HONG KONG CITY

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with black organic growth present during the time of inspection. 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. Advised PIC to clean and sanitize the ice machine at a frequency necessary to prevent accumulation of mold and organic growth and to maintain sanitary conditions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ambient temperature of second prep top cooler in main kitchen at 46°F. CA:(6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS: PIC adjust cooler to maintain an ambient temperature of 41°F or below

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foil lining the side of the freezer. CA:(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised PIC to remove foil lining; non-food-contact surfaces must be smooth and easily cleanable to prevent buildup of debris and maintain sanitation.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive accumulation of debris and old food residue along the side of the stove and wok/stove CA:(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to clean and maintain these areas regularly to ensure food-contact and non-food-contact surfaces remain clean to sight and touch

Proper cold holding temperatures — Inspector Note: Observed cooked noodles and vegetable noodles held above 41F. 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 COS: PIC discarded food items