Wing Command, 10825 Hull Street Rd, Midlothian, VA 23112 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wing Command
Address: 10825 Hull Street Rd, Midlothian, VA 23112
Type: Fast Food Restaurant
Phone: 804 745-3357
Total inspections: 19
Last inspection: 01/06/2016

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Inspection findings

Inspection date

Type

Make up cooler on production line now maintains adequate ambient air temperature for cold holding TCS foods.
No violation noted during this evaluation.
01/06/2016Follow-up
Production line make up cooler may not be capable of supporting adequate ambient air temperature to safely cold hold TCS foods. Store in other refrigeration until adjustment/repair can be verified.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: TCS foods in production make up cooler are cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The three compartment sink and dish machine drainboard are not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
12/23/2015Follow-up
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled or incorrectly labled food containers.
    Correction: 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.
  • Ice Used as Exterior Coolant - Prohibited as Ingredient
    Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.
    Correction: 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 135°F.
  • Food Storage - Clean and Dry Location
    Observation: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cooked potatoes cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: 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.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The three compartment sink and dish machine drainboard are not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Unused or non-functioning equipment not removed from the premises.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the interior ice machine splash plate was observed soiled with accumulations of grime and debris.
    Correction: Clean the interior surface at any time when contamination may have occurred, or per manufacturer specifications.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave ovens are observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean pots and ice buckets were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage and to self-drain.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs over prep sink is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Insect Control Devices - Design and Installation
    Observation: Insect control device (fly paper/ is located over manual washing area where dead insects may r fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors and walls in need of cleaning.
    Correction: 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.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Dead or trapped flies were found on fly paper left from previous season.
    Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
12/10/2015Routine
The operator stated the cookline maketable unit had been serviced/repaired. An ambient air reading of 28 degrees F and stored TCS food product temperatures of 41 degrees F were noted at this time, in the cookline maketable unit.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:interior of the cookline deep fryers and the shelves of the side bulk storage area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents of the side dining ( spacing was observed at the bottom of the rear dining area exit doors).
    Correction: 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.
08/26/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cooked chicken pieces, raw beef, raw shrimp and cooked collard greens in the cookline refrigerated maketable unit were cold holding at improper temperatures ( the unit had an ambient air reading of 50 degrees F with the following TCS food product temperatures: raw shrimp-56F, raw beef- 56F, collard greens- 58F, cooked chicken pieces- 56F, the TCS food products held < 4 hrs and rapidly cooled)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:interior of the cookline deep fryers and the shelves of the side bulk storage area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents of the side dining ( spacing was observed at the bottom of the rear dining area exit door).
    Correction: 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.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Food debris was observed in the rear of the cookline.
    Correction: 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.
08/20/2015Follow-up
The operator indicated that the existing violations will be addressed/corrected by the 8/19/15 Compliance inspection ( the owner had previously requested additional time to address physical/structure issues)
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Containers of pork blood/sausage, in the cookline maketable unit were cold holding at improper temperatures (pork blood/sausage measured 44F - 45F). The operator rapidly cooled the TCS food product.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the Turbo Air reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Warewashing Equipment, Cleaning Frequency (repeated violation)
    Observation: The interior surfaces of the mechanical warewashing machine (Jackson PA-1) are soiled with ( limescale) that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in cooler shelves, interior of the cookline deep fryers and the shelves of the side bulk storage area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: The sprayer faucet head at the 3 compartment warewashing sink was observed missing.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the warewashing pre-rinse sink is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents of the side dining ( spacing was observed at the bottom of the rear dining area exit door).
    Correction: 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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Missing and broken wall tiles and cove basing tiles were noted at various locations, in the kitchen area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Food debris was observed in the rear of the cookline.
    Correction: 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.
08/14/2015Follow-up
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw pork product stored above lettuce, lemons and celery, in the walk-in cooler)
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Menudo, blood sausage and Kaldereta, in the cookline maketable unit and raw pork strips in the walk-in cooler were cold holding at improper temperatures. The operator adjusted the refrigeration thermostat and rapidly cooled the TCS food items
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the front To-Go Cocoa Cola reach-in cooler and cookline small chest freezer.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the Turbo Air reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The interior surfaces of the mechanical warewashing machine (Jackson PA-1) are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in cooler shelves, interior of the cookline deep fryers and the shelves of the side bulk storage area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the cookline handsink, 3 compartment warewashing sink and the pre-rinse sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Plumbing System Maintained in Good Repair
