HONG KONG HILLSBOROUGH LLC
2115 E HILLSBOROUGH AVE UNIT 104
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Boxes of cooking oil on floor in kitchen area and cooked food in walk-in-cooler Repeat Violation
- 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.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Walk-in-cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic container near large pot of rice.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator went to nearby store to purchase correct sanitizer 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. Cooked chicken at 79 F. Operator completed a time as a public health control form Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored near clean dishes on 3 compartment sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Egg rolls in walk-in-cooler Repeat Violation
Food safety inspection conducted on 1/23/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in white container in dry storage area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees personal foods stored on shelf in Walk-In-Cooler Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed in Walk-In-Cooler buckets of soy sauce Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust, grease and food debris Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed operator cutting broccoli out of delivery box before washing. Advised operator to wash broccoli **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Observed cooked egg rolls uncovered and not date marked in Walk-In-Cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed flies in establishment 1 fly in dining room 1 fly in back kitchen near back door.
- 25-28-4:High Priority - Single-service containers not constructed with the required characteristics. Observed operator using plastic jug cut in half and reused as scoop
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken nuggets at 86 F. Sitting at room temperature. Inspector gave operator Time as a Public Health Control Form to complete **Corrective Action Taken**
- 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. Repeat Violation
- 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 cooked egg rolls uncovered and not date marked in Walk-In-Cooler
Food safety inspection conducted on 7/19/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 1/11/2024
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk-in-cooler
- 08B-38-4:Basic - Food stored on floor. Food in containers on floor in walk-in-cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease so
- 08B-12-5:Basic - Stored food not covered. Cooked food in walk-in-cooler not covered.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 49 F. Operator placing in reach-in-cooler uncovered 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Back kitchen area
- 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. Walk-in-cooler
Food safety inspection conducted on 1/11/2024 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 11/7/2023
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 11/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).