HONG KONG: Inspection on March 29, 2016

Date: 
March 29, 2016
Location: 
HONG KONG
2339 ELLSWORTH RD
YPSILANTI, MI 48198
Priority Violations: 
11
Priority Foundation Violations: 
5
Core Violations: 
3
Compliance: 
In Compliance
Comments: 
Routine Inspection:
Details: 

HONG KONG

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
OBSERVED COOKED BREADED CHICKEN BEING STORED ALONG COOKLINE AT 48-50 DEGREES F, CUT CABBAGE ON CUTTINGBOARD AT ROOM TEMPERTURE AT 60 DEGREES F, COOKED EGG ROLLS ALONG COOKLINE AT 52 DEGREES F. ALL POTENTIALLY HAZRDOUS FOODS MUST BE STORED AT 41 DEGREES F OR BELOW AND/OR 135 DEGREES F TO MINIMIZE THE POTENTIAL FOR MICROBIAL GROWTH. CORRECTED BY PLACING EGG ROLLS ON SHEET TRAY IN WALK IN FREEZER TO RAPIDLY COOL TO 41 DEGREES F. PLACED COOKED BREADED CHICKEN IN COOLER, AND DISCARDED CUT CABBAGE. CORRECTED.
Items: 
Cold food item(s)
Locations: 
Three door reach in
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

HONG KONG

Violation: 
3-302.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Packaged and Unpackaged Food -
Comments: 
OBSERVED RAW SHELLS EGGS CRACKED WITH RAW EGG DRIPPING ONTO RAW PRODUCE AND STORED WITH WHOLE SHELLS EGGS(I.E. BROCCOLI, ONIONS, PEPPERS, ETC.) ALSO OBSERVED RAW CHICKEN AND BEEF BEING STORED ABOVE AND NEXT TO READY TO EAT FOODS IN WALK IN COOLER. ALL RAW ANIMAL FOOD MUST BE STORED AWAY FROM READY TO EAT FOODS TO MINIMIZE THE POTENTIAL FOR FOOD CONTAMINATION. CORRECTED BY DISCARDING RAW PRODUCE AND RELOCATING FOODS IN WALK IN COOLER. CORRECTED.
Items: 
Raw animal food(s)
Locations: 
prep table back kitchen area
Problems: 
Stored over/next to Raw ready-to-eat food(s)
Corrections: 
Store raw animal foods below and away from foods needing little or no further prep.

HONG KONG

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
OBSERVED COOKED CHICKEN, PORK, NOODLES, MILK, AND ALL PREPARED READY TO EAT FOODS NOT DATEMARKED. ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST BE DATEMARKED WITH DATE ITEM WAS PREPPED AND DISCARDED OR CONSUMED WITHIN 7 DAYS. TO CORRECT DATEMARK ALL READY TO FOODS WITH PREP DATE AND DISCARD DATE AS INDICATED ABOVE.
Items: 
In house prepared ready-to-eat potentially hazardous food(s)
Locations: 
walk in cooler
Problems: 
Without date of consumption marking
Corrections: 
Provide proper date marks as stated above.

HONG KONG

Violation: 
6-301.12
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Hand Drying Provision
Comments: 
OBSERVED PAPER TOWELS MISSING AT HANDSINK IN KITCHEN. HANDSINKS MUST BE STOCKED WITH PAPER TOWEL TO ALLOW FOR PROPER HANDWASHING. CORRECTED BY PROVIDING PAPER TOWELS.
Items: 
Sanitary hand drying provisions
Locations: 
Handsink area handsink
Problems: 
Not provided
Corrections: 
A designated dressing room/area shall be provided and used.

HONG KONG

Violation: 
2-301.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
When to Wash
Comments: 
OBSERVED FOOD EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE USE AND AFTER HANDLING GARBAGE, RAW ANIMALS FOODS, AND OR DIRTY DISHES WHEN RETURNING BACK TO FOOD PREP OR HANDLING CLEAN EQUIPMENT. ALSO EVIDENCE AS DRY HANDSINK AND NO FOOD EMPLOYEES OBSERVED TO WASH HANDS DURING INSPECTION. FOOD EMPLOYEES MUST WASH HANDS AFTER HANDLING RAW ANIMAL FOODS, TAKING OUT TRASH, AND/OR HANDLING DIRTY DISHES TO MINIMIZE THE FOOD CONTAMINATION. TO CORRECT RETRAIN EMPLOYEES ON PROPER HANDWASHING PROCEDURES.
Items: 
Employee(s)
Locations: 
kitchen Prep area
Problems: 
Did not wash hands
Corrections: 
Hands shall be washed with hot water and soap for at least 20 seconds after contamination.

