Hong Kong Palace Restaurant, 6387 Seven Corners Center, Falls Church, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Hong Kong Palace Restaurant
Address: 6387 Seven Corners Center, Falls Church, Virginia
Total inspections: 22
Last inspection: Jul 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Corrected During Inspection Critical Did not observed any staff washing hands at any point during inspection
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over beef on right side cooler shelf.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: various items in RI Unit and cooler including pork and chicken observed at 45-46F
  • 4-602.11(A)(1)(2) - Critical Repeat Observed one utensil used to dispense multiple raw meat types.
  • 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not sanitized at four hour intervals.
July 31, 2009Critical Procedures50Details / Comments
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-103.11(I) - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-103.11(L) - Employees were reusing plastic containers that originally contained raw animal proteins for storage of numerous other foods. Observed inconsistent sanitizing as well
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken stored on shelf over sauce buckets and in close proximity to vegetable
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - black beans at 55F
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard on shelving
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food
  • 4-602.11(A)(1) - Corrected During Inspection Critical One utensil was dispensing of more than one raw meat type
  • 4-602.11(A)(5) - Corrected During Inspection Critical Utensils found stored in water around wok where subject to contamination
  • 4-602.11(C) - Corrected During Inspection Critical Based on time of inspection observations and sanitizing observations, not all utensils are sanitized at four hour intervals
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized - bowls that did not undergo sanitizing step
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 5-205.11(A) - Repeat A handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 6-202.15(A)(1)-(3) - Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  • 6-303.11(C) - Observed one ventilation bulb was not operational
  • 6-403.11(B) - Corrected During Inspection Observed shoes stored on kitchen dry storage shelf instead of in locker.
  • 6-501.111(C) - Critical Effective methods are not being used to control pests.
  • 6-501.12(A) - Observed grease around floors near fryers
  • 7-201.11(A) - Critical Observed 409 cleaning product stored over ice tea in hall space
April 03, 2009Routine913Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(I) - Three stoppers were not available at compartment sink for proper set up of wash rinse and santize steps
  • 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to engaging in food preparation; soap absent at handsink and no bottled soap found at 3C sink
  • 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: scallions
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - chicken stored over pork and rolls which may contain pork
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: fried chicken in 2 door reach in unit
  • 4-602.11(A)(1)(2) - Corrected During Inspection Critical Food contact surfaces/utensils are reused for dispensing various raw meats
  • 5-205.11(A) - The handwashing facility located at the rear was covred.
  • 6-301.11 - Observed that hand soap was absent at primary sink, no soap found at 3C sink
December 02, 2008Critical Procedures64Details / Comments
No violation noted during this evaluation. October 07, 2008Follow-up00Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 3-202.15 - Corrected During Inspection Critical Observed 2 dented cans of oyster sauce stored with undamaged cans on the dry goods shelf.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: fried chicken, green beans, squid, and fried wontons in the Superior 1 DR Reach-in.
  • 3-501.16(A)(1) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef eggrolls at 81F sitting on the fryer.Note: Eggrolls were discarded.
  • 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the sanitizer bucket, food-contact surfaces were not observed sanitized..
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine was found in the wiping cloth bucket.
October 31, 2007Critical Procedures60Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw shell eggs stored over vegetables in the walk-in cooler and raw chicken and beef stored over lettuce and tofu in the Bev Air 3 DR reach-in.
  • 4-501.114(A) - Corrected During Inspection Critical The chlorine concentration in the sanitizer bucket was observed at 0ppm.
July 12, 2007Follow-up20Details / Comments
No violation noted during this evaluation. June 15, 2007Follow-up00Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The CFM incorrectly stated 10ppm as the proper chlorine solution concentration. Note: Chlorine solutions shall be maintained between 50-100ppm.
  • 2-301.12(A)-(B) - Critical Observed food employee wash hands using cold water, without soap, and then dry hands using a soiled cloth.
  • 2-301.14(A)-(I) - Critical A food employee loaded soiled utensils into the dishmachine and failed to wash his or her hands before handling clean dishes.
  • 2-301.15 - Repeat A food employee stated that they wash their hands at the 3 vat sink.
  • 3-202.15 - Corrected During Inspection Critical Repeat Observed severely dented cans stored with undamaged cans on the food storage shelf.
  • 3-301.11(C) - Observed bowls used as scoops in the bulk sugar container.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the following manner:1) raw chicken stored over cabbage2) raw chicken stored over mushrooms and bean sprouts in the walk-in cooler
  • 3-302.11(A)(3) - Critical Repeat Observed that the same tongs are being used to dispense raw chicken, beef, and seafood.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:1) mushrooms, corn, broccoli, water chestnuts, and bean sprouts on the counter by the 3 vat sink2) lettuce, fried pork, green beans and green onions in the Superior 1 DR reach-in3) spinach, green onions, cooked pigs feet, and mushrooms in the walk-in cooler
  • 3-304.12(A)-(F) - Observed rice scoop stored in a bucket of stagnant water at 80F.
  • 3-304.13 - Linen napkins found used in contact with the following food item(s): noodles
  • 3-304.14(B)(1) - Observed wet wiping cloths along the cook line and on the prep counter that were out of solution.
  • 3-305.11(A)(3) - Corrected During Inspection Observed raw meats stored on the floor in the walk-in freezer.
  • 3-307.11 - Corrected During Inspection Observed cardboard used to cover food in the True 2 DR upright refrigerator.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw egg 54F, raw chicken 53F and 49F, tofu 58F, raw beef 49F,raw flounder 48F, raw pork 48F and roast pork at 48F. Note: The roast pork was discarded since it had been out of temperature for over 24 hours. The remaining items had been out of temperature for under 2 hours and were relocated to the walk-in cooler.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1) Shelf lined with aluminum foil2) Cardboard used to line counter near deep fryer
  • 4-102.11(A)(1) - Critical Observed grocery bag used to cover roast pork.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: observed milk crates used to store food in the walk-in cooler.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Bev Air 3 DR reach-in prep unit at 51F2) Superior 1 DR reach-in at 47F
  • 4-502.11(A) - Corrected During Inspection Observed two chipped hack knives.
  • 4-502.13(A) - Tofu containers and corn cans were observed reused for the storage of food.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1) large wok stored on floor under cook line2) can openers stored in drawer with miscellaneous items
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) gaskets of the Superior 1 DR reach-in 2) exterior of the Superior 1 DR reach-in and Bev Air 3 DR reach-in, and the lower vent of theTrue 2 DR upright.3) lids of the bulk ingredients by the walk-in freezer and the dry storage shelf.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Home standard rice cooker2) Magic Chef microwave3) Hamilton Beach mixer
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-203.11A - Critical There is no handwashing sink in the kitchen. The two existing handsinks have been removed. The food employee was asked where they wash their hands he went to the back prep sink where there was no soap, paper towels, or a handsign.Note: Re-install teh 2 handsinks by 6/22/07.
  • 6-202.15(A)(1)-(3) - Observed that the back screen door in the kitchen was propped open.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at prep sink which employees are utilizing as a handwash sink.
  • 6-301.12(A) - Observed that paper towels were not provided at prep sink that employees are utilizing as a handwash sink.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at prep sink employees are utilizing as a handwash sink.
  • 6-501.114(A) - Observed non-functioning microwave is unnecessary to the operation or maintenance of the establishment and is being stored on the premises.
  • 7-201.11(B) - Corrected During Inspection Critical Observed bottle of AJAX powder stored over Hoisin sauce.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine solution in the sanitizer bucket was measured in excess of 200ppm.
June 13, 2007Routine1419Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw pork stored over carrots in walk in cooler.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine sanitizer in the wiping cloth bucket was measured in excess of 200 ppm.
January 04, 2007Follow-up20Details / Comments
  • 2-301.15 - A food employee stated that they wash their hands at the 3 vat sink.
  • 3-202.15 - Critical Observed dented can of bamboo shoots.
  • 3-301.11(B) - Critical Bowls are used to dispense ice and sugar.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over noodles and raw chicken stored over cooked ground pork.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in walk in cooler and freezer.
  • 3-302.11(A)(3) - Critical Observed that the same tongs are being used to dispense raw beef, chicken and shrimp.
  • 3-302.11(A)(4) - Critical Observed uncovered foods in various refrigeration units.
  • 3-501.14(A)(1) - Critical The barbecued pork hanging in the roaster where it had been cooked this morning was still 76 F.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. Barbecued pork was cooling by being left to hang in the roaster.
  • 3-501.16(A)(2)(a) - Critical Observed the following foods cold holding at improper temperatures: squid 57 F, shrimp 60 F, tofu 57 F, beef 54 F.
  • 4-101.11(A) - Critical Mushrooms stored in walk-in cooler in bucket that previously held "ALL" detergent.
  • 4-301.11 - The bottom of the prep unit next to the 3 vat sink is not currently operating as required to hold food at a temperature of 41f or below.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: cleaver on magnetic strip, ladles and pots stored in dirty mopsink.
