Hong Kong Express

Observed egg rolls stored in fryer basket over fryer with temperatures ranging from 126-140. EHS informed the PIC that all items cooked are to be held hot not dropping below 135F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed the PIC of the need to fully cook small batches and not hold food over the fryers.

Observed fries stored uncovered in REF across from the cook line and food containers typically stored in the prep top that were stored in the WIC uncovered(prep top not working). (iv) 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 cover all items to prevent contamination.

Observed single service food containers used as scoops in bulk food containers. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. EHS informed the PIC that all scoops are to have a handle and the handle is to be stored where it is not touching the product.

Observed facility re-using soy sauce cans/buckets, cardboard, egg crate cardboard. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed the PIC that all containers are to be placed in the dumpster when the original product is gone.

Observed single service containers/lids stored with the food contact surface exposed. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. EHS informed the PIC that the containers are to be inverted to prevent contamination.

Observed multiple portioned bags of food stored in to go plastic bags and Hefty Containers that could not be determined to be food grade. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC of the need to purchase food grade containers.

Observed dumpster lid open when arriving at the facility. (n) Covering Receptacles. 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; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed the owner that dumpster lids/doors are to be closed at all times.

Observed facility in need of cleaning(floors, walls). (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 the PIC of the need to clean the facility.

Observed facility needing to replace stained tiles in the kitchen to the proper non-absorbent tiles and the need to patch holes in walls. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to purchase the correct ceiling tiles for the kitchen and repair holes in walls in the facility.

EHS observed basked of single-use articles, plastic rack, box blocking handwash station.

A handwashing sink shall be maintained so that it is accessible at all times for employee use.

PIC removed articles from station.

EHS observed:

• contact surfaces of knives stored as clean by prep station with encrusted food debris
• contact surfaces of pans stored above 3C with encrusted debris, film of grease

ll food contact surfaces are to be clean to sight and touch. Items remanded to warewash station for cleaning.

EHS observed (per PIC) detergent stored in pesticide sprayer by 3C sink on rack with bleach bottles.

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.

PIC removed item to warewash station.

EHS observed:

• ice scoop stored handle-side into ice

All in use utensils must be properly stored in between uses (for example, on a clean dry surface, in products with handles extending beyond the product line, in water maintaining temps of 135F or higher, etc).

PIC to ensure scoops stored with handle outside ice.

EHS observed: -lemonade tin reused for storage -soy sauce tins reused, washed for storage and later use -re-used cardboard liners from used boxes in beverage station, dry storage rack -plastic liner from boxes used in dry storage rack as liner

ASingle-service and single-use articles may not be reused. Containers, liners are to be discarded.

EHS observed: -heavy buildup of black mold-like substance on storage racks inside WIC -buildup of food debris, encrusting in prep-top cooler interior lid around food bins -buildup of grease, dust on spigot taps of water streamers on grill line

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to increase cleaning frequency of these areas.

EHS observed tea cup, flashlight, serving dish stored on make-table behind prep top cooler area.

ll employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items.

PIC is to designate, use area.

Observed several pans stored as clean near the 3-C sink with visible food debris. All food contact surfaces are to be clean to sight and touch. Items placed at 3-C sink to be rewashed.

Observed a portion cup being used as a scoop laying on its side in the bulk container of sesame seeds. All in use utensils must be properly stored in between uses (for example, on a clean dry surface, in products with handles extending beyond the product line, in water maintaining temps of 135F or higher, etc). Portion cup discarded.

Observed the handle of the tongs touching the cut peppers in the prep table. All in use utensils must be properly stored in between uses (for example, on a clean dry surface, in products with handles extending beyond the product line, in water maintaining temps of 135F or higher, etc). Tongs removed.

Observed evidence of staff reusing hot sauce containers as containers have been observed empty but washed with an old food label stored on the dry storage shelves. All single service items shall be discarded when empty. Facility is not to reuse. Containers are to be discarded.

(jj): Observed multiple portioned bags of food stored in to go container type bags that could not be determined to be food grade. Bags were found in the front reach in cooler as well as multiple stacks in the walk in freezer. All foods must be stored in food grade containers to prevent contamination or the exposure to deleterious substances. It is noted that facility has made strides since the routine inspection in purchasing appropriate containers. Suggested Ziploc style food grade bags as a solution.

Observed several torn gaskets on the prep table across from the cook's line. All gaskets are to be maintained in good repair. PIC is to contact a repair service.

Observed the facility needing to either clean or replace the ceiling tiles in the main kitchen area to to visible brown staining and/or dust. All physical facilities are to be cleaned at a frequency that prevents the accumulations of dust or debris. Facility is to address.

