Hong Kong City

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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

Inspector notes: Observed Raw shrimp, cooked shrimp, and raw beef stored on the same shelf in the walk-in cooler. Observed raw chicken was stored next to half and half in the prep top cooler CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P COS: PIC rearranged walk in cooler and PIC removed Half and Half from the prep top cooler and placed it in the walk in cooler.

Inspector notes: Raw shrimp was observed thawing in stagnant water CA:c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF COS: Employee placed shrimp under running water