Gunston Wok, 8214 Gunston Corner Lane, Lorton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Gunston Wok
Address: 8214 Gunston Corner Lane, Lorton, Virginia
Total inspections: 1
Last inspection: Feb 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-401.11(A) - Critical Evidence of eating and drinking in the kitchen.
  • 3-301.11(C) - Observed use of bowls to dispense food ingredients.
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Egg rolls in walk-in refrigerator are uncovered.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Storage of cloths on work surfaces.
  • 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor in freezer and refrigeration units.
  • 3-307.11 - Corrected During Inspection Shells from opened eggs are stored on tray with uncracked shell eggs a source of cross contamination.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed two boxes of ducks thawing in container on floor under table.
  • 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Styrofoam and sterilyte containers used for food storage.
  • 4-101.11(D) - Stainless steel surfaces covered with plastic wrap to avoid cleaning.
  • 4-501.12 - Repeat The cutting board(s) along the food preparation surfaces are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11(A) - Handles of rice cooker and strainer are wrapped with tape which is not cleanable.
  • 4-903.11(B) - Clean Takeout containers and utensils were observed stored with the food-contact surface facing upward.
  • 43.1-1-5(f) - Small refrigerator marked for employees only is being used to store sauces and other restaurant related food items. Bamboo handled strainer which is not effectively cleanable is being used.
  • 5-203.12 - Critical Total capacity of seating and employees may not exceed 15 unless there are two toilet rooms.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Observed area around grease trap soiled on the ground.
  • 6-303.11(C) - The rear part of the kitchen is not well lit due to the absence of two of four light bulbs and blockage of the lights by stored items.
  • 6-305.11(B) - Observed jackets and other personal items in with food related items.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Oven cleaner hung on the stove is not labeled.
February 18, 2009Routine415Details / Comments

February 18, 2009 (Routine)



Violations:
  • 2-401.11(A) - Critical Evidence of eating and drinking in the kitchen.
    Employeed are not to eat in the kitchen and drinks must be from covered containers with straws.
  • 3-301.11(C) - Observed use of bowls to dispense food ingredients.
    Use approved clean utensils to dispense food ingredients.
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Egg rolls in walk-in refrigerator are uncovered.
    Foods shall remain covered at all times.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Storage of cloths on work surfaces.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor in freezer and refrigeration units.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-307.11 - Corrected During Inspection Shells from opened eggs are stored on tray with uncracked shell eggs a source of cross contamination.
    Discard egg shells once the eggs are opened.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed two boxes of ducks thawing in container on floor under table.
    Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Styrofoam and sterilyte containers used for food storage.
    Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
  • 4-101.11(D) - Stainless steel surfaces covered with plastic wrap to avoid cleaning.
    Remove the plastic wrap and clean stainless surfaces as needed.
  • 4-501.12 - Repeat The cutting board(s) along the food preparation surfaces are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • 4-502.11(A) - Handles of rice cooker and strainer are wrapped with tape which is not cleanable.
    Propperly repair or replace handles and discard bamboo handled strainer.
  • 4-903.11(B) - Clean Takeout containers and utensils were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 43.1-1-5(f) - Small refrigerator marked for employees only is being used to store sauces and other restaurant related food items. Bamboo handled strainer which is not effectively cleanable is being used.
    Use only approved commercial equipment.
  • 5-203.12 - Critical Total capacity of seating and employees may not exceed 15 unless there are two toilet rooms.
    Reduce seating to 12 to meet this requirement.
  • 5-501.113(B) - Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.115 - Observed area around grease trap soiled on the ground.
    Clean aroun the grease trap.
  • 6-303.11(C) - The rear part of the kitchen is not well lit due to the absence of two of four light bulbs and blockage of the lights by stored items.
    Keep the lights clear and add two more light tubes to the fixture.
  • 6-305.11(B) - Observed jackets and other personal items in with food related items.
    Keep personal items away from food and food related items.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Oven cleaner hung on the stove is not labeled.
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem/ Ruud C75-75
Dish Machine: NA
Pest Control: Monthly
Grease trap: months by management
Hoods and Filters: 6 months by management

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