2009 (Risk Factor Assessment)

Violation: 0820 A 1 - Critical Chicken on the grill which is being held before putting on display line were found at 89-109 degrees. The grill was turned off.
Temperature must stay at or about 135 degrees. Corrected by reheating.

February 12, 2009 (Follow-up)

Comments:
Violations corrected. Ice machine cleaned.

February 03, 2009 (Risk Factor Assessment)

Violations:

• 0450 - Corrected During Inspection Critical The handle for the scoop was found in contact with the ice.
  Store with handle up so hands do not come in contact with ice.
• 0260 - Critical Unknown particles were found in the ice in the ice machine and in the ice being served to the customers.
  Discard all the ice and clean machine.

November 18, 2008 (Follow-up)

Comments:
Violation #820-A1 corrected.

November 10, 2008 (Follow-up)

Violation: 0820 A 1 - Critical Repeat Fried rice 107 degrees on the display steamline.
Must be 135 degrees or more.
Comments:
Note: grilled chicken on grill 89-134 degrees. This chicken is fully cooked and on the grill until a pan on the line is empty. Also, two baskets of chicken (fried) at fryer. Violations #220, 2310, 1780D were corrected.

November 05, 2008 (Risk Factor Assessment)

Violations:

• 0220 - Corrected During Inspection Critical An uncovered employee drink without a straw was on the prep table.
  Corrected by providing lid and straw.
• 2310 - Corrected During Inspection Critical Repeat A hot bowl of sauce was stored at the handsink making sink not available to wash hands.
  Removed.
• 1780 - Critical A food residue had built up in the hot rice holding unit.
  Correct by washing and sanitizing every 24 hours (every day).
• 0820 A 1 - Critical Repeat Lo mein and fried rice on the display steam unit were 123 and 119 degrees. Fried chicken pieces (2 overflowing baskets) were 98 degrees in the prep area.
  Use products immediately or discard. The fried chicken pieces are being cooked in amounts that is not meeting demand.

August 06, 2008 (Routine)

Violations:

• 2310 - Corrected During Inspection Critical Bowl stored in handsink.
  Keep sink open for handwashing. Corrected by removing bowl.
• 1780 E - Iced tea dispensers are not cleaned daily.
  Empty containers nightly and clean/sanitize.
• 0820 A 1 - Critical Fried rice 117 degrees on display steam table.
  Discard or reheat.
• 0570 - Wet filthy wiping cloths were on prep tables.
  Discard cloths. Use new clean cloths and store in bleach water.
• 1580 - Cutting board cracked.
  Replace.
• 3180 - Ceiling is grease stained.
  Clean.

February 19, 2008 (Critical Procedures)

Violation: 0820 A 1 - Critical Grilled chicken being reheated and held on grill were 109-130 degrees. Grill was not on to maintain temperature.
Reheat to 165 degrees and hold at 135 degrees or more.

November 27, 2007 (Critical Procedures)

Violations:

• 0220 - Critical Employee drinking out of a screw top bottle.
  Use cup with straw and lid.
• 0820 - Critical Chicken being held in container was 128 degrees.
  Reheat to 165 degrees before using.

October 17, 2007 (Follow-up)

Violation: 0570 - Corrected During Inspection Repeat Dirty wiping cloths on prep tables.
Store in sanitizer.
Comments:
Handsink dry-not using. The following violations were corrected: 450, 3030, 2310, 1570, 1580, 960-4, 1770C, 3180.

October 01, 2007 (Follow-up)

Violations:

