Hong Kong Restaurant
Last inspected: Jan 2, 2026
82
Score
HONG KONG RESTAURANT, located at 5936 Zebulon Rd in Macon, GA, underwent a low-risk inspection on January 2, 2026, with a score of 82. This inspection identified four minor violations concerning food storage, labeling, and the cleanliness of food and nonfood-contact surfaces. The restaurant has a history of mostly low-risk inspections across its three recorded evaluations.
3
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 2, 2026
Routine
4 minor violations. 1 corrected on site.
82
Jan 16, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
78
Jul 11, 2024
Routine
1 major violation. 3 minor violations.
78
Violations — Jan 2, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several cooked pork shanks stored in deep freezer uncovered and looked to be freezer burnt as well as exposed to the accumulated ice on the inner walls of the unit. 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. EHS informed the PIC of the need to discard the pork as it had been in the unit for some time exposed to ice build up on the inner portions of the unit and other forms of contamination.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: EHS observed unlabeled containers stored on cart at wok station. PIC identified containers as corn starch & water, pepper sauce, and soy sauce. (c) Food Labels. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food. EHS informed the PIC of the need to label all items on the cart.
511-6-1.04(7)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed multiple chest freezers with damaged lids and sitting in bricks. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC the units can not be placed on bricks and that the lids needed repairing.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive food accumulation on the wok; the need to wipe down all equipment and build up on the chest freezers. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the PIC of the need to clean all equipment.
511-6-1.05(7)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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