Hong Kong Restaurant, 8837 Seminole Trail, Ruckersville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Hong Kong Restaurant
Address: 8837 Seminole Trail, Ruckersville, Virginia
Total inspections: 11
Last inspection: Oct 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0070 - Repeat There is no sign instructing customers to use clean plate posted at buffet table.
  • 1070 - Repeat Observed use of grocery and take out bags as a single-use/single-service food contact material.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap at bottom of back door.
  • 3180 - Repeat Floors and walls under and along the cook line noted in need of cleaning.
October 08, 2009Routine04Details / Comments
  • 0070 - Repeat No sign instructing customers to use a clean plate is posted.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0220 - Critical The cook is drinking from an uncovered container in the food preparation area.
  • 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shrimp stored over cooked chicken.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp.
  • 0480 - Repeat Unlabeled food containers. Dry good floor, msg and sugar.
  • 1070 - Observed use of grocery bagsas a single-use/single-service food contact material.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the glass 1-door is not accurate and miising thermometr in the prep unit..
  • 2020 B - Unwrapped knives, forks, or spoons were not stored kitchen with the handles up.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Repeat Floors and Walls along and under the cook line noted in need of cleaning.
February 19, 2009Routine37Details / Comments
  • 0070 - No sign present at buffet that instructs customers to use a clean plate at each trip to the buffet.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed tub of raw chicken stored on shelf above produce.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several items in refrigeration units observed in uncovered containers.
  • 0480 - Unlabeled food containers. Bulk food containers containing flour, salt, sugar, etc. were observed without identification labels.
  • 0550 - In-use utensils improperly stored between use. Observed cleavers stored in crack between prep table and prep station.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed serveral containers containing food stored directly on floor.
  • 2350 ii - Plumbing connections under the waitstaff hand wash sink are leaking.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Floor under wait staff counter and bulk rice storage racks noted in need of cleaning.
April 21, 2008Routine18Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Uncovered foods in the walk-in cooler.
  • 0620 - Corrected During Inspection Containers used for produce storage were stored in the employee restroom.
  • 1100 - Corrected During Inspection Critical Cardboard is being used for the storage of frozen foods in the chest frezer. Cardboard is being used to line the eggroll containers in the walk-in cooler. Cardboard is not an approved material for multiuse food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: (1) Underside of the ice cream machine. (2) Interior of the reach-in coolers in the kitchen.
  • 1800 - Repeat Equipment surfaces throughout the kitchen have accumulations of grime and debris.
  • 3180 - Repeat Floor areas beneath equipment are in need of cleaning throughout the facility..
  • 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Upon inspection, the facility was without water service, due to a water main break.
February 06, 2007Routine36Details / Comments
  • 0450 - Corrected During Inspection Critical Container without handle was used for scooping sugar.
  • 0480 - Unlabeled food containers.
  • 0610 - Foods in boxes or containers in the walk-in units were stored directly on the floor.
  • 0810 - The methods used for cooling were not adequate.
  • 1060 - Repeat The bottom shelves under work tables are corroded
  • 1320 - There was no temperature measuring device located in the box Frigidaire freezer.
  • 1580 - The individual cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the outside of container for sugar and flour.
  • 1800 - Repeat The following equipment had accumulations of grime and debris: a. Bottom shelf under work table. b. Outside of unused reach-in McCall refrigerator. c. Sides of cooking equipment.
  • 2930 - Outer back door to the facility was not self-closing.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3080 - Less than 50 foot candles of light was noted in the prep areas in the kitchen.
  • 3180 - Floor under cooking equipment was in need of cleaning.
December 29, 2005Routine112Details / Comments
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
  • 2920 - The door to the public rest rooms is not self-closing.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
December 27, 2004Routine06Details / Comments
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
  • 2920 - The door to the public rest rooms is not self-closing.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
December 27, 2004Routine06Details / Comments
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
  • 2920 - The door to the public rest rooms is not self-closing.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
December 27, 2004Routine06Details / Comments
No violation noted during this evaluation. October 07, 2004Follow-up00Details / Comments
  • 0800 - Critical Repeat The following prepared potentially hazardous foods in a large container in the walk-in refrigerator were not being adequately cooled to prevent the growth of harmful bacteria: a. Rice (120 F.) prepared around 2:00 PM today). b. Noodles (78 F.) prepared around 1:00 PM. c. Noodles (74 F.) prepared around 11:30 PM. (CORRECTED: ALL ITEMS WERE IMMEDIATELY PLACED ON A SHEET TRAY.)
  • 3380 - Critical Repeat The strength of the bleach sanitizing solution exceeded 200 ppm. (CORRECTED TO 100 PPM.)
September 08, 2004Critical Procedures20Details / Comments
  • 0800 - Critical Prepared chicken (47 F.) in a reach-in refrigerator was not being adequately cooled to prevent the growth of harmful bacteria. Item was stored around 11:00 AM during service. CORRECTED: ITEMS WERE IMMEDIATELY STORED ON A SHEET PAN INSIDE THE WALK-IN REFRIGERATOR.)
  • 3180 - The floor under the cooking equipment and the wall in the dry storage area were in need of cleaning.
  • 2930 - The outer opening of the food establishment was not self-closing The mechanism holding the door needed repairs.
  • 1190 - A temperature measuring device is needed in a reach-in freezer.
December 30, 2003Routine13Details / Comments

October 08, 2009 (Routine)



Violations:
  • 0070 - Repeat There is no sign instructing customers to use clean plate posted at buffet table.
    Ensure consumers are notified that clean tableware is to be used when they return to self-service areas.
  • 1070 - Repeat Observed use of grocery and take out bags as a single-use/single-service food contact material.
    Discontinue use of the grocery and take out bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap at bottom of back door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Floors and walls under and along the cook line noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 19, 2009 (Routine)



Violations:
  • 0070 - Repeat No sign instructing customers to use a clean plate is posted.
    Provide a sign that customers must use a clean plate upon returning to the buffet.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0220 - Critical The cook is drinking from an uncovered container in the food preparation area.
    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.
  • 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shrimp stored over cooked chicken.
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp.
    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.
  • 0480 - Repeat Unlabeled food containers. Dry good floor, msg and sugar.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1070 - Observed use of grocery bagsas a single-use/single-service food contact material.
    Discontinue use of the grocery bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the glass 1-door is not accurate and miising thermometr in the prep unit..
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 2020 B - Unwrapped knives, forks, or spoons were not stored kitchen with the handles 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Floors and Walls along and under the cook line noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Leaving information concerning employee health policy.

April 21, 2008 (Routine)



Violations:
  • 0070 - No sign present at buffet that instructs customers to use a clean plate at each trip to the buffet.
    Ensure consumers are notified that clean tableware is to be used when they return to self-service areas.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed tub of raw chicken stored on shelf above produce.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several items in refrigeration units observed in uncovered containers.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers. Bulk food containers containing flour, salt, sugar, etc. were observed without identification labels.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - In-use utensils improperly stored between use. Observed cleavers stored in crack between prep table and prep station.
    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 135F.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed serveral containers containing food stored directly on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2350 ii - Plumbing connections under the waitstaff hand wash sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms.
  • 3180 - Repeat Floor under wait staff counter and bulk rice storage racks noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Facility appears well organized and in good order. Equipment and product temperatures observed to be in the proper range.
Recommend liquid hand soap in place of bar soap at hand sinks and in restrooms. Also, suggest a mobile preparation cart to allow more prepartion space/storgae space.

February 06, 2007 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0240 - 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.
  • 0470 A 4 - Uncovered foods in the walk-in cooler.
    Store food in packages, covered containers, or wrappings.
  • 0620 - Corrected During Inspection Containers used for produce storage were stored in the employee restroom.
    Cease equipment storage in toilet rooms.
  • 1100 - Corrected During Inspection Critical Cardboard is being used for the storage of frozen foods in the chest frezer. Cardboard is being used to line the eggroll containers in the walk-in cooler. Cardboard is not an approved material for multiuse food contact.
    Replace the cardboard containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: (1) Underside of the ice cream machine. (2) Interior of the reach-in coolers in the kitchen.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Equipment surfaces throughout the kitchen have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor areas beneath equipment are in need of cleaning throughout the facility..
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Upon inspection, the facility was without water service, due to a water main break.
    Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
Comments:
Facility is to temporarily discontinue operations until water is restored to the building. The Rapidan Service Authority estimates that water service will be restored within a couple of hours. The owner agreed to voluntarily close until water service is restored.

December 29, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Container without handle was used for scooping sugar.
    Proper scoop is needed to prevent contact with food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Foods in boxes or containers in the walk-in units were stored directly on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
  • 1060 - Repeat The bottom shelves under work tables are corroded
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the box Frigidaire freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1580 - The individual cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the outside of container for sugar and flour.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The following equipment had accumulations of grime and debris: a. Bottom shelf under work table. b. Outside of unused reach-in McCall refrigerator. c. Sides of cooking equipment.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Outer back door to the facility was not self-closing.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3080 - Less than 50 foot candles of light was noted in the prep areas in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 3180 - Floor under cooking equipment was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
(1) Gloves were available.
(2) The strength of the bleach sanitizing solution was at 100 ppm.
(3) Chemical test kit was available.
(4) Chef thermometer was available.
(5) Soft-serve machine was sanitized daily.

December 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2920 - The door to the public rest rooms is not self-closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) The strength of the bleach sanitizing solution was at 100 ppm.
(3) Soft serve machine was sanitized weekly.
(4) The pest controller visited monthly. Last visit was today.

December 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2920 - The door to the public rest rooms is not self-closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) The strength of the bleach sanitizing solution was at 100 ppm.
(3) Soft serve machine was sanitized weekly.
(4) The pest controller visited monthly. Last visit was today.

December 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelf under a work table in kitchen. b. Unused grill in kitchen. c. Soiled top of storage racks. d. Metal shelves in the walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Boxes of concentrated drink containers were stored in a location where exposed to customers.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1150 - The following nonfood contact surfaces were not easily cleanable: a. Foiled paper was found on grill. b. Cardboard was found on shelves.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1060 - The metal shelves in the walk-in refrigerator were corroded or rusty.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2920 - The door to the public rest rooms is not self-closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Floor tiles in the walk-in freezer are damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) The strength of the bleach sanitizing solution was at 100 ppm.
(3) Soft serve machine was sanitized weekly.
(4) The pest controller visited monthly. Last visit was today.

October 07, 2004 (Follow-up)

Comments:
The strength of the bleach sanitizing solution was at 100 ppm.

September 08, 2004 (Critical Procedures)



Violations:
  • 0800 - Critical Repeat The following prepared potentially hazardous foods in a large container in the walk-in refrigerator were not being adequately cooled to prevent the growth of harmful bacteria: a. Rice (120 F.) prepared around 2:00 PM today). b. Noodles (78 F.) prepared around 1:00 PM. c. Noodles (74 F.) prepared around 11:30 PM. (CORRECTED: ALL ITEMS WERE IMMEDIATELY PLACED ON A SHEET TRAY.)
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 3380 - Critical Repeat The strength of the bleach sanitizing solution exceeded 200 ppm. (CORRECTED TO 100 PPM.)
    Utilize only bleach solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Bleach test kit was available.

December 30, 2003 (Routine)



Violations:
  • 0800 - Critical Prepared chicken (47 F.) in a reach-in refrigerator was not being adequately cooled to prevent the growth of harmful bacteria. Item was stored around 11:00 AM during service. CORRECTED: ITEMS WERE IMMEDIATELY STORED ON A SHEET PAN INSIDE THE WALK-IN REFRIGERATOR.)
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 3180 - The floor under the cooking equipment and the wall in the dry storage area were in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2930 - The outer opening of the food establishment was not self-closing The mechanism holding the door needed repairs.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1190 - A temperature measuring device is needed in a reach-in freezer.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
Comments:
(1) Soap and paper towels were at all hand sinks. (2) Gloves were used to handle ready-to-eat foods. (3) The ice cream machine was cleaned and sanitized daily. (4) Bleach sanitizing solution was available. (5) Chef thermometer was available.

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