• 0450 - Critical Employee was handling ready to eat chicken with bare hands.
  Do not handle ready to eat with bare hands.
• 0570 - Repeat 10/1/07-Dirty wet wiping cloths were found on table and wok line.
  Store in sanitizer and keep clean.
• 0570 - Found dirty wet wiping cloths on wok line.
  Use only clean wiping cloths and once they are wet they must be stored in sanitizer.
• 0610 - Repeat Container of chicken was stored on floor just inside hallway door.
  Corrected by storing off floor.
• 0960 2 - Repeat 10/1/07-Rope on handle of knives.
  10/1/07-Remove.
• 0960 2 - A piece of rope found on knife.
  Remove.
• 1570 - Repeat 10/1/07-broken scoop in corn starch, gaskets torn on refrigerator.
  10/1/07-Replace, replace.
• 1570 - Broken scoop in corn starch, broken grey container lids and torn refrigerator gasket.
  Replace.
• 1580 - Repeat 10/1/07-cutting board badly scored.
  10/1/07-Replace.
• 1580 - Cutting board badly scored.
  Replace.
• 1770 C - Repeat 10/1/07-Handles on barrels filled with old food.
  10/1/07-Clean.
• 1770 C - Large barrels containing corn starch, rice, etc. were filthy. Grey containers and lids, refrigerator shelves and tables were dirty.
  Clean and sanitize.
• 2310 - Critical Handsink had bowls stored in it.
  Keep open and use.
• 3030 - Repeat 10/1/07-No hand towels.
  10/1/07-Provide.
• 3030 - No hand towels.
  Provided.
• 3180 - Repeat 10/1/07-dust on wall behind ice machine.Debris on floor under hot line and around grease interceptor.
  10/1/07-Clean. Clean
• 3180 - Floors, walls and ceilings in kitchen and walk-in were dirty and greasy.
  Clean.

August 28, 2007 (Routine)

Violations:

• 0170 - Manager observed washing hands in 3 compartment sink.
  Use hand sink.
• 0470 - Corrected During Inspection Critical A container of chicken which was stored on the floor was not covered.
  Corrected by covering.
• 0570 - Found dirty wet wiping cloths on wok line.
  Use only clean wiping cloths and once they are wet they must be stored in sanitizer.
• 0610 - Corrected During Inspection Container of chicken was stored on floor just inside hallway door.
  Corrected by storing off floor.
• 0960 2 - A piece of rope found on knife.
  Remove.
• 1570 - Broken scoop in corn starch, broken grey container lids and torn refrigerator gasket.
  Replace.
• 1580 - Cutting board badly scored.
  Replace.
• 1770 C - Large barrels containing corn starch, rice, etc. were filthy. Grey containers and lids, refrigerator shelves and tables were dirty.
  Clean and sanitize.
• 1900 - Critical Employee did not sanitize cutting board or knife after cutting chicken.
  All equipment or utensils must be sanitized after washing.
• 3030 - Corrected During Inspection No hand towels.
  Provided.
• 3180 - Floors, walls and ceilings in kitchen and walk-in were dirty and greasy.
  Clean.
• 3280 - Dead roaches covered the glue boards located under serving line.
  Remove.
• 3340 - Corrected During Inspection Critical Chemicals stored with and above food.
  Corrected by moving.

August 28, 2007 (Complaint)

Comments:
Today's visit was due to a complaint concerning chicken being left in common hallway. Today there was not any chicken in hallway but there was chicken in a container on the floor just inside the door. Do not store chicken in hallway or on the floor.

April 04, 2007 (Critical Procedures)

Violations:

• 0160 - Critical Employee that had been cutting raw meat began cooking food without washing hands after handling the raw meat.
  Correct by training employees to wash hands with warm water and soap for at least 20 seconds in handsink after hands may have become contaminated before returning to work, serving or preparing food, washing/handling clean dishes/utensils.
• 0220 - Corrected During Inspection Critical Repeat Observed open drink cup on prep table.
  Correct by using a covered cup with a straw for beveraages consumed by employees while working.
• 0800 - Critical Hot chicken was taken from oven and placed into walk-in refrigerator for approximately 20 minutes on sheet pan the transferred to covered bus pan. Temperature of chicken was 138 degrees in bus pan.
  Correct by allowing chicken to cool on sheet pan to at least 70 degrees or less before placing product into bus pan for storage.
• 1780 - Critical Food containers and utensils are reused to transfer cooked food from wok area to buffet line without periodic cleaning and sanitizing.
  Correct by sanitizing food containers, utensils in use to transfer cooked PHF from 1 location to another at least every 4 hours. Follow the wash, rinse, sanitize, air dry procedure.
• 2310 - Critical Food container in handsink.
  Correct by keeping handsink accessible at all times.

