Hong Kong Kitchen

Inspector's notes

Observed raw chicken and raw seafood in boxes directly stored on the floor of walk-in freezer.

Inspector's notes

Observed cooked eggrolls, fried chickens, cooked BBQ pork with no date marks in the walk-in refrigerator. Manager stated the above food were prepared 24- 48 hours prior to the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date marks on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cut lemon stored in ice bin inside ice machine in contact with ice for customer consumption. Ice for consumption is prohibited from being used as an exterior coolant. Discussed importance of preventing contamination of food during preparation, storage and display. Manager removed container from consumable ice at time of inspection Corrective Action: Corrected at time of inspection. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed raw beef, raw pork and raw shrimp stored on the floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing hands without using soap, educated employee on how to wash hands properly. Employee properly washed hands before going back to work. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, fried pork, fried eggrolls in prep cooler with internal temperature of 55*F to 62*F, manager stated the above food were put in prep cooler about one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved above food back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease heavily accumulated on can opener stored as clean at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, cooked pork, fried chicken, cooked noodle and fried eggroll without date marking in walking refrigerator. Employee stated the above food items were prepared 24 hours prior to inspection and will be used for more than one day. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Employee put date marking on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers/ boxes of raw meat on floor of walk-in cooler and freezer. Discussed with PIC proper storage of food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Items were moved to shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ---Observed various TCS items in walk in, such as cooked chicken, egg rolls, and noodles, with no dates. Per PIC all item were made with-in the past 2 days. PIC dated items at time of inspection. TCS foods kept past 24 hrs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---Observed boxes and containers with raw meat stored directly on the floor in walk-in cooler. Items moved on to shelf at time of inspection. Discussed with PIC proper storage of items, must be protected from contamination in clean, dry location 6 inches above floor. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ---Observed sanitizer bucket with wiping cloths behind registers at 0ppm. Per employee buckets are changed every 2-3 days. Buckets were remade at time of inspection and tested to ensure range of 50-100ppm. Discussed making new sanitizer solution 4hrs or as needed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed container of lemon slices sitting in ice for consumption by the soda machine. Instructed PIC to remove the lemons and scooped ice out in that area. Discussed not contaminating ice for consumption :