    Observation: The sprayer faucet head at the 3 compartment warewashing sink was observed missing.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents of the side dining ( spacing was observed at the bottom of the rear dining area exit door).
    Correction: 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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Missing and broken wall tiles and cove basing tiles were noted at various locations, in the kitchen area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Food debris was observed in the rear of the cookline.
    Correction: 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.
  • Pests - Controlling Pests*
    Observation: Harborage conditions exist ( several small fruit flies were noted in the warewashing area
    Correction: also noted were leaks from the warewashing sinks plumbing/drain lines and accumulated debris in/around the floor drains)
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of cleaning chemicals are not properly labeled ( an unlabeled spray bottle was observed on the cookline).
    Correction: 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.
07/29/2015Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Baked beans, raw chicken wings and raw chicken pieces in the Turbo Air reach-in cooler were cold holding at improper temperatures ( the TCS food products were rapidly cooled and refrigerated).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cookline refrigerated maketable unit gaskets and between the cookline equipment.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: A leak was observed into a filled bucket, under a water line, between the chemical dishmachine and the 3 compartment sink (ponded water was observed on the floor in the warewashing area)
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities in Good Repair
    Observation: Broken and missing wall tiles were noted at the wait station area and kitchen.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Food debris and oil was observed under the cookline deep fryers and the cookline cooking equipment
    Correction: noted in need of cleaning.
  • Toxics - Presence and Use Restriction (corrected on site)
    Observation: Unnecessary poisonous or toxic materials found in the food establishment ( Raid insecticide spray can and a gal. insecticide spray were observed stored with cleaning chemicals at he wait station area). The operator removed the insecticide sprays. .
    Correction: Remove unnecessary poisonous or toxic materials.
04/10/2015Routine
The operator has called for the reach-in cooler repair/replacement. I also discussed with management a cleaning schedule necessary to the operation of the facility.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: In-use utensils improperly stored between use ( tongs were observed stored in a container of standing water, on the cookline).
    Correction: 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 135°F.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the kitchen Turbo Air reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
01/09/2015Follow-up
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The male cook was observed eating and drinking on the side prep table, before the reach-in cooler and not the designated employee area
    Correction: the male cook is eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • Hair Restraints - Effectiveness
    Observation: The male cook was observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use (the rice scoop and tongs were observed stored in containers of standing water, on the cookline).
    Correction: 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 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Chicken pieces and chicken wings in the Turbo Air reach-in cooler were cold holding at improper temperatures (chicken wings-43F-44F and chicken pieces-43F).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) portioned beef mixture date 12/9 and portioned menudo (chicken mixture dated 12/4), in the cookline maketable unit were not discarded after 7 days, holding under refrigeration.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
  • Wood, Use Limitation
    Observation: A wooden stump with cracked and pivoted top surface, which is not easily cleanable was observed in the side prep area (the cook stated that the wooden stump is used to chop/process beef products).
    Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Unused or non-functioning True reach-in cooler in the side storage area is not removed from the premises.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the kitchen Turbo Air reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease and dust on the hood filters, dust accumulation on the walk-in cooler fan covers, and in the lower compartment of the cookline deep fryers
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory at the bar handsink.
    Correction: 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
  • Physical Facilities in Good Repair
    Observation: Spacing/opening was observed at the bottom portion of the dining area rear side exit door.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: An accumulation of grease and food debris was observed under the cookline equipment and food debris under the shelves of the side storage area.
    Correction: 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.
12/17/2014Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Thawing
    Observation: Improper methods used to thaw raw chicken was observed during today's inspection. (Bags of raw chicken was observed thawing in standing water at the kitchen 2 compartment sink).
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Cheese sauce in the three pot warmer was hot holding at improper temperatures (cheese sauce-96).
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: A large pan of chicken wings in the walk-in cooler was cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the Turbo Air reach-in cooler was observed torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in cooler condenser unit fan guards, walk-in cooler shelving units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory on the cookline.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Food debris and residue was observed on the walls and floors in the walk-in cooler.
    Correction: 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.
09/10/2014Routine
  • Critical: Employee Health*
    Observation: 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.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) greens and beans mixture and cooked noodles in the cookline maketable unit and cooked beef and vegetable mixture in the walk-in cooler were in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: An accumulation of food debris/residue were observed at the wall-floor junction under the warewashing/prep sinks.
    Correction: 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.
05/21/2014Routine
The operator has secured the detaching flooring inside the walk-in cooler by bolting down with a wooden board between the previously detaching flooring areas
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Deteriorating/detaching flooring material was observed in the bar area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/25/2014Follow-up
The operator currently has a service/repairman addressing the facilities structural, plumbing and electrical issues.
A re-inspection is scheduled to address the repair to the walk-in cooler flooring and the hot water capacity to the bar handsink.

