Hong Kong Chili

Year by year

Inspections

1. Sep 17, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONTAMINATION WHEN TASTING

     Employee sampled a food item for taste after seasoning however the utensil was not removed from the kitchen/was not placed in ware washing area and employee proceeded to use the utensil again.

     Correction: Use a utensil only once when tasting food items.

     Code WFC 3-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk in cooler, a pan of raw chicken is on a shelf above containers of sauce and noodle dough (all items are covered).

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat foods being cold held are not datemarked. In Avantco two door prep cooler, a container of tofu is not datemarked. In twodoorundercounter cooler for soda and desserts, pre-portioned containers of dessert are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Most foods in the two prep cooler bottoms were observed to be unwrapped or uncovered - package of tofu uncovered, open cans of sauces uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - DIRTY

     Handsink is soiled including the faucet handles.

     Correction: Clean and maintain plumbing fixtures as often as necessary to keep clean.

     Code WFC 6-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Observed cleaning of cutting board and a mixture of soap and bleach was used.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

2. Jun 23, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jun 20, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of equipment are soiled and unclean: handsink basins and aprons; backsplash and the front of three compartment sink basins; the tops of two chest freezers in the back room are heavily soiled; shelving units are soiled including around the noodle maker and top of noodle maker is soiled with flour.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the main prep cooler (2 drawer/1 door bottom and prep top) a plate of raw chicken is stored on the upper shelf of the lower part of the unit and the plate of raw chicken is above ready to eat foods such as tofu and bamboo shoots.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE food being cold held is not datemarked or has a datemark that exceeds 7 days: in the front beverage cooler, there is meat products cooked in-house which are not datemarked; in the two drawer/1 door cooler, there is commercially made packages otofu and bamboo shoots that are not datemarked; in the single door prep cooler, there is a container of cooked rice which is not datermarked; in the Arctic Air two door undercounter cooler, containers of coconut dessert are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Some packages of commercially made foods which are open packages were observed to be unwrapped or uncovered such as tofu and bamboo shoots.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination by the storage of employee beverages on the food prep counters.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Upon arrival, both handsink basins were observed to have a food strainer basket in each.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Some spices are 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 WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Mouse droppings observed along the wall in the back storage room near the chest freezers and near the food prep sink (also along the wall).

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Soy chicken in pot on stove top was observed at 129F. Per operator the burner was accidentally turned down too low.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in Arctic Air two door undercounter cooler is missing. Operator states he will buy a thermometer for the unit.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

4. Sep 26, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean: 1) microwave exterior esp. doors are soiled. 2) underside of cooler handles have a buildup of debris. 3) fronts of cooler doors have some visible food residue. 4.) shelves in kitchen have food debris on them 5) floors are unclean.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the Arctic Air 2 door cooler/1 door freezer, a container of raw chicken was stored above a container of soy milk.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Soy milk in the Arctic Air cooler/freezer unit was observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at either of the two employee handwash sinks in ktichen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Upon arrival, handsink in kitchen was not accessible due to a strainer containing waste food having been placed in the sink basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Soy sauce and wine 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 WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-Go containers on shelf above prep cooler were stored open and right side up, allowing for possible contamination by dust, debris, etc.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Cooked cabbage in steam table being hot held at 123F. The cabbage was in a metal bowl which was set inside a larger metal pan, and thus the surface of the bowl containing the cabbage was not receiving direct heat from the steam table.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Jan 13, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jan 13, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

7. Dec 22, 2021 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces are soiled and unclean. 1) Outside handles or refrigeration units/microwave handles/equipment are greasy and have visible food debris. 2) Walls have heavy grease build-up. Wall behind fryer is yellow. Splatters and grease behind prep sink and dish area.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Knife and cutting boards used with TCS food not cleaned at least every 4 hours. Operator described dipping knives in container of bleach to sanitize. 3-compartment sinks were filled with dishes and not set-up to wash, rinse, and sanitize.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Repeat

     COOLING METHODS - Not Corrected

     Cooked chicken in broth cooked 1 hour prior was on floor near hw sink in kitchen area at 110F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods. Several items missing date marking. Item dated 12/14 has expired.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - THAWING - Not Corrected

     Frozen food thawing at room temperature, box of frozen chicken thighs.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in dish area is not accessible due to dirty dishes. Handsink in kitchen area contained sieve with sprouts.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     1) Box of beef outside of walk-in cooler. 2) Chicken in broth stored by hand wash sink on floor. 3) Green leafy vegetables on floor near prep sink.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Whole duck is out in display case at 3:10pm, time stamped for discard was 2pm.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     VENTILATION - HOOD INADEQUATE - Not Corrected

     The small fryer is not under the main vent hood. A small ventilation system is available to direct the smoke into the main vent hood. The small ventilation hood was not turned on. The wall behind the small ventilation hood has heavy grease build-up.

