HONG KONG 168 INC
2525 PASADENA AVE S STE K
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop in multiple food items on cook line. Employee removed items **Corrected On-Site**
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. storage has soiled cardboard on the floor. **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler above preparation food.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line **Repeat Violation**
- 08B-37-4:Basic - Food stored in a prohibited area. Chest and stand-up freezer in front seating area. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce 5lbs dented.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
- 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. Cooked chicken made more than 24 hours in walk-in cooler no date marking.
Food safety inspection conducted on 3/12/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop chicken.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled with food debris.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Dry storage has soiled cardboard on the floor.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tiles.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.cut marks in cutting boards.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not segregated and labeled in walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line and in the walk in cooler.
- 08B-37-4:Basic - Food stored in a prohibited area. Freezer in front seating area.
- 08B-38-4:Basic - Food stored on floor. Onions stored on the floor in the Walk in cooler, sauces on the floor in the walk in cooler. Employee moved to riser. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour with handle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in deli cooler and gaskets soiled. Pipes on wok station heavily soiled
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder not labeled in bulk bin. Employee labeled salt, flour and starch. **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of hoisin sauce on dry storage shelf.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee began working with food no hand wash. Educated employees and provided educational materials.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (50F - Cold Holding); cooked chicken (46F - Cold Holding) in reach in cooler on cook line. Employee moved items to reach in freezer for quick chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in restroom. Employee refilled paper towels. **Corrected On-Site**
- 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. Chicken made 9/9 no date mark
Food safety inspection conducted on 9/10/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).