HONG KONG RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 3 containers of fried chicken 80°F at 2:33 PM finished cooking at 12:00 PM placed on kitchen prep table. Cooled to 72°F at 3:09 PM. Employee placed inside reach in freezer for quick cooling. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for less than five seconds at back kitchen hand washing sink next to barbecue oven. Discussed the proper hand washing with employee. Employee, we washed hands properly at time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. Frozen dumplings stored in a shopping bag in back kitchen freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over cooked frozen barbecue pork in back kitchen reach in freezer. Employee relocated raw chicken into an approved location at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked yellow rice, prepared, broccoli and prepared Napa cabbage on front line cook. Manager added time marking to all items at time of inspection. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub stored inside handwashing sink at back kitchen next to barbecue oven.

Basic - Bowl or other container with no handle used to dispense food. Take out soup container use as a ladle for soy sauce. Located between back kitchen hand washing sink and barbecue oven.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on front line cook with cut marks. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair both doors on reach in chest freezers. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five personal beverages stored on kitchen prep table near front line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food: raw meat, and ice cream stored inside reach in chest freezer by front service station. Manager removed personal food at time of inspection. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on front line cook without a hair restraint. Employee wore a hat at time of inspection. Corrected On-Site

Basic - Food stored on floor. Three containers of soy sauce, and one jug of oil stored on kitchen floor. Employee relocated one container of soy sauce off floor at time of inspection. Corrective Action Taken Repeat Violation

Basic - Ice buildup in large reach-in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach and freezer gaskets are soiled. Interior of large reach and chest freezer are so soiled with black mold like substance. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.observed dented can of ketchup and pineapple juice and hoisin sauce. Stop sale issued.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cut onions in walk in cooler. manager stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on cook line.

Basic - Cardboard used to line nonfood-contact shelves. Observed bottom of cook line tables lined with cardboard.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed porous ceiling tiles front line , back line kitchen , and dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed soiled ceiling tiles and vents in front dining area.

Basic - Cutting board has cut marks and is no longer cleanable on cook line prep table.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair reach in cooler in back area of kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage being stored on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed employees belongings stored on shelf in cook line.

Basic - Food stored on floor. Observed soy sauce on floor, manager corrected storage. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on grease filters on the hood system. Observed exterior of microwave soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Diced roasted pork stored in multiple grocery bags in walk-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. A stack of bucket lids stored in handwash sink by three-compartments sink. Operator removed lids. Multiple large food debris in handwash sink at cook line. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. In Men's restroom and ware washing area.

Intermediate - No soap provided at handwash sink. Ware washing area.

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

Basic - Bowl or other container with no handle used to dispense food. Containers with no handles used in rice bin and flour bins.

Basic - Duct tape used to repair nonfood-contact surface. On chest freezer lid.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee cooking at cook line.

Basic - Food stored on floor. Cooking oil stored on floor at cook line. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Diced roast pork directly stored in grocery bags in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Multiple cleaning items stored in hand wash sink at cook line and dish washing area. Operator removed items from hand wash sink at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in hand wash sink at cook line.

Basic - Food stored on floor. Cooking oil stored on floor at cook line.

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.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Hot water handle disrepair in hand wash sink at cook line, water leaking from faucet.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Wiping cloth sanitizing solution stored on the floor.