Hong Kong Restaurant

All tcs food in the stand up cooler by the cash register were cold holding above 41 deg f.

Observed bag of sugar stored opened. Crab ragoon in the stand up freezer by office door was stored uncovered. Fries in the chest freezer stored uncovered.

Dumplings in the reach in cooler under the prep top cooler were cold holding at 45 deg f. Pork and imitation crab in the prep top cooler were cold holding at 48 deg f.

Observed shrimp and dumplings stored uncovered in the reach in cooler under the prep cooler.

Observed shrimp being thawed in a bucket.

Observed employee lighting the pilot light for the hot water tank, and then going and putting gloves on without first washing hands.

Noodles that were cooked this morning were still at 60 at 1100 and then at 58 at 1145. They were put into a pan and then put into the walk in cooler still hot. Not properly cooling.

Observed sauce in the reach in cooler by the cook station stored uncovered. Observed cut onions, and multiple containers of sauce in the walk in cooler stored uncovered;.

TCS food in the walk in cooler and the stand up cooler by the cash register were cold holding above 41 deg f;.

Rice was not hot holding at the correct temperature;.

Multiple foods did not cool within the time frame of the cooling procedure. There were foods that were just cooked that were cooling that did not make the 2 hr time frame, and there were prepped items that were cooling that did not make the 4 hr time frame;.

Handwashing sinks and 3 comp sink don't have hot water;.

Observed employee wash hands in the 3 comp sink;.

Multiple foods throughout the store stored uncovered.

Food not thawing correctly, no running water and not fully submerged;.

Eggs (raw) stored above carrots and raw shrimp stored above celery.

Chicken cooked on saturday doesn't have a date mark.

Multiple foods in walk in cooler stored uncovered.

Observed employee wash hands in the 3 comp sink with gloves still on. Food employees shall clean their hands and exposed portions of their arms for at least 20 secs in a handwashing sink; COS: Took off gloves and re washed hands in handwashing sink.

Wet wiping cloth on prep top. IN use wiping cloths shall be stored in sanitizer solution in between uses.

Utensil stored in the food product. All utensils shall be stored above the food.

Raw chicken stored over RTE chicken and sauces. Food shall be protected from cross-contamination by arranging each type of food in equipment so that cross-contamination with one type with another is prevented; COS: moved during the inspection.

Shrimp cold holding in prep top cold unit had temp above 41 deg f. All tcs food being cold held shall be above 41 deg f; COS: discarded.

Chicken cooling didn't reach 70 deg f within the first two hours after cooling started. When tcs food is cooling it has 6 hrs to reach 41 deg f. Must go from 135 to 70 within first tow hours and then 41 in the remaining time; COS: discarded during inspection.

Top of the ice machine near the ice chute has a build up of residue. Equipment food contact surfaces shall be clean to sight and touch;.

Multiple wet rags on prep top surface. Cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution.

No inspection report posted. The most current inspection report shall always be posted.

Cups in containers of sugar. Dispensing utensils shall be stored between uses above the food.

Multiple ceiling tiles damaged and need to be replaced. All physical facilities shall be maintained in good repair.

Raw shrimp stored over sauce (uncovered) in the walk in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination with one type with another is prevented. COS: Moved during inspection.

Multiple foods stored uncovered in the walk in cooler. in order to prevent contamination food shall be stored covered unless going through the cooling process. COS: Covered during inspection.

Inside of smoker has build up of grease and food residue. All nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of residue.

Multiple personal items on prep table (coffee, animal crackers). All personal items shall be stored in a designated area.

Employees not washing hands properly. Not washing hands with warm/hot water. Food employees shall clean their hands and exposed arms under clean running warm water, soap and paper towels. COS: Handsinks don't have hot water, temporary handwashing stations were set up in the bathroom and kitchen. All employees washed hands with hot water after temporary stations set up.

Raw chicken stored above RTE chicken. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination with on type with another is prevented. COS: Separated during inspection.

Chicken that had started cooling at 1200 had temps above 70 deg f at 200 pm. Cooked time/temperature control for safety food shall be cooled within 2 hrs from 135 deg to 70 deg f. COS: Discarded during inspection.

Handswashing sinks and 3 comp sink don't have hot water. All plumbing systems shall be maintained in good repair.

Observed an employee drinking out of water bottle in kitchen. Employees shall consume food only in approved designated areas separate from food prep and serving areas, equipment or utensil areas and food storage area. COS: Poured cup into single use article with lid and straw.

Multiple foods throughout facility aren't labeled, and need a label. All food taken from original package, opened and placed into working container needs to be labeled.

Observed employee prepping food without hairnet. All employees preparing food shall wear an approved hair restraint.

Multiple ceiling tiles are damaged and need to be replaced. All physical facilities shall be maintained in good repair.

Multiple personal items throughout the facility. A designated area needs to be where employees stored their personal belongings.