HONG KONG CHINESE FOOD

Intermediate - No soap provided at handwash sink. At hand sink by three compartment sink. Manager refilled Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. On reach in freezer.

Basic - Floors not maintained smooth and durable. Flooring in dining room coming up and tiles are loose

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of raw shrimp in standing water. Manager turned on water Corrected On-Site

High Priority - Raw pork stored over ready-to-eat containers of sauce in walk in cooler. Raw pork stored over ready-to-eat bags of peas and corn in reach in freezer located near back door. Raw chicken not separated from cooked pork in chest freezer on right, raw chicken not separated from cooked pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken pieces (73F - Cold Holding), operator added chicken on time as a public health control, and added time mark. Corrected On-Site

Intermediate - No soap provided at handwash sink. Back hand washing sink near grill. Operator provided soap Corrected On-Site

Intermediate - Spray bottle containing degreaser hanging with other chemicals on cook line not labeled. Operator added label. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located by grill. Operator turned sink back on Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach behind water heater 2 dead roaches in back storage area by back door. Operator discarded, cleaned and sanitized. Corrected On-Site

Basic - Employee beverage container on a food preparation table over reach in coolers. employee beverage container in a cold holding unit with drink to be served to customers located behind front counter Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. employee raw fish over raw chicken in chest freezer on left.

Basic - Ice buildup in reach-in freezer located near soda storage.

Basic - Open bag of rice stored on floor near back hand washing sink, bucket of chicken stored on floor in front of cooker near back hand washing sink. Operator removed. Corrected On-Site

Basic - Orange peelings inside of reused can of bean sprouts located in last reach in cooler on cook line.

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Hong Jin Lin 9-23-2019, expired 9-23-2024

Intermediate - No soap provided at handwash sink. On cook line. Mamager replaced Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to manger. Manager began filling out form for cooked chicken pieces on cook line

Basic - Unclean building components, attachments or fixtures. Observed soiled hood system. Manager stated they are scheduled to be cleaned next week.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hong Jin Lin 9-23-2019, expired 9-23-2024

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, pork and egg rolls not dated in walk in cooler.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of lubricant on make table shelf. Manager removed Corrected On-Site

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 101 bleach used for cleaning. Manager went to store and got approved bleach for Food Contact Surfaces Corrected On-Site Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager working on creating account Corrective Action Taken

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at hand sink on cook line. Manager turned on Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard on top of chest freezers

Basic - Water leaking from faucet at hand sink on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Cover for rice cooker 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. Cooked meats, rices

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles

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

Basic - Food stored on floor. Bag of rice Corrected On-Site

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

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled, handle of reach in freezer, gaskets on reach in coolers on cooks line Warning - From follow-up inspection 2022-07-18: Time extension for cleaning Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. White buckets in front

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,noodles

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid liquid

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

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

Basic - Food stored on floor. Bag of rice Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of metal cans , soy sauce

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on cookline

Intermediate - Handwash sink not accessible for employee use at all times. Metal pans 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. Cooked meats,rices,noodles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket , front small cooler

Basic - Single-service articles not stored inverted or protected from contamination.