Mr. Wong Ii Chinese Restaurant, 8715 Shrader Road, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Mr. Wong II Chinese Restaurant
Address: 8715 Shrader Road, Richmond, VA 23228
Type: Fast Food Restaurant
Phone: 804 565-0288
Total inspections: 7
Last inspection: 03/04/2016

Restaurant representatives - add corrected or new information about Mr. Wong Ii Chinese Restaurant, 8715 Shrader Road, Richmond, VA 23228 »

Inspection findings	Inspection date	Type
Fried wings were found on counter at 98 F. These were prepared at 12 noon. Owner placed onto flat trays and put on top shelf in walk in. At 2:00 PM they were temped at 61 F. All of the food you cook or fry such as Gen Tso's chicken, egg rolls, wings, noodles, shrimp, chicken must be cooled from 135 F to 70 F within 2 hours and then continue to reach 41 F in 4 more hours. Today, noodles, shrimp and chicken were prepared today around 11:30 AM. Protect your rice bin and find a safer spot to store instead of beside handsink. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the kitchen was 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. Remove the mop bucket preventing its use.	03/04/2016	Risk Factor
Good datemarking. Remember you have to reduce food temperature from 135 F to 70 F within two hours and then down to 41 F in 4 more hours. Permit can be issued. There is an odor near the 3-c sink and grease trap. Flush all floor drains. Food Storage - Clean and Dry Location Observation: Food stored on the walk in freezer floor. Rice stored beside hand sink. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Relocate large container of rice. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Wontons in steamer basket were not hot enough. Correction: Hold at 135 F or higher. Steam table was turned up to a higher setting. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Make table was holding food at 44 F, glass door unit was at 45-46. Correction: Both units were turned down. Make table fell to 40.7 F, glass door fell to 39.9 F. Monitor your refrigerator temperatures every day. 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: side of fryer and large pot. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities in Good Repair Observation: Wall in restroom has loose wall covering. 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: Edge of walk in door is dirty. Correction: Clean. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of degreaser is not properly labeled. 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. PIC corrected.	11/09/2015	Routine
Temperatures have improved. Keep doors closed. Monitor every day. Keep front door closed to keep insects from entering establishment. No violation noted during this evaluation.	07/24/2015	Follow-up
Both refrigerator units were turned to a colder setting. Recheck before leaving tonight. Relocate foods if necessary Do not reuse cans. Don't forget to date foods when removing them from the freezer. Fully submerge meats and use cold running water for a quick thaw. Glass door unit had fallen to 41.6 F. The make table also appears to be falling. Critical: Eating, Drinking, or Using Tobacco* Observation: The cook is drinking from an uncovered container in the food preparation area. Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Critical: Cooling* (corrected on site) Observation: Noodles found in deep container at 58 F in walk in. Correction: Cool quickly by placing on flat tray. PIC corrected. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Make table had elevated temps. Temperature was found elevated in glass door unit. Correction: Maintain at 41 F or below. Ice bags were placed on TCS foods. This is a temporary fix. Turn unit to a colder setting or have serviced. Glass door unit was turned down. Check temperature in a few hours to see if water bottle temperature is 41 or lower. It appears that glass door unit is decreasing (43.1 F) Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the kitchen 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. Remove the mop bucket preventing its use.	07/17/2015	Risk Factor
No critical violations. Workers need to know temperatures for cooking, cooling, hot and cold holding, and reheating. I provided you with the information, please translate into chinese for workers. You may elect to post for all to see but it is not required as long as they know the temperatures. You have demonstrated datemarking well today. Good job. No violation noted during this evaluation.	03/04/2015	Risk Factor
You have done a good job datemarking foods. Consider cleaning hood filters frequently to keep oil from accumulating onto surfaces. Set up a system. Manager has agreed to use time control for Gen Tso's chicken. You must write a policy for your process and track time. Four hour maximum. Cooling methods must improve. Annual permit issued. Thawing (corrected on site) Observation: Chicken thawing in standing water. 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. Manager placed pan under cold running water. Cooling Methods (corrected on site) Observation: Gen Tso's chicken found cooling at room temperature. 78 F Correction: Cool quickly. Food to cool from 135 F to 70 F within 2 hours and then down to 41 F in 4 more hours. Both trays were placed into walk in. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Gen Tso's chicken found on counter at 53.6 F Correction: Maintain 41 F or place on time control. Manager has agreed to use time control. Time was placed on food. Nonfood Contact Surfaces Observation: The nonfood contact surface of the bare wood and cardboard found under the microwave and toaster oven is not designed or constructed to be easily cleanable. Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Single-Service and Single-Use Articles, Use Limitation Observation: Cardboard boxes were being reused for food and for utensil storage. Tofu containers are being reused. Correction: Cardboard is not cleanable. Do not reuse. Do not reuse manufacturer containers.	12/01/2014	Routine
The following to be corrected: 1. Provide a metal stemmed thermometer (0-220 F) 2. Relocate rice bin that is beside handsink. 3. Recommend cleaning hood ventilation system completely to the roof. 4. Replace cutting board with mildew on one side. 5. Waste oil container is on grass/dirt. This is to be on asphalt or concrete. 6. Clean floor by fryer. 7. Clean fryer cabinet. 8. Remove cardboard from inside refrigeration. 9. Install missing light shield. DOK was verbally given to new owner. Post NO SMOKING sign. 30 day permit issued No violation noted during this evaluation.	11/03/2014	Pre-Opening

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