HONG KONG KITCHEN
3296 -3300 S UNIVERSITY DR
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed chef engaging in food preparation with no hair restraint.
- 08B-38-4:Basic - Food stored on floor. -Observed container with chicken stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwashing sign at sink in kitchen. Operator replaced sign. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substances buildup on reach in freezer in kitchen.
- 08B-12-5:Basic - Stored food not covered. -Observed uncovered containers with cooked chicken and shrimp stored in walk in cooler. **Repeat Violation** **Admin Complaint**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw pork stored over cooked dumplings in reach in freezer. Operator removed raw pork to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken wings cold held in kitchen at 49F. Per operator, chicken wings transfer to cookline 40 minutes prior to the inspection. Operator placed item in freezer for quick chill. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork found in walk in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator both items cooked on 01/26/2025. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 1/28/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 8/19/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At dishwashing area.
- 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with cut mixed vegetables stored in walk in cooler. Item not in cooling process. Operator covered. **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. -Observed cooked chicken wings hot held at 113F at cookline. Per operator, chicken wings cooked 1 hours prior to the inspection. Operator reheat chicken to 166F. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink block with tumbling seasoning machine in kitchen. **Repeat Violation** **Admin Complaint**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked on 98/17/2024. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 8/19/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).