King's Island Restaurant, 2804 Old Forest Road, Lynchburg, VA - Restaurant inspection findings and violations

June 30, 2009 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven by woks.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light fixture near woks not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

June 06, 2008 (Routine)

June 03, 2008 (Follow-up)

• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor: bulk carrots in the right walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the chest freezers in the basement.
  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.

May 20, 2008 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor: bulk cabbage in the basement.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection Observed knives being stored between tables and equipment in the kitchen. Observed a debris build-up in the soda gun holder of the bar.
  Protect food from miscellaneous sources of contamination.
• 0790 - Improper methods used to thaw chicken and shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1320 - There was no temperature measuring device located in the walk-in cooler, walk-in freezer, & the chest freezers in the basement. The thermometer in the following were inaccurate: right prep unit, left prep unit, small prep unit.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the basement employee restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: main restroom and basement restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - The employee restroom in the basement is 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.

April 16, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the make-table refrigerators.
  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.
• 1800 - The nonfood contact surface of the shelves and food bins by the basement stairs 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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.

February 23, 2006 (Routine)

• 0240 - Two employees wearing sleeveless shirts while preparing food.
  Employees must wear shirts which cover underarms while preparing food.
• 0640 - Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 3180 - Repeat Floor in walk-in refrigerators 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.

September 19, 2005 (Routine)

• 1320 - Thermometer in make-up refrigerator across from woks could not be read.
  Replace with a thermometer in good repair.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Floor under woks 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.

April 27, 2005 (Routine)

• 2310 - Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the thawing food preventing its use.
• 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3180 - Repeat Floor in walk-in refrigerator and freezer 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.

November 08, 2004 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3180 - Floor in walk-in and basement steps noted in need of cleaning. Dust on ceiling tiles around vents.
  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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: knives.
  Clean and sanitize these surfaces for food contact. CORRECTED AT TIME OF INSPECTION.

June 29, 2004 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: walk-in refrigerator shelves.
  Clean and sanitize these surfaces for food contact.

February 18, 2004 (Routine)

• 0640 - Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 2020 - Ice scoop stored in ice bin at sushi bar.
  Store scoop outside of ice bin or in ice with handle up.
• 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: microwave oven.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 2310 - Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bowl of vegetables preventing its use.
• 3660 - Current permit not posted.
  Post current permit in a conspicuous place.

October 27, 2003 (Routine)

• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Sushi cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

May 28, 2003 (Routine)

• 0470 - Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

February 03, 2003 (Follow-up)

January 31, 2003 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Walk-in refr. shelves
  Clean and sanitize these surfaces for food contact.
• 2890 - Fluorescent light in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 1320 - Repeat There was no temperature measuring device located in the glass-door refrigerator in kitchen.
  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.
• 3340 - Critical Container of oven cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.