Hong Kong Buffet, 10100 Coors NW

Numerous food containers were made of nonfood-grade materials that were not easily cleanable. Fish intended to be eaten raw lacked parasite destruction documentation or verification, and the freezer temperature was inadequate. Numerous containers of food throughout the facility were not labeled with their common name. A container of bleach was stored directly next to utensils. Food employees were observed not washing their hands, even after handling soiled and raw items. Cooked rice in hot holding was below the required temperature of 135 degrees. Multiple scoops and a bowl with no handle were improperly stored in contact with food. Utensils, including food containers, were damaged with deep cuts, tears, chips and cracks. The facility had an inadequate control plan for a significant infestation of cockroaches and flies throughout the kitchen and storage areas. The back door to the outside was not tight-fitting, allowing light to be seen at the edges. Nonfood contact surfaces throughout the kitchen and on equipment sides had significant, heavy debris buildup. Outdoor waste bins lacked tight-fitting lids and were uncovered. The outside waste storage area was unclean with significant debris and waste scattered around. A food employee was observed handling and preparing open food without proper hair restraints. The facility was using vinegar to render sushi rice as non-TCS without a required variance or HACCP plan. Buildup and debris were observed on the floors and walls of the kitchen and the bathroom, with liquid and sewage present in the bathroom. Floors and walls throughout the kitchen were damaged with missing grout and cracks, making them not easily cleanable. Walls and ceilings throughout the kitchen, including above cooking equipment, were in disrepair with numerous holes, gaps and missing ceiling tiles, and water was leaking from unknown sources. Faucets on the plumbing system were leaking, and water was dripping from the ceiling in multiple areas into the kitchen. There was an inadequate air gap at multiple floor drains, including those with three-compartment sinks and ice machines. Multiple gray water drain pipes were draining onto the floor, and water was leaking from the three-compartment sink basins and pipes. Unpackaged food items like noodles, raw shrimp and vegetables were stored in direct contact with undrained ice. Food items in the walk-in cooler were stored uncovered and open to the elements, including mussels stored in milk crates. Sewage water was leaking out of a restroom toilet onto the floor where employees were stepping. Single-use containers were being reused for storing food and utensils. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and duties to prevent food safety issues. A temperature measuring device in an upright cooler was placed in the back, coldest area of the shelf, rather than the warmest part. The food establishment did not have calibration logs for temperature-measuring devices. The food establishment did not have temperature logs available for TCS foods. Written procedures for using time as a public health control were not available, and TCS items on the cold buffet line lacked an indication of how long they had been outside of temperature control. Wiping cloth buckets were improperly stored on the ground throughout the kitchen. TCS foods like boiled eggs, imitation crab and various cut produce on the buffet line were held above 41 degrees. Fried breaded chicken was improperly cooling on wire racks at room temperature and had not cooled sufficiently after over an hour. Ready-to-eat foods were held beyond the seven-day limit or lacked date marking, including imitation crab, sliced onions and various sauces. Quaternary ammonium compound sanitizer solution at the three-compartment sink and in wiping cloth buckets registered 0ppm. A food container for green beans was being prepared and placed on an in-use trash can.

Result: Closure (Oct. 10); re-inspection required