Hong Kong Eatery
PASS W/ CONDITIONSFriday, January 20, 2012 at 7:32 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
The dish washer was observed leaving the station to complete a task in the basement with gloved hands. The same gloved hands handled objects in the basement and the railing to the basement stairs. The dish washer then returned to the dish station to continue cleaning and sanitizing dishes. The gloves should have been removed before exiting the dish area. The dish washer's hands should have been cleaned and sanitized before returning to the dish station. Review proper procedures with the dish staff.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
During the inspection a strainer containing greens was observed on the edge of the hand sink. The strainer was removed during the inspection. The ownership reminded the staff that nothing is to be stored or placed into the sink basin of the hand sink.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-305-307.11
Food Protection
During the inspection a small pan of fish was observed on a food preparation table beside a box of greens. The fish container represented a potential risk to the box of greens. Although the fish was still at temperature the staff member responsible for the fish appears to have forgotten that the fish had been removed from refrigeration. Lastly the greens should have been placed within the vegetable walk-in upon receipt. If a portion of the greens were to be removed for the lunch service they should have been done so and then returned to temperature control. The fish and greens were returned to proper storage during the inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
09-3-301.11(C)
Handling of Food & Ice
Green onions / scallions were chopped to top one of the rice dishes during the lunch rush. Once chopped the cook had been observed during the service to slide the chopping knife beneath the greens. The greens on the knife were then dumped onto the top of the rice. In one instance the chef was observed to place the greens on the rice directly with his bare hand. Bare hand contact with ready to eat food is forbidden. If the chef must use his hands to plate the greens then it must be done with fresh clean and sanitized gloves.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Several soiled wiping cloths were observed outside of sanitizer during the inspection. The wiping cloths must be stored in sanitizer when not in use. The violation was corrected during the inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.