HONG KONG RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut vegetables on shelves at walk in cooler. Operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (46F - Cold Holding); cooked shrimp (47F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours, operator moved food containers to walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed on rice container across walk in cooler. Operator removed during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean blades stored on floor across 3 compartment sink, operator stored properly during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside reach in cooler at cook line across white freezer, operator removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed raw marinated chicken container stored on floor at walk in cooler, operator stored properly during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and preparation table at cook line, operator removed and placed at dishwashing area. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut onions container at walk in cooler, operator removed during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator removed during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name at dry storage area. Employee labeled during inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed water heater employee washing hands in the three compartment sink. Coached employee where to wash hands. Employee washed hands on the hand sink.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees cooking with no hair restraint . Operator provided hats for all employees. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed behind fryers and behind equipments with heavy grease buildup

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease between grill and hot holding cabinet.

Basic - Stored food not covered. Observed egg rolls not covered inside of the reach in freezer, observed pork ribs inside of the reach in coo not covered. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked noodles on reach in cooler at cook line, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding); cooked chicken (46F - Cold Holding) on reach in cooler at cook line. As per operator less than 2 hours, operator moved food containers to walk in cooler. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on both units at cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked chicken container not covered on shelves at walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw pork stored above cooked noodles container on shelves at walk in cooler, employee stored food properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding) at cook line, as per operator less than 2 hours, operator add ice bags to containers . Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe employee washing their hands on 3 compartment sink. Coached employee on correct procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled with common name by cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe on screen back door.

Basic - Floor not cleaned when the least amount of food is exposed. Observe under woks at cook line. Observe under 3 compartment sink, also under oven and rice maker at preparation area.

Basic - Food stored on floor. Observe cut raw onions container stored on walk in cooler floor. Employee stored properly. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observe raw pork ribs at 49° F. inside 3 compartment sink, as per operator less than 1 hour, operator moved raw pork ribs packages to walk in cooler. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit by front counter.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on both units at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw ground pork (frozen) on preparation table, employee moved food to walk in cooler floor. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line and on preparation table.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gaskets at the reach in cooler across from the cook line. - From follow-up inspection 2024-11-13: Time Extended - From follow-up inspection 2025-01-02: Still observed. Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on the hood at the cook line. - From follow-up inspection 2024-11-13: Still observed. Time Extended - From follow-up inspection 2025-01-02: Still observed. As per operator cleaning crew is coming this week.

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-11-13: Time Extended - From follow-up inspection 2025-01-02: Operator communicated to landlord.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in marinade steak at cook line, Manager removed. Corrected On-Site Warning - From follow-up inspection 2024-05-15: Still observed. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. Repeat Violation Warning - From follow-up inspection 2024-05-15: Still observed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Warning - From follow-up inspection 2024-05-15: Still observed. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed food containers not covered inside walk in cooler, Manager covered during inspection. Corrected On-Site Warning - From follow-up inspection 2024-05-15: Did not observed. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-05-15: Still observed. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table. Repeat Violation Warning - From follow-up inspection 2024-05-15: Still observed. Time Extended

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork, employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (56F - Cold Holding) ; cooked chicken (47F - Cold Holding) as per employee less than 4 hours, employee moved to freezer to cool down temperature. Corrective Action Taken

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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed clean blades stored on rust surfaces next to walk in coolers door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked in unit at cook line, as per employee over 24 hours, employee dated during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - Food stored on floor. Observed cooking oil containers on floor at cook line, employee rearranged properly during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, employee removed during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the cook line. Employee discarded during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (56F - Cold Holding) at the preparation table, as per employee less than 4 hours, employee moved to freezer during inspection. Corrective Action Taken

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

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Observed sweet and sour pork stored in shopping bag located in the reach in cooler by the fryers. Observed wontons stored in shopping bags located in the reach in freezer opposite the fryers. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef with cooked diced roast pork located in the walk-in freezer. Corrected On-Site

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. Observed rams chicken with raw beef located in the walk-in freezer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed metal can used to dispense raw bulk rice from bin. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.

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

Basic - Working containers of food removed from original container not identified by common name. Observed bulk rice bins not labeled. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chicken in a to go bag from Walmart. Chicken was removed. Corrected On-Site

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per employee Juan and Sabastian working at establishment over 3 months no employee training was completed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed honey chicken in walk in cooler, as per employee cooked over 24 hours not date marked. Repeat Violation

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Observed forks facing up at front station in container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone on prep table. Keys and phone were removed from prep table.

Basic - Employee with soiled clothing. Observed employee cooking no hair restraint. Hat was used. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed soiled floor under rack in walk in cooler. Floor was cleaned under rack. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soiled rice spoon in soiled plastic container next to rice maker. Container was cleaned. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop was taken outside to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label on flour. Label was placed on container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside the walk in cooler raw beef and raw chicken over cut onions and shredded cabbage. Operator removed at the time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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 spring rolls, cooked chicken, cooked rice, inside the walk in cooler no date marked. As per operator items cooked from previous day.

Basic - Food not stored at least 6 inches off of the floor. Observed inside the reach in freezer boxes with food items stored underneath the shelves.

Basic - No copy of latest inspection report available.