HONG KONG BAKERY AND DIMSUM

Violations (4)

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge could not demonstrate in a verifiable manner that selected employees have been informed of their responsibilities regarding symptom and illess reporting.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

  Priority Foundation

• 10DCritical

  Georgia Food Code .04(8)(b)Observed

  .04(8)(b)Observed a package of ham with a printed expiration date of 6/26/26. Observed six packages of hot dogs with printed expiration dates of 9/16/26. Observed a package of cream cheese with a printed expiration date of 8/18/26.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food was discarded.//

  Priority

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)Observed utensils in chicken curry mix, BBQ pork mix, yeast, and ice with the handle in direct contact with the food. Observed a scoop with no handle stored in dried milk solids. Observed two spoons for dispensing rice stored in a container of stagnant room temperature water between uses.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were adjusted so handle is not in contact with food. Scoop in dried milk solids was removed. Rice spoons were placed at three compartment sink to be washed, rinsed, and sanitized.//

  Core

• 15A

  Georgia Food Code .05(6)(a)Observed

  .05(6)(a)Observed ice accumulation coming from ceiling and on condenser in right walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core