HONG KONG CITY

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed incorrect inspection report posted. CA: most current inspection report shall be posted at all times for public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 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.

Insects, rodents, and animals not present — Inspector Note: Observed visible light at the bottom of the back door. CA: Advised PIC to cover the opening to prevent pest from coming in. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

Management knowledge, responsibilities, reporting — Inspector Note: Employee health acknowledgement forms missing. CA: Provide training related to and a record of acknowledgement of this training to be kept onsite. Ensure employees are knowledgeable of the following code: (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P

Food properly labeled; original container — Inspector Note: Observed no common name for spices, chicken, steak, shrimp, wonton, or rice. Observed no common name label for spices and rice container. COS: PIC labeled items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

In-use utensils: properly stored — Inspector Note: Observed scoop with handle laid directly in the onions. Observed other handles in food items such as egg and chicken.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Wet stacking of tubs observed. Code: (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed garbage in the 3 compartment sink. CA: garbage needs to be properly disposed in proper receptacles.

Insects, rodents, and animals not present — Inspector Note: Observed visible light at the bottom of the back door. CA: Advised PIC to cover the opening to prevent pest from coming in. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

Proper use of restriction & exclusion — Inspector Note: Observed contamination from wok into sugar

Hands clean and properly washed — Inspector Note: Observed an employee cook and handle other items and return to cooking food without washing hands or putting on gloves. CA: Must wash properly wash hands before returning back to work

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand wash sink lacking proper hand drying provisions and hand washing soap. CA: Provide paper towels and soap at hand wash sink.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit kit or written procedures for cleaning up bodily fluids. CA: Advised PIC to obtain vomit kit and emailed PIC bodily fluids clean up form. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow 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

Food stored covered — Inspector Note: Observed spices, noodles, and other food items inside reach in cooler not covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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;

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: Store cold held TCS foods at 41F or below unless on Time as a Public Health Control. Shrimp was supposedly put into cooler at 11am but was still above the threshold of 87 degrees at the time of 3:30 pm est