Hong Kong City

"Observed PIC lacked general knowledge of food safety and could not answer most of EHS's questions. PIC also was not able to provide required fecal/vomit documentation. CA: It is the responsibility of the PIC to ensure compliance for food safety within a food service. | Observed food employee go outside through the back door in the main kitchen, return, and proceed to touch sauces containers on the dry storage shelf without washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. COS: PIC educated food employee on hand wash procedure. Food employee washed hands."

"Observed raw chicken stored above raw shelled eggs in the walk-in cooler. Observed raw chicken stored above cooked chicken, crab, and pork dumplings in the reach in freezer. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. cos: raw chicken moved to below raw shelled eggs in walk-in cooler. dumplings moved to top shelf in reach-in freezer. cooked chicken and crab moved to separate freezer. | Observed chopped carrots, celery, and bok choy stored uncovered in the walk-in cooler in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered."

"Observed several repeated critical violations during inspection such as: improper hot/cold holding temperatures, preventing cross contamination, food stored covered, food contact surfaces clean, and improper dish washing. C/A: It is the responsibility of the PIC to ensure compliance for food safety within a food service. COS: critical violations were corrected on site. | PIC could not verify employees were trained on the 5 reportable symptoms and 6 illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food"

"PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES AND/OR IF AN EMPLOYEE IS JAUNDICED C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is: 1. Jaundiced or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. COS: EHS DISCUSSED THIS RESPONSIBILITY WITH THE PIC/DAUGHTER/SON | PIC/SON/DAUGHTER NOT ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING/DIAGNOSED WITH C/A: PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING/DIAGNOSED WITH COS: EHS DISCUSSED THIS RESPONSIBILITY WITH PIC/SON/DAUGHTER"

"EHS OBSERVED SEVERAL REPEATED CRITICAL VIOLATIONS DURING INSPECTION (IMPROPER OR NO HANDWASHING, TEMPERATURE VIOLATIONS, NO SANITIZER PRESENT, CROSS CONTAMINATION OF RAW ANIMAL PROTEINS, FOOD CONTACT SURFACES NOT CLEANED AND SANITIZED) C/A: THE PIC SHALL ENSURE COMPLIANCE FOR FOOD SAFETY WITHIN A FOOD SERVICE FACILITY AT ALL HOURS OF OPERATION COS: EHS HAD PIC CORRECT ALL CRITICAL VIOLATIONS; STORE TEMPORARILY CLOSED DUE TO FACILITY NOT HAVING SANITIZER/DISINFECTANT | OBSERVED EMPLOYEE CUTTING AND HANDLING RAW BEEF ON PREP TABLE IN BACK KITCHEN AND HANDLE/TOUCH CLEAN EQUIPMENT. OBSERVED EMPLOYEE WIPING NOSE AND FACE AND TOUCHING CLEAN EQUIPMENT AND PREPPING WITHOUT WASHING HANDS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After handling soiled equipment or utensils; (iii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iv) When switching between working with raw food and working with ready-to-eat food; (v) After engaging in other activities that contaminate the hands. COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE CONTINUING TO PREP AND HANDLE CLEAN EQUIPMENT"