Wonderful Hong Kong

Observed chicken stored uncovered in direct contact with the dish above it in the reach in cooler in the kitchen and several spices and sauces stored uncovered around the grill area. CA: Food shall be stored covered to protect from overhead contamination except when stored loosely covered for cooling purposes. COS: Foodcontainer moved off the top of uncovered food and that food was then covered. Chicken is refried prior to service.

Bottle of degreaser on a cart in the middle of the kitchen unlabeled. CA: When chemicals are taken from a bulk container and placed into a working container such as a spray bottle, then the spray bottle must be labeled with a common identifying name. COS: Bottle was Labeled.

Observed meat sitting in a bowl sitting in the vegetable sink in the kitchen. CA:Except as specified in paragraphs (g)2. and 3. of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Meat was removed from the vegetable sink immediately.

Observed food matter and a large grease puddle under grill area in the kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned and free of an accumulation of dirt, food residue and other debris.

Multiple dry goods (seasonings) and sauces stored next to the girll area without any cover to prevent overhead contamination. CA:Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for looselt covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Employee got some food wrap to cover the items mentioned.

Wiping cloths observed stored on the grill and on the prep counter in between uses. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i)Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths placed back into solution at correct sanitization concentration.

Observed buildup of grime and residue on the seams and seals of the walk in cooler and on the door frame on the leading to the walk in cooler. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct within the week.

Food hot holding on the back left buffet table were holding below 135F. CA: Time/temperature control for safety food (TCS food) that is being hot held shall be maintained at 135 Fahrenheit or above. COS: Food voluntarily discarded.

Observed cart with dishes blocking the handsink. CA: Handsinks shall be maintained so that it is accessible to employees at all times. COS: Cart moved to appropriate location.

Spray bottle of degreaser with no label sitting on top of warewashing unit. CA: When chemicals are taken from a bulk container and placed into a working container such as a spray bottle, then the spray bottle must be labeled with a common identifying name. COS: Bottle Labeled.

Observed most recent inspection report not being displayed when I walked in to begin inspection. Inspection prior to most recent was the one posted. CA: The most recent inspection report shall be displayed at all times during operation. COS: Most recent inspection displayed.

Raw eggs stored over ready to eat noodles. CA: All foods shall be properly separated in equipment in order to prevent cross-contamination. COS: Eggs moved during inspection.

Food hot holding on the buffet were holding below 135F. CA: All hot holding TCS items shall be maintained at 135F. COS: Discarded during inspection.

Observed employee drinking in the kitchen in a cup w/out a lid or straw CA: Employees shall consume food only in approved designated areas separate from food prep/serving areas/equipment/utensils. However drinking out of a cup with a lid and a straw is approved. COS: Stopped drinking.

Cart with dishes blocking the handsink. CA: Handsinks must always remain accessible to employees. COS: Moved during inspection.

Multiple foods throughout facility stored uncovered. CA: All food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.

Handwash sink had a cart with dishes stacked in front of the handwash sink, not allowing for access to wash hands. Handwash sink must be accessible to wash hands. COS: Cart and dishes moved to more appropriate place.

Observed cooked chicken cooling on countertop and reach in cooler both above 90F and having 30 minutes left to reach 70F as required within the first 2 hours of cooling. I had employees break the pans into smaller portions and place them in the freezer for the remaining time. CA: Retrain employees on proper cooling methods and times.

Observed multiple dry scoops stored with handles in the dry product. In between uses, utensils stored in dry goods may be stored in the contained with the lid closed only if the handle is not stored in product. COS: Employee moved handles.

Physical facility needs deep cleaning badly with dirt, flour, grease, crumbs all over the kitchen. CA: Clean Facility!

Observed Egg rolls and teriyaki chicken both out of hot hold temperature at 90 and 87 dergrees on the buffett bar. TCS food being hot held shall be held at a temperature of 135 degrees F or grater. COS: Food had only been out on bar buffett for any hour, food was reheated to 165 degreesor above before being placed back onto bar. Steam well was turned up.

Observed vegetable sink and meat sink being used for dishwashing rather than solely their designated purpose of washing fruits and vegeatbles or thawing meat. The vegetable sink and meat sink may be only used for vegetable and meat respectively.

Observed multiple scoops stored in food that is non TCS with the handle down in the food. Utensils stored in between uses in food that is non-tcs, must have handles stored above the food product.

Observed scoop for flour with heavy accumulation of chicken residue stored in flour. Equipment and utensils of food/nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation.

Light at far end of thee vent hood over grill has no shielding and is out. Light bulbs that can break and shatter must have a protective shielding and bemaintain in working order to provide lighting to food prep area.