Hong Kong, 11409 E Windsor Blvd., Windsor, VA 23487 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: HONG KONG
Address: 11409 E Windsor Blvd., Windsor, VA 23487
Type: Fast Food Restaurant
Phone: 757 242-3838
Total inspections: 7
Last inspection: 01/12/2016

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Inspection findings

Inspection date

Type

Thanks for correcting previous findings.
No violation noted during this evaluation.
01/12/2016Follow-up
Good job of maintaining proper food temperatures. Remaining discrepancies must be corrected
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the walk in refrigerator. EHS observed several foods uncovered inside walk in refrigerator. Items uncovered were Shrimp, Chicken, pork and cut vegetables.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing utensils improperly stored between uses. EHS observed scoop handle in contact with sugar. Store scoops handle up in foods.
    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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) cut vegetables, meat products and prepared sauces 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 prep table shelves is not designed or constructed to be easily cleanable. EHS observed shelves under prep tables are lined with absorbant cardboard. Not 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
    Observation: The nonfood contact surface of the reach in refrigerator door handle and hood system 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the rear of kitchen is being used for purposes other than washing hands. EHS observed empty gallon jug of vinegar inside the hand sink basin.
    Correction: The handwash facility identified above is to be used for washing hands only
12/21/2015Routine
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints. Food worker with no hair restraint. All food workers require hair restraints when preparing and cooking foods.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered foods in the refrigeration units. EHS educated PIC on the importance of covering food and cross contamination.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth on counter. PIC states that clothes are soaked in bleach at night. EHS educated PIC that clothes must be stored in sanitizing solution through the day between use to prevent re-contamination of surfaces.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PC made sanitizing solution @ 200ppm
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of onions observed on floor in dry storage and several items on the floor in walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Food - Miscellaneous Sources of Contamination
    Observation: Several food items in refrigeration observed being stored in grocery bags. EHS explained that these bags have chemicals and insecticides that can contaminate the foods and to use a food safe container. (freezer bags)
    Correction: Protect food from miscellaneous sources of contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pork, sprouts and garlic-n-oil cold holding at improper temperatures. PIC discarded items and replaced them from walk in. PIC states she has ordered a new prep unit.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry. Observed mop stored in mop bucket not allowing it to properly air dry and grow pathogens. Hang mops with heads downward to allow good air flow to dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
08/18/2015Routine
Good improvement on the date marking, mop storage, pet has been removed
  • Food - Food Labels (repeated violation)
    Observation: Bins of food as flour, rice and prepared sauces packaged in the establishment is not labeled in accordance with Law.
    Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Bins and containers require label with common name
03/21/2015Follow-up
  • Critical: 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. PIC stated that they had no employee health policy. Provided PIC brochures on illness and signs and symptoms to post in facility.
    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 virus or Norovirus
  • Critical: Package Integrity* (corrected on site)
    Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Oobserved dented can at top seal.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. PIC set can aside to be returned.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed cooked noodles just prepared to be handled by food worker with bare hands to be put in walk in.
    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. PIC disposed of food item. Re-educated personnel on proper procedures.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered food in the walk in refrigeration.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered foods in the refrigerations units.
    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 uses in bins of rice, flour and several prepared sauces.
    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.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Onions observed on floor in dry storage and buckets of food on floor in refrigeration.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Observed bag of onions;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) as cut vegetables, meat products and prepared sauces 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 - Food Labels
    Observation: Bins of food as flour, rice and prepared sauces packaged in the establishment is not labeled in accordance with Law.
    Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Bins and containers require label with common name
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Observed mop stored in mop bucket. Store hanging with mop head downward
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Critical: Animals - Prohibiting Animals* (repeated violation)
    Observation: Two turtles were noted in the establishment at the back kitchen ona shelf in a aquarium
    Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
03/06/2015Routine
- Discussed employee health policy and provided handout.
  • Critical: Animals - Prohibiting Animals*
    Observation: An aquarium with turtles was noted in the establishment.
    Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
03/27/2014Routine
Looks good! Keep it up!
No violation noted during this evaluation.
07/22/2013Risk Factor

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