HONG KONG RESTAURANT

Observed 5 old rodent droppings underneath the racks in the back dry storage area. No further evidence of rodent activity was observed at this time. It was discussed that pest control services are conducted monthly by The One Pest Control with the last service conducted on 3/16/26. [CA] Clean and sanitize area of old droppings.

Observed a plastic container of raw chicken stored on a sheet pan which was placed on a rolling garbage bin adjacent to the preparation line across from the cooks line. [CA] Discontinue using a garbage bin in this manner and store and use equipment in a manner to prevent cross contamination.

Observed multiple PHF's out on carts in the main kitchen at ambient temperature at the respective temperatures: - Raw chicken at 48F - Raw beef at 54F - Shrimp at 61F - Fried tofu at 56F - Sprouts at 57F A cook noted that the above food items were removed from the upright cooler approximately 1 hour prior for lunch service. It was discussed at this time that TPHC procedures are maintained on site and were approved by this department 4/17/25. No time indications/labels were set for PHF held under a TPCH plan. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Labels were placed for each item indicating a 4 hour discard time from removal of temperature control.

Observed multiple multiuse wiping cloths stored at the food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed the lid for the refuse container propped open. [CA] Refuse containers shall be covered at all times when not in use. [COS] The lid was closed at this time.

Observed chicken measured at 48F thawing in plastic container of water at the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed household aerosol raid stored at the lower shelves at the servers station. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed a dish washer clean dirty dishes and load the dish washer and subsequently put away clean dishes without an intermediate hand washing or glove changing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The dish was reloaded to be cleaned and the dish washer washed their hands as directed by the specialist.

Observed multiple containers of food stored directly on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Observed multiple plastic containers and strainers to be cracked/damaged. [CA] Maintain equipment in good repair. Remove cracked plastic storage to prevent the risk of physical contamination. 2. Observed cardboard and wooden pallets lining the floors at the cooks line. 3. Observed foil and cardboard being used to line shelving throughout the facility 4. Observed single use tofu containers being re-used for food storage 5. Observed plastic grocery bags used for food storage [CA] Use only approved equipment of construction that is durable, nonabsorvent, and easily cleanable.

1. Paper towels or other drying device were not available at the server station hand washing sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were placed at the dispenser. 2. The only hand washing sink in the main kitchen area was blocked by multiple rolling carts and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The carts were relocated to have access to the hand washing sink.

Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Cutting boards in rear room do no look cleans to sight and touch.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Various phf held in inserts at cook line measured >41F, <134F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC was unable to determine how long PHF was held out of temperature. PIC voluntarily condemned and destroyed PHF due to temperature abuse.

Employee scratches face/nose and continues to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Raw chicken/seafood stored above cut bell peppers in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

VERMIN CLOSURE 1. Observed vermin at following areas: moderate amount of rodent droppings in dry storage room. 2 live rodents on glue traps in dry storage room. 2. Photographs taken: yes 3. Supervisor consulted for closure: Monica Huato 4. Person in charge during inspection Leo has been notified that facility shall close [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: 1. A report is obtained from a licensed pest control company that verifies that the infestation has been treated. The pest control report should indicate that no live vermin is observed after treatment and dead vermin and droppings have been removed. 2. This report shall include the license number to verify that the pest control operator is currently licensed by the State of California. EHS will verify that license is current by searching at following website: https://search.dca.ca.gov/ 3. There is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. 4. Contact our office once above complete.

The only hand wash sink in the food preparation area is obstructed. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.