HONG KONG RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Paper towels was replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Kitchen Soap was replaced. 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. Egg rolls, general chicken inside the walk in cooler.

Basic - Employee preparing food in customer section of dining area. Employees prepping snow peas in the dining area. I had the employee to stop the process and prep in the kitchen. Corrective Action Taken

Basic - Floors not maintained smooth and durable. Walk in cooler.

Basic - Stored food not covered. Egg rolls, cabbage, chicken. Inside the walk in cooler.

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. General chicken at thee d of the cook line. The manager was able to determine the time and marked the time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the front counter and in the dishwasher area locked by equipment tables. Both hand washing sink was unblocked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside bulk containers. Cardboard used to line the top of a prep table next to the fryers.

Basic - Floor soiled/has accumulation of debris. Kitchen under cooking equipment. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli before washing. I had the employee to stop cutting and wash the vegetables. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk containers

Intermediate - No soap provided at handwash sink. At the end of the cook line. The soap was replaced. 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 the prep table next to the large flip top reach in cooler.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under the rice cookers an$ prep table is soiled with old food.

Basic - Reuse of single-service or single-use articles. Card board lid to store cooked general chicken. The product was transferred to a plastic container. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Operator was able to determine the time and marked it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the end of the cook line near the chest style freezer. Blocked by an aluminum container. The container was removed. 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. Products inside the walk in cooler. Pork, egg rolls, cabbage,chicken.

Basic - Equipment in poor repair. Gaskets on all reach in cooler doors. Bottom shelf of prep table lined with card board. Between the cook line and fryers.

Basic - In-use wet wiping cloth/towel used under cutting board. Under yellow round cutting board and small white cutting board on top of the reach in cooler table top across from the cook line. Wet wiping cloth not stored in sanitizer solution. Operator replaced the wet wiping cloth with a dry one. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters has an accumulation of grease . Hood system. Gaskets on all reach in coolers doors are soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the white upright reach in freezer near the dry storage area.

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. Operator was able to determine the time and marked it. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a huge pot. End of the cook line. Cut plastic container in the hand washing sink at the end of the cook line. Items were removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.

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

Basic - Employee drinking from an unenclosed 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. Open can of Fanta Orange Soda on the prep table at the end of the flip top reach in cooler. The beverage was removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 77F. Next to the rice cooker. The water was discarded. Corrective Action Taken

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Upright white reach in freezer across from the fryers.

Basic - Stored food not covered. Egg rolls inside the walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw clover been inside the flip top reach in cooler across from the cook line.

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. Operator was able to determine the time and marked it. Chicken wings, general chicken on the cook line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a piece of equipment being used as a table for rice. The equipment was moved. Corrected On-Site

Basic - Food stored on floor. Bulk bag of rice stored on the floor near the back door. The rice was reform off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the rice cooker is soiled. Hood filters soiled. Gaskets on all reach in cooler doors.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flat top reach in cooler across from the fryers.

Basic - Stored food not covered. Egg rolls inside the walk in cooler. Repeat Violation

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. Emailed copy to owner Corrective Action Taken

Basic - Equipment in poor repair. Observed cracked metal pot on cook line

Basic - No Heimlich maneuver/choking sign posted. Emailed copy to manager Corrective Action Taken

Basic - Stored food not covered. Observed egg rolls in walk in cooler not covered.

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. Pans of cooked chicken, and wings on cook line. Manager time marked Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic containers broken on cook line.

Basic - Floor tiles missing and in disrepair under cook line

Basic - Light not functioning. On hood system

Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by table. Hand sink by cook line blocked with table with bowl.. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter

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

Basic - Nonfood-contact surface soiled with grease. Hood filters

Basic - Stored food not covered. Egg rolls in walk in cooler