Observed two pairs of employee glasses stored on the front dry storage shelves behind the front service counter. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. PIC is to designate such an area.

Observed employee bread stored amongst food items in the walk in cooler. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. PIC is to designate an area for employee personal item storage.

Observed rolled coins stored on the dry storage shelves with items intended for preparation of customer's food (baking soda, sesame seeds, etc). All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Facility needs to designate a new area for coin storage.

Observed raw shrimp stored behind chopped vegetables (carrots) in the prep top cooler so that to obtain the shrimp the raw product would have to be pulled across ready to eat items. All food items must be stored according to minimum cook to temperatures. Explained proper food storage according to proper cook to temperature to PIC. Items rearranged.

Observed raw shell eggs (one of which was already observed cracked) stored behind chopped vegetables (carrots, peppers, etc) in the prep top cooler so that to obtain the eggs the raw product would have to be pulled across ready to eat items. All food items must be stored according to minimum cook to temperatures. Explained proper food storage according to proper cook to temperature to PIC. Items rearranged.

Observed flats of raw shell eggs stored in the walk in cooler over prepped portion cups of sauces and bulk sauces. All items must be stored according to minimum cook to temperatures. Items rearranged by PIC.

Observed evidence of staff drinking from a cup (such as a tea mug) without a lid and straw. All employee drinks must be in a disposable cup with lid and straw. PIC is to address with staff.

Observed a large bucket and what appeared to be a cardboard chicken box stored inside of the back handsink so that the sink is no longer accessible for handwashing. All handsinks must be accessible for employee handwashing at all times. Spoke to PIC about requirement. PIC agreed to move all items and speak to staff.

Observed French fries and egg rolls stored uncovered in the small reach in refrigerator across from the cook's line. All food items must be stored properly covered to prevent potential contamination. PIC will add saran wrap.

Observed onions, for which the outer layers had been removed, stored uncovered in the walk in cooler. All foods shall be stored covered to prevent potential contamination. Spoke to PIC about this requirement and the ability to use food grade plastic wrap as a cover. PIC is to cover.

Observed two containers of MSG in containers on grated shelves stored uncovered. All foods shall be stored covered to prevent potential contamination. PIC is to cover.

Observed multiple knives stored as clean on the metal knife strips with visible food debris on the food contact surface. All food contact surfaces are to be clean to sight and touch. Items placed at 3-C sink to be rewashed.

Observed multiple round bowls, food storage pans, and scoops stored as clean on the shelf above the 3-C sink with visible food debris on the food contact surface. All food contact surfaces are to be clean to sight and touch. Items placed at 3-C sink to be rewashed.

Observed items of what was identified by PIC as MSG, salt, and sugar stored n unlabeled containers on the prep cart near the cook's line. All foods which have been removed from their original container shall be labeled with the common name. PIC added labels.

Observed the scoop being used for the rice stored in pool water measuring 58F. If water will be used for storage of utensils, the water must maintain temperatures of 135F or higher. PIC is to discard water and keep scoop on a clean dry surface.

Observed facility reusing single service baking soda containers to store MSG in the back kitchen area near the blocked handsink. Once empty, single service items are to be discarded. PIC is to discard.

Observed facility with at least 5 egg flats that were being stored for reuse in the kitchen (some on the prep table near the cook's line, some under the shelf near the prep table, etc). Once empty, egg flats should be discarded and not reused. PIC is to discard.

(jj): Observed multiple portioned bags of food stored in to go container type bags that could not be determined to be food grade. Bags were found in the front reach in cooler as well as multiple stacks in the walk in freezer. All foods must be stored in food grade containers to prevent contamination or the exposure to deleterious substances. Suggested Ziploc style food grade bags as a solution.

Observed heavy build-up of debris on the non-food contact surfaces of bulk containers (tops, sides, and handles). All non-food contact surfaces are to be clean to sight and touch. PIC is to deep clean containers.

Observed old labels remaining on the outside of pans stored as clean on the grated shelves above the 3-C sink. All labels and associated residue shall be removed during the cleaning process. Items placed in the 3-C sink to be cleaned.

Observed the facility needing to either clean or replace the ceiling tiles in the main kitchen area to to visible brown staining and/or dust. All physical facilities are to be cleaned at a frequency that prevents the accumulations of dust or debris. Facility is to address.

Observed an employee cell phone sitting on top of the back portion of the prep table in the main kitchen area. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Cell phone moved.

Observed an employee cell phone sitting on grater shelves between two containers of MSG. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Cell phone moved.

Observed several rolled coins on the back storage shelf with seasonings intended for use to prepare customer orders. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. PIC is to move rolled coins.