Hong Kong Restaurant

Cooked shrimp and cooked chicken, prepared yesterday did not have a date mark on the container. Ready to eat food, held longer than 24 hours must have a date of no more than 7 days.

Utensils were stored with the handles down. All utensils must be stored with the handles up.

The floors, walls, and ceiling in the kitchen are unclean with an accumulation of grease, food and dust debris. The floors, walls and ceiling must be cleaned more often to prevent the accumulation of grease, food and dust.

Unwashed vegetables were stored on the same shelf as raw shell eggs and raw pork was stored over cooked chicken in the walk in cooler. The raw animal proteins were moved to the shelf below the unwashed produce and the cooked, ready to eat chicken was moved to the shelf above the unwashed produce. All ready to eat food must be stored above unwashed produce and the unwashed produce stored above raw animal proteins.

A large, plastic container of rice, in the cooling state, was stored in the walk in cooler with a lid. Proper cooling methods must be used to cool the rice form 135F to 70F within 2 hours and from 70F to 41F within 4 hours. The lid was removed and the rice was spread out in a thin layer to rapidly cool to 41F.

The floors, walls, and ceiling in the kitchen are unclean with an accumulation of grease, food and dust debris. The floors, walls and ceiling must be cleaned more often to prevent the accumulation of grease, food and dust.

Rice made at 8:00am was not cooled to 70F within 2 hours. The rice was discarded. Time/temp control for safety food must be cooled from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Corrected on site.

Rice made at 8:00am was stored in a deep, plastic container with a lid. The rice container was stored in the walk in cooler. The rice was discarded. Approved cooling methods (reduced volume, ice baths, etc.) must be used to cool the time/temp control for safety food from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Corrected on site.

A container of crispy noodles was stored next to the hand sink. Food must not be stored next to the hand sink. A splash guard must be installed to store food next to the hand sink. The crispy noodles were moved to a rolling cart. Corrected on site.

A plastic container was cut to make a home made scoop. All utensils must be commercially purchased. The scoop was discarded. Corrected on site.

The shelving throughout the kitchen is unclean with food debris and grease. The shelving must be cleaned and kept clear.

Observed food grade container labeled as garlic powder refilled with white powder (confirmed as cornstarch). Ensure food items removed from original containers and placed into working containers are labeled with proper common name. Corrected with marker

Observed 2 cases of chicken stored on floor of walkin. Food items must be stored at least 6" off floor. Cases placed on dunnage rack.

Observed accumulations of grease, oil, and debris on walls behind and floors under cookline, as well as floor of waitress area. Clean surfaces at a frequency to prevent accumulations by 11/6/23