HONG KONG CHEF

CIP Equipment (C)

Clean all around the basin and perimeter of the woks on the cooking line from an accumelation of food spills stains and soils - clean on a more frequent basis throughout the day as discussed

Nonfood-Contact Surfaces (C)

Remove all visibly soiled cardboard to line shelving units grease trap and other areas - saturated cardboard will attract rodents

Manual Warewashing Sink Compartment Requirements (C)

There is a two bay sink alongside a single basin sink currently used for warewashing - the single basin is smaller than the two basin sink - new pots pans and utensils arrived with the new owner some of these new pots will not fit in the smaller basin. Do not use the new large pots until the single basin has been replaced with one that is big enough to submerge and properly clean and sanitize the largest pot/pan/utensil that you are going to use to cook with in the restaurant - Label to properly identify each basin

Capacity and Drainage (C)

Container alongside the woks that is collecting the oils and waste water when rinsing the cooking area is visibly soiled with heavy grease and grime cleaning utensils used to scrape the bottom of the woks are being stored inside this waste remove and replace with a more effitient system as we discussed during inspection

Maintaining Refuse Areas and Enclosures (C)

Cover oil barrels when not in use outside in the back of the kitchen and remove all the small containers of used oil from the back as well to reduce potential rodent activity

Drying Mops (C)

Discontinue storing the in use mop directly on the ground outside by the back door - potential rodent issue - store as discussed