HONG KONG CHINESE RESTAURANT

2-2B: .03(5)(j)1&2At time of inspection, observed an opened canned drink stored above the prep line cooler. Observed a multi use cup stored on the prep table above customer food. 3rd CONSECUTIVE VIOLATION FOR THR SAME CODE PROVISION ON A ROUTINE INSPECTION 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: Canned drink discarded. Employee cup moved to the employee designated area.

6-1C: .04(6)(d)2 containers of cooked chicken not cooling at a fast enough rate to cool properly. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Approved cooling methods were provided.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken. Foods cooling in plastic containers while covered and stacked on the middle shelves in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were placed on the top shelf of the walk in cooler and left uncovered to rapidly cool.

2-2B: .03(5)(j)1&2Observed 2 open employee drinks in single use water bottles stored with customer soda cans in the front service counter. 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: Employee single use water bottles were moved to the employee designated area.

2-2D: .06(2)(o)At time of inspection, observed a hat inside the sole handwashing sink in the kitchen and a clipboard stored on top of the sole handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwashing sink.