- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: There is no date labeling of any kind being done in the establishment
Correction: Date labeling explained to owner. Expect to see on reinspection.
- Single-Service and Single-Use, Characteristics*
Observation: Observed numers pans (not cleanable _ being used for food storage.
Correction: Please discard the pans after use of original product. (single service)
- Warewashing Equipment, Cleaning Frequency
Observation: Three compartment sink used for prep sink. Not cleaned between uses.
Correction: Please wash and sanitize the sink after use as a prep sink.
- 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: All shelving and equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Pans , dishes and utensils being washed in three compartment sink by means of cold water only.
Correction: Please set up the sink properly (wash,rinse,sanitize) and utilize in this manner
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen prep is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Also, the sink is in need of cleaning as well as the faucet handles.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the Prep sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/24/2015 | Routine | |
Supervised proper setup and use of three compartment sink
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Ham, noodles, 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed utensils and pans being washed by rinsing only under cold water.
Correction: Must be washed and rinsed and sanitized in three compartment sink.
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06/25/2014 | Routine | |
Observed good temp. control,
Cooking, Cold Holding, Hot Holding
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/27/2014 | Routine | |
Observed good temp. controls.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pans and utensils. (improper use of 3 comp 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.
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08/21/2013 | Routine | |
Food Facility is currently using Time As A Public Health Control for product held on buffet table. Operators needs to verify that all product is immediately reheated to 165'F or above prior to the product being placed on the buffet table. Existing pan of product to be discarded when new product is restocked on the buffet table (no dumping of new product on top of old product).
Fire Suppression last serviced December 2010 (must be serviced annually). Please have serviced as soon as possible.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product held in Display Cooler observed cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/28/2013 | Follow-up | |
Buffet table must be preheated prior to use to ensure that the product remains 135'F or above during the lunch time buffet (left handout regarding use of Time as a Public Health Control). Operators need to focus on detail cleaning of the facility and remove anything unnecessary to the operation of the food facility. Fire Suppression last serviced December 2010 (must be serviced annually). Please have serviced as soon as possible.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Product holding on buffet table 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*
Observation: Refried Rice and Cooked Chicken holding on counter top under not temperature control.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/14/2013 | Routine | |
Temperature controls were found to be good throughout the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of hamburger meat.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Bulk storage bins for flour,sugar, etc. have not been cleaned in some time.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Handwash sink not accessible.
Correction: Foods and other products cannot be store in a manner that restricts access to the handwash sink.
- Lighting, Intensity
Observation: No light in the dry storage area.
Correction: Please replace bulb.
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03/17/2011 | Routine | |
The phone number 757-467-5122 is incorrect.
The phone number 757-430-3343 is correct.
Restaurant representatives - add corrected or new information about East Wok, 17 E Luray Shopping Center, Luray, VA 22835 »