HONG KONG RESTAURANT

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle cash then started cutting broccoli without washing hands. Spoke with operator about proper handwashing techniques. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored overtop unwashed broccoli inside walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting boards next to refrigerator on cooks line has stains and is no longer cleanable. Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer of any kind available owner went and purchased proper sanitizer. Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked and held longer then 24 hours has no date markings underneath reach in cooler on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation tables in back kitchen area.

Basic - Food stored on floor. Broccoli stored on floor in back kitchen area. Employee removed broccoli from floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on food preparation table in back kitchen area. Owner removed cloth and placed in sanitation bucket. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket in mop sink.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored overtop unwashed cabbage inside walk in cooler. Chef removed and properly stored chicken. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board being used for food preparation has stains and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored on food preparation table in back kitchen area. Chef removed and properly stored cell phone.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs laying inside raw chicken bin in refrigerator on cooks line. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Chef washed broccoli.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting in kitchen area on floor.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed non food contact surfaces sanitizer for laundry management went to store to buy correct sanitizer. Observed correct food contact surface chlorine Corrected On-Site Admin Complaint

High Priority - Live, small flying insects found 1 live fly landed on trash can.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cook chicken sitting in wax cardboard boxes during cooling process. Manager removed chicken onto a sheet tray.

High Priority - Raw animal food stored over or with unwashed produce.raw beef over fruits walk In cooler. Employee removed to proper storage Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Employee removed to proper storage Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with manager the importance of using the hand washing sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area employee restocked Corrected On-Site

Basic - Employee eating while preparing food. Employee in back kitchen. Discussed with employee to eat in break area or in dining room.

Basic - Food-contact surface not smooth and easily cleanable. White cutting board on cooks line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin under cann storage shelve

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer, operator removed beef at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53 F on counter, employee placed in walk in cooler at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 70 F on counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

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

Intermediate - Records/documents for required employee training appear to be falsified. Dates changed on food handler certifications.

Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in rice. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.

Basic - Food stored on floor. Sauce on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.

High Priority - Container of medicine improperly stored. Employee medicine in reach in cooler with food to serve to the public.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above fries and wontons in reach in freezer. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to walk in cooler, operator replaced at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop handle broke in rice.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top a box of cream cheese inside walk in cooler. Chef removed raw chicken and properly stored it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board used on top of food preparation table has stains and is no longer cleanable.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor next to walk in cooler door. Chef properly stored mop. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink blocked by fan. Operator moved fan. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board on counter and at reach in cooler grooved.

Basic - Employee eating in a food preparation or other restricted area. Employee drink from cup at cookline. Manager spoke with employee. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler are soiled with old food debris. Repeat Violation Warning - From follow-up inspection 2023-01-06: Shelves in walk-in cooler soiled with old food debris. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed can of #5 can of oyster sauce, and #10 can of ketchup in dry food storage shelf.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live fly on cookline. Operator eradicated live fly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of household pesticide on ground in dry storage area near rear exit door. Operator removed chemicals from premises. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut onions, operator moved raw beef. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in container of cooked chicken on cookline, container of corn starch in food storage area.

Basic - Dead roaches on premises. Observed 1 dead roaches under dry storage shelf near rear exit door. Operator swept and cleaned area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed on 2 male employees during food preparation.

Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of shortening on floor in dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2-door reach in freezer.

High Priority - Container of medicine improperly stored. Observed pills and nasal spray behind prep line shelf by microwave.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and began to work with food. Discussed with operator the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked rice 56 °F, advised to place in walk in cooler to rapid cool2nd temp at 4:00 pm at 55 °F, raw beef 48 °F, 2nd temp at 4:00 pm 48 °F.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.

Intermediate - No soap provided at handwash sink. Observed by reach in freezer by three compartment sink. Observed employee restock soap. 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. Observed egg rolls not marked in walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Employee drink on prep table on prep table. Observed employee Employee drink on top of reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on top of reach in cooler on cooks line. Observed employee food stored by restaurants food in walk-in cooler.

Basic - Equipment in poor repair. Observed reach in freezer gasket by hand washing sink.

Basic - Food stored on floor. Observed duck sauce buckets on floor in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.observed scoop no handle not above rice in bin.

Basic - Nonfood-contact surface soiled with grease, food debris. Hood filters soiled. Reach in freezer gasket soiled by hand washing sink. Mop sink bottom soiled. Walk in cooler gasket soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table on cooks line. Observed employee remove. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10 ppm retested to 100 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar bins in dry storage area not labeled.