HONG KONG CHINESE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken behind raw beef at Make Table. Operator switched the food items. Corrected On-Site

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. Observed raw chicken over raw pork at Reach in Freezer. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 79°F at prep table. Operator time marked the food item due to using Time as a Public Health Control. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cooked chicken at prep table. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple chicken containers at Walk in Cooler. Operator date marked the food items. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Repeat Violation

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