HONG KONG RESTAURANT Inspection – January 9, 2025

High Priority 1

#5High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Diced roasted pork stored in multiple grocery bags in walk-in cooler. **Repeat Violation**

Repeat Violation

Intermediate 4

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. A stack of bucket lids stored in handwash sink by three-compartments sink. Operator removed lids. Multiple large food debris in handwash sink at cook line. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sinks. In Men's restroom and ware washing area.

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Ware washing area.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, marinated raw pork and marinated raw chicken wings in walk-in cooler.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Containers with no handles used in rice bin and flour bins.

#2Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. On chest freezer lid.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. 1 employee cooking at cook line.

#4Basic08B-38-4

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

Repeat Violation

Florida Food Watch