HONG KONG RESTAURANT

Observed several cooked pork shanks stored in deep freezer uncovered and looked to be freezer burnt as well as exposed to the accumulated ice on the inner walls of the unit. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC of the need to discard the pork as it had been in the unit for some time exposed to ice build up on the inner portions of the unit and other forms of contamination.

EHS observed unlabeled containers stored on cart at wok station. PIC identified containers as corn starch & water, pepper sauce, and soy sauce. (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food. EHS informed the PIC of the need to label all items on the cart.

Observed multiple chest freezers with damaged lids and sitting in bricks. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC the units can not be placed on bricks and that the lids needed repairing.

Observed excessive food accumulation on the wok; the need to wipe down all equipment and build up on the chest freezers. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the PIC of the need to clean all equipment.

Observed PIC could not provide signed copies of the employee health reporting form. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC of the need to have signed agreement forms.PIC had employees sign forms EHS will email additional copies in different language.

EHS observed unlabeled containers stored on cart at wok station. PIC identified containers as corn starch & water, pepper sauce, and soy sauce. PIC stated that labels came off. (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; PIC placed labels on containers. This was COS.

EHS observed facility lacking pest control. PIC asked if pest control is required, EHS informed PIC that it is required for Food Service Facility.

k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and Informed PIC that it is good to have facility serviced for pest, it helps with prevention. EHS will follow-up in a week to see if facility was serviced.

Observed an excess of soy sauce buckets in the dish pit area and in cook area being used as trash cans. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Informed PIC that once soy sauce buckets are considered single-use items and once it is used it must be tossed. This must be corrected by 1/17/25

Observed PIC could not provide signed copies of the employee health reporting form. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC of the need to have signed agreement forms; EHS will email additional copies.

Observed facility's need to clean equipment from grease/food debri/soil residue accumulation. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean all equipment routinely.

Observed facility's need to clean floors, walls, and ceiling in various areas of the kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. 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. EHS informed PIC of the need to clean.

Observed personal items stored with facility's single service items in the dining area. (b) Designated Areas for Employee Activity.

1. 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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to keep personal items separate from facility items to prevent contamination.

Observed an excess of soy sauce buckets in the dish pit area and employees throwing away single service items that were being used as scoops. r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used; Items must be discarded once emptied of the original products.

Observed facility's need to clean equipment from grease/food debri/soil residue accumulation. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean.

Observed facility's need to clean floors, walls, and ceiling in various areas of the kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. 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. EHS informed PIC of the need to clean.