Skip to main content
Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | No. 1 Wok 88 | Full Service Restaurant | Routine

No. 1 Wok 88

200 Richmond Highway Suite 127 Amherst, VA 24521
Status: Permitted

Full Service Restaurant | Routine

August 14, 2023
Score & Grade: Grade:
Observations & Corrective Actions

15: 470 Tub of slaw for egg rolls stored on top of the trash can.
Corrective Actions: Protect food products from any potential contamination.

35: 790 Improper methods used to thaw frozen shrimp, sitting out at room temperature.
Corrective Actions: Thaw foods under refrigeration, under running water, or part of the cooking process.

49: 1800 Grease / food debris build-up: exhaust hood filters and wok catch pans.
Corrective Actions: Clean all kitchen equipment as often as needed to maintain them clean.

55: 3170 Floors of the walk-in cooler need repair, cardboard lining the floors.
Corrective Actions: Repair / replace the walk-in cooler floors to a smooth cleanable surface.

56: 3200 Air vents in the kitchen prep areas have a dust build-up.
Corrective Actions: Clean all air vents to prevent contamination of food and equipment.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Pork 40 °F Cold Holding
Shrimp 40 °F Cold Holding
White Rice 158 °F Hot Holding
Brown Rice 159 °F Hot Holding
Chicken 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
Prep Unit 38 °F
Refrigerator 40 °F
Walk-in Cooler 36 °F
Walk-in Freezer 10 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
NO
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
IN
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
35 Approved thawing methods used.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
56 Adeq. ventilation & lighting, designated areas used.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
Return to top of page
My Health Department
Copyright © My Health Department. All rights reserved.