HONG KONG TAKE OUT

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. Employee purchase current sanitizer. Chlorine 50pmm

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in freezer. Employee moved items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in bathroom. Employee refilled paper towels. 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 shrimp made 12-1-24 in walk-in cooler and cooked chicken, egg rolls in stand up cooler no date mark. Employee dated items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled with food debris on microwave, reach-in cooler.

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

Basic - Equipment in poor repair gaskets torn in reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee moved knifes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris. Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food in reach-in freezer near kitchen exit.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken stored above uncovered cooked ribs in reach-in freezer near rear kitchen exit. Operator placed chicken on bottom shelf of reach-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 2:40pm. Operator placed items in freezer. Re temp at 3:10pm. a. cooked pork (53F - Cold Holding); 43f b. cooked shrimp (48F - Cold Holding) 41f c. 46F - Cold Holding); cooked ribs 41f d. (54F - Cold Holding) 47f Corrective Action Taken Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1. Quingran Wang 2. Shue Chen

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Operator replaced cutting board during inspection. 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. Soiled gaskets on reach-in cooler doors.

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

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

High Priority - Dented/rusted cans present. See stop sale. 4 cans of 4lbs oyster sauce dented.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); pork 43F @2:56 shrimp (53F - Cold Holding); Shrimp 38F@2:57 chicken (54F - Cold Holding)Chicken 42F@3:00 Manager moved items to walk-in. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, noodles made 11-11-23 no date mark. Manager date mark items. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area.

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

Basic - Damaged/spoiled/recalled food not properly segregated. 4 cans of 4lbs oyster sauce dented.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top shelf in walk-in cooler. Manager moved items to bottom shelf. Employee food on top shelf on cook line.

Basic - Food stored on floor. Container of pork on floor in walk-in. Gallon on soy sauce on floor cook line. Employee moved items off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris

Basic - Working containers of food removed from original container not identified by common name. White power substance in barrel not identified. Manager labeled barrel. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Operator marked rice bins Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two 5# cans hoisin sauce and one 5# can oyster sauce on shelf with undamaged food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, chicken, pasta, steak, eggs all temped at 53f. Operator stated the food was placed in cooks line reach in cooler at 11 am. He moved food to freezer after stating the cooler door was left open. Re temped within 15 minutes. All food now below 40f. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Two 5# cans hoisin sauce and one 5# can oyster sauce on shelf with undamaged food

Basic - Food stored on floor. Sauce on floor in kitchen. Operator moved Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Portioning pitcher handles in flour and rice bin touching food. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Operator moved raw chicken to correct area of walk in cooler Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken in reach in freezer

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sheet pans of chicken and beef in reach in freezer. Operator date marked Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cooks line. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice and flour containers. Operator removed handles from food Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line gaskets soiled

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2021-10-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door hole Warning - From follow-up inspection 2021-10-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2021-10-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and walk in cooler gaskets soiled Warning - From follow-up inspection 2021-10-27: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Operator placed hat on employee Corrected On-Site Repeat Violation - From follow-up inspection 2021-08-23: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Gaskets with slimy/mold-like build-up. Cooks line reach in coolers - From follow-up inspection 2021-08-23: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Cooks line gaskets - From follow-up inspection 2021-08-23: Time Extended - From follow-up inspection 2021-09-07: Time Extended