HONG KONG

Observed fried chicken, raw shelled eggs, fried rice, chicken wings, and shrimps rolls under TPHC with label of 12pm-4pm. It was only 11:30am at the time. Cut cabbage also under TPHC did not have a label at which point is past 4 hours. COS: label of 10:30am-2:30pm placed on all foods under TPHC.

Observed walls throughout facility unclean with food debris and residue. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed in-use sanitizer bucket reading greater than 200ppm cl and above manufacturer's recommended levels. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) COS: after multiple attempts to dilute water sanitizer bucket is able to read 50ppm cl. Showed PIC directions on bottle so that the concentration is made correctly in the 5 gallon bucket.

In walk in cooler observed bag of raw pork directly next to box of raw shelled eggs and box of raw shrimp. Observed box of raw shrimp and bag of raw pork stored on top of box of egg roll wrapping paper. COS: box of egg roll wrapping paper relocated to top shelf. Bag of raw pork relocated to part of walk in cooler where other raw pork is stored according to final cook temperature. Raw shrimp remained on same shelf and stored according to final cooking temperature. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from other raw animal food or other raw ready-to-eat food and cooked ready-to-eat food.

In tall reach in freezer observed raw chicken removed from original packing stored above various ready to eat foods. CA: Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Suggested to rearrange freezers so that all raw animals foods removed from original packaging are stored below all ready to eat foods and according to the final cook temperature.

Observed employee wash and rinse pan a 4-compartment but did not use any sanitizer nor was any sanitizer solution made during observation. COS: sanitizer solution made to 50ppm cl and pan properly sanitized. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. Gave and explain to PIC Just Wash It poster.

Observed bowl used to portion raw chicken stored inside top portion of prep cooler stored in the corners of the foods pans listed that could potentially contaminated them (raw shrimp, cooked beef, cooked chicken). Suggested to have 3 separate bowls for raw shrimp, raw chicken, and raw shrimp and any cooked foods needing portioning and to store them in a way that does not cause any cross contamination. Suggested to label each bowl for each food item and store bowls on shelf above prep top cooler. COS: bowls labeled for each food and stored on shelf above prep top cooler.

Observed 3 bowls used to portion raw animal products stored in a way that could contaminate cooked foods in prep top cooler. COS: bowls will be placed outside of prep cooler and will be designated for each raw animal product (raw shrimp, raw chicken, raw beef) Discussed that bowls used to portion raw animal products shall not come in contact with ready to eat foods.

Observed employee wash hands with gloves on at 4-compartment sink. COS: PIC removed gloves to wash hands properly at hand sink.

Observed raw chicken stored directly next to raw shrimp and ready to eat sauce and above raw beef in walk in cooler. COS: employee rearranged foods according to final cook temperature. Observed raw chicken stored above ready to eat wontons in walk in cooler. COS: PIC rearranged foods according to final cook temperature. Discussed Just Store It poster poster on door of walk in cooler.

Observed foods using TPHC with no time stamps: fried chicken, egg rolls. COS: time stamps of 2pm-6pm placed. Observed incorrect time stamps on several foods (11:30am-3:30pm): chicken wings, cabbage, fries, rice (2), raw shelled eggs. COS: correct time stamps of 3pm-7pm placed on foods.

Observed employee wash gloved hands with no soap at 4-compartment sink. COS: employee washed hands correctly at hand sink. Discussed how and where to wash hands.

Observed chicken wings cooling at room temperature below 135F. Discussed proper cooling methods and gave Just Cool It poster. COS: chicken wings placed in walk in cooler.

Upon arrival observed container of wontons stored directly on floor. COS: wontons place off floor. Discussed that all foods shall be stored at least 6 inches off floor.

Observed raw chicken being prepped in 4-compartment sink directly in between compartments holding unclean dishes. Discussed that to avoid contamination between foods and dishes to not store dirty dishes near where there is any food prep occuring.