Hong Kong Restaurant

Dumplings in the reach in cooler under the prep top cooler were cold holding at 45 deg f. Pork and imitation crab in the prep top cooler were cold holding at 48 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Dumplings were moved into the walk in cooler and the pork and crab were discarded during inspection. The owner put ice in the prep top cooler, and all food was moved out of the reach in cooler due to an ambient temperature of 48 deg. f. Maintenance is going to come look at it, and the owner is going to give me a call.

Observed shrimp and dumplings stored uncovered in the reach in cooler under the prep cooler. CA: Except when cooling, all food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.

Observed shrimp being thawed in a bucket. CA: Food shall be thawed: under refrigeration that maintains the food temperature at 41°F or less, completely submerged under running water, or as part of a cooking process. COS: Put into a bowl in the meat sink, completely submerged under running water.

Observed employee lighting the pilot light for the hot water tank, and then going and putting gloves on without first washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, after engaging in other activities that contaminate the hands, and before donning gloves to initiate a task that involves working with food; COS: Corrected the employee and had them wash their hands before putting on their gloves.

Observed sauce in the reach in cooler by the cook station stored uncovered. Observed cut onions, and multiple containers of sauce in the walk in cooler stored uncovered; CA: Except for when cooling, all food shall be stored covered to prevent overhead contamination.

Noodles that were cooked this morning were still at 60 at 1100 and then at 58 at 1145. They were put into a pan and then put into the walk in cooler still hot. Not properly cooling. CA: Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods depending on the type of food being cooled by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or by adding ice as an ingredient; COS: Added ice to the container to quickly cool.

TCS food in the walk in cooler and the stand up cooler by the cash register were cold holding above 41 deg f; CA: All tcs food being cold held shall be maintained at or below 41 deg f; COS: Discarded during inspection.

Rice was not hot holding at the correct temperature; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Discarded during inspection.

Multiple foods did not cool within the time frame of the cooling procedure. There were foods that were just cooked that were cooling that did not make the 2 hr time frame, and there were prepped items that were cooling that did not make the 4 hr time frame; CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C);P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; COS: Discarded during the inspection.

Observed employee wash hands in the 3 comp sink; CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing; COS: Explained to Owner

Multiple foods throughout the store stored uncovered. CA: Except when cooling, all food shall be stored covered to prevent overhead contamination. COS: Covered or discarded during inspection.

Food not thawing correctly, no running water and not fully submerged; CA: food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less Pf or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, Pf (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, Pf or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); COS: Running water and submerged during inspection.

Handwashing sinks and 3 comp sink don't have hot water; CA: All plumbing systems shall be maintained in good repair; COS: Pilot light was out, owner was able to re light, and hot water was available 20 mins later.

Eggs (raw) stored above carrots and raw shrimp stored above celery. CA: Food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Moved during inspection.

Multiple foods in walk in cooler stored uncovered. CA: Except when cooling all food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.

Chicken cooked on saturday doesn't have a date mark. CA: Refrigerated, ready to eat, time/temp control food shall be date marked 24 hrs after food is prepped. COS: Date marked during inspection.

Observed employee wash hands in the 3 comp sink with gloves still on. Food employees shall clean their hands and exposed portions of their arms for at least 20 secs in a handwashing sink; COS: Took off gloves and re washed hands in handwashing sink.

Wet wiping cloth on prep top. IN use wiping cloths shall be stored in sanitizer solution in between uses.

Utensil stored in the food product. All utensils shall be stored above the food.

Raw chicken stored over RTE chicken and sauces. Food shall be protected from cross-contamination by arranging each type of food in equipment so that cross-contamination with one type with another is prevented; COS: moved during the inspection.

Shrimp cold holding in prep top cold unit had temp above 41 deg f. All tcs food being cold held shall be above 41 deg f; COS: discarded

Chicken cooling didn't reach 70 deg f within the first two hours after cooling started. When tcs food is cooling it has 6 hrs to reach 41 deg f. Must go from 135 to 70 within first tow hours and then 41 in the remaining time; COS: discarded during inspection.

Top of the ice machine near the ice chute has a build up of residue. Equipment food contact surfaces shall be clean to sight and touch; CA: ice melting, and then will be cleaned.

Multiple wet rags on prep top surface. Cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution.

No inspection report posted. The most current inspection report shall always be posted.

Cups in containers of sugar. Dispensing utensils shall be stored between uses above the food.

Multiple ceiling tiles damaged and need to be replaced. All physical facilities shall be maintained in good repair.

Raw shrimp stored over sauce (uncovered) in the walk in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination with one type with another is prevented. COS: Moved during inspection.

Multiple foods stored uncovered in the walk in cooler. in order to prevent contamination food shall be stored covered unless going through the cooling process. COS: Covered during inspection.

Inside of smoker has build up of grease and food residue. All nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of residue.

Multiple personal items on prep table (coffee, animal crackers). All personal items shall be stored in a designated area.

Employees not washing hands properly. Not washing hands with warm/hot water. Food employees shall clean their hands and exposed arms under clean running warm water, soap and paper towels. COS: Handsinks don't have hot water, temporary handwashing stations were set up in the bathroom and kitchen. All employees washed hands with hot water after temporary stations set up.

Raw chicken stored above RTE chicken. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination with on type with another is prevented. COS: Separated during inspection.

Chicken that had started cooling at 1200 had temps above 70 deg f at 200 pm. Cooked time/temperature control for safety food shall be cooled within 2 hrs from 135 deg to 70 deg f. COS: Discarded during inspection.

Observed an employee drinking out of water bottle in kitchen. Employees shall consume food only in approved designated areas separate from food prep and serving areas, equipment or utensil areas and food storage area. COS: Poured cup into single use article with lid and straw.

Multiple foods throughout facility aren't labeled, and need a label. All food taken from original package, opened and placed into working container needs to be labeled.

Observed employee prepping food without hairnet. All employees preparing food shall wear an approved hair restraint.

Handswashing sinks and 3 comp sink don't have hot water. All plumbing systems shall be maintained in good repair. CA: Maintenance man has been called, temp handsink stations set up in the meantime. Call H.D. when fixed.

Multiple ceiling tiles are damaged and need to be replaced. All physical facilities shall be maintained in good repair.

Multiple personal items throughout the facility. A designated area needs to be where employees stored their personal belongings.