  • 5-204.11(A) - Critical There is no designated handsink. Both existing handsinks have been removed. (One used to be near the 3 vat sink, and the other was in a small room near the back door next to the roaster.) An employee told me that they wash hands at the 3 vat sink. When asked where the handsink was, the CFM took me to the prep sink where there were no paper towels, soap, or a hand washing sign.
  • 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine sanitizer in the wiping cloth bucket was measured in excess of 200 ppm.
December 28, 2006Critical Procedures123Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Employee touching face around mouth does not wash hands before returning to work
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Heavy ring on male employee observed.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered drinks or drinks without straws observed.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. This is due to use of bowls rather than scoops.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs, meats poultry etc. over vegetables and other cooked items.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Lack of organizes storage of raw foods in relation to each other.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the Walk-in refrigerator. Uncovered vegetgables.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Liquid and powder containers not properly labeled.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Rice scoop in water.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-307.11 - Corrected During Inspection Empty egg trays found on shelves over prep line.
  • 4-101.111 - Shelf on prep table is soiled and or the surface is damaged.
  • 4-101.11B - Bamboo strainer, Wicker woven strainers are not effectively cleanable.
  • 4-101.11D - Corrected During Inspection Unglazed pottery dishes for hot foods found in kitchen.
  • 4-301.11 - Potentially hazardous food items found stored in Merchandiser type refrigerator intended for non potentially hazardous foods only
  • 4-501.12 - The cutting board in the kitchen are heavily scratched and scored or split. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of food. ( Rice stored in MSG container, Other foods stored in manufacture or single use contaners.
  • 4-601.11A - Critical Hoods are either covered with dust or are dripping grease back into food.
  • 4-904.11B - Corrected During Inspection Unwrapped forks, were stored in serving area with the eating surfaces up.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Two food processors, two microwave ( one marked for employees)
  • 5-203.14B - Critical Two faucets with small hoses are not protected by back flow prevention devices.
  • 6-305.11B - Corrected During Inspection Sweater found stored on food storage shelves.
  • 6-501.114A - Unused microwave, CDs,Newspapers found in kitchen
  • 6-501.15 - Corrected During Inspection Critical Hand tools and utensils found mixed in a container. Boxed vacuum cleaner and accessories found stored over the ice machine.
  • 7-201.11B - Corrected During Inspection Critical Containers of Lighter fluid and 3 in One OIl are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Oil in serving area and lighter fluid above stored uncovered food.
  • 7-209.11 - Corrected During Inspection Cold relief tablets found on shelf over food prep area.
January 25, 2006Routine918Details / Comments
No violation noted during this evaluation. December 13, 2005Follow-up00Details / Comments
No violation noted during this evaluation. December 13, 2005Follow-up00Details / Comments
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
  • 43.1-3-8 - Critical Facility's permit is hereby temporally suspended due to lack of a CFM.
December 13, 2005Other20Details / Comments
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
  • 43.1-3-8 - Critical Facility's permit is hereby temporally suspended due to lack of a CFM.
December 13, 2005Other20Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12A - Corrected During Inspection Critical Repeat The tags for the @FISH/SEAFOOD@ are not available or are discarded immediately after the container is empty.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw foods stored over vegetables.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Hood filters, cutting boards tables, scoops
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaners are not properly labeled.
July 05, 2005Critical Procedures60Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12A - Corrected During Inspection Critical Repeat The tags for the @FISH/SEAFOOD@ are not available or are discarded immediately after the container is empty.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw foods stored over vegetables.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Hood filters, cutting boards tables, scoops
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaners are not properly labeled.
July 05, 2005Critical Procedures60Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12A - Corrected During Inspection Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration units.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Rice, sugar, starch etc.
  • 3-304.12 - Corrected During Inspection Tongs stored so that they can contact clothing.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Corrected During Inspection Observed fish thawing in pan in sink with no water flow.
  • 4-101.111 - Bamboo strainers and bamboo rice holders are note easily cleanable and are absorbant.
  • 4-101.11A - Critical Newapapers used to cover foods.Soiled cardboard box storing food related items in kitchen.Shelving still has protective plastic on it.
  • 4-301.11 - Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 4-501.11A - Large wooden cutting table has separation of wood sections allowing accumulation of food residue.
  • 4-501.12 - The cutting board(s) along the prep line and individual cuttingboards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502-11A - Hot mitt is damaged.
  • 4-602.11E - Corrected During Inspection The opening for the ice machine is soiled.
  • 4-803.11 - Soiled aprons left around by employees.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use microwave in kitchen for staff use, Small food processor.. There are sufficient alternatives for cooking in the kitchen.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. Top lid is bent and not effective and the side door is left open.
  • 5-501.115 - Area behind the refuse container outside contains refuse in and out of bags. The way the refuse container was placed by the collection company prevents access to remove the refuse.
  • 6-202.11A - Plastic coating has been removed from lightg covers in the hood.
  • 6-305.11B - Clothing found on shelves and in boxes of food related items.
  • 7-201.11B - Corrected During Inspection Critical WD 40 found on shelf with food items. Caulking materials found on shelf with food.
January 11, 2005Routine617Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12A - Corrected During Inspection Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration units.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Rice, sugar, starch etc.
  • 3-304.12 - Corrected During Inspection Tongs stored so that they can contact clothing.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.13 - Corrected During Inspection Observed fish thawing in pan in sink with no water flow.
  • 4-101.111 - Bamboo strainers and bamboo rice holders are note easily cleanable and are absorbant.
  • 4-101.11A - Critical Newapapers used to cover foods.Soiled cardboard box storing food related items in kitchen.Shelving still has protective plastic on it.
  • 4-301.11 - Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 4-501.11A - Large wooden cutting table has separation of wood sections allowing accumulation of food residue.
  • 4-501.12 - The cutting board(s) along the prep line and individual cuttingboards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502-11A - Hot mitt is damaged.
  • 4-602.11E - Corrected During Inspection The opening for the ice machine is soiled.
  • 4-803.11 - Soiled aprons left around by employees.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use microwave in kitchen for staff use, Small food processor.. There are sufficient alternatives for cooking in the kitchen.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. Top lid is bent and not effective and the side door is left open.
  • 5-501.115 - Area behind the refuse container outside contains refuse in and out of bags. The way the refuse container was placed by the collection company prevents access to remove the refuse.
  • 6-202.11A - Plastic coating has been removed from lightg covers in the hood.
  • 6-305.11B - Clothing found on shelves and in boxes of food related items.
  • 7-201.11B - Corrected During Inspection Critical WD 40 found on shelf with food items. Caulking materials found on shelf with food.
January 11, 2005Routine617Details / Comments
No violation noted during this evaluation. October 27, 2004Follow-up00Details / Comments
  • 6-202.15 - Rear screen door has gaps around door frame.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 4-401.11A - Observed a True 2-door upright refrigerator in corridor
  • 6-501.12A - Observed ceiling tiles are dirty.
  • 6-303.11C - Repeat Observed burnt out light bulb under hood.
  • 4-402.11A - Prep sink at rear is not sealed to wall.
  • 6-501.114A - Repeat Several pieces of unused/inoperational equipment observed in establishment.
  • 5-202.13 - Critical A minimum of a one inch air gap was not provided at prep sink.
  • 4-602.11A - Critical Observed dust build up on fan cover of True 2 door refrigerator located behind cashier's station.
  • 6-301.11 - Soap dispensers are not available at all hand sinks.
  • 4-302.14 - A chlorine test kit was not provided
  • 4-501.11A - 1door MCcall Freezer is not maintaining a temperature of 0 F or lower
  • 43.1-1-5F - Repeat Observed the followig home standard equipment:1.rice cooker2. Amana microwave
October 26, 2004Pre-Opening310Details / Comments
  • 3-701.11B - Critical Observed shellfish are from an unapproved source.
  • 3-302.11A1 - Critical Repeat Observed raw shelled eggs being stored on the top shelf in the walk-in refrigerator.
  • 2-401.11B - Critical Observed an uncovered drink in the food prep area.
  • 6-301.12A - Observed no paper towels at kithcen handsink.
  • 6-501.114A - Observed an unused brown refrigerator.
  • 6-501.11 - Mop sink wall and women's handsink caulking is damaged.
  • 4-602.13 - Observed shelves in back storage with rice containers on top accumulating food debris.
  • 5-205.15B - Observed the hot water facuets at the food prep sink and 3-compartment sink are leaking.
  • 3-304.12 - Observed tongs in containers of standing water.
  • 3-304.14B2 - Observed wiping cloths improperly stored between use.
  • 4-501.11B - Repeat Observed prep refrigerator gaskets are torn.
  • 4-204.112B - Repeat Observed no temperature measuring device in prep unit.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) crock pot2) grill unit3) Maxi matic processor
  • 3-305.11A1 - Observed containers of food on the walk-in freezer floor.
  • 2-402.11A - Observed food handlers not wearing hair restraints.
  • 6-303.11C - Observed missing light bulbs in kitchen.
June 24, 2003Routine313Details / Comments

July 31, 2009 (Critical Procedures)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Did not observed any staff washing hands at any point during inspection
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over beef on right side cooler shelf.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: various items in RI Unit and cooler including pork and chicken observed at 45-46F
    Potentially hazardous foods correct by close of business shall be held cold at a temperature of 41F or below
  • 4-602.11(A)(1)(2) - Critical Repeat Observed one utensil used to dispense multiple raw meat types.
    Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
  • 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not sanitized at four hour intervals.
    If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: identical AO Smith model, data plate inaccessible.
Dishwasher: Cl2 sanitizing warewasher, in compliance, 50 ppm Cl2 detected
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: Serviced regularly
In addition, included below are non-critical items that are in need of correction.
6.501.111D Control of Pests by Eliminating Harborage Conditions: pest control report cited cleanliness as factor in capture of mice
6.202.13B1 Insect Control Device, Installation: fly tape over food preparation area observed and corrected
6.202.15A1 Outer openings along side and bottom of back door: as cited in pest control report
6.303.11C Lighting Intensity at rear ventilation location: Light switch did not turn rear vent lights on, creating a potential hazard to any employee operating stove
4.302.12A Food Temperature Measuring Device - not located and required for evaluating temperatures throughout food preparation processes.
4.301.11 Equipment-Good Operation: Cooler and grill RI Unit observed operating with ambient temperature of approximately 45F and not maintaining PHFs at required 41F
Notes-
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment

