HONG KONG-NEW YORK

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 5-2-24 posted and report is also not within 1 foot of readable distance. CA: 1. 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.

Nonfood-contact surfaces clean — Inspector Note: Observation: Shelf in front of the wok is unclean, interior the the WI freezer unclean with ice build-up and splatter. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with the owner to continue the cleaning.

Food separated and protected — Inspector Note: Observed raw chicken being prepared and cooked egg rolls on the same table in close proximity to each other. COS: Egg rolls were relocated to the walk in cooler. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food;

Food stored covered — Inspector Note: OBSERVATION: Cut onions and cut and uncooked cabbage stored uncovered in the walk in cooler. COS- Employee covered with plastic wrap. CA: (iv) 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;

Approved thawing methods used — Inspector Note: OBSERVATION: Raw chicken thawing at room temperature overnight above the 3 compartment sink. COS- 2 pans of raw chicken discarded that were above 41F and pan that was 38F was placed in the cooler. CA: c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Exterior of fryers with grease accumulation. Shelves where sauce containers are stored, sauce buckets exterior, interior of the prep top cooler, exterior of the pre top cooler, storage racks unclean, metal table unclean with build-up of old food particles, debris etc.. Discussed with PIC that deep thorough cleaning is needed. Cleaning of the prep top cooler, metal table etc.. began during the inspection. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Insects, rodents, and animals not present — Inspector Note: OBSERVATION: Hole observed in the rear screen door. CA: 1. 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.

Food stored covered — Inspector Note: OBSERVATION: Cut vegetables and sauce stored uncovered in the walk in cooler. COS- Operator began covering items. CA: (iv) 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVATION: Interior of the prep top cooler top lid unclean with heavy accumulation of dried food particles. Cutting board, knife on table top, prep table unclean to sight and touch with food particles. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS- lid of prep top cooler, knife, cutting board being cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing metal containers without sanitizing the equipment. Sinks were not set-up for proper dishwashing. CA: Food contact surfaces shall be sanitized after being properly washed and rinsed using the correct sanitizer concentration. COS- 3 compartment sink set-up and chlorine sanitizer at 100ppm.

Proper cold holding temperatures — Inspector Note: OBSERVATION: 2 large hotel size pans of raw chicken sitting across the dish sink thawing overnight at room temperature at temperatures above 41F. COS- pans of chicken discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P