NEW HONG KONG HOUSE

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Multiple boxed and bag items inside walk in freezer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees washed hands with gloves on in three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 57f on make line, held less than 4hrs.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils, stored inside hand washing station in kitchen. Operator removed item. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food not stored at least 6 inches off of the floor. Multiple bags of produce on floor in kitchen hallway. Multiple items inside walk in cooler and freezer floor.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Inside ingredient bins in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food not stored at least 6 inches off of the floor. Boxed items inside walk in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Bagged items thawing at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 55/56/57/52f, cut cabbage 65/66f, lo mein 59f, spring rolls 84f all items held less than 4hrs.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on make line in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Working containers of food removed from original container not identified by common name. Flour bins in back kitchen.