HONG KONG

Violation: 
5-205.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Using a Handwashing Sink
Comments: 
OBSERVED HANDWASHING SINK BLOCKED BY TRASH BUCKET AND PUMP SOAP CONTAINER BEING STORED IN HANDSINK. HANDSINK MUST REMAIN ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING. TO CORRECT KEEP HANDSINKS ACCESSIBLE AT TIMES.
Items: 
Handwashing sink(s), Handwashing sink(s)
Locations: 
, kitchen handsink
Problems: 
Not easily accessible Items stored In, Not accessible
Corrections: 
Remove items from handsink. Do not store items at handsink., Handwashing sinks are to be accessible for use at all times

HONG KONG

Violation: 
2-103.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Person in Charge
Comments: 
OBSERVED THE LACK OF MANAGERIAL CONTROL FOR PROPER DISHWASHING, PROPER CLEANING AND SANITIZING PROCEDURES FOR FOOD CONTACT SURFACES, EMPLOYEES WASHING HANDS EFFECTIVELY, FOOD IS OBTAINED FROM APPROVED SOURCES AND UNADULTERED. A PERSON IN CHARGE IN A FOOD SERVICE ESTABLISHMENT MUST PROVIDE ACTIVE MANAGERIAL CONTROL TO ENSURE THE FOLLOWING DUTIES ARE IN COMPLIANCE: 1. PROPER CLEANING AND SANITIZING OF FOOD CONTACT SURFACES 2. PROPER DISHWASHING PROCEDURES 3. PROPER HANDWASHING OF FOOD EMPLOYEES 4. FOODS ARE OBTAINED FROM APPROVED SOURCES TO CORRECT RETRAIN EMPLOYEES AND CHANGE PROCEDURES TO ENSURE THE ABOVE ARE IN COMPLIANCE.
Items: 
Person-in-charge
Locations: 
entire establishment
Problems: 
Not ensuring compliance
Corrections: 
Person-in-charge must ensure compliance with items listed above.

HONG KONG

Violation: 
3-201.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Compliance with Food Law
Comments: 
OBSERVED THE AN EXCESSIVE AMOUNT OF FOODS BEING STORED IN ESTABLISHMENT THAT PIC INDICATES ARE PERSONAL AND ARE NOT STORED IN ORGINAL MANUFACTURE CONTAINER AND/OR WITHOUT PROPER LABELING AND INVOICES NOT PROVIDED INCLUDING: JELLYFISH HEAD IN BRINE, CHICKEN FEET, MUSHROOMS, ASSORTMENT OF VEGETABLES. ALL FOOD MUST BE PURCHASED FROM APPROVED SOURCES AND PROPERLY LABELED WIT COMMON NAME. TO CORRECT REMOVE UNAPPROVED FOOD SOURCES FROM ESTABLISHMENT.
Items: 
Unapproved food
Locations: 
kitchen
Problems: 
Source(s)
Corrections: 
Provide food from approved sources

HONG KONG

Violation: 
7-201.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Separation
Comments: 
OBSERVED PRINTER CARTRIDGES BEING STORED ON TOP OF FOOD IN REACH IN COOLER. ALL TOXIC CHEMICAL SMUST BE STORED AWAY FROM FOOD AND/OR FOOD CONTACT SURFACES TO MINIMIZE THE POTENTIAL FOR FOOD CONTAMINATION. TO CORRECT RELOCATE ITEMS AS INDICATED ABOVE.
Items: 
Poisonous/toxic material(s)
Locations: 
kitchen
Problems: 
Not separated from
Corrections: 
Provide adequate separation to prevent contamination.

HONG KONG

Violation: 
7-204.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Sanitizers, Criteria
Comments: 
OBSERVED UNAPPROVED BLEACH IN ESTABLISHMENT FOR SANITIZING FOOD CONTACT SURFACES. AN APPROVED EPA REG. SANITIZER MUST BE USED TO SANITIZE FOOD CONTACT SURFACES. TO CORRECT PROVIDE AN APPROVED SANITIZER.
Locations: 
three compartment sink

HONG KONG

Violation: 
4-101.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Characteristics
Comments: 
OBSERVED GROCERY BAGS BEING USED TO STORED FOOD IN WALK IN FREEZER, REUSING CANS TO STORED SAUCES AND AN ASSORTMENT OF OTHER FOOD PRODUCTS, DIRTY CARDBOARD TO STORED FOOD IN AND MENUS AS LINERS FOR COOKED CHICKEN. FOOD MUST BE STORED IN AN APPROVED FOOD GRADE CONTAINER TO MINIMIZE THE POTENTIAL FOR FOOD TO BE CONTAMINATED. TO CORRECT RELOCATE FOOD TO APPROVED CONTAINERS AS INDICATED ABOVE AND RETRAIN EMPLOYEES.
Items: 
Food-contact surface(s) and utensils
Locations: 
kitchen
Problems: 
Impart colors, odors, or tastes into food
Corrections: 
Provide safe, approved materials.

