Wonderful Hong Kong

Observed mold like substance on ice chute in ice machine and ice chute on drink machine.

Handwashing sink obstructed by cart in front of handwashing station and bucket of wipes in handwashing sink.

Multiple food items observed with no date markings.

Tea urn observed sitting directly on floor of facility in walk in cooler.

Observed multiple scoop handles in containers of food.

Observed broken tiles under grill area in main kitchen area. Observed grease build up on floor under grill area in main kitchen area.

Bottle of degreaser on a cart in the middle of the kitchen unlabeled.

Observed meat sitting in a bowl sitting in the vegetable sink in the kitchen. CA:Except as specified in paragraphs (g)2. and 3. of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Meat was removed from the vegetable sink immediately.

Observed chicken stored uncovered in direct contact with the dish above it in the reach in cooler in the kitchen and several spices and sauces stored uncovered around the grill area.

Observed food matter and a large grease puddle under grill area in the kitchen.

Multiple dry goods (seasonings) and sauces stored next to the girll area without any cover to prevent overhead contamination. CA:Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for looselt covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Employee got some food wrap to cover the items mentioned.

Wiping cloths observed stored on the grill and on the prep counter in between uses.

Observed buildup of grime and residue on the seams and seals of the walk in cooler and on the door frame on the leading to the walk in cooler.

Food hot holding on the back left buffet table were holding below 135F.

Observed cart with dishes blocking the handsink.

Spray bottle of degreaser with no label sitting on top of warewashing unit.

Observed most recent inspection report not being displayed when I walked in to begin inspection. Inspection prior to most recent was the one posted.

Raw eggs stored over ready to eat noodles.

Food hot holding on the buffet were holding below 135F.

Cart with dishes blocking the handsink.

Observed employee drinking in the kitchen in a cup w/out a lid or straw.

Multiple foods throughout facility stored uncovered.

Handwash sink had a cart with dishes stacked in front of the handwash sink, not allowing for access to wash hands. Handwash sink must be accessible to wash hands. COS: Cart and dishes moved to more appropriate place.

Observed cooked chicken cooling on countertop and reach in cooler both above 90F and having 30 minutes left to reach 70F as required within the first 2 hours of cooling. I had employees break the pans into smaller portions and place them in the freezer for the remaining time.

Observed multiple dry scoops stored with handles in the dry product. In between uses, utensils stored in dry goods may be stored in the contained with the lid closed only if the handle is not stored in product. COS: Employee moved handles.

Physical facility needs deep cleaning badly with dirt, flour, grease, crumbs all over the kitchen.

Observed Egg rolls and teriyaki chicken both out of hot hold temperature at 90 and 87 dergrees on the buffett bar. TCS food being hot held shall be held at a temperature of 135 degrees F or grater. COS: Food had only been out on bar buffett for any hour, food was reheated to 165 degreesor above before being placed back onto bar. Steam well was turned up.

Observed vegetable sink and meat sink being used for dishwashing rather than solely their designated purpose of washing fruits and vegeatbles or thawing meat. The vegetable sink and meat sink may be only used for vegetable and meat respectively.

Observed multiple scoops stored in food that is non TCS with the handle down in the food. Utensils stored in between uses in food that is non-tcs, must have handles stored above the food product.

Observed scoop for flour with heavy accumulation of chicken residue stored in flour. Equipment and utensils of food/nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation.

Light at far end of thee vent hood over grill has no shielding and is out. Light bulbs that can break and shatter must have a protective shielding and bemaintain in working order to provide lighting to food prep area.