April 03, 2009 (Routine)



Violations:
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. See handout provided
  • 2-103.11(I) - Corrected During Inspection Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, and utensils after being cleaned using either an approved sanitizer at the adequate concentration
  • 2-103.11(L) - Employees were reusing plastic containers that originally contained raw animal proteins for storage of numerous other foods. Observed inconsistent sanitizing as well
    The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. To reduce potential cross contamination risk recommend removal of these plastic containers
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken stored on shelf over sauce buckets and in close proximity to vegetable
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-304.14(B)(1) - Improper storage of wet wiping cloths
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - black beans at 55F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potentially hazardous foods
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard on shelving
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of various food
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-602.11(A)(1) - Corrected During Inspection Critical One utensil was dispensing of more than one raw meat type
    Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
  • 4-602.11(A)(5) - Corrected During Inspection Critical Utensils found stored in water around wok where subject to contamination
    Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
  • 4-602.11(C) - Corrected During Inspection Critical Based on time of inspection observations and sanitizing observations, not all utensils are sanitized at four hour intervals
    If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized - bowls that did not undergo sanitizing step
    The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. See handout provided. Reference discussion held with manager
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
  • 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
    Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
  • 5-205.11(A) - Repeat A handwashing facility is blocked, preventing access by employees for easy handwashing.
    A hand washing sink shall be maintained so that it is accessible at all times for employee use.
  • 6-202.15(A)(1)-(3) - Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
    Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
  • 6-303.11(C) - Observed one ventilation bulb was not operational
    Replace bulb to increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-403.11(B) - Corrected During Inspection Observed shoes stored on kitchen dry storage shelf instead of in locker.
    Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
  • 6-501.111(C) - Critical Effective methods are not being used to control pests.
    Insects and other pests are capable of transmitting disease to people. Coordinate effective treatment with contractor at frequency needed to eradicate pests
  • 6-501.12(A) - Observed grease around floors near fryers
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-201.11(A) - Critical Observed 409 cleaning product stored over ice tea in hall space
    All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment by separating the poisonous materials by spacing
Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
MAINTENANCE:
*Water Heater: Jetglas, D80T-199-3N, 199,900 BTU
*Dish Machine: Autochlor A4, observed at 50ppm
*Grease Trap: cleaned monthly
*Hood Filters: cleaned monthly
*Hood System: cleaned 2/yr,
*Pest Control Services: contracted

December 02, 2008 (Critical Procedures)



Violations:
  • 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. The Person in Charge or certified food manager is responsible for educating his/her employees on when they can and can not come to work. This person shall be knowledgeable in the symptoms and diseases that are transmissible from a food handler into food during food preparation.
  • 2-103.11(D) - Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(I) - Three stoppers were not available at compartment sink for proper set up of wash rinse and santize steps
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration
  • 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to engaging in food preparation; soap absent at handsink and no bottled soap found at 3C sink
    ALL food employees shall wash their hands as specified during discussion
  • 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: scallions
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - chicken stored over pork and rolls which may contain pork
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: fried chicken in 2 door reach in unit
    ALL refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
  • 4-602.11(A)(1)(2) - Corrected During Inspection Critical Food contact surfaces/utensils are reused for dispensing various raw meats
    Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
  • 5-205.11(A) - The handwashing facility located at the rear was covred.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 6-301.11 - Observed that hand soap was absent at primary sink, no soap found at 3C sink
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
Comments:
The purpose of this visit is to conduct a complaint investigation for a report of a possible foodborne illness received Dec 1st regarding a suspect meal purchased on Nov 28th
During the critical procedures inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. When prompted, the person in charge did not name the Big Five Foodborne illness which are required to be reported to the Health Department.

October 07, 2008 (Follow-up)

Comments:
The purpose of today's follow up inspection was to verify that contracted pest control services have been detained by the facility. Currently technician is scheduled for a follow up visit later in the week. Technician's note indicated that sanitizing needed to be done under cook line; this had already been done by 10-7. Area under stove and at water heater is free of debri and residue. Sanitation has improved significantly. Please follow all directions from technician regarding preventative pest control treatment focusing on reach and rodent harborage prevention. Thank you.

October 31, 2007 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
    The Person in Charge shall know the reporting responsiblities and when to exclude or restrict food employees.
  • 3-202.15 - Corrected During Inspection Critical Observed 2 dented cans of oyster sauce stored with undamaged cans on the dry goods shelf.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: fried chicken, green beans, squid, and fried wontons in the Superior 1 DR Reach-in.
    Foods shall remain covered at all times.
  • 3-501.16(A)(1) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef eggrolls at 81F sitting on the fryer.Note: Eggrolls were discarded.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the sanitizer bucket, food-contact surfaces were not observed sanitized..
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine was found in the wiping cloth bucket.
    The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
Comments:
The purpose of today's visit was to conduct a critical procedure inspection.
** During today's inspection, 5 fly catchers, covered with flies, were observed hanging from the ceiling above food preparation areas and storage. The CFM was informed not to hang fly catchers especially directly above areas of food preparation and storage. The facility has a habit of keeping the rear door propped open, which is attributing to the fly problem. The CFM was strongly urged to receive pest control service if the fly sitatuation is not abated by keeping the rear door closed.
MAINTENANCE:
*Water Heater: Jetglas, D80T-199-3N, 199,900 BTU
*Dish Machine: Autochlor A4, observed at 100ppm
*Grease Trap: cleaned monthly
*Hood Filters: cleaned monthly
*Hood System: cleaned 2/yr, last cleaning 6/07
*Pest Control Services: not received, observed numerous flies on fly catchers.

July 12, 2007 (Follow-up)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw shell eggs stored over vegetables in the walk-in cooler and raw chicken and beef stored over lettuce and tofu in the Bev Air 3 DR reach-in.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 4-501.114(A) - Corrected During Inspection Critical The chlorine concentration in the sanitizer bucket was observed at 0ppm.
    Maintain chlorine solution between 50-100ppm.
Comments:
The purpose of today's visit was to conduct a follow up inspection regarding critical violations cited during a routine inspection on 6/13/07.
**The facility has installed the two handsinks that were previously removed. Hot water for both handsinks was observed at 109F and 104F.
**Staff have done a lot of work to correct previously cited violations. Continue to train and monitor employees so that the violations REMAIN corrected.
Also continue to work on correcting the remaining non-critical violations. Thank you for your hard work.

June 15, 2007 (Follow-up)

Comments:
The purpose of today's visit was to conduct a followup inspection regarding improper ambient air temperatures of the Bev Air 3 DR reach-in and the Superior 1 DR reach-in observed on 6/13/07.
The ambient air temperature of the Bev Air 3 DR and the Superior 1 DR reach-in was recorded at 41F. All potentially hazardous foods were at acceptable temperatures. Continue to monitor the temperature of the two units as well as the foods to ensure they are at 41F or below. If the units do not maintain temperature, take immediate corrective action by relocating the foods to another unit capable of maintaing foods at 41F or below.