  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from the handwashing sink at bar was measured at a temperature less than 100°F (the hot water measured 55 degrees F, the related hot water heater was inoperable(unplugged) during today's inspection)
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Deteriorating flooring was observed in the walk-in cooler and the bar area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/24/2014Follow-up
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
Note: no standing waste water was noted within the facility- wet areas were observed in the front parking area.

  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled/improperly labeled bulk food containers were observed in the side storage area.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses (plastic bowls were observed in the bulk food storage containers) .
    Correction: 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 135°F.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of food product was observed in the walk-in freezer unit)..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: A female food worker was observed washing a piece of equipment at the 2 compartment sink.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at bar was measured at a temperature less than 100°F (the hot water measured 55 degrees F, the related hot water heater was inoperabel during today's inspection)
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Plumbing System Maintained in Good Repair
    Observation: A leak and a loose connection was observed at the plumbing lines underneath the handwash sink. Also noted a strong offensive odor under the rear wait soda drink station and in the bottom cabinet area of the dining platform/display (air freshners were noted within the bottom cabinet area)
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Deteriorating flooring was observed in the walk-in cooler and the bar area. Also noted a heavy accumulation of black mold-like substance on the lower portion of the wall in the warewashing area. Missing or hanging ceiling tiles were noted in the kitchen.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: A heavy accumulation of grease was observed on the flooring under the cookline equipment
    Correction: 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A spray can of "Hot Shot Flying Insect Spray" was observed stored at the bar area above a rack of glassware
    Correction: the hazardous chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
12/19/2013Routine
The buckling flooring and torn floor tiles in the walk-in cooler and the bar areas was discussed with management and the corrective action necessary by the next inspection of the facility.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor, in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The walk-in cooler and bar area flooring is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/01/2013Follow-up
The operator provided a metal probe thermometer, chlorine test strips during today's inspection
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (Raw chicken and raw pork was observed stored on the shelving unit above vegetable, lemons and limes, in the walk-in cooler).
    Correction: 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.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor (walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the bar coolers.
    Correction: 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The chemical dishmachine, in the warewashing area when tested measured at 10 ppm chlorine, during today's inspection: the food-contact surfaces of the equipment and utensils were not being sanitized.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility along the cookline wasobserved blocked by a table, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table preventing its use.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: The ceiling mounted light fixture on the cookline was not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: The walk-in cooler flooring and bar flooring is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of Rustoleum spray were observed stored on top of the oven, on the cookline
    Correction: hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • First Aid Supplies, Storage (corrected on site)
    Observation: First Aid Supplies are not being stored in a kit or container (containers of rubbing alcohol was observed stored with dry ingredients and in the warewashing area)
    Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
09/18/2013Routine
The facility provide the following: a metal probe thermometer and chlorine test strips during today inspection. An Employee Health policy was discussed with the operator during today's inspection.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor (numerous food products were observed stored directly on the floor in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Previous cooked chicken wings at the deep fryer station were observed hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked collards and cooked pork product in the cookline maketable refrigerated unit were observed cold holding at improper temperatures (cooked collards tested at 57 and 58 degrees F and cooked pork product in the maketable unit measured 77 degrees F)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises (inoperable reach-in and ice machine were observed stored in the stock area)
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The cookline refrigerated maketable was observed with an ambient air reading of 58 degrees F and food products stored in the unit had product temperatures of 77 degrees F and 57-58 degrees F
    Correction: the cookline refrigerated maketable was observed in a state of disrepair and damaged. Also noted were a heavy ice formation in the back of the walk-in freezer unit.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of other debris (mold-like residue) on the following nonfood-food contact surfaces: upper interior portion of the kitchen ice machine).
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in ceiling mounted light fixtures along the cookline were observed not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
05/22/2013Routine
Non-critical violation must be corrected within 30 days.
Notes:
Metal containers with chicken wings sauce must be cleaned and sanitized every 4 hours.
Ventilation hood is getting to the point where it needs to be cleaned.
Attention to the wait staff: when wrapping silverware do not touch food contact surface with bare hands!

  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) beef and pork stew in the refrigerator, the food should have been discarded 6 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Trash and food debris on the floor underneath equipment in the kitchen, storage area and mop closet.
    Correction: 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
01/10/2013Routine

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