- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled 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.
- Cloths - Wiping Cloths - Use Limitation
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken on the buffet was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Thawing
Observation: Improper methods used to thaw beef.....thawing in 3 vat 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* (corrected on site)
Observation: Beef, chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Do not use steam table to heat food,..it is designed to hold temperatures.Food on bar was reheated at time of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The food 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.
- Temperature Measuring Devices - Food
Observation: A food thermometer was not observed used in the kitchen throughout the inspection.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear storage 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 objects preventing its use.
|
01/05/2016 | Routine | |
- Outer Openings - Protected
Observation: The screen door in the back storage area is not tight fitting and is a possible entrance for insects.
Correction: Protect the food establishment against the entry of insects and rodents by - Closed, tight fitting doors.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of clutter in the back storage area.
Correction: Maintain the premise free of clutter.
|
06/22/2015 | Routine | |
Observed owner washing and cleaning vegetables prior to cutting/preparing. Raw and ready-to-eat foods stored separately in walk-in cooler and in food preparation unit. Test strips available to check strength of sanitizer. Knowledgeable on food safety temperatures.
No violation noted during this evaluation. | 03/05/2015 | Routine | |
Owner knowledgeable on food safety temperatures. Foods being held at proper temperatures New cold holding preparation unit purchased to assure cold foods are being held properly. Raw and ready-to-eat foods stored separately in walk-in cooler. New shelving purchased for storing foods cold foods in walk-in cooler. Ventilation hood, cooking area around woks and under counters were clean. Probe thermometers for checking internal temperatures on foods and test strips for sanitizer were available. Back storage area clean.
No violation noted during this evaluation. | 07/16/2014 | Routine | |
Owners have just recently opened the facility. Owners have operated restaurants and have an understanding of proper food temperatures and food handling practices. Food safety educational materials were provided in their native language to better assist in understanding food regulations.
- Food - Miscellaneous Sources of Contamination
Observation: Owners explained cooked rice and cooked chicken were taken out for lunch and observed being held at a temperature of greater than 40F for less than 2 hours.
Correction: Protect food from miscellaneous sources of contamination by placing less product out for lunch.
- Non-Food Contact Surfaces
Observation: Area under equipment and front of wok has accumulations of food particles and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues. Owners still in process of cleaning and have just opened.
- Outer Openings - Protected
Observation: Back screen door of the food establishment has a gap at the bottom and is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by tight-fitting screen doors.
|
04/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about New K-Wok, 2796 Greensboro Road, Martinsville, VA 24112 »