45.

4-402.11; Core; End of the 3 compartment sink is separated from wall. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage

53.

6-201.11; Core; TILE WALL AREA BEHIND MAKE LINE BULGING AND TILE MISSING-NEED TO REPAIR TO BE SMOOTH AND WASHABLE, ALSO CEILING TILES OVER MAKE LINE AND SOME IN BACK STORAGE ROOM IN POOR REPAIR/YELLOWING-NEED TO CLEAN/REPLACE AS NEEDED. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE

0.5

53.

6-501.12; Core; CEILING TILES IN MANY PLACES NEED CLEANING/RELACED. ALSO WALL AREAS AROUND MOP SINK NEED BETTER CLEANING AND FLOOR AREA AT BACK DOOR NEEDS DETAIL CLEANING. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

1.

2-102.12; Core;The person that is certified was not present when I arrived. Points will not be deducted until 180 days from the date on the permit. At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.

0.0

1.

2-103.11 (A) - (L); Priority Foundation; Person in charge must monitor EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. (I) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING. EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing. Educated manager about PIC duties today to correct.

0.0

6.

2-301.15; Priority Foundation; Food employee observed washing hands in the produce sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Discussed with manager and employee has been educated.

2.0

6.

2-301.12; Core; Food employee turned hand sink faucet with bare hand. To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.

0.0

8.

5-205.11; Priority Foundation; Several containers of cook rice were aligned on the floor in front of the hand sink causing employee to use the produce sink to wash hand. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Discussed with manager and the foods were removed during the inspection.

0.0

14.

4-601.11 (A); Priority Foundation; Food debris on the can opener blade. Can opener must be washed, rinsed, and sanitized.

0.0

14.

4-602.12; Core; FOod debris and splash observed in a microwave in the kitchen. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

0.0

18.

3-501.14; Priority; Several containers of food in the walk-in cooler that were cooked yesterday were above 45 F. A container of rice made yesterday was between 42-44 F in the reach-in cooler. Potentially hazardous food shall be cooled from 135 F to 70 F within 2 hours, and from 70 F to 41 F or less within 4 hours; for a total of 6 hours. The rice in the reach-in cooler is being used, and the food in the walk-in cooler were discarded while here.

1.5

20.

3-501.16 (A)(2) and (B); Priority; Food items in the walk-in cooler did not maintained 41 F. Cold potentially hazardous food (food that require time and or temperature control for safety) shall be maintained at 41 F or below. Manager discarded the foods while here today. Service person was called and the walk-in cooler temperature was down to 38 F.

1.5

26.

7-102.11; Priority Foundation; Two spray bottles observed. One with unknown contents, and the other one with bathroom cleaner. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.Owner discarded the unknown and labeled the bathroom cleaner.

1.0

31.

3-501.15; Priority Foundation; Several plastic containers were covered, full with foods, and stacked together in the walk-in cooler were above 41 F. Food shall be cooled using one of these methods: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions. The food were voluntarily discarded by manager today, and manager will ensure that shadow pans are used for cooling.

0.5

35.

3-601.12; Core; Some of the spices that were not in the original container did not have labels on the containers. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.

0.0

36.

6-202.15; Core;Back door was propped open and I observed flies inside. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. If used for ventilation, openings must keep insects out by using: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.

1.0

37.

3-305.11; Core;There were open food containers of cooked food stored on the floor throughout kitchen, in front of the hand sink, and prepared foods on the floor in the walk-in cooler and food uncovered in the walk-in. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

1.0

38.

2-402.11; Core; There were employees that were preparing food that were not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES

0.5

38.

2-303.11; Core; Food employee was observed cutting onion while wearing bracelet and watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

0.0

42.

4-903.11(A) and (B); Core; Knives stored between the meat sink and the wall. clean utensils shall be stored in a clean location.

0.0

43.

4-903.11(A) and (C); Core; Single service boxes were not inverted in the bar. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used

0.0

45.

4-501.11; Core; Torn gasket in the reach-in cooler and reach-in freezer. Handle of the reach in cooler is also in poor repair. Replace the torn gasket and the handle of the reach-in cooler and freezer.

1.0

45.

4-205.10; Core; Food processor labeled as "Household use only" is observed in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Owner removed the equipment from service.

0.0

47.

4-601.11(B) and (C); Core; Grease and splash observed in the cooking equipment. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations

0.5

52.

5-501.113; Core; Both side doors of the dumpster were open. The dumpster doors and lids must be kept closed

0.5

52.

5-501.115; Core; Grease spill observed on the ground along with trashes. Need to clean the dumpster area.

0.0

53.

6-501.11; Core; Physical facilities must be kept in good repair. The floor tile and tile base is in poor repair in a few areas. Some areas have already been repaired

0.5

53.

6-501.12; Core; Under the cooking equipment need to be clean. The dry storage had accumulation of debris. Physical facility shall be kept clean

2.       Hong Kong Restaurant

          334 Oak Ave. Mall
          Kannapolis, NC 28080
          Inspection Date: 8/7/2019

          Score: 91.5

0.0