HONG KONG CHINESE RESTAURANT Inspection – September 17, 2024

High Priority 1

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed shrimp, wontons stored in non food grade bags in reach in freezers.

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food.

Basic 7

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in reach in cooler, front line.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table next to can opener.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint.

#5Basic08B-38-4

Basic – Food stored on floor. Observed oil stored on the floor near wok.

#6Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in all reach in freezers.

#7Basic08B-12-5

Basic – Stored food not covered. Observed egg rolls, raw chicken, chicken bites not covered in walk in cooler.

Florida Food Watch