HONG KONG CITY

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling Methods. 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; (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. At the time of inspection, two large containers of cooked chicken wings were observed not separated into smaller portions and tightly covered in walk in cooler. As per person in charge food was cooked and placed into walk in cooler 2 hours prior to inspection. Corrected on Site: Person in Charge separated said food item into smaller portions and placed in reach down chest freezer to continue cooling.

Proper hot holding temperatures — Inspector Note: 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. At the time of inspection, cooked chicken wings tested at 78F in food storage container on bottom shelf of food preparation table in kitchen. As per person in charge ,said food was cooked and placed in said location for one hour prior to inspection. Corrected- on - site: Person in charge reheated food item to 207F and placed in walk in cooler to cool.

Physical facilities installed, maintained, and clean — Inspector Note: Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease on the floor under and around deep fryers in kitchen and old food partciles and debris on floor under dry goods/ paper storage shelves at rear storage area.. PIC was advised to clean said area and send email to inspector via email by 1/16/26.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety; Cold Holding 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. Observed Time/Temperature Control for Safety (TCS) cold held at greater than 41 degrees Fahrenheit. See *** in temp Log. COS: Food was in said location for 2 days prior to inspection and was discarded by PIC.

Contamination prevented during food preparation, storage, display — Inspector Note: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Observed fried chicken wings and fried shrimp rolls stored in food storage containers lined with customer menus on the food prep table and walk in cooler in the front and rear food prep areas. COS: CFMS removed food, discarded menus and stored food items in clean sanitized food storage containers.

Wiping cloths: properly used and stored — Inspector Note: Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. Observed three wet wiping cloths stored directly on food prep table and equipment in front food prep and service area. COS: CFSM discarded said cloths and was educated on preparing sanitizing solution and the use of the test kit provided for chlorine sanitizer.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed external surfaces of dry food bulk food storage containers on rear food storage shelves, sauce buckets on food storage shelves in walk in cooler and external areas of prep top cooler , deep fryers observed with an accumulation of food residue and grease. CFSM was advised to clean all areas and send pictures via email to inspector by 12/29/2025.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed a heavy accumulation of grease, encrusted food residue and old food debris on floors and encrusted food residue on walls through out the establishment. Observed ceiling tiles with with peeling paint above food prep and storage areas through out the establishment. CFSM was advised to have areas cleaned and to create a cleaning schedule to avoid the heavy accumulation. Pictures of cleaned areas should be emailed to inspector by 12/29/25.

Food separated and protected — Inspector Note: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed on loosely covered metal bowl of chopped chives stored on shelf directly under raw shell eggs and next to two buckets(Observed with encrusted food residue) of raw marinated chicken wings and two bags of raw beef pieces in walk in cooler in rear food prep and storage area. COS: Food worker removed chives and stored on shelf above eggs.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment Food-Contact Surfaces and Utensils. Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. Observed an accumulation of old food particles, food residue and fungus like substance observed on shelves in bottom area of prep top cooler in the front food prep and service area. Additionally, old food particles and encrusted food residue observed on floors under food storage shelves in walk in cooler at rear of establishment. CFSM was advised to wash , rinse and sanitize said area and email pictures to inspector by 12/19/2025.

Proper cold holding temperatures — Inspector Note: 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. Observed one container of fried shrimp rolls tested at 64F on food prep table opposite to deep fryer in front food prep and service area. As per CFSM's statement food item was removed from walk in cooler and placed in said area 4 hours prior to inspection. COS: CFSM discarded said food item.

Proper hot holding temperatures — Inspector Note: 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. Observed chicken wings tested at 74F on food prep table next to deep fryer in front food prep and service area. As per CFSM food was cooked and placed in said area 4 hours prior to inspection and will be reheated per customer's order. COS: CFSM discarded said food item.

Proper hot holding temperatures — Inspector Note: 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. Observed two tubs of fried chicken wings tested between a range of 71F- 74F on bottom shelf of food prep table opposite to deep fryer in front food prep and service area. As per CFSM statement food item was cooked 1 hour prior to inspection and placed in said area. COS: Food item was reheated to 165F and placed in walk in cooler at 135F to cool down within 6 hours.