Joy's Hot Wings, 13298 Warwick Blvd., Newport News, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 02, 2009 | Routine | 1 | 2 | Details / Comments |
|
January 27, 2009 | Routine | 2 | 2 | Details / Comments |
|
June 16, 2008 | Routine | 1 | 3 | Details / Comments |
June 02, 2009 (Routine)
Violations:
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use in sanitizer over 200 ppm
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) rice,wings in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 3490 - Personal items/foods stored in such a way that they could contaminate food /items used for customers
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
permit issued,food safety training current
January 27, 2009 (Routine)
Violations:
- 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 A 2 - Corrected During Inspection Critical Black beans, stuffed wontons cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods, side dishes on "to go" bar
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Correct FBI Risk Factors/repeats by permit renewal;peanut butter recall discussed; food training current
June 16, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Permit issued,New Owner, discussed/issued VA Food Regulations Update Newsletter/tomatoes update
Joy's Hot Wings respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Sonic of Port Warwick | Newport News, VA | |
| $ 5 Pizza | Newport News, VA |   |
| Newport News City Jail | Newport News, VA | |
| Chick-Fil-A of Yoder Plaza | Newport News, VA | |
| Sam's Carry Out | Newport News, VA | |
| Sonic Drive-In of Denbigh | Newport News, VA |  |
| Forrest Seafood Kitchen | Newport News, VA | |
| Boys & Girls Club | Newport News, VA | |
| Waffle House | Newport News, VA | |
| Menchville House Ministries | Newport News, VA | |
Restaurants in neighborhood
Name |
|---|
| Carter's $5 Pizza |
| Sorabol Korean Restaurant |
| Bamboo One |
| KMR Enterprises of Virginia, LLC |
| Week End Pub |
| Joyful Horizons |
| Beginnings Academy of Learning |
| Warwick Yacht & Country Club |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Joy's Hot Wings, 13298 Warwick Blvd., Newport News, VA »