HONG KONG

Violation: 
4-602.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Equipment Food-Contact Surface
Comments: 
OBSERVED THE FOLLOWING FOOD CONTACT SURFACES SOILED WITH ACCUMULATED FOOD DEBRIS, MOLD AND GREASE. KNIVES, FOOD CONTAINERS, SHEET TRAYS, TEA DISPENSER, GRINDER, CAN OPENED, INTERIOR OF RICE COOKER AND WARMERS, SHELVING IN WALK IN COOLER, COOKING UTENSILS, INSIDE BULK FOOD CONTAINERS, STRAINER, SLICER. ALL FOOD CONTACT SURFACES MUST BE KEPT CLEANED TO SIGHT AND TOUCH AND CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION. TO CORRECT CLEAN NOW AND RETRAIN STAFF ON PROPERLY CLEANING PROCEDURES.
Items: 
Food-contact surface(s) and utensil(s)
Problems: 
Not cleaned
Corrections: 
Clean as specified above.

HONG KONG

Violation: 
7-207.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Restriction and Storage
Comments: 
OBSERVED ZYRTES, VITAMINS AND PEROZIDE BEING STORED WITH FOOD AND SINGLE USE ARTICLES. MEDICINES MUST BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. TO CORRECT RELOCATE AS INDICATED ABOVE.
Items: 
Medication(s)
Locations: 
kitchen
Problems: 
Stored over/with
Corrections: 
Provide adequate separation to prevent contamination.

HONG KONG

Violation: 
4-702.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Before Use After Cleaning
Comments: 
OBSERVED DISHES NOT BEING SANITIZED IN A PROPER 3 COMPARTMENT SINK SET UP. PIC DESCRIBES MANUAL DISHWASHING AS WASHING, SANITIZING, AND RINSING DISHES. ALL DISHES MUST BE WASHED, RINSED AND SANITIZED TO CLEAN EQUIPMENT. TO CORRECT RETRAIN EMPLOYEES ON PROPER DISHWASHING PROCEDURES.
Items: 
Clean utensil(s) and food-contact surface(s)
Locations: 
kitchen dishwashing area
Problems: 
Not sanitized
Corrections: 
Equipment/utensils must be sanitized after cleaning.

HONG KONG

Violation: 
3-202.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Package Integrity
Comments: 
OBSERVED NUMEROUS DENTED CANS IN DRY STORAGE. PACKAGES OF FOOD ITEMS MUST BE INTAKE AND NOT DENTED TO ENSURE INTERGRITY OF FOOD ITEM. TO CORRECT REMOVE ALL DENTED CANS FROM FACILITY.
Items: 
Food package(s)
Problems: 
Dented, dented on seam or swollen
Corrections: 
Discard.

HONG KONG

Violation: 
6-403.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Designated Areas
Comments: 
OBSERVED EXCESSIVE AMOUNT OF "PERSONAL FOOD" ITEMS THROUGHOUT ESTABLISHMENT (I.E WALK IN COOLER, FREEZER, REACH IN, DRY STORAGE). THE DOMESTIC REFRIGERATOR ON SITE MAYBE USED TO STORE PERSONAL FOOD THAT IS COOKED/PREPARED AT HOME OR PREPACKAGE COMMERICAL FOR CONSUMPTION BY EMPLOYEES. FOOD FROM UNAPPROVED SORUCES MAY NOT BE BROUGHT INTO ESTABLISHMENT FOR CONSUMPTION BY CUSTOMER OR PERSONAL USE (SEE VIOLATION 3-201.11). TO CORRECT REMOVE PRODUCTS FROM ESTABLISHMENT AS INDICATED ABOVE.
Locations: 
kitchen
Problems: 
Contaminates
Corrections: 
Relocate to a designated area that does not contaminate items or surfaces.

HONG KONG

Violation: 
6-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency and Restri
Comments: 
OBSERVED THROUGHOUT ESTABLISHMENT ACCUMULATED FOOD AND GREASEM DEBRIS ON FLOORS, CEILINGS, AND WALLS. ESTBLISHMENT MUST BE CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION. TO CORRECT CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Physical facilities/structures floors
Problems: 
With accumulation of debris
Corrections: 
Keep clean.

HONG KONG

Violation: 
4-602.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Nonfood-Contact Surfaces
Comments: 
OBSERVED ALL NON FOOD CONTACTS SURFACES NOT CLEAN TO SIGHT AND TOUCH (I.E. REACH IN COOLER DOOR HANDLES, OUTSIDE OF KIMCHI CONTAINER MOLDLY AND METAL STEM THERMOMETER CASING IN WALK IN COOLER ON SHELF. ALL NON FOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION. TO CORRECT CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Nonfood contact surface(s)
Locations: 
cooking area cooking equipment
Problems: 
Soiled
Corrections: 
Keep clean.

HONG KONG

Violation: 
3-201.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Fish
Comments: 
OBSERVED THE FOLLOWING FOODS BEING STORED IN ESTABLISHMENT FROM AN UNAPPROVED SOURCE: FISH AND FISH SKIN. ALL FOOD MUST BE OBTAINED FROM AN APPROVED SUPPLIER. THE PIC INDICATES THIS FISH WAS OBTAINED WHILE FISHING. TO CORRECT REMOVE UNAPPROVED FOOD SOURCES FROM ESTABLISHMENT.
Items: 
Fish
Locations: 
kitchen
Problems: 
Not from an approved source
Corrections: 
Must be commercially and legally caught/harvested.