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Business Info

Restaurant: MR HONG'S CHINESE FOOD
Address: 1210 1st Street, Gilroy, CA 95020
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Feb 6, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food are not used only once and not kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

DO NOT USE SHIPPING BAGS AS DIRECT FOOD CONTACT STORAGE BAGS.
DO NOT USE THE FOOD PROCESSOR UNTIL IT IS THROUGHLY WASHED AND SANITIZED AS IT IS NOW SOILED.
OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM. OBSERVED RICE AND NOODLES AT ROOM TEMPERATURE.
ACCORDING TO THE MANAGER THE NOODLES ARE DELIVERED FROM SAN FRANCISCO ABOUT 30 MINUTES AGO. THEY MUST BE AT PROPER HOLDING TEMPERATURES <41F OR >135F UPON DELIVERY OR DO NOT ACCEPT THEM.
OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS. OBSERVED TOOLS STORED TOUCHING GINGER.
DISCONTINUE STORING RAW MEAT SEAFOOD AND POULTRY ABOVE ANY OTHER FOODS.
REPLACE THE MISSING THERMOMETER IN THE COOK LINE REFRIGERATOR.
THAWING FOOD IN THE 3-COMP SINK IS NOT AN APPROVED WAY TO THAW FOOD.
THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER. THE INSIDE OF THE 3-DOOR REFRIGERATOR IS MISSING THE PANEL WITH THE INSULATION FULLY EXPOSED INSIDE THE UNIT.
CLEAN THE BOTTOM OF THE 2-DOOR FREEZER.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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