HONG KONG RESTAURANT

High Priority - Container of medicine improperly stored. Baby powder in kitchen.

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. Marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled by dirty hot pad.

Intermediate - No sani provided in 3 compartment of sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall side of walk-in cooler.

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