January 04, 2007 (Critical Procedures)

Violations:

• 0220 - Critical Observed open drink cup in kitchen.
  Correct by using only covered cup with straw for employee beverages consumed in kitchen.
• 2310 - Critical Handwash sink drain is covered with foil.
  Correct by maintaining sink in manner so it is always accessible for handwashing. (Note: also out of paper towels-corrected)

November 30, 2006 (Follow-up)

Comments:
Follow up to 10-24-06 inspection. Employee handsink is accessible. Chicken is cooling on sheet pan in walk in refrigerator.

November 13, 2006 (Follow-up)

Comments:
Handsink is accessible. No chicken cooling at this time. Employee described correct cooling procedure.

November 06, 2006 (Follow-up)

Comments:
Handsink is accessible. No chicken cooling today.

October 27, 2006 (Follow-up)

Comments:
Follow up to 10-24-06 inspection. Observed handsink accessible for employee handwashing. Chicken was still cooking-no hot product cooling.

October 24, 2006 (Follow-up)

Violations:

• 0800 - Critical Repeat Bus pan with cooked chicken from this morning is 116 degrees. Bus pans with cooked chicken from this afternoon are on top of morning chicken and is 147 degrees.
  Correct by placing hot chicken on sheet pan and cooling it on the top shelf of the walk in refrigerator before placing it into the covered bus pan for storage.
• 2310 - Corrected During Inspection Critical Repeat Employee handsink in kitchen is blocked by rice cooker.
  Corrected during inspection.

Comments:
Observed 2 critical violations cited on 9-19-06 existing today also. These 2 critical violations must be corrected and must remain corrected before the annual permit will be issued. Your current permit expires on 10-31-06.

September 19, 2006 (Routine)

Violations:

• 0220 - Critical Repeat Open styrofoam cups on prep tables in kitchen.
  Employee drinks consumed in kitchen must be in a covered cup with a straw.
• 0480 - Bottle of oil does not have label on it.
  Label oil bottle.
• 0800 - Critical Hot chicken in bus pan in walk in is 110 degrees.
  Correct by rapidly cooking hot PHF by placing chicken on sheet pan and put in walk in top shelf or speed rack. Cool to 41 degrees before placing into storage container.
• 1100 - Critical Food container has burn hole through it.
  Replace container.
• 1770 C - Food containers have labels adhered to exterior.
  Remove labels.
• 2000 - Cup lids are under sink drain.
  Store lids somewhere else. No food or single use products under drain lines.
• 2310 - Critical Employee handsink covered with pan and rice cooker.
  Corrected by moving pan and rice cooker. Handsink must be accessible at all times and used for employee handwashing.
• 3030 - No paper towels at handsink.
  Provide paper towels.
• 3180 - Floor under wire shelves and wall behind ice machine not clean.
  Clean them.
• 3240 - Handsink not clean.
  Clean it.

Comments:
Must correct critical violations and keep them corrected before permit will be issued. Employees avoid bare hand contact with RTE food.

June 14, 2006 (Critical Procedures)

Violations:

• 0160 - Critical Handsink not accessible, no paper towels.
  Make handsink accessible, provide paper towels.
• 0220 - Critical Repeat Open drink cup on prep table.
  Employee drinks consumed in kitchen must be in a covered cup with a straw.

Comments:
Employees avoid bare hand contact with RTE food.

March 21, 2006 (Critical Procedures)

Violations:

• 0160 - Critical Employee did not use soap to wash hands after handling raw chicken. Wiped on cloth towel.
  Wash with soap and dry with paper towel.
• 0470 - Critical Bag of cabbage on floor of walk in.
  Store on shelf.
• 0470 - Critical Raw meat over celery and raw shell eggs over tofu in walk in.
  Store raw meat and eggs separate from or below food that could be ready to eat.

December 15, 2005 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical Open cups used by employees in kitchen.
  Use only covered cup with straw.
• 0800 - Critical Chicken cooked this am is 85 degrees.
  Cool hot PHF from 140-70 degrees in 2 hours or less then layer and put on top shelf of walk in to cool.

Comments:
No bare hand contact with RTE food.