Hong Kong Diner, 180 W Peckham Ln, Reno, NV - inspection findings and violations

Business Info

Name: HONG KONG DINER
Address: 180 W Peckham Ln, Reno, NV
Total inspections: 4
Last inspection: 12/17/2015

Score
100

Restaurant representatives - add corrected or new information about Hong Kong Diner, 180 W Peckham Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection RE-INSPECTION FROM ROUTINE INSPECTION ON 11/30/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.* ALL POTENTIALLY HAZARDOUS FOODS STORED ATPROPER TEMPERATURE - USING ICE WATER BATHS FOR NOODLES ON COOKLINE. ALL TEMPS @ 42F AND BELOW.* ALL FOODS PROPERLY STORED IN WALK-IN AND BACK STORAGE AREA.* HANDSINK ON COOKLINE AVAILABLE AND PROPERLY STOCKED.* FACILITY PURCHASED SHALLOW METAL PANS FOR COOLING OF DEEP FRIED PRODUCT - ALSO USING ICE WATER BATHS TO HELP FACILITATE THE COOLING PROCESS.ADDITIONAL CFPM'S: OBSERVED CFPM ID CARDSSENG A. LIM M110440 EXP 1/4/16LUO YANG CHEN M130380 EXP 4/21/18LI C. MA M110874 EXP 10/12/16	12/17/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation FOUND NUMEROUS PANS/CONTAINERS OF POTENTIALLY HAZARDOUS FOODS OUT OF TEMPERATURE. COOKED NOODLES 57F; COOKED CHICKEN 66F; COOKED BEEF 63F; COOKED SHRIMP 57F; RAW EGGS AT 54F. ALL COLD HOLDING MUST BE 41F OR BELOW. ALL FOOD HAD BEEN OUT FOR THE LUNCH RUSH LESS THAN 2 HOURS AT TIME OF INSPECTION; ALL FOOD ITEMS STORED ON ICE WATER OR UNDER REFRIGERATION. [2] Food protected during storage; preparation; display; service; transportation FOUND RAW SHELL EGGS STORED ON TOP OF BOX OF PRODUCE IN WALK-IN UNIT. FOUND CONTAINER OF RAW CHICKEN STORED BEHIND BOWL OF UNCOVERED COOKED CHICKEN. MUST STORE ALL RAW; POTENTIALLY HAZARDOUS FOOD ITEMS BELOW AND AWAY FROM ANY READY TO EAT FOODS TO REDUCE THE RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.FOUND LARGE QUANITIES OF DEEP FRIED CHICKEN BEING COOLED IN LARGE SHEETS ON TABLE AT ROOM TEMPERATURE. CHICKEN RANGED FROM 110F-88F. WHEN COOLING FOODS MUST ENSURE THAT THEY ARE PROPERLY COOLED FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS. DISCUSSES UTLIZING ICE WATER AND SMALLER QUANTIES DURING THE COOLING PROCESS.FOUND CONTAINER OF DRIED NOODLES STORED IN BACK STORE ROOM UN-COVERED. MUST ENSURE ALL OPEN FOOD CONTAINERS ARE COVERED TO STORAGE TO REDUCE THE RISK OF CONTAMINATION. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located TORN DOOR GASKET TO THE RIGHT DOOR OF 2 DOOR PREP REACHIN. MUST REPLACE WITH NEW DOOR GASKET TO ENSURE PROPER SEAL OF UNIT DOOR. MUST CORRECT BY 12/30/15. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle NO SOAP AT COOK LINE HANDSINK. MUST PROVIDE SOAP TO HANDSINKS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE. General Comments that relate to this Inspection NOTES:BACK HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED HANDWASHING WHILE ON SITE.FINAL COOK TEMP OF FRIED CHICKEN AT 182F.GOOD REFRIGERATION AND FREEZER TEMPS.ICE MACHINE CLEAN.3-COMP SINK OK.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED REDUCING THE LARGE QUANTITIES OF FOOD OUT AT ONE TIME. MUST USE SMALLER BATCHES OF FOOD AND KEEP COLD HOLDING AT 41F OR BELOW. COOK IN SMALLER BATCHES SO LARGE CONTAINERS OF RAW MEAT ARE NOT SITTING OUT OF TEMPERATURE. DISCUSSED USING ICE WATER BATHS TO STORE POTENTIALLY HAZARDOUS FOODS DURING COLD HOLDING; IF UNABLE TO USE ICE TO KEEP FOOD AT 41F OR BELOW THE FACILITY MAY BE REQUIRED TO PURCHASE ADDITIONAL REFRIGERATION UNITS TO PROPERLY MAINTAIN PRODUCT TEMPERATURE.DISCUSSED COOLING IN SMALLER QUANTITIES. DISCUSSED OBTAINING ADDITIONAL PANS TO HELP FACILITATE COOLING PROCESS AND HOLD SMALLER QUANTITIES OF FOOD.DISCUSSED IF FACILITY WANTS TO USE TIME AS A PUBLIC HEALTH CONTROL INSTEAD OF REFRIGERATION THEY MUST DEVELOP A WRITTEN PROCEDURE THAT IS APPROVED BY THE HEALTH AUTHORITY AND CLEARLY DOCUMENT PROCESS TO ENSURE PRODUCT IS DISCARDED AFTER 4 HOURS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. ALL FOODS ON MENU ARE COOKED PRIOR TO SERVICE.FACILITY LOST A CFPM 2 WEEKS AGO. FACILITY HAS ADDITIONAL CFPM'S BUT CERTIFICATES ARE NOT POSTED AND OWNER UNSURE OF CERTIFICATE. OWNER MUST EMAIL ME AT bwickman@washoecounty.us WITH EMPLOYEE CERTIFICATE NAME; NUMBER AND EXPIRATION DATE.INFORMATION ON HOW TO OBTAIN ADDITIONAL CFPM WAS LEFT ON SITE.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.	11/30/2015	Routine Inspection 1st	90
General Comments that relate to this Inspection NOTES:OPENING RE-INSPECTION FROM 7/14/15 OPENING INSPECTION.ALL PREVIOUS NOTED ITEMS HAVE BEEN CORRECTED EXCEPT THE FOLLOWING:1. DEFROST BACK STANDUP FREEZER CLOSEST TO KITCHEN.* ALL HANDSINKS ARE AVAILABLE WITH HOT AND COLD RUNNING WATER AND STOCKED WITH SOAP AND PAPERTOWELS.* ALL PLUMBING ISSUES REPAIRED.* PATCH APPLIED TO FLOOR UNDERNEATH WOK STOVE.SEE LIST OF ADDITIONAL CFPM'S ON OPENING INSPECTION FORM.	7/28/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection NOTES:OK TO ISSUE PERMIT TO OPERATE WITH CONDITIONS.THE FOLLOWING ITEMS MUST BE DONE BY DUE DATE GIVEN:1. REPLACE MISSING HANDSINK BY 3-COMP SINK. ENSURE THAT SINK HAS BOTH HOT AND COLD RUNNING WATER AND IS SUPPLIED WITH SOAP AND PAPERTOWELS.2. DEFROST BACK STANDUP FREEZER CLOSEST TO KITCHEN.3. REPAIR THE LEAK TO HOT WATER AT COOKLINE HANDSINK.4. RE-DO PLUMBING PIPE UNDERNEATH 2 COMP PRE-SINK. MUST REMOVE PