HONG KONG RESTAURANT Inspection – July 15, 2024

High Priority 1

#6High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Diced roast pork directly stored in grocery bags in walk-in cooler.

Intermediate 2

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Multiple cleaning items stored in hand wash sink at cook line and dish washing area. Operator removed items from hand wash sink at time of inspection. **Corrected On-Site**

Corrected On-Site

#8Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in hand wash sink at cook line.

Basic 5

#1Basic08B-38-4

Basic – Food stored on floor. Cooking oil stored on floor at cook line.

#2Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin.

#3Basic22-16-4

Basic – Walk-in cooler interior/shelves have accumulation of soil residues.

#4Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Hot water handle disrepair in hand wash sink at cook line, water leaking from faucet.

#5Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Wiping cloth sanitizing solution stored on the floor.

Florida Food Watch