HONGTHONG KITCHEN

Violations (7)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no paper towels at hand sink near three compartment sink.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed reach in cooler near deep fryers at an ambient temperature of 50°F.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower.

• 38

  Insects, rodents and animals not present

  Observed back door not properly closed when not in use.Corrective Actions: Ensure all outdoor openings are properly closed and sealed when not in use.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on floor of reach in coolers and freezers.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of food debris.

• 55

  Physical facilities installed, maintained, and clean

  Observed damaged and missing coving in dry storage room and entry door way to dry storage room.Corrective Actions: Ensure damaged and missing coving is repaired or replaced.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed one non functional light fixture near three compartment sink.Corrective Actions: Ensure all light fixtures in food preparation areas are functional and shatter proof.