HONG KONG GARDEN

15A: .05(1)(g)Wooden pallet and wooden table used to hold food items. Ensure wooden equipment are removed kitchen by 4/28/26. Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C)

15A: .05(6)(a)Significant ice buildup in Walk in Freezer. Ensure unit is defrosted by 4/28/26. Discussed with PIC (Person in charge) on possible causes of excess ice buildup. Rubber gasket in poor condition near the top half of walk in door allowing airflow between the freezer and cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

6-1D: .04(6)(i)Baskets of cooked wings on time control held over 6 hours. Time indicators were also missing from cooked wings. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in Charge) discarded cooked wings held over 4 hours on time control.

2-2B: .03(5)(j)1&2Employee drink in a cup without a lid or straw stored above a prep cooler. Open employee food stored above customer food in two coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink discarded. Food relocated. //

15C: .05(7)(a)2,3Shelving in walk-in cooler and dry storage with debris accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(2)(a)Floor tiles missing grout throughout prep area. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

4-2B: .05(7)(a)1Interior of the ice machine with a mold-like accumulation. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

17D: .07(4)(b)Employees personal items and food stored above customer food and clean dishes. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were relocated to a designated area. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken above onions in the prep cooler, raw chicken above cooked chicken and raw shrimp above noodles in the walk-in cooler, and raw chicken above raw beef in the walk-in freezer. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: All items were rearranged for proper separation. //

8-2B: .07(6)(b)4 working chemical containers not labeled with the common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Chemicals were labeled. //

17B: .06(5)(n)Outside dumpster lids are not able to be kept closed due to the location of the dumpster. Lids are stuck open. // Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; (C) or (ii) After they are filled; (C) and
2. With tight-fitting lids or doors if kept outside the food service establishment. (C)

18: .07(2)(m)Back door is not self-closing. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)