     Correction: Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings.

     Code WFC 4-301.14

8. Dec 14, 2021 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces are soiled and unclean. 1) Outside handles or refrigeration units/microwave handles/equipment are greasy and have visible food debris. 2) Walls in have heavy grease build-up. Wall behind fryer is yellow. Splatters and grease behind prep sink and dish area.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Knife and cutting boards used with TCS food not cleaned at least every 4 hours. Operator described dipping knives in container of bleach to sanitize. 3-compartment sinks were filled with dishes and not set-up to wash, rinse, and sanitize.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     COOLING METHODS - Not Corrected

     Broth/soup cooled improperly. Both items were cooked last night. At 11:45 during inspection, broth/soup in large stainless steel pot was at 47F. Broth/soup in 5 gal soy sauce bucket was at 48F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods. Several items missing date marking including housemade coleslaw and congee. Food items with date of 12/6 and 12/7.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - THAWING - Not Corrected

     Frozen food thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in dish area is not accessible due to dirty dishes and buckets stacked on floor in front of handsink. Handsink in kitchen area contained sieve with food debris.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     1) In walk-in freezer boxes stored on the floor. 2) In dry storage area, several containers of sauce and bags of food are stored on floor as shelves are full.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     1 container of eggs was stored on shelf across from dish room at room temperature (50F).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM - Not Corrected

     No working thermometer is present for monitoring internal food temperatures (0-220 degrees F range). Thermometer on premise contains too much grease buildup to read. Once wiped, thermometer read over 90F room temperature. Another thermometer starts at 50F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has no written plan for using time as a public health control. Operator stated the TPHC is used for items in display case. These items currently include a whole duck and pork belly.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     VENTILATION - HOOD INADEQUATE - Not Corrected

     The small fryer is not under the main vent hood. A small ventilation system is available to direct the smoke into the main vent hood. The small ventilation hood was not turned on. The wall behind the small ventilation hood has heavy grease build-up.

     Correction: Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings.

     Code WFC 4-301.14

9. Dec 10, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean. 1) Outside handles or refrigeration units/microwave handles/equipment are greasy and have visible food debris. 2) Walls in have heavy grease build-up. Wall behind fryer is yellow. Splatters and grease behind prep sink and dish area.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Knife and cutting boards used with TCS food not cleaned at least every 4 hours. Operator described dipping knives in container of bleach to sanitize. 3-compartment sinks were filled with dishes and not set-up to wash, rinse, and sanitize.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     COOLING METHODS

     Broth/soup cooled improperly. Both items were cooked last night. At 11:45 during inspection, broth/soup in large stainless steel pot was at 47F. Broth/soup in 5 gal soy sauce bucket was at 48F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler raw duck and chicken stored above raw pork.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. No items in facility are date marked.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Raw meat improperly thawing. 1) Marinated poultry out at room temperature. 2) Raw meat thawing on cart in dish area was moved to freezer to fridge overnight and then put onto cart in tray to thaw. 3) Raw chicken in bag in handsink.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Rice is subject to potential contamination by washing in 3-compartment sink on top of dirty dishes instead of in prep sink. Additionally noodles in sieve were set directly on card board box with pork belly inside.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dish area is not accessible. The basin is filled with a sieve with cleaning sponges and a bag of raw chicken.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     1) In walk-in freezer boxes stored on the floor. 2) In dry storage area, several containers of sauce and bags of food are stored on floor as shelves are full.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     2 containers of eggs were stored on shelf across from dish room at room temperature (50F).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     No working thermometer is present for monitoring internal food temperatures (0-220 degrees F range). Thermometer on premise contains too much grease buildup to read. Once wiped, thermometer read over 90F room temperature. Another thermometer starts at 50F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Operator stated the TPHC is used for items in display case. These items currently include a whole duck and pork belly.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     VENTILATION - HOOD INADEQUATE

     The small fryer is not under the main vent hood. A small ventilation system is available to direct the smoke into the main vent hood. The small ventilation hood was not turned on. The wall behind the small ventilation hood has heavy grease build-up.

     Correction: Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings.

     Code WFC 4-301.14

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - EQUIPMENT CLEAN

     The warewashing sink compartments basins used for washing and rinsing are not clean. All three basins of 3-compartment sink are full of dirty dishes.

     Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using.

     Code WFC 4-501.14

10. Apr 24, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 10, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 1, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

13. Dec 1, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

14. Sep 25, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

15. Sep 16, 2014 Routine Inspection · Reinspection Required

    No violations cited.

16. Feb 25, 2014 Pre-inspection · Reinspection Required

    No violations cited.