HONG KONG STAR CHINESE CUISINE

Food stored covered — Inspector Note: Observed containers of broccoli, chopped lettuce, fried noodles, sauces, spices, chopped bell peppers and other vegetables on counter tops and inside reach-in coolers of main kitchen stored uncovered. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled to protect from overhead contamination. COS: All items covered

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulations on hood raffles above stoves and fryers. Observed dust and sticky accumulations on several sauce bottles and containers holding spices through out main kitchen. C/A:-The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean within 10 calendar days.

Hands clean and properly washed — Inspector Note: Observed food employee dip their hands into cloudy bucket of water, then proceeded to touch utensils and plate an order. C/A: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: PIC instructed employee to properly wash their hands at a designated hand sink.