0470 - Corrected During InspectionCritical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Protect unpackaged food from environmental sources of contamination during preparation.
1780 - Critical Food contact surfaces of the gloves used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Clean food-contact surfaces of gloves no less than every 4 hours to prevent the growth microorganisms on those surfaces.
1780 - Critical Equipment used for storage of packaged or open food items like flour and sugar, etc., was observed with visible accumulations of soil and debris. Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
2190 - Water from the handwashing sink at front was measured at a temperature less than 110F. Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
2640 - The cover of the refuse container located outside the establishment is not a tight fit. Lids are broken and in disrepair. Replace the door of the outside refuse container with one that is a tight fit.
3020 - Soap was not provided at the hand washing lavatory in the back of facility. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Advised to label employee food that is kept on premises. Gave Employee Health guide to Person In Charge.
March 05, 2008 (Routine)
0610 - Repeat Bagged dry food products sitting on the floor in dry storage area. Elevate food storage onto approved shelving with minimum 6" legs or casters.
0690 - Corrected During Inspection Meat in chest freezer not protected or covered while in storage. Protect food from miscellaneous sources of contamination.
1750 - Repeat Single-service items were observed reused for the storage of soy sauce. Discontinue the reuse of single-use containers for soy sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood, scheduled for cleaning in April 2008. Maintain nonfood-contact surfaces of equipment clean.
2620 - Plastic containers used to store used cooking vegetable oil are being used and placed outdoors. Container used for storage of recycables isn't durable, cleanable, insect and rodent proof, leakproof, and nonabsorbent.
3300 - Facility is storing unnecessary items to the operation or maintenance of the establishmen, outside premises facility storing unused sandwich refrigerator unit. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
November 20, 2006 (Routine)
0610 - Food stored in containers on the floor or food stored less than 6" above the floor in walk in refrigerator. Elevate food storage onto approved shelving with minimum 6" legs or casters.
1750 - Corrected During Inspection Manufacturer containers were observed reused for the dispensing of bulk sugar. Discontinue the reuse of manufacturer containers for a food scoop. Provide approved reusable food scoops.
July 28, 2006 (Routine)
3220 - Mops not hung up to air dry. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3380 - Corrected During InspectionCritical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
April 18, 2006 (Routine)
0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
0550 - Corrected During InspectionRepeat Chefs knife was stored stuck between table and refrigerator. Store Knifes on clean surface.
1150 - Corrected During Inspection The nonfood contact surface of the plastic jug used for a scoop is not designed or constructed to be easily cleanable. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
2920 - Toilet room door is not provided with a self-closing door Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
August 01, 2005 (Complaint)
I visited Hong Kong Kitchen in response to a complaint. I discussed the complaint with the owner and staff. I did not find any violations related to the complaint at the time of this visit.
July 21, 2005 (Routine)
0550 - Corrected During Inspection Knife was stored stuck between table and sandwich refrigerator in no cleanable area. Store knife in clean storage area.
0610 - Corrected During Inspection Chicken wings stored on the floor or food stored less than 6" above the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
September 13, 2004 (Routine)
3030 - No disposable towels were provided a the hand washing lavatory in the rear of kitchen. Corrected during inspection. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3020 - Soap was not provided at the hand washing lavatory in the rear of the kitchen. Corrected during inspection. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3220 - Mops not hung up to air dry. Corrected during inspection. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
2720 - Dumpster or outside refuse container was open or uncovered. Lids of dumpster were broken and do not shut tightly. Cover all waste containers when not in continuous use. Provide a dumpster with tight fitting lids.
0960 2 - The food contact surface of the plastic grocery bags is not durable, nonabsorbent, easily cleanable, resistant to pitting. Corrected during inspection. Repair or replace the plastic grocery bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cut vegetables. Corrected during inspection. Store food in packages, covered containers, or wrappings.
March 25, 2004 (Routine)
1150 - Plastic grocery bags were used for storage of meat in Freezer. Use only food grade containers for storage of meat..
0610 - Produce was stored above raw meat in walk in refrigerator.Food was stored uncovered in walk in refrigerator. Store Raw meat under any food that will not require cooking before being served.Cover food during storage.
December 08, 2003 (Follow-up)
Violations noted on inspection of Dec. 4th have been corrected except for cleaning ceiling.
December 04, 2003 (Routine)
3380 - Critical A sanitized solution was not provided for storage of wiping cloths. Provide a sanitized solution for storage of wiping cloths at all food preparation areas at all times of operation.
0470 - Frozen chicken in chest freezer was not covered. Cover all food during storage including frozen food.
1800 - Containers holding cleaning supplies under 3-vat sink were dirty. Clean containers.
3180 - Ceiling in the kitchen noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.