HONG KONG CITY

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 large containers of raw chicken wings and 1 large container of raw sliced beef that was tightly wrapped and tightly covered while they were in the cooling process in the walk in cooler in the main kitchen. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverage (coke can) in the reach in cooler of the front food service. Observed employee cell phone and charger on the prep counter in the grill prep area. Observed personal cell phone on the shelf of the dry storage area in the main kitchen. CA: Employees shall have a designated area for personal items to prevent contamination.

Insects, rodents, and animals not present — Inspector Note: Observed back door with broken seal in the back of the main kitchen. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Insects, rodents, and animals not present — Inspector Note: Observed multiple live roaches near the wok station in the main kitchen. Observed multiple dead roaches near the fryer station and wok station in the main kitchen. Observed live roach crawling on the inside lid of the prep top cooler in the main kitchen. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed PIC lacked general knowledge of food safety and could not answer most of EHS's questions. PIC also was not able to provide required fecal/vomit documentation. CA: It is the responsibility of the PIC to ensure compliance for food safety within a food service.

Hands clean and properly washed — Inspector Note: Observed food employee go outside through the back door in the main kitchen, return, and proceed to touch sauces containers on the dry storage shelf without washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. COS: PIC educated food employee on hand wash procedure. Food employee washed hands.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a metal container of blue detergent stored in the hand sink in the main kitchen. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Food employee removed container.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no written procedure for vomit/fecal cleanup. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Physical copy of vomit/fecal cleanup procedure was given to PIC.

Food separated and protected — Inspector Note: Observed raw chicken wings and raw beef stored above ready to eat soy sauce, chili oil, and a can of tomato sauce in the walk in cooler in the main kitchen. Observed raw shrimp stored above ready to eat diced onions in the walk in cooler in the main kitchen. CA: Food shall be protected from cross contamination by storing foods in order of cook temperature. COS: Food items were stored according to minimum internal cook temperatures. Ready to eat food was stored away from raw food.

Food stored covered — Inspector Note: Observed french fries, sesame chicken, and egg rolls all uncovered in the reach in cooler in the front food service area. Observed container of cooked pork stored uncovered in the walk in cooler in the main kitchen. Observed containers of salt, sugar, chili oil and soy sauce all uncovered on the food cart in the main kitchen. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: All food items were covered with saran wrap.

Proper cold holding temperatures — Inspector Note: Observed shredded cabbage and cooked lo mein noodles cold holding above 41F in the walk in cooler in the main kitchen. Observed cooked chicken wings in the reach in cooler in the front food service area cold holding above 41F. CA: TCS food items that are cold holding shall be 41F or below. COS: Food items were discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 2024 posted at the facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food separated and protected — Inspector Note: Observed raw chicken stored above raw shelled eggs in the walk-in cooler. Observed raw chicken stored above cooked chicken, crab, and pork dumplings in the reach in freezer. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. cos: raw chicken moved to below raw shelled eggs in walk-in cooler. dumplings moved to top shelf in reach-in freezer. cooked chicken and crab moved to separate freezer.

Food stored covered — Inspector Note: Observed chopped carrots, celery, and bok choy stored uncovered in the walk-in cooler in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed several repeated critical violations during inspection such as: improper hot/cold holding temperatures, preventing cross contamination, food stored covered, food contact surfaces clean, and improper dish washing. C/A: It is the responsibility of the PIC to ensure compliance for food safety within a food service. COS: critical violations were corrected on site.

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not verify employees were trained on the 5 reportable symptoms and 6 illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees personal tumbler stored on top of the table where dishes and utensils are stored. C/A:Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drink removed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed container of blue liquid stored in the only hand sink in the main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: removed

Food separated and protected — Inspector Note: Observed in the reach-in freezer in the main kitchen: raw chicken stored above raw beef, raw fish, and spring rolls. Observed in walk-in cooler in the main kitchen: raw chicken stored above raw shrimp and raw shrimp stored above cooked pork and noodles. Observed pic use tongs for raw beef to get raw beef pieces out of cooked lo mein. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. separate equipment shall be used when working with raw meat and ready to eat foods. COS: Foods rearranged to correct order with ready to eat foods on top, then fish, beef, and chicken on bottom. Lo mein discarded.

Food stored covered — Inspector Note: Observed egg rolls uncovered in the reach-in cooler in the main kitchen. Observed 2 containers of egg rolls, garlic, 2 bowls of chili oil, carrots and green onions stored uncovered in the walk-in cooler in the main kitchen. Observed broccoli and peeled onions stored uncovered on the bottom of a prep table in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee wash several pans and utensils with soap and water and then stored pans with clean dishes, without sanitizing dishes first. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized with a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); COS: Food employee made sanitizer water measuring 100 ppm for chlorine to sanitize dishes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy food build up and pink slime like substance on the lid of of crock #3. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee cleaned and sanitized the crock.

Proper cold holding temperatures — Inspector Note: Observed pork egg rolls, shrimp egg rolls, and pork dumplings holding above 41f in the reach in cooler in the main kitchen. C/a: TCS foods shall be maintained at 41f or below when cold holding. COS: Discarded.

Proper hot holding temperatures — Inspector Note: Observed brown rice holding below 135f in the crock #3 in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: discarded.