HONG KONG

Observed improper segregation of raw animal foods from ingredients and clean dishes during prep. Raw chicken and chicken discharged liquid were observed actively falling and dripping onto the bulk containers and bags of ingredients below one prep table and raw chicken was being prepped on another table with clean dishes stored on the shelf below. CA: During prep, storage, and display all raw meats must be segregated from RTE/fully cooked items. COS: PIC had employee clean and sanitize bulk containers

Observed bulk pans of broccoli and noodles stored on prep top counter uncovered while not actively in use. CA: All foods must be covered if not in use or actively cooling. COS: PIC placed plastic wrap over foods

Observed dish machine unable to properly sanitize dishes. 0ppm reading on inspector and PIC's test strips after multiple attempts. CA: A mechanical warewashing machine must operate at the manufactures recommend temperature and concentration of sanitizer solution in order to properly sanitize dishes. COS: CFSM called machine company for maintenance and will have employees wash all dishes using manual 3 comp sink until Health Dept. can verify that dish machine is working properly.

Observed several bulk containers of sauce in walk-in cooler with no date label. CA: All TCS/RTE foods held in the facility over 24hours should have a date indicating the day of prep or discard with day 1 being prep day and should not exceed 7 days. COS: PIC discarded sauces

Observed cooked shrimp and chicken in prep top cooler reading above 41F. PIC stated they were cooked within the last 3 hours and actively cooling. CA: Proper cooling methods and rapid cooling equipment should be used in order to cool food within required parameters. COS: PIC moved foods to reach-in

Observed raw shrimp submerged in water in prep sink with faucet only barley dripping. CA: Thawing should be done under active running water. CA: PIC turned faucet on so water was running fully and agitating the surface of the water

Observed multiple wet wiping cloths stored on the counters and prep tables throughout the facility. CA: All wet cloths should be stored in an approved sanitizing solution between uses. COS: PIC placed cloths back into buckets

Observed back door in dish machine/mop sink room with large gap at the door allowing sunlight and pest to enter facility. CA: All outer openings should be sealed tight to not allow pest entry

Observed scoops with no distinguished handle being used inside bulk containers of food with entire scoop in contact with the food. CA: Scoops should have handles so they may be stored to prevent contamination of food

Observed can opener blade and handle with excessive grease and food debris build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: CFSM sent can opener to dish area to be cleaned properly

Observed fly strips throughout kitchen and dish areas over where food and clean utensils pass. CA: Insect control devices shall be installed so that devices are not located over a food preparation area

<b>REPEAT:</b> Observed pans that were stacked wet and not allowed to properly air dry after being cleaned and sanitized. CA: After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food

Observed an accumulation of grease and food debris across food and nonfood contact equipment such as prep tops, shelves, interior of coolers and gaskets. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed old inspection report publicly displayed and not the current report with a score of 75. CA: Discussed with PIC. New report will be displayed upon receipt.

Observed scoops with handles in contact with food product in bulk rice containers. CA: PIC moved scoops so handle was not touching the rice.

Observed improper separation of raw and ready-to-eat/fully cooked foods; raw chicken and beef was being prepped on table that had oil and sugar stored beneath it (juices from raw meat was dripping onto bags of sugar. Pan of raw fish was stored on top of a rice cooker that was hot holding cooked rice. CA: Discussed with PIC. All raw meat was relocated. Sugar packaging will be cleaned/sanitized.

Observed potentially hazardous TCS food (sesame chicken) improperly hot holding below 135F. Chicken was store ambient on the counter top, was not held on time procedure and was temping at 91F. CA: Chicken was out of temp for less than 4 hours and PIC instructed employee to reheat.

Observed multiple wet wiping cloths stored on the counters and prep tables throughout the facility. CA: PIC moved to sanitizer buckets. Discussed the employees cannot use wet wiping cloths to wipe hands or gloves.

<b>REPEAT:</b> Observed pans that were stacked wet and not allowed to properly air dry after being cleaned and sanitized. CA: Discussed with PIC. All dishes and utensils must be allowed to air dry after cleaning/sanitizing.

Observed an accumulation of grease behind cooking equipment and on hood vents in main kitchen. CA: Discussed with PIC about having areas cleaned frequently.

Observed can opener in kitchen not cleaned at a frequency to maintain cleanliness to sight and touch. CA: PIC placed can opener in sink for employee to wash

Observed soda machine ice shoot not cleaned at a frequency to maintain food contact surfaces clean to sight and touch. CA: PIC will have Pepsi come and clean ice shoot thoroughly or replace it

Observed several containers of food not labeled with common name of food in dry storage and walk-in cooler. CA: PIC will have all containers labeled when food is placed into a container that is not its original

Observed scoops with handles in contact with food product in rice and flour containers CA: PIC had scoops removed from containers

<b>REPEAT:</b> Observed pans that were stacked wet and not allowed to properly air dry after being cleaned and sanitized. CA: Discussed with PIC. All dishes and utensils must be allowed to air dry after cleaning/sanitizing.

Recommended PIC designate one of the rolling carts to the dish area to place drying dishes on that cart.

Observed an accumulation of grease behind cooking equipment and on hood vents in main kitchen. CA: Discussed with PIC about having areas cleaned frequently.

Observed an accumulation of food debris in gaskets of reach-in coolers. CA: CA: Discussed with PIC about having areas cleaned frequently to maintain integrity of gaskets

Observed grease build up and food debris on dry storage shelves, wire racks, outer packaging of food containers and flooring throughout kitchen and walk-in coolers. CA: Discussed with PIC. PIC will deep clean and moving forward increase frequency of routine cleaning.

Observed back door with a gap large enough to allow light and pests through. CA: Discussed with PIC fixing door to prevent pests from entering kitchen

Observed ready-to-eat, washed and chopped broccoli stored in the cardboard delivery box (the same box the broccoli was received in). CA: Instructed PIC that once vegetables, including the broccoli, are washed they are considered ready to eat and must be stored in a food safe container that has been washed, rinsed, and sanitized in the kitchen. Once the vegetables have been removed from the cardboard delivery boxes, the boxes must be thrown away and cannot be reused.

Observed cooking utensils (spoons and spatulas) stored on a cardboard egg crate at the cook line. CA: Instructed PIC that the cardboard egg crates can be contaminated with raw eggs and must be thrown away once the eggs are used; utensils can be stored in a clean and sanitized container. PIC immediately removed the egg crate and placed the utensils at the sink to be washed.

Observed food employee with beard longer than 1/2 inch not wearing a beard restraint while preparing food in the kitchen. CA: Instructed PIC that any employees with beards who cook food must wear a beard restraint.

<b>REPEAT:</b> Observed pans that were stacked wet and not allowed to properly air dry after being cleaned and sanitized. CA: Discussed with PIC. All dishes and utensils must be allowed to air dry after cleaning/sanitizing.