New Hong Kong Buffet

Year by year

Inspections

1. Apr 9, 2026 Follow Up · 2 priority foundation, 2 core, 4 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Cream cheese mixture for crab rangoons, cooked noodles & seafood salad in walk-in cooler is not date-marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The interior of the warewashing is not cleaned at a frequency that prevents recontamination. Buildup of residue noted inside the washing machine

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor tiles & baseboard tiles in the back food prep/dishwashing area noted in disrepair & coming loose..

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Apr 7, 2026 Routine · 1 priority, 3 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed.. Sanitizer in warewash machine must be checked daily with test strips to ensure proper sanitization of equipment & utensils.

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cream cheese mixture for crab rangoons, cooked noodles & seafood salad in walk-in cooler is not date-marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The interior of the warewashing is not cleaned at a frequency that prevents recontamination. Buildup of residue noted inside the washing machine

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor tiles & baseboard tiles in the back food prep/dishwashing area noted in disrepair & coming loose..

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Apr 22, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Lemon scented bleach sanitizer used in the 3-compartment sink is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. Provide sanitizer that is not scented or that contains other unapproved additives.

     Code 7-204.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Deflector on the inside of the ice bin is visibly soiled with what appears to be mildew growth.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sugar, MSG, flour and cornstarch is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of wall & juncture of stainless steel table located at the dishwashing station are soiled with black substance that appears to be mildew growth..

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Jun 21, 2024 Routine · 1 priority, 1 priority foundation, 5 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     There was no bleach added to the 3rd compartment of the sinks to sanitize equipment.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bleach was added to the sink to reach a concentration of 100PPM. Staff was educated.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Mildew was noted on the interior deflector of the ice machine.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Many foods in all of the coolers were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Absorbent mesh under the cups by the soda fountain and cloth towels lining shelves throughout the kitchen are not an approved smooth and nonabsorbent surface..

     Correction: Remove absorbent mesh and cloth towels.

     Code 4-101.19

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in front of the 3 compartment sink is in poor condition. It is no longer smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     There are large wholes in the screen of the kitchen exterior door.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Facility has too many items that are unnecessary to the operation of the food establishment making it difficult to keep the facility clean.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

5. Oct 26, 2023 Follow Up · 3 priority foundation, 4 core, 7 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Crab salad, crab rangoons, melon, cooked pork, fried chicken and dessert are not provided with date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Test strips are discolored and need to be replaced.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walkin freezer door is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The exteriors of coolers, cookline equipment, the middle table in the kitchen, and the floors and walls in the dry storage room and ice machine room are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior screen door in the kitchen is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The dry storage room and the room with the ice machine are not cleaned often. Floors and walls are dirty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

6. May 17, 2023 Routine · 1 priority, 3 priority foundation, 6 core, 4 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach used in the kitchen sinks is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sinks were emptied and staff was instructed to add more bleach and use test strips.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Crab salad, crab rangoons, melon, cooked pork, fried chicken and dessert are not provided with date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Test strips are discolored and need to be replaced.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Certified food manager expired on 5/14/23.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walkin freezer door is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The exteriors of coolers, cookline equipment, the middle table in the kitchen, and the floors and walls in the dry storage room and ice machine room are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior screen door in the kitchen is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The dry storage room and the room with the ice machine are not cleaned often. Floors and walls are dirty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12