Golden Wok, 507 Military Hwy., Norfolk, VA 23502 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Golden Wok
Address: 507 Military Hwy., Norfolk, VA 23502
Type: Full Service Restaurant
Phone: 757 461-7888
Total inspections: 16
Last inspection: 03/10/2016

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Inspection findings

Inspection date

Type

CFM assured me he is signed up for recertification class.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the serving area. Fell behind the basin. Multiple bottles of hand soap on-site.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
03/10/2016Routine
Much improvement in cleaning of physical facility observed.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing lavatory in the bathroom.
    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
12/21/2015Routine
  • Food Storage Containers; Identified with Common Name of Food
    Observation: Labels coming off some food containers.
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Food Contact Surfaces; Cleanability* (corrected on site)
    Observation: Peanuts stored in cardboard box.
    Correction: Replace cardboard 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 buildup of food debris.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Areas under tables, storage, and equipment in back of kitchen 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.
10/01/2015Routine
Owner has made neccessary changes to renew permit. 2015-2016 permit issued.
No violation noted during this evaluation.
06/16/2015Follow-up
Complaint on 04-Jun-2015 :
Follow-up Monday 6/15/15

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered food in the WIC, front cooler, and prep unit.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use; Between-Use Storage
    Observation: Dispensing utensils improperly stored between.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
  • 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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Egg rolls cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition. Date needs to travel with food when moved to another unit.
    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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside inlay of rice hot holding units, shelving in back where sodas are located, under equipment.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Pests - Controlling Pests*
    Observation: Premises are not being routinely inspected for evidence of pests
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
06/10/2015Routine
Inspector asked to wait - observed covering of food and putting TCS foods in cold holding units that do not use time as a public health control.. Bathroom faucets hot and cold are switched.
  • Critical: Package Integrity*
    Observation: Dented cans in storage.
    Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) egg rolls in the front 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: Time as a Public Health Control*
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Food Contact Surfaces; Cleanability*
    Observation: The food contact surface of the wisk and plastic container holding pork in WIC are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Correction: Repair or replace the these items 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 buildup of food debris.
  • Lighting, Intensity
    Observation: Lights missin or out in hood system.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
03/11/2015Routine
Sign to inform customers of inspection report availability not posted - corrected during inspection.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing lavatory in the bathroom.
    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
12/03/2014Routine
Last pest control application by professional was July 2014. PIC was instructed to call professionals to spray when bugs are seen and that the Health Department recommendation of frequency is 1x/month.
  • Critical: Pests - Controlling Pests* (repeated violation)
    Observation: Premises are not being inspected enough for evidence of pests. Have routine pest control 9 suggested 1x/month).
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
10/10/2014Follow-up
Bathroom sink's hot and cold are reversed - repair. Sign to inform customer of inspection report provided to Pic-put in public view.
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card. Have the two employees renew cards.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage Containers; Identified with Common Name of Food
    Observation: Unlabeled food containers. Label cooking wine, prepared drinks (lemonade, tea, mixes).
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) egg roll 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.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Refuse - Covering Receptacles
    Observation: Outside refuse container was uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Handwashing Cleanser; Availability
    Observation: Only one bottle of soap was available for both hand sinks in kitchen. Have soap stocked at each hand sink.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Critical: Pests - Controlling Pests*
    Observation: Premises are not being inspected enough for evidence of pests. Have routine pest control 9 suggested 1x/month).
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Correction: Utilize only 50-100ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • Conformance with Approved Procedures
    Observation: Temperature logs are not being maintained by the establishment. More temperature charts were left with PIC.
    Correction: Maintain accurate temperature logs.
09/26/2014Routine
No violation noted during this evaluation.06/23/2014Follow-up
Hand sink leaking. Kitchen was at an ambient temperature of 97F. PIC was instructed to only store non TCS food/drink in home refrigerator or turn on AC for building to help home fridge stay below 41F. Permit not issued.
  • 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Food in non-commercial fridge cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The prepared ready-to-eat (RTE) egg rolls, cooked items 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.
06/17/2014Routine
  • Food Storage Containers; Identified with Common Name of Food (repeated violation)
    Observation: Mislabeled food containers.
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Food Contact Surfaces; Cleanability* (corrected on site)
    Observation: The food contact surface of a ladel is not smooth, contains chips or pits and can not be easily cleaned.
    Correction: Repair or replace the ladel 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 buildup of food debris.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the household refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Conformance with Approved Procedures
    Observation: Accurate temperature logs are not being maintained by the establishment.
    Correction: Maintain accurate temperature logs.
02/28/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage Containers; Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Critical: Plumbing System Maintained in Good Repair*
    Observation: Water line to cooking equipment is leaking and is in need of repair.
    Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
11/26/2013Routine
Ensure employees are removing aprons before leaving kitchen. CFM demonstrated good knowledge of temperature danger zone.
No violation noted during this evaluation.
08/28/2013Routine
  • Employee Health
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage Containers; Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers: salt, MSG, etc..
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the drip pans under grill needs cleaning and inside of prep unit had standing water.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Water Capacity* (corrected on site)
    Observation: The water heater serving the food service establishment was turned too low.
    Correction: Leave hot water heater at a setting where it meets requirements. EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
  • Refuse - Covering Receptacles
    Observation: Outside refuse container was uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in the freezer 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.
  • Conformance with Approved Procedures
    Observation: Temperature logs are not being maintained by the establishment.
    Correction: Maintain accurate temperature logs.
05/10/2013Routine
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Food Storage Containers; Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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 (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
    Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket of the soda case is not allowing closure.
    Correction: Repair or replace the soda machine door gasket in accordance with the manufacturer's specifications.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: food grinder.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grill area - around woks and under - inside grease trays.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Plumbing - Approved System and Cleanable Fixtures*
    Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.
    Correction: EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office. Switch hot and cold faucet in restroom or label handles for hot/cold.
02/07/2013Routine

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