June 13, 2007 (Routine)



Violations:
  • 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The CFM incorrectly stated 10ppm as the proper chlorine solution concentration. Note: Chlorine solutions shall be maintained between 50-100ppm.
    The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
  • 2-301.12(A)-(B) - Critical Observed food employee wash hands using cold water, without soap, and then dry hands using a soiled cloth.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 2-301.14(A)-(I) - Critical A food employee loaded soiled utensils into the dishmachine and failed to wash his or her hands before handling clean dishes.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
  • 2-301.15 - Repeat A food employee stated that they wash their hands at the 3 vat sink.
    ALL food employees shall wash their hands in ONLY a designated handsink.
  • 3-202.15 - Corrected During Inspection Critical Repeat Observed severely dented cans stored with undamaged cans on the food storage shelf.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-301.11(C) - Observed bowls used as scoops in the bulk sugar container.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the following manner:1) raw chicken stored over cabbage2) raw chicken stored over mushrooms and bean sprouts in the walk-in cooler
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-302.11(A)(3) - Critical Repeat Observed that the same tongs are being used to dispense raw chicken, beef, and seafood.
    Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:1) mushrooms, corn, broccoli, water chestnuts, and bean sprouts on the counter by the 3 vat sink2) lettuce, fried pork, green beans and green onions in the Superior 1 DR reach-in3) spinach, green onions, cooked pigs feet, and mushrooms in the walk-in cooler
    Foods shall remain covered at all times.
  • 3-304.12(A)-(F) - Observed rice scoop stored in a bucket of stagnant water at 80F.
    During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) 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 2) in running water of sufficient velocity to flush particulates to the drain, 3) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 4) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
  • 3-304.13 - Linen napkins found used in contact with the following food item(s): noodles
    Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
  • 3-304.14(B)(1) - Observed wet wiping cloths along the cook line and on the prep counter that were out of solution.
    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 Observed raw meats stored on the floor in the walk-in freezer.
    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 Observed cardboard used to cover food in the True 2 DR upright refrigerator.
    Utilize plastic wrap or a metal/plastic lid that is smooth and easily cleanable to cover foods. Ensure that all food contact equipment is washed, rinsed, and sanitized, before use.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw egg 54F, raw chicken 53F and 49F, tofu 58F, raw beef 49F,raw flounder 48F, raw pork 48F and roast pork at 48F. Note: The roast pork was discarded since it had been out of temperature for over 24 hours. The remaining items had been out of temperature for under 2 hours and were relocated to the walk-in cooler.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1) Shelf lined with aluminum foil2) Cardboard used to line counter near deep fryer
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 4-102.11(A)(1) - Critical Observed grocery bag used to cover roast pork.
    Do NOT use grocery bags to cover food. Utilize plastic wrap, aluminum foil, or a metal/plastic lid that is smooth and easily cleanable.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: observed milk crates used to store food in the walk-in cooler.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Bev Air 3 DR reach-in prep unit at 51F2) Superior 1 DR reach-in at 47F
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-502.11(A) - Corrected During Inspection Observed two chipped hack knives.
    Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
  • 4-502.13(A) - Tofu containers and corn cans were observed reused for the storage of food.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: 1) large wok stored on floor under cook line2) can openers stored in drawer with miscellaneous items
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) gaskets of the Superior 1 DR reach-in 2) exterior of the Superior 1 DR reach-in and Bev Air 3 DR reach-in, and the lower vent of theTrue 2 DR upright.3) lids of the bulk ingredients by the walk-in freezer and the dry storage shelf.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Home standard rice cooker2) Magic Chef microwave3) Hamilton Beach mixer
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • 5-203.11A - Critical There is no handwashing sink in the kitchen. The two existing handsinks have been removed. The food employee was asked where they wash their hands he went to the back prep sink where there was no soap, paper towels, or a handsign.Note: Re-install teh 2 handsinks by 6/22/07.
    At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
  • 6-202.15(A)(1)-(3) - Observed that the back screen door in the kitchen was propped open.
    Keep the back screen door closed at all times to protect against the entry of insects and rodents.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at prep sink which employees are utilizing as a handwash sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.12(A) - Observed that paper towels were not provided at prep sink that employees are utilizing as a handwash sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at prep sink employees are utilizing as a handwash sink.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.114(A) - Observed non-functioning microwave is unnecessary to the operation or maintenance of the establishment and is being stored on the premises.
    Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 7-201.11(B) - Corrected During Inspection Critical Observed bottle of AJAX powder stored over Hoisin sauce.
    All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine solution in the sanitizer bucket was measured in excess of 200ppm.
    Maintain the concentration of the chlorine between 50-100ppm.
Comments:
The purpose of today's visit was to conduct a routine inspection.

**By 6/28/07, you must have the two original handwash sinks re-installed. The original plans for this facility were approved by the Health Department with 2 handsinks in the kitchen. Obtain permission from the Health Department prior to purchasing equipment and installing. In the meantime, the back prep sink has been designated as your handwash sink. Keep a continuous supply of soap and papertowels so employees can properly wash their hands. DO NOT USE THIS SINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING.
**Fax to my attention by 6/28/07 a copy of the repair invoice for the Bev Air 3 DR reach-in and the Superior 1 DR reach-in units. In the meantime, do NOT store any potentially hazardous units in these units.
**Fax to my attention a copy of the parasite destruction letter for the flounder.
**Time reflects inspection time only**
Additional food temperatures:
Rice 48F- cooling 2 hours
Additional information on food-borne illness, proper handwashing procedure, 3 vat sink setup, and raw storage was given.
NOTES:
*Water Heater: Jetglas, D80T-199-3N, 199,900 BTU
*Dish Machine: Autochlor A4, observed at 100ppm
*Grease Trap: weekly
*Hood Filters: 2/month
*Hood System: quarterly
*Pest Control Services: not received, no activity noted during today's inspection

January 04, 2007 (Follow-up)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw pork stored over carrots in walk in cooler.
    THERE IS A DRAMATIC IMPROVEMENT IN COMPLIANCE WITH THIS SECTION. THE CFM SHOULD CONTINUE MONITORING HOW EMPLOYEES STORE RAW ANIMAL PRODUCTS. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine sanitizer in the wiping cloth bucket was measured in excess of 200 ppm.
    Maintain the concentration of the chlorine sanitizer 50-100 ppm. THE CFM SHOULD CONTINUE MONITORING THE CONCENTRATION TO MAKE SURE THAT EMPLOYEES ARE PREPARING THE SOLUTION CORRECTLY.
Comments:
The purpose of this inspection was to conduct a follow up to the critical inspection conducted on 12/28. Conditions have been greatly improved. Please continue monitoring employees to ensure continued compliance. Thanks for your hard work.

