HALONG BAY 2
10500 ULMERTON RD UNIT 282 & 288
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 5lb bag of yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects present in control devices in kitchen.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in pepper garlic flakes in dry-storage area.
- 36-32-5:Basic - Ceiling/ceiling tile shows water damage in room behind sushi counter.
- 14-09-4:Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair along cooks line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in cooler doors on cooks line.
- 22-16-4:Basic - Reach-in cooler at front counter interior have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Five gallon soy sauce containers reused to store foods.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of vegetables, broth, and raw chicken not covered in walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored in container on top of reach-in freezer in kitchen not thawing under running cold water or refrigeration at 41f or below.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer bucket. Rechecked sanitizer reading 50pom. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lb ROP yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter. Operator placed items in ice bath. Rechecked reading a. spicy tuna (49F - Cold Holding); 40f b. Krab (49F - Cold Holding); raw salmon 40f c. raw salmon (51F - Cold Holding) 42f **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer on top of reach-in freezer used more than 4 hours soiled food buildup. Cutting boards on reach-in coolers in kitchen is soiled with food buildup between cracks.
- 31A-11-4:Intermediate - Metal bowl and plastic container stored inside bowl of hand wash sink on cooks line. Employee removed items. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine in kitchen. Operator provided paper towels. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink near ice machine in kitchen. Operator provided soap. **Corrected On-Site**
Food safety inspection conducted on 4/10/2025 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/20/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Observed: Food stored on floor. Large bag of onions on floor near prep area at cook line. Employee discarded 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops Tofu small plastic tubs under deli cooler at cook line. Cooked eggs at cook line on shelf next to cook line 80 degrees Raw shelled cracked eggs in 1/2 pan pan all at cook line. **Corrected On-Site** **Warning** Priority: Basic
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at cook line **Warning** Priority: High Priority
- 03A-03-5:High Priority - Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Warning** Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops 78 cold holding Tofu small plastic tubs under deli cooler at cook line. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees Employee unaware when all items put their. **Warning** Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees **Warning** Priority: High Priority
Food safety inspection conducted on 9/20/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).