NEW HONG KONG RESTAURANT
PASS W/ CONDITIONSSaturday, March 12, 2011 at 12:36 AM
Violations Cited
31-5-204/05.11
Location Accessible
One of the hand sinks was covered by a piece of cardboard during the inspection. The hand sink is located to the right of the fryers. Staff had been frying a batch of chicken and had placed the storage container on top of the card board. The cardboard was removed. Proper handwashing and accessibility to hand washing was discussed.
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
In the flip top unit opposite the wok station a bin of beef was situated between two bins of chicken. The products should be stored front to back raw chicken raw chicken beef. It is acceptable for the beef drippings to contaminate the chicken but not acceptable for the chicken to cross contaminate the beef. In the basement walk-in one bin of beef was observed beneath a bin of chicken. The two were switched. Management acknowledged the issue and noted that the cooking temperatures for all products at the shop well exceeded the safe cooking temperature for chicken.
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.
36-6-501.11-.12
Improper Maintenance of Floors
Grease has accumulated in a small spot beneath the wok station. The grease should be removed from the floor to eliminate a potential food source for pests.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas