HONG KONG CHINESE RESTAURANT AT PORT ORANGE INC

Basic - Bowl or other container with no handle used to dispense food. -multiple bowls stored in foods in top of reach-in cooler, operator removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -many ceiling tiles throughout the kitchen have apparent water damage

Basic - Dead insects on premises. -12 dead insects on the floor around water heater, operator swept up Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. -underside of roll-top reach-in cooler lid

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys, glasses, and earbuds stored on top of reach-in cooler, operator removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -floor tiles near drain in prep area Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -bucket of sauce and case of oranges stored on the floor in the walk-in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. -operator removed Corrected On-Site

Basic - Objectionable odors in the establishment. -smoke odor resulting from a fire that took place two doors down

Basic - Reuse of single-service or single-use articles. -egg cartons

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw scallops on sheet pan stored above ready to eat noodles/cooked chicken/other ready to eat food, not all commercially packaged

Intermediate - Handwash sink used for purposes other than handwashing. -clean equipment stored inside sink basin near 3 compartment 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. -cooked won tons

Basic - Cardboard used to line nonfood-contact shelves/equipment. -top surface of refrigerator -on cook line small table next to fryers

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

Basic - Floor soiled/has accumulation of debris. -soiled floors behind woks

Basic - Floor tiles missing and/or in disrepair. -floor tile near floor drain in prep area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, rice inside bulk containers Corrected On-Site

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

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

High Priority - Food received from unapproved source/no invoice provided to verify source. See Stop Sale. -packaged dried squid. Manager stated keeping for personal use. Advised to store personal food identified and segregated from any food untended for restaurant use. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese

Intermediate - Packaged food has no English labeling. -dried squid Corrected On-Site

Basic - Ice buildup in reach-in freezer.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored above cooked pork, walk in cooler shelving -raw eggs above buckets of sauce, walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 65-67F inside bowl above woks on cook line. Manager stated removed from cooler 1 hour prior with intention to reheat for hot holding. Advised manager of need to reheat to 165F within 2 hours.

Intermediate - Handwash sink not accessible for employee use at all times. -both hand sinks blocked by equipment in back 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 pork, chicken, egg rolls from prior days service

Basic - Cardboard used to line nonfood-contact shelves. -multiple areas in use as lining

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area

Basic - Clean utensils or equipment stored on dirty drawer or rack/shelf. -bowls on shelf above 3 compartment sink

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment in poor repair. -racks with rust pitting the surface inside walk jn cooler -damaged bowl above 3 compartment sink -lid to plastic container used for sesame

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in warewashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in prep area -top surface of refrigerators in prep area

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above dumplings Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sinks blocked by equipment 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 pork

Basic - Food stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on top of fridge near 3 compartment sink -on fan cover above refrigerator -top shelf across from cook line

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

Marked exit/path to marked exit blocked. For reporting purposes only. Corrected On-Site

High Priority - Nonfood-grade utensils used for direct contact with food.

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

Basic - Cardboard used to line nonfood-contact surface.

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

Basic - Equipment in poor repair. -lid for bulk rice bin

Basic - Food not stored at least 6 inches off of the floor. -bag of sugar, case of canned food from delivery

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander -top of lid to bulk rice container

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -fried rice 101F in middle, 85F at edge. Cooling for just over 2 hours sitting on table at room temperature. Manager began splitting product into smaller batches during inspection. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -non food grade plastic bins used for direct contact with food. Advised to keep bagged food inside non-food grade bins to avoid direct contact.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats stored above bucket of soy sauce in walk in cooler. Corrected On-Site

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -prolonged exposure to ambient room temperature after cooking process completed and cooling began. -dense/deep loaded pan trapping heat inside middle of cooling rice Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment in back near exit

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

Basic - Cardboard used to line nonfood-contact shelves. -soiled cardboard on top of fridge un prep area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee food on a food preparation table or over/next to clean equipment/utensils. -next to stored food on shelving

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

Basic - Food stored on floor. -bag of corn starch -bucket of duck sauce

Basic - Ice buildup in reach-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator in back -fan on top of refrigerator

Basic - Ripped/worn tin foil used as cover. -around ansul lines above cook top

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed whole mushrooms stored above cut produce inside walk in cooler

Basic - Working containers of food removed from original container not identified by common name. -white substance on shelving in unlabeled container

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooke rice, per manager out cooling for 2 hours. 85-105F in middle, sitting out exposed to room temperature. Manager split portions down and moved to walk in cooler

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 handled krab rangoons with bare hands during prep, moved to walk in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bins used for flour, advised to keep flour inside bag if using non food grade bins for storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp above above cooked pork inside walk im cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -rice exposed for too long at room temperature inside deep, large wok. Advised to expedite cooling methods by using shallow pans, move to walk in cooler when no longer hot(above 135F)

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by bucket/pot 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 pork

Basic - Employee beverage container on a food storage shelf commingled with food stores. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Food not stored at least 6 inches off of the floor. -bag of onions inside walk in cooler -bags of rice

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle touching rice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area around built in woks in cook line -top surface of stand up freezer in prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked won tons 46F from previous day, 47F in middle, 44F at edge. Product determined to nit have adequately cooled based on data during inspection. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork, 75-95F after 4 hours stated manager. Deep, plastic bin used for cooling. Advised to use shallow pans or sheet pans to rapidly cool

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked won tons

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 stored above raw pork, removed from commercial packaging inside stand up freezer in back

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -operator using dense/deep plastic bus tubs for cooling smoked pork. Product did not meet 70F within 2 hours from cooking. -deep plastic bins used to cool won tons

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Food not stored at least 6 inches off of the floor. -shortening

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside rice and flour containers touching food

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand wash sink - From follow-up inspection 2022-03-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrective Action Taken Warning - From follow-up inspection 2022-03-10: Must be in compliance by next unannounced inspection Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -trash cans used for rice

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored over soy sauce buckets inside walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment near exit door/end of cookline Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -equipment stored inside handwash sink in prep area 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 chicken inside walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. -bulk containers of rice -gaskets of walk in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table Corrected On-Site

Basic - Food stored on floor. -bag of sugar

Basic - Ice buildup in reach-in freezer.

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