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Restaurant: HONG KONG BUFFET
Address: 1500 W 49th Street, Hialeah, FL 33012
Type: Permanent Food Service
License #: 2312786
Total inspections: 6
Last inspection: 07/20/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed personal care item stored with food.
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07/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,chiken ,eggroll Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rolls
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.fish Repeat Violation. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.broken section
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade handmixer used a dewalt drill use as a mixer
- Observed nonfood-grade bags used for food storage.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.grinder
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving in walkin
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on cooler doors
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin fan covers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.handsink in backdoor area
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.missing door,using a blanket
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed dead roaches on premises.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in walkin cooler
- Observed wall soiled with accumulated food debris.someareas
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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5/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No tag on fresh shellfish.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch clearance between the table and the equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.missing
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed bathroom facility not clean.
- Outdoor refuse area not curbed and graded to drain.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise.
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4/14/2010 | Complaint Full | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. back hood
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. back hood
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.wic
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/12/09. This violation must be corrected by : 10/12/09.
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Administrative complaint recommended |
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