HONG KONG BBQ

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit during inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers A current copy was printed and provided to the facility. Advised facility to post the permit for public view.

Nonfood-contact surfaces clean — Inspector Note: Observed main kitchen stove unclean to sight and touch. CA:(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised facility to clean and maintain equipment to prevent buildup of food debris and grease.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC was not present at the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised facility a designated PIC must be present during all hours of operation to ensure compliance with food safety regulations.

Certified Food Protection Manager — Inspector Note: Observed expired Certified Food Safety Manager (CFSM) certification at the time of inspection. CA: 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Facility was advised to submit proof of enrollment in an approved CFSM course to [REDACTED EMAIL] within 10 calendar days.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health reporting agreements available during inspection. CA: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; Pf Provided forms to the facility and advised to ensure all active employees read and sign the agreements within 10 Calander days.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no EPA-registered disinfectant effective against norovirus and no vomit/diarrheal clean-up kit available at the time of inspection. CA:(6) Responding To Contamination Events. 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.Pf Facility was advised to obtain and maintain required supplies for proper clean-up of bodily fluid events.

Proper hot holding temperatures — Inspector Note: Observed duck foot at 113F and eggs at 108°F on the front food service steam table, below 135F. 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 Duck and eggs were reheated to 165F and returned to hot holding at or above 135°F.