HONG KONG KITCHEN Inspection – November 6, 2024

High Priority 1

#11High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over beef in walk in freezer

Intermediate 2

#12Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Handwashing sink blocked with server bin in dish area

#13Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At bar

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container **Corrected On-Site**

Corrected On-Site

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Next to ice machine bin

#4Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Cove molding broken next to walk in freezer

#5Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups in server station

#6Basic14-11-5

Basic – Equipment in poor repair. Torn gaskets in cook line reach in cooler

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. In cook line

#9Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. At bar and cook line

Florida Food Watch