HOP SHING
5751 N MAIN ST STE 135
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 5/6/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line without hair restraint. Repeat Violation
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Operator states he will clean tonight. **Corrective Action Taken** Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container of oil on floor near cook line. Oil moved and stored correctly. Corrected On-Site
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Plastic jug cut and used as scoop.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer in back prep area by triple sink.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw chicken stored over container of raw beef. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to soup warmer, container of chicken 119F. Chicken cooked approximately ten (10) minutes prior. Chicken placed into fryer and reheated to 181F. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by trash can. Trash can moved. Corrected On-Site
Food safety inspection conducted on 5/6/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 9/28/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees working in kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles near rear exit door in kitchen.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back dry storage area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container of oil by cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White standup reach in freezer in prep area. Person in Charge states they will defrost today. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple containers below prep shelf in kitchen. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth by triple sink in kitchen. Cloth moved and stored correctly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored on top of ready to eat sauce. Items moved and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in flip top cooler, bowl of cooked pork 54F. Pork placed on line approximately 30 minutes prior. Pork moved to reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On prep table in kitchen, cut cabbage not time marked. Cabbage taken out of walk in cooler approximately 30 minutes prior. Cabbage time marked. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards in prep area. Boards removed to be cleaned. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by triple sink in kitchen has blue container stored inside. Container removed. Corrected On-Site
Food safety inspection conducted on 9/28/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).