Hong Kong Express

Inspector notes: Observed fries stored uncovered in REF across from the cook line and food containers typically stored in the prep top that were stored in the WIC uncovered(prep top not working). (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. EHS informed the PIC of the need to cover all items to prevent contamination.

Inspector notes: Observed egg rolls stored in fryer basket over fryer with temperatures ranging from 126-140. EHS informed the PIC that all items cooked are to be held hot not dropping below 135F. (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. EHS informed the PIC of the need to fully cook small batches and not hold food over the fryers.

Inspector notes: Observed single service food containers used as scoops in bulk food containers. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. EHS informed the PIC that all scoops are to have a handle and the handle is to be stored where it is not touching the product.

Inspector notes: Observed facility re-using soy sauce cans/buckets, cardboard, egg crate cardboard. (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed the PIC that all containers are to be placed in the dumpster when the original product is gone.

Inspector notes: Observed single service containers/lids stored with the food contact surface exposed. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. EHS informed the PIC that the containers are to be inve...

Inspector notes: Observed multiple portioned bags of food stored in to go plastic bags and Hefty Containers that could not be determined to be food grade. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC of the need to purchase food grade containers.

Inspector notes: Observed dumpster lid open when arriving at the facility. (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed the owner that dumpster lids/doors are to be closed at all times.

Inspector notes: Observed facility in need of cleaning(floors, walls). (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean the facility.

Inspector notes: Observed facility needing to replace stained tiles in the kitchen to the proper non-absorbent tiles and the need to patch holes in walls. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to purchase the correct ceiling tiles for the kitchen and repair holes in walls in the facility.