HONG KONG DIM SUM

Mechanical dish machine measured at 0 PPM chlorine after multiple cycles. At time of follow-up, the dish machine had not yet been used. Manager stated that ware washing does not take place until later on in the day when the employee starts their shift. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize the three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Tray of various types of dumplings, bowls of braised chicken feet, and spareribs maintained inside the hot holding box measured between 125F to 133F. Manager stated that all items were steamed within the last two hours and that only small portions are steamed at once. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division suggested again maintaining PHF items subjected to time as a public health control (TPHC). [COS] Items were placed on TPHC to be discarded if not sold/consumed after 4 hours.

Heavy build up of grime and debris observed on floors throughout the facility: - Underneath the three-compartment ware wash sink. - Below cooking equipment of the front, middle, and back kitchen. - Below preparation sinks in the middle and back kitchen. - Below shelves and pallets in the walk-in refrigerator. - Below storage shelves in the kitchen and back dry storage areas. Heavy accumulation of grease and or dirt observed on walls/ and ceilings, especially in areas where duck is prepared and hung to dry. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.

Heavy accumulation of grease and food debris observed on food preparation/food storage tables, door handles of refrigeration units, faucets of hand wash sinks, food preparation sinks, and ware wash sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy accumulation of cast of equipment in the kitchen and dining room, personal items and documents at the unused waiter station where tea is prepared. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed white linen used to cover vegetables and noodles at the food preparation refrigerator at the noodle preparation station. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.

Observed heavy accumulation of grease, soot, and dust on ventilation hood and/or ventilation hood filters at the front service area were noodles are prepared, in the middle part of the kitchen where the deep fryer and steamer is located, and in the back kitchen were the roasting ovens are located. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Hand wash station in the kitchen by the food preparation sink is partially obstructed with two barrels of food. Numerous hand wash stations observed with heavy build up of grime on faucets. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Observed employee at the butcher station rinse off cleaver at the hand wash sink at the butcher station. [CA] A handwashing facility shall not be used for purposes other than handwashing.

Sticky rice in lotus leaves, various types of dumplings, and bowls of spareribs maintained inside the steam cabinets measured between 112F to 120F. PIC stated that the items were steamed less than 30 minutes prior and that the drop in temperature may be due to the constant opening and closing of the cabinet doors. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division recommended again to increase temperature of the hot holding cabinet or maintain items subjected to time as a public health control. ** Repeat violation. [COS] All items were reheated in the steamer to 165F prior to hot holding again.

Numerous flies observed at the front service area and in the kitchen. [CA] Use any and all approved methods to abate live flies.

Food items (roast duck, pork, broiled chicken, various types of fried dim sum, chow mein noodles, chow fun noodles, fried rice, etc.) maintained at the front service counter subjected to time as a public health control (TPHC) were being served past the 4 hour time limit. PIC stated that all times were brought out approximately an hour prior and that they had forgetting to change the times. [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. ** Note: TPHC usage will be revoked if repeat violation is observed.

Cases of food maintained directly on the floor inside the walk-in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed one fly landing on a baked BBQ pork bun and baked sausage bun. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Buns were VC&D.