Wiping Cloths not clean/inadequate sanitizer turbid/not properly stored
Low Risk
30-JUL-08
23-SEP-08
30-JUL-08
032 (Sanitizing)
Unapproved thawing methods used
Moderate Risk
30-JUL-08
23-SEP-08
30-JUL-08
018 (Holding of Potentially Hazardous Food (PHF))
Employee Practices - Tobacco/Eating/Other
Moderate Risk
30-JUL-08
23-SEP-08
30-JUL-08
Violation descriptions:
005 Cooling - All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer. (114002)
018 Holding of Potentially Hazardous Food (PHF) - Single Serving Potentially hazardous food shall be held at or below 41/45F or at or above 135F,(113995)
032 Sanitizing - Kitchen Utensils/Food-Contact Surfaces Food-contact-surfaces/utensils shall be cleaned and sanitized each time there is a change in processing, between different raw animal products, produce and ready-to-eat foods, and at least every 4 hours (114090)
049 Living/Sleeping Quarters - No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114175)
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