NEW HONG KONG RESTAURANT health score and inspection history

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage counters.

(A)(2) Maintain TCS food at 41 F or below.// Shrimp at 71F. COS, voluntarily discarded.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles// Cell phone in storage area.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket not being air dried.

Store single service and single-use articles at least 6 inches above the floor.// Single service items on floor.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored in storage areas.

Store single service and single-use articles at least 6 inches above the floor.// Boxes stored on floor in storage area.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Ceiling light fixture broken.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket in food prep area.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket.