HONG KONG

High Priority - Nonfood-grade bags used in direct contact with food. Take out to-go bags used to store raw chicken inside reach-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings stored above unwashed produce in walk-in cooler. Discussed with employee proper storage.

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. Raw chicken, no commercially packaged, stored above raw shrimp in reach-in freezer located across from three compartment sink. Employee relocated with other chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled. Cutting boards on reach-in coolers soiled/stained.

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation not wearing hair restraint/cover.

Basic - Food stored on floor. Cooking oil stored on floor inside bathroom

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside each reach-in freezer in rear of kitchen.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bare hand touch money then touch fry basket handle and single-serve item without first washing hands. Discussed with operator proper hand-hygiene techniques. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

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

Basic - Stored food not covered. Multiple containers of shrimp egg rolls and fried chicken not covered. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Two 6lb cans of oyster sauce are dented at seams.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at cash register touch debit card then touch single-serve items and tongs without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with raw pork in reach-in freezer at front counter.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored on top of french fries in reach-in freezer at front counter. Operator placed raw pork below french fries. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler is soiled with food buildup in cracks. Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen. Operator provided soap. Corrected On-Site

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 has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified and segregated from food served to the public in reach-in freezer. Operator removed per food from freezer. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line. Repeat Violation

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

Basic - Food stored in a prohibited area. Five gallons of cooking oil stored in employee restroom. Repeat Violation

Basic - Food stored on floor. Container of soup stored on floor in kitchen near walk-in cooler.

Basic - Ice buildup in reach-in freezer at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Reuse of chicken base containers to store food in walk-in cooler.

Basic - Stored food not covered. Multiple containers of cooked shrimp egg rolls, vegetables, and raw chicken not covered in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Two pans of raw beef stored above uncovered fortune cookies in reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 3:10pm. Operator placed item in reach-in freezer. Rechecked at 4:00pm a. shrimp egg rolls (46F - Cold Holding) 36f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs and pork prepared more than 24 hours ago located in walk-in cooler. Repeat Violation

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.

Basic - Equipment in poor repair. Torn gasket on right reach-in cooler door across from wok grill. Repeat Violation

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

Basic - Food stored in a prohibited area. Multiple cases of soy sauce packets and cooking oil stored inside employee restroom located in rear kitchen exit. Operator discarded items from employee restroom. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Two 5 gallon containers of kung pao sauce stored on floor near walk-in cooler. Operator placed items on pallet. Corrected On-Site Repeat Violation

Basic - Ice buildup in all reach-in freezers in the kitchen.

Basic - Outer openings not protected with self-closing doors.

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

Basic - Refrigerator across from fat-fryer shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored food not covered. From walk-in cooler items stored uncovered. a. Container of cut cabbage b. Pan of raw shrimp c. Container of cooked ribs d. Container of raw chicken e. Multiple containers of cut vegetables

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in cooler on cooks line. Repeat Violation - From follow-up inspection 2024-05-28: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in cooler on cooks line. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Can opener is rusted. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear exit kitchen door is not self-closing. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior on cooks line have accumulation of soil residues. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Upright refrigerator across from fat-fryer shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-28: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over produce, frozen raw chicken stored with ready to eat foods not commercially packaged in freezer,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage cut 68 degrees Fahrenheit

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, can opener soiled

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Unblocked by operator. 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. Most items in walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on back of reach in cooler during service,

Basic - Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Torn gaskets on reach in cooler and walk in cooler

Basic - Food stored on floor. Buckets of sauce, oil box,

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

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, chicken moved to walk in cooler. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat cooked foods in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting board staining.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled waters on back of reach in cooler at cook line.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Torn cook line gaskets

Basic - Food stored on floor. Oil box

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

High Priority - Nonfood-grade bags used in direct contact with food. Togo bags being used to store meats in reachin in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored top of cut cabbage in walk-in cooler. operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - No soap provided at handwash sink.

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

Basic - Food stored on floor. Bags of onions and rice stored on floor. Operator stated order received on the day before.

Basic - No access to mop sink or curbed cleaning facility provided at establishment. Mop sink being used to stored maintenance equipment.

Basic - Reuse of single-service or single-use articles. Gallon jug cut down to use a scoop. Operator discarded scoop. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Case of fish sitting at room temp thawing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked pork on pans in freezer. Raw chicken over unwashed produce in walk in cooler. Raw shrimp over prepared onions in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 109 degrees Fahrenheit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Can opener soiled. Exterior of rice cooker.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish with customer food in freezer. Fish was 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. Scoop handle in corn starch. Scoop was moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker shelf.

Basic - Utensils in poor condition. Reach in cooler gaskets on cook line.