December 28, 2006 (Critical Procedures)



Violations:
  • 2-301.15 - A food employee stated that they wash their hands at the 3 vat sink.
    ALL food employees shall wash their hands in ONLY a designated hand sink.
  • 3-202.15 - Critical Observed dented can of bamboo shoots.
    In conjunction with 6-404.11: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-301.11(B) - Critical Bowls are used to dispense ice and sugar.
    PROVIDE UTENSILS WITH HANDLES. Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over noodles and raw chicken stored over cooked ground pork.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in walk in cooler and freezer.
    Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
  • 3-302.11(A)(3) - Critical Observed that the same tongs are being used to dispense raw beef, chicken and shrimp.
    Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
  • 3-302.11(A)(4) - Critical Observed uncovered foods in various refrigeration units.
    Foods shall remain covered at all times.
  • 3-501.14(A)(1) - Critical The barbecued pork hanging in the roaster where it had been cooked this morning was still 76 F.
    Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135f to 70f and, 2. within a total time of 6 hours from 135f to 41f (45f) or below. FOOD WAS DISCARDED.
  • 3-501.15(A)(1)-(7) - The methods used for cooling were not adequate. Barbecued pork was cooling by being left to hang in the roaster.
    PORTION AND PLACE IN COOLER SHORTLY AFTER COOKING. Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
  • 3-501.16(A)(2)(a) - Critical Observed the following foods cold holding at improper temperatures: squid 57 F, shrimp 60 F, tofu 57 F, beef 54 F.
    ALL OF THE ABOVE ITEMS WERE DISCARDED. According to the CFM the prep unit was noted to be malfunctioning this morning as well. IN FUTURE, IF A UNIT MALFUNCTIONS, RELOCATE ALL POTENTIALLY HAZARDOUS FOODS IMMEDIATELY. Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
  • 4-101.11(A) - Critical Mushrooms stored in walk-in cooler in bucket that previously held "ALL" detergent.
    FOOD WAS DISCARDED. 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 safe.
  • 4-301.11 - The bottom of the prep unit next to the 3 vat sink is not currently operating as required to hold food at a temperature of 41f or below.
    Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: cleaver on magnetic strip, ladles and pots stored in dirty mopsink.
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
  • 5-204.11(A) - Critical There is no designated handsink. Both existing handsinks have been removed. (One used to be near the 3 vat sink, and the other was in a small room near the back door next to the roaster.) An employee told me that they wash hands at the 3 vat sink. When asked where the handsink was, the CFM took me to the prep sink where there were no paper towels, soap, or a hand washing sign.
    Use the prep sink in the back as a handsink until the two original handsinks are replaced. NOW THAT IT IS YOUR DESIGNATED HANDSINK, DO NOT USE THIS SINK FOR ANY OTHER PURPOSE, SUCH AS FOOD PREP.
  • 7-202.12(A)(1)-(4) - Critical The concentration of the chlorine sanitizer in the wiping cloth bucket was measured in excess of 200 ppm.
    Maintain the concentration of the chlorine sanitizer 50-100 ppm.
Comments:
The purpose of today’s visit was to conduct a critical procedures inspection. This type of inspection focuses on those violations that may directly lead to foodborne illness. A follow-up inspection will be conducted on 1/4/07. All violations must be corrected at that time to avoid enforcement action. Contact me if you have any questions.
1. On 1/4/07 you MUST have the following: your CFM card and your current business license.
2. By 1/4/07, the bottom of the prep unit next to the 3 vat sink must be capable of maintaining foods at 41 F or below.
3. By 1/4/07, re-install the 2 original handsinks that this establishment was intended to have. The original plans for this establishment were approved by the health department with 2 handsinks in the kitchen. You cannot remove them as you please. Any remodelling or purchasing of new equipment needs to be approved by the health department. Always contact the health department prior to having work done. It is critically important to have handsinks conveniently located to areas of food prep and ware washing.
4. Pending re-installation of your 2 handsinks, your rear prep sink has been designated as a handsink and only hand washing is to take place here. DO NOT USE THIS SINK FOR ANY OTHER PURPOSE WHILE IT IS YOUR DESIGNATED HANDSINK.
5. CFM stated that management recently changed but owner is same.
6. CFM did not have CFM card today but I allowed him to call ORS to obtain card information.
*Water heater: Jetglas D8OT-199-3N
*Dishmachine: Autochlor A4, Chlorine observed at 100ppm. Test strips available.
*Grease Trap: cleaned every 2 weeks
*Hood: cleaned every 2 months Filters: cleaned every week
*Pest Control Services: obtained every 5 months. Pest control invoices not available for review. No activity noted during inspection.

January 25, 2006 (Routine)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Employee touching face around mouth does not wash hands before returning to work
    Wash hands after any bodily contact.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. Heavy ring on male employee observed.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered drinks or drinks without straws observed.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. This is due to use of bowls rather than scoops.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs, meats poultry etc. over vegetables and other cooked items.
    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.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Lack of organizes storage of raw foods in relation to each other.
    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.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the Walk-in refrigerator. Uncovered vegetgables.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Liquid and powder containers not properly labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Rice scoop in water.
    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 140F .
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-307.11 - Corrected During Inspection Empty egg trays found on shelves over prep line.
    Discard the egg trays to prevent possible salmonella contamination of foods.
  • 4-101.111 - Shelf on prep table is soiled and or the surface is damaged.
    Clean the shelf and resurface if possible with approved materials or replace the shelf.
  • 4-101.11B - Bamboo strainer, Wicker woven strainers are not effectively cleanable.
    Remove these items from the kitchen and substitute approved items if needec.
  • 4-101.11D - Corrected During Inspection Unglazed pottery dishes for hot foods found in kitchen.
    Remove these ineffctively cleanable items from the establshment
  • 4-301.11 - Potentially hazardous food items found stored in Merchandiser type refrigerator intended for non potentially hazardous foods only
    Limit use of this unit to bottled and canned and prepackaged foods.
  • 4-501.12 - The cutting board in the kitchen are heavily scratched and scored or split. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Have wooden boards rebuilt or replaced to eliminate gaps.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of food. ( Rice stored in MSG container, Other foods stored in manufacture or single use contaners.
    Discontinue the reuse of single-use containers for food. storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-601.11A - Critical Hoods are either covered with dust or are dripping grease back into food.
    Have hoods cleaned as soon as possible.
  • 4-904.11B - Corrected During Inspection Unwrapped forks, were stored in serving area with the eating surfaces up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Two food processors, two microwave ( one marked for employees)
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. With all of the methods of cooking available to employees for cooking an Employees only Home use microwave is not necessary. If you want a microwave provide a commercial one that can also serve employees.
  • 5-203.14B - Critical Two faucets with small hoses are not protected by back flow prevention devices.
    Remove the hoses and obtain the proper back flow prevention devices it these faucets are to be used.
  • 6-305.11B - Corrected During Inspection Sweater found stored on food storage shelves.
    Provide facilities for proper storage of personal clothing.
  • 6-501.114A - Unused microwave, CDs,Newspapers found in kitchen
    Remove all unnecessary items to facilitate more storage space and easiler cleaning.
  • 6-501.15 - Corrected During Inspection Critical Hand tools and utensils found mixed in a container. Boxed vacuum cleaner and accessories found stored over the ice machine.
    Properly store maintenance items separate from utensils.
  • 7-201.11B - Corrected During Inspection Critical Containers of Lighter fluid and 3 in One OIl are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Oil in serving area and lighter fluid above stored uncovered food.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 7-209.11 - Corrected During Inspection Cold relief tablets found on shelf over food prep area.
    Remove cold remedy from food processing area and if there is heavy use of this item consider restricting employee from handling food to prevent contamination.
Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
There are several critical and non critical violations, some of which cannot be corrected immediately. All critical items must be corrected within 10 days.
Frogs are obtained from a food supplier. Ask the suppliers to provide English translation of order items so they can be confirmed during inspection.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
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 Jetglas D80T 199-34 199990 BTU 181.8 GPH
AutoChlor A4 Chemical dish machine

December 13, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify the presence of a CFM. A CFM was present upon my arrival at the facility.

**Remember a CFM must be present during all hours of operation, including food preparation.**

Thank you

December 13, 2005 (Follow-up)

Comments:
The purpose of today's visit was to verify the presence of a CFM. A CFM was present upon my arrival at the facility.

**Remember a CFM must be present during all hours of operation, including food preparation.**

Thank you

December 13, 2005 (Other)



Violations:
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 43.1-3-8 - Critical Facility's permit is hereby temporally suspended due to lack of a CFM.
    Contact the EHS or Health Department upon arrival of the CFM for re-instatement of permit.
Comments:
The purpose of today's visit was to clarify ownership of facility. There is no CFM present, per worker, the CFM/owner went to DC to purchase equipment. Per worker, the owner is the same, the name on the application (under facility owner) is the landlord of the building space.

Permit is hereby suspended. Contact the Health Department for reinstatement of permit once a CFM is present.

December 13, 2005 (Other)



Violations:
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 43.1-3-8 - Critical Facility's permit is hereby temporally suspended due to lack of a CFM.
    Contact the EHS or Health Department upon arrival of the CFM for re-instatement of permit.
Comments:
The purpose of today's visit was to clarify ownership of facility. There is no CFM present, per worker, the CFM/owner went to DC to purchase equipment. Per worker, the owner is the same, the name on the application (under facility owner) is the landlord of the building space.

Permit is hereby suspended. Contact the Health Department for reinstatement of permit once a CFM is present.

July 05, 2005 (Critical Procedures)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-203.12A - Corrected During Inspection Critical Repeat The tags for the @FISH/SEAFOOD@ are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw foods stored over vegetables.
    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.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
    As the refrigeration unit is in place and in use at this facility, Section 12.1-5B of the Falls Church City Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Hood filters, cutting boards tables, scoops
    Clean and sanitize these surfaces for food contact.
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
This restaurant has changed its name to Hong Kong Palace and is under the same ownership. It will be necessary for you to update your business licence, ABC permit and any other applicable documentation.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
During the inspection of this establishment it was noted that management did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.

July 05, 2005 (Critical Procedures)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-203.12A - Corrected During Inspection Critical Repeat The tags for the @FISH/SEAFOOD@ are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw foods stored over vegetables.
    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.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
    As the refrigeration unit is in place and in use at this facility, Section 12.1-5B of the Falls Church City Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Hood filters, cutting boards tables, scoops
    Clean and sanitize these surfaces for food contact.
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
This restaurant has changed its name to Hong Kong Palace and is under the same ownership. It will be necessary for you to update your business licence, ABC permit and any other applicable documentation.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
During the inspection of this establishment it was noted that management did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.

January 11, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-203.12A - Corrected During Inspection Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Rice, sugar, starch etc.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Corrected During Inspection Tongs stored so that they can contact clothing.
    Store the utensils protected from possible soiling.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed fish thawing in pan in sink with no water flow.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-101.111 - Bamboo strainers and bamboo rice holders are note easily cleanable and are absorbant.
    Remove the strainers and the rice holders and use suitable substitutes.
  • 4-101.11A - Critical Newapapers used to cover foods.Soiled cardboard box storing food related items in kitchen.Shelving still has protective plastic on it.
    Do not use newspapers as they are not clean and the inks may be toxic.Remove cardboard boxes as they cannot be cleaned.Remove the protective plastic from the shelving.
  • 4-301.11 - Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional units necessary to maintain food items at proper temperatures or reduce amount of food on hand.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.11A - Large wooden cutting table has separation of wood sections allowing accumulation of food residue.
    Have the board properly repaired by regluing sedtions to provide a safe cutting surface.
  • 4-501.12 - The cutting board(s) along the prep line and individual cuttingboards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-502-11A - Hot mitt is damaged.
    Replace the hot mitt.
  • 4-602.11E - Corrected During Inspection The opening for the ice machine is soiled.
    Clean around the opening of the ice machine.
  • 4-803.11 - Soiled aprons left around by employees.
    Provide a proper container for storage of soiled linens.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use microwave in kitchen for staff use, Small food processor.. There are sufficient alternatives for cooking in the kitchen.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. Top lid is bent and not effective and the side door is left open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Request new lids or a new container from waste collection company.
  • 5-501.115 - Area behind the refuse container outside contains refuse in and out of bags. The way the refuse container was placed by the collection company prevents access to remove the refuse.
    Contact the refuse company to have the container moved so that there is space around it for cleaning.
  • 6-202.11A - Plastic coating has been removed from lightg covers in the hood.
    Replace light covers with shatterproof covers.
  • 6-305.11B - Clothing found on shelves and in boxes of food related items.
    Provide a suitable place to keep clothes and personal items.
  • 7-201.11B - Corrected During Inspection Critical WD 40 found on shelf with food items. Caulking materials found on shelf with food.
    Keep these hazardous items away from food or food related items.
Comments:
This is a roiutine inspection. Correct any critical items immediately and all other items within 30o days or sooner where possible.

January 11, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-203.12A - Corrected During Inspection Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers. Rice, sugar, starch etc.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Corrected During Inspection Tongs stored so that they can contact clothing.
    Store the utensils protected from possible soiling.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Corrected During Inspection Observed fish thawing in pan in sink with no water flow.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-101.111 - Bamboo strainers and bamboo rice holders are note easily cleanable and are absorbant.
    Remove the strainers and the rice holders and use suitable substitutes.
  • 4-101.11A - Critical Newapapers used to cover foods.Soiled cardboard box storing food related items in kitchen.Shelving still has protective plastic on it.
    Do not use newspapers as they are not clean and the inks may be toxic.Remove cardboard boxes as they cannot be cleaned.Remove the protective plastic from the shelving.
  • 4-301.11 - Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional units necessary to maintain food items at proper temperatures or reduce amount of food on hand.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.11A - Large wooden cutting table has separation of wood sections allowing accumulation of food residue.
    Have the board properly repaired by regluing sedtions to provide a safe cutting surface.
  • 4-501.12 - The cutting board(s) along the prep line and individual cuttingboards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-502-11A - Hot mitt is damaged.
    Replace the hot mitt.
  • 4-602.11E - Corrected During Inspection The opening for the ice machine is soiled.
    Clean around the opening of the ice machine.
  • 4-803.11 - Soiled aprons left around by employees.
    Provide a proper container for storage of soiled linens.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Home use microwave in kitchen for staff use, Small food processor.. There are sufficient alternatives for cooking in the kitchen.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered. Top lid is bent and not effective and the side door is left open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Request new lids or a new container from waste collection company.
  • 5-501.115 - Area behind the refuse container outside contains refuse in and out of bags. The way the refuse container was placed by the collection company prevents access to remove the refuse.
    Contact the refuse company to have the container moved so that there is space around it for cleaning.
  • 6-202.11A - Plastic coating has been removed from lightg covers in the hood.
    Replace light covers with shatterproof covers.
  • 6-305.11B - Clothing found on shelves and in boxes of food related items.
    Provide a suitable place to keep clothes and personal items.
  • 7-201.11B - Corrected During Inspection Critical WD 40 found on shelf with food items. Caulking materials found on shelf with food.
    Keep these hazardous items away from food or food related items.
Comments:
This is a roiutine inspection. Correct any critical items immediately and all other items within 30o days or sooner where possible.

October 27, 2004 (Follow-up)

Comments:
This visit was conducted to do a Follow-up on an inspection done on 10/26/04.
All violations have been corrected.

Approval is hereby granted for the re-opening after renovations of the above listed establishment. NO equipment additions/changes/replacement are allowed without Health department approval.

October 26, 2004 (Pre-Opening)



Violations:
  • 6-202.15 - Rear screen door has gaps around door frame.
    Repalce screen door so that there are no gaps to prevent the entry of insects and rodents
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-401.11A - Observed a True 2-door upright refrigerator in corridor
    Remove refrigerator from corridor and placed in kitchen or other approved location.
  • 6-501.12A - Observed ceiling tiles are dirty.
    clean or replaced dirty ceiling tiles.
  • 6-303.11C - Repeat Observed burnt out light bulb under hood.
    Replace burnt out light bulb under hood
  • 4-402.11A - Prep sink at rear is not sealed to wall.
    Seal prep sink to wall.
  • 6-501.114A - Repeat Several pieces of unused/inoperational equipment observed in establishment.
    Remove all unused or inoperational equipment from establishment.
  • 5-202.13 - Critical A minimum of a one inch air gap was not provided at prep sink.
    Provide an air gap at prep sink with a minimum of one inch clearance above flood rim level of floor sink
  • 4-602.11A - Critical Observed dust build up on fan cover of True 2 door refrigerator located behind cashier's station.
    Clean fan cover of 2 door refrigerator.
  • 6-301.11 - Soap dispensers are not available at all hand sinks.
    Provide soap dispensers at all hand sinks.
  • 4-302.14 - A chlorine test kit was not provided
    Provide a chlorine test kit.
  • 4-501.11A - 1door MCcall Freezer is not maintaining a temperature of 0 F or lower
    Repair or replace freezer so it can maintain a temperature of 0 F or lower
  • 43.1-1-5F - Repeat Observed the followig home standard equipment:1.rice cooker2. Amana microwave
    Remove the above household items.
Comments:
This visit was conducted to do a pre-opening inspection on renovations done at this establishment. Establishment has been closed.

Correct the above violations and call for a follow-up inspection.

June 24, 2003 (Routine)



Violations:
  • 3-701.11B - Critical Observed shellfish are from an unapproved source.
    "Corrected during inspection" Discard the food. You must obtain shellfish from an approved source.
  • 3-302.11A1 - Critical Repeat Observed raw shelled eggs being stored on the top shelf in the walk-in refrigerator.
    "Corrected during inspection" Seperate raw animal food or ready-to-eat from potential cross contamination.
  • 2-401.11B - Critical Observed an uncovered drink in the food prep area.
    "Corrected during inspection" You may drink in the food area providing you have a lid and a straw.
  • 6-301.12A - Observed no paper towels at kithcen handsink.
    Provide paper towels to encourage proper hand drying by food handlers.
  • 6-501.114A - Observed an unused brown refrigerator.
    Remove from the establishment. It can also provide harborage for insects and rodents.
  • 6-501.11 - Mop sink wall and women's handsink caulking is damaged.
    Maintain physical facilities in good repair. Recaulk.
  • 4-602.13 - Observed shelves in back storage with rice containers on top accumulating food debris.
    Clean the surface at a frequency. May attract rodents and insects.
  • 5-205.15B - Observed the hot water facuets at the food prep sink and 3-compartment sink are leaking.
    Repair and maintain in good repair.
  • 3-304.12 - Observed tongs in containers of standing water.
    Store in food with handle up.-On a clean portion of equipment and cleaned at a frequency.
  • 3-304.14B2 - Observed wiping cloths improperly stored between use.
    "Corrected during inspection" Ensure wet towels are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11B - Repeat Observed prep refrigerator gaskets are torn.
    Replace the gaskets and maintain in good repair.
  • 4-204.112B - Repeat Observed no temperature measuring device in prep unit.
    Provide a thermometer and locate in the front of the unit near the door.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) crock pot2) grill unit3) Maxi matic processor
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 3-305.11A1 - Observed containers of food on the walk-in freezer floor.
    "Corrected during inspection" Remove all food off the the floor and locate at 6 inches above the floor.
  • 2-402.11A - Observed food handlers not wearing hair restraints.
    "Corrected during inspection" Provide food handlers hair restraints while working with food to prevent hair from falling onto the the foods.
  • 6-303.11C - Observed missing light bulbs in kitchen.
    Replace all missing or burnt light bulbs in kitchen.
Comments:
*Owner adjusted the hot water heater to 125F hot water at an 85F rise. Water heater no delivers 205 gph.

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