ST LUCIE HONG KONG HOUSE INC

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in a bucket with water and soap. Explained to only use hand washing sink. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried rice and chicken found in reach in freezer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw shrimp in 2 door reach in cooler.

Basic - Food stored on floor. Bulk oil. Repeat Violation

Basic - Open dumpster lid. In a shared plaza.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing chow mein noodles into smalls bags with bare hands. Per employee, did not have glove size. Education provided to employee and Operator. Employee washed hands and donned on gloves. Noodles were removed by Operator to be discarded. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed carrots in walk in cooler. Operator removed Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 86F ambient sitting out on counter. Per Operator, was out for 10-15 mins. Advised to rapid chill. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Employee touched ready to eat foods - chow mein noodles with bare hands contact. 20 packs, per employee.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

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

Basic - Food storage container/container lid cracked or broken. Plastic white container storing food.

Basic - Food stored in a prohibited area. Sauces stored under hand washing sink. Operator removed. Corrected On-Site

Basic - Food stored on floor. Soup. Operator removed. And bulk oil found on cooks line. Corrected On-Site Repeat Violation

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

Basic - Single-service items for customer self-service not properly protected to prevent contamination. On shelf in kitchen. Operator corrected. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 76F ambient. Employee placed in cooler to rapid chill. Left out under 1 hour. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - 1 Dead roaches on premises found in storage nook. Manager removed quickly. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest/men's.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler.

Basic - Food stored on floor. Bulk oil. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Storage nook.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F. Informed Manager. Manager removed water and did not refill. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of small reach in cooler and white reach in freezer. Hood filters. Repeat Violation

Basic - Stored food not covered. Multiple items in small reach in cooler and 2 door standing cooler. Repeat Violation

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Over cabbage in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ready to eat foods

Basic - Food stored on floor. Bulk oil, pan onions in walk in cooler Repeat Violation

Basic - Improper storage of maintenance equipment. Tools stored on shelf above food storage

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, and cooking equipment Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Raw prepped chicken stored on top of bean sprouts in walk in cooler Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cooks line. Ambient of 76f. Operator stated it has been out for one hour. Advised to move to cooler to rapid chill. Corrective Action Taken

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. 1 new hire. Provided form to operator to sign Corrective Action Taken Repeat Violation

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. One new hire, operator stated employee has been here for a few months.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items in walk in cooler without date marks.

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. Cook on cook line drinking from unenclosed beverage container

Basic - Food stored on floor. Watermelon and bins of various foods on floor in walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 84f. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled in grease 2. Exterior oven,wok table, salamander soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of aluminum can to store broccoli on cooks line

Basic - Stored food not covered. Cooked chicken, egg rolls in walk in cooler

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

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. One new employee had fill out and sign in book for employee reporting group Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven and salamander soiled

Basic - Screen in door torn/in poor repair. Back door

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on single serve containers Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets reach in freezer Gaskets 2 door reach in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer Gaskets 2 door reach in cooler

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf above steam table were orders are placed. Shelf under steam table. - From follow-up inspection 2022-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam stable , shelf were orders are placed. - From follow-up inspection 2022-02-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature is 90°. - From follow-up inspection 2021-09-15: Time Extended