Hong Kong Station

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead reach on floor and 1 dead roach in hand sink
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on floor by door frame in prep room, 2 live roaches on ceiling in triple sink room and 3 live roaches on wall by prep table next to triple sink, water heater and walk in freezer, 6 total live roaches

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 5 dead roaches on floor, 1 dead by water heater, employee cleaned them up
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on wall behind mixer, prep area, 2 live roaches underneath prep table, prep area, 3 live roaches on wall by prep table, prep area, 20 live roaches on ceiling ledge above storage shelf, triple sink room, 1 live roach on walk in cooler door, 1 live roach by water heater, 2 live roaches on wall above triple sink, employee killed them

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork taken out of freezer
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 48f pooled eggs in double pan, employee removed one pan in prep cooler
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. 88f duck bullion on table, no time, no procedure, operator wrote it on time list
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on chart, no procedure, emailed procedure
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Raw chicken on triple sink, operator turned cold water on
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed little onions on shelf above cooked pork in walk in cooler
  • Basic: Food stored on floor. Oil jug and box with pistachios in back storage area
• In-use utensils properly stored
  • Basic: In-use ice scoop stored on soiled surface between uses. Black container with old build up, employee changed container
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above to go trays in back storage shelf
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Scooping rice, no hair restraint, got a pony tail, also cook cooking
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. On flour
  • Basic: Wood non food-contact surface not properly sealed. Shelves with wood not sealed in back storage
  • Basic: Cardboard used to line nonfood-contact shelves. Soiled cardboard by hand sink at front counter
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. On prep table by front counter hand sink, operator discarded it
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish build up in ice machine at front counter hand
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up, blackish build up on mop sink, shelf in walk in cooler with white build up
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in triple sink area
  • Basic: No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, cook line and triple sink room, emailed one
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on shelf by prep table with slider, triple sink prep area
  • High priority: Roach activity present as evidenced by live roaches found. 15 live roaches inside paper towel dispenser by cook line, they all fell out when I pulled paper towel in cook line hand sink, 3 live roaches crawling on wall on back prep/triple sink area, 1 live roach behind hand sink in triple sink area, 15 live roaches behind shelf above prep table in triple sink room, 10 live roaches on crack on corner above triple sink, 13 live roaches on water heater, triple sink room, 15 live roaches behind tube next to water heater, 2 live roaches underneath storage shelf in prep area by cook line, some where killed
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal things on shelf above to go containers, back storage shelf
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Red solution by prep sink, employee stated it's cleaner
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Frying meats in little fryer that is not under hood, prep area in back kitchen
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Emailed one
  • Basic: No copy of latest inspection report available. Couldn't find it