NEW HWONG KOK BAKERY

Heavy grime accumulation on the floor under the counters and refrigeration units at the service area. Water pooling in areas of missing floor tiles under the cookline. Grease accumulation on the floors by the stock pot burner and the dough blender. [Corrective Action] Maintain floor clean and in good condition.

Hot water pressure is weak on the right faucet of the 3 compartment sink. [Corrective Action] Ensure hot water pressure is adequate.

1. Expired Food Safety Certificate. [Corrective Action] Maintain Food Safety Certificate current and valid. 2. Employee's Food Handler's Card not available for review. [Corrective Action] 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.

Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips.

Grime accumulation in the rubber seals of most refrigeration units, on the dough mixer, on the dough blender, on the sides of the cooking equipments, on the door handles of most refrigeration units and food storage containers. [Corrective Action] Maintain facility clean. Clean all equipments.

1. Observed employee wearing gloves and conducting cleaning tables and food handling without washing and changing gloves in between different duties. [Corrective Action] Ensure hands are washed whenever conducting different job duties such as going from cleaning to handling food. [Corrected on Site] Employee removed/discarded gloves and washed hands. 2. Observed employee coming out from restroom and started to conduct food prep. Employee stated that hands were already washed in the restroom. [Corrective Action] Ensure hands are re-washed after coming out from the restroom. [Corrected on Site] Employee re-washed hands.

Damp wiping cloths observed on the work tables. [Corrective Action] Store wiping cloths in sanitizer solution. [Corrective Action] Employee made a solution of chlorine sanitizer (100 PPM) and stored and stored cloth in it.

Toilet paper not stored in the toilet paper dispenser in the restroom. [Corrective Action] Store the toilet paper in the toilet paper dispenser.

Egg tart on the warming plate was measured at 120 degrees Fahrenheit. Per employee, egg tart was cooked at 8:00 AM. Shrimp ball and tofu shrimp on the shelf above steam table was measured at 68 degrees Fahrenheit. Per employee, shrimp ball and tofu shrimp was cooked at 7:30 AM. Rice sheet with shrimp was measured at 95 degrees Fahrenheit. Per employee, the rice sheet with shrimp was cooked at 8:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods above 135 degrees Fahrenheit or below 41 degrees Fahrenheit. [Suitable Alternative] Egg tart will be discarded by 12:00 PM. Shrimp ball and tofu shrimp will be discarded by 11:30 AM. Rice sheet with shrimp will be discarded by 12:30 PM. **Note** Recommended facility use a four hour time to monitor foods that are not maintained by temperature.

1. Old food debris and grease/oil accumulation on the floor under the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Water pooling in areas of missing floor tiles and at areas where the grout has been worn down at the cookline. [Corrective Action] Install floor tiles and maintain floor grout in good condition. 3. Grime accumulation on the door of the restroom. [Corrective Action] Thoroughly clean and maintain clean. 4. Grime accumulation on the floor under the prep sink. [Corrective Action] Thoroughly clean and maintain clean. 5. Old food debris observed on the floor throughout kitchen. [Corrective Action] Thoroughly clean and maintain clean.

1. Heavy grime on the door handles of all refrigeration units. [Corrective Action] Throughly clean and maintain clean. 2. Grease and grime accumulation on the rubber seals and door jams of all refrigeration units. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation on the all the light switches in the facility. [Corrective Action] Thoroughly clean and maintain clean. 4. Grime accumulation on all the bulk foods container in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 5. Grime accumulation on all of the cooking equipments. [Corrective Action] Thoroughly clean and maintain clean. 6. Old flour residue accumulation on the large dough mixer. [Corrective Action] Thoroughly clean and maintain clean.

Strong odor observed in the restroom. [Corrective Action] Control the odor

1. MAJOR. Handwash sink in the service area was blocked byto-go containers and a tray of custard tarts. [Corrective Action] Ensure handwash sink is easily accessible. [Corrected on Site] The custard tart and to-go containers were re-located. 2. MAJOR. Handwash sink in the kitchen was completely blocked with trash bags and there was a lack of paper towels in the paper towel dispenser. [Corrective Action] Ensure handwash sink is easily accessible and ensure paper towels are always available to dry hands. [Corrected on Site] Trash bags were removed and paper towel dispenser was refilled.

Strong rotten odor near the 3 compartment sink. Per employee, the grease trap smells bad. [Corrective Action] Control the odor. The grease trap may need to be serviced.

Wet and soiled wiping cloths observed on the work table in the kitchen. [Corrective Action] Store wiping cloths in sanitizer solution when not in use.

1. A large container of raw shell eggs were observed left out at room temperature at the customer dining area. Per employee, the box of eggs were left out since 8:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned box of eggs into refrigeration. 2. Deep fried shrimp ball was measured at 77 degrees Fahrenheit at the heat lamp area. Heat lamp was not on. Per employee, the shrimp ball was cooked at 8:30 AM. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] The heat lamp was turned on and the foods at the heat lamp that were cooked at 8:30 AM will be discarded at 12:30 PM.

Chicken feet at the steam table was measured at 98 degrees Fahrenheit. Per employee, the chicken feet were cooked at 9:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Remaining chicken feet shall be discarded at 1:00 PM.

1. Heavy grime accumulation on the rubber seal and door handles of most refrigerators. [Corrective Action] Thoroughly clean. 2. Heavy grime on light switches. [Corrective Action] Thoroughly clean. 3. Old food accumulation on the far left cooking equipment at the cookline. [Corrective Action] Thoroughly clean.

Rubber seals on the doors of the 2 door undercounter cooler at the cookline observed damaged. [Corrective Action] Repair or replace the rubber seal.

Broken or missing floor tiles observed by the prep sink and at the cookline. [Corrective Action] Repair or install floor tiles.

Water drains slowly at the handwash sink in the kitchen. [Corrective Action] Ensure water drains properly.

1. Handwash sink at service area observed partially blocked by to-go containers. [Corrective Action] Handwash sink shall be easily accessible at all times. 2. Handwash sink in the kitchen was completely blocked by garbage bags and food wraps. Another sink accessible nearby. [Corrective Action] Do not block the sink.