Kins Wok, 1714 W. Washington St., Petersburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kins Wok
Address: 1714 W. Washington St., Petersburg, Virginia
Phone: (804) 733-5858
Total inspections: 3
Last inspection: Oct 16, 2009

Restaurant representatives - add corrected or new information about Kins Wok, 1714 W. Washington St., Petersburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Unwrapped or uncovered food in the freezer.
  • 0790 - Improper methods used to thaw chicken.
  • 1750 - Manufacturer containers were observed reused for the storage of foods.
October 16, 2009Routine12Details / Comments
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0070 - Repeat Poor handwashing procedures observed.
  • 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0160 - Critical Repeat Food employees failed to wash their hands before engaging in food preparation after touching bare human body parts, after handling soiled utensils and after engaging in any activities which may have contaminated their hands.
  • 0850 - Critical Repeat Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener..
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
March 23, 2009Follow-up32Details / Comments
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0070 - Poor handwashing procedures observed.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0160 - Critical Food employees failed to wash their hands before engaging in food preparation after touching bare human body parts, after handling soiled utensils and after engaging in any activities which may have contaminated their hands.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 3030 - No disposable towels were provided at the hand wash sink in the food prep area.
  • 2310 - Corrected During Inspection Critical The hand wash sink in the food prep area is blocked, preventing access by employees for easy handwashing.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: scoops, tongs, serving spoons, etc.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener..
  • 0850 - Critical Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. (Raid bug spray).
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between use.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - The following non food contact surfaces were observed in need of thorough cleaning: tops and sides of all equipment (fryers, rice cookers, etc.), gaskets of all refrigerators and freezers, shelving throughout facility (including shelving in refrigerators), etc.
  • 3180 - Walls, floors and ceiling throughout facility were observed in need of thorough cleaning.
March 12, 2009Routine613Details / Comments

October 16, 2009 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0790 - Improper methods used to thaw chicken.
    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
  • 1750 - Manufacturer containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

March 23, 2009 (Follow-up)



Violations:
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0070 - Repeat Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0160 - Critical Repeat Food employees failed to wash their hands before engaging in food preparation after touching bare human body parts, after handling soiled utensils and after engaging in any activities which may have contaminated their 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.
  • 0850 - Critical Repeat Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener..
    Clean and sanitize these surfaces for food contact.
  • 2930 - Repeat 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.

March 12, 2009 (Routine)



Violations:
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    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.
  • 0160 - Critical Food employees failed to wash their hands before engaging in food preparation after touching bare human body parts, after handling soiled utensils and after engaging in any activities which may have contaminated their 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.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 3030 - No disposable towels were provided at the hand wash sink in the food 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
  • 2310 - Corrected During Inspection Critical The hand wash sink in the food prep area 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 pan preventing its use.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: scoops, tongs, serving spoons, etc.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener..
    Clean and sanitize these surfaces for food contact.
  • 0850 - Critical Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above or beside food, equipment, utensils, linens or single service items.
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. (Raid bug spray).
    Remove unnecessary poisonous or toxic materials.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - The following non food contact surfaces were observed in need of thorough cleaning: tops and sides of all equipment (fryers, rice cookers, etc.), gaskets of all refrigerators and freezers, shelving throughout facility (including shelving in refrigerators), etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Walls, floors and ceiling throughout facility were observed in need of thorough 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.

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