Hong Kong Palace Restaurant, 6387 Seven Corners Center, Falls Church, VA 22044 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Hong Kong Palace Restaurant
Address: 6387 Seven Corners Center, Falls Church, VA 22044
Type: Full Service Restaurant
Total inspections: 7
Last inspection: 03/29/2016

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Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm.
  • Food Storage / Exposed to Splash, Dust, etc.
    Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food stored on floor of WI cooler and freezer.
    Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
  • Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardbord lining shelves and other non-food contact surfaces.
    Correction: 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.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap to handsink.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels to handsink.
03/29/2016Routine
The purpose of this visit was to conduct a risk factor assessment. Inspection time: 10:40 AM - 12:10 PM. Chlorine sanitizer final rinse dishmachine = 100 ppm. Provided storage order poster and date marking fact sheet to PIC. Stressed public health significance of proper and frequent handwashing, and of encouraging handwashing by keeping handsink accessible and fully supplied.
  • Critical: Hands and Arms / Clean Condition
    Observation: Only hand sink completely inaccessable at start of inspection. Observed no employee wash hands during the inspection.
    Correction: ALL food employees shall be washing their hands frequently to keep the hands and exposed portions of the arms clean and sanitary. NOTE: Discussed with PIC.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored immediately next to raw pork and over raw beef in WI cooler.
    Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed with PIC who had storage order corrected. Discussed public health significance of proper stworage order and prvided storage order poster.
  • Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing. Handsink was blocked by obstruction in front of sink, and newspares stored on sink.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Discussed public health significance of inadequate handwashing with PIC.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Discussed with PIC who provided hand soap to sink.
09/21/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration dishmachine: 100 ppm.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored directly next to shrimp and over beef in walk-in cooler.
    Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed with PIC who corrected the storage order.
  • Food Storage / Preventing Contamination
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in cooler and freezer.
    Correction: 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. NOTE: Discussed with PIC.
  • Thawing / Approved Methods (repeated violation)
    Observation: Observed the following food thawing using an improper method: fish filets thawing in still water in prep sink.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. NOTE: PIC introduced flow of water < 70 degrees F.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: rice in rice cooker (turned off) and pooled eggs in stainless steel container on prep cooler counter.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Both foods determined to be out of temperature <2 hours. Pooled eggs were placed in ice bath, and rice was relocated to shallow pan in cooler.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Themometers in prep and 2 dr UC coolers inaccurate/missing.
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: Provide fully functional thermometers is all coolers.
  • Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the handsink is blocked, preventing access by employees for easy handwashing.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC removed pans from handsink.
01/13/2015Routine
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW (1) PORK STORED OVER TOFU IN THE WALK-IN-COOLER (2) RAW FISH STORED WITH ONIONS IN THE WALK-IN-COOLER.
    Correction: 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. FOOD REARRANGED.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: 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. CFM ARRIVED DURING THE INSPECTION.
12/04/2014Risk Factor
The purpose of today's visit was for a complaint investigation regarding a dead bug on the table, cleanliness of the tables and the kitchen floor, cloudiness of the fish tank, and staff napping with their heads on the table. Did not observe any of the concerns mentioned above during today's visit. Complaint could not be confirmed based on the observations.
No violation noted during this evaluation.
08/05/2014Complaint
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed the following food thawing using an improper method: 3 BOXES OF FISH FILET THAWING AT ROOM TEMPERATURE.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED PROPER THAWING WITH THE CFM. MOVED THE BOXES TO THE FREEZER.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: BROWN RICE COOLING IN WALK-IN-COOLER AND ROOM TEMPERATURE FOR 5 HOURS AT 68F.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE (1) BEAN SPROUTS AT 71F (2) GARLIC-IN-OIL AT 87F
    Correction: 3DR PREP COOLER (3) RAW SHRIMP 49
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed raw shell eggs stored at room temperature
    Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED TO WALK-IN-COOLER
  • Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
    Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED (1) WOODEN TABLE AND WOODEN PALLET BY HANDSINK IN THE REAR PREP AREA (2) WOOD LINING SHELVES (3) NEWSPAPER LINING SHELVES AROUND COOKLINE.
    Correction: 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. REMOVED NEWSPAPER.
  • Cutting Boards / Resurface / Discard (repeated violation)
    Observation: The cutting boards along the 3DR PREP COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Equipment / Non-food Contact / Visibly Clean
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: IMPERIAL COOKTOP
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: METAL BOWLS were found stacked while wet after cleaning and chemical sanitization.
    Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. MOVED BOWLS FOR DRYING.
  • Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the KITCHEN is blocked WITH METAL BOWLS AND VEGETABLES AND THE ONE IN THE REAR PREP AREA IS BLOCKED WITH A WOODEN TABLE, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. MOVED BOWLS AND VEGETABLES.
  • Refuse Areas / Enclosures / Receptacles / Good Repair
    Observation: The waste storage container has a missing lid.
    Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the TOP OF THE SCREENDOOR ON THE BACK DOOR.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED ONE CONTAINER OF RESIDENTIAL PESTICIDE.
    Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED
06/04/2014Routine
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Handwashing / Where to Wash
    Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
    Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw beef over cooked shrimp, 2) raw eggs over veggies, 3) raw chicken over noodles, 4) raw fish over tofu, all in walkin cooler
    Correction: 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. food employees rearranged items correctly
  • Food Storage Containers, Identified with Common Name of Food
    Observation: The following food items that are not easily identified by appearance were observed without a label: flour, salt, sugar, rice, oil
    Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
  • Wiping Cloths / Use Limitation /Dry
    Observation: Wiping cloths improperly used for the following activity: to cover food
    Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Miscellaneous Sources of Contamination / Other Sources
    Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: newspaper being used to line equipment and storing food on it
    Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
  • Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1) chicken broth at 113F for 2.5hrs at the back kitchen by back door, 2) cooked noodles at 78F for 2hrs in true 2dr cooler
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Items were reheated up to 165F and up
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) cooked shrimp 44F, raw chicken 44F in 3dr preptop, 2) cooked shrimp 44F, cooked chicken 45F, cooked rice 44F in walkin cooler
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. all items were stored in 2dr prep cooler and/or true 2dr cooler
  • Ventilation Hood System / Drip Prevention
    Observation: Condensation from the exhaust hood system in the warewashing area was observed dripping onto food-contact surfaces below.
    Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking needed around the dish machine and 3vat sink area
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • Equipment / Good Repair / Operation (corrected on site)
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler at 45F
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Sanitizer bucket was setup and techinican was called. Technician came during the time of inspection and was able to repair the machine to 50ppm.
  • Cutting Boards / Resurface / Discard
    Observation: The cutting board(s) along the 3dr preptop cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Food Temp Meas Device, Calibrated
    Observation: The food temperature measuring device was found out of calibration in the range of use.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
  • Equipment / Non-food Contact / Visibly Clean
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets, handles, shelving
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
    Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: crockpot hot holder
    Correction: 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.
  • Handwashing Sink / Accessible at All Times
    Observation: The handwashing facility located in the back by the water heater is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • Maintaining Premises Free of Unnecessary Items and Unused Equipment
    Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
    Correction: 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.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the walls in the kitchen is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
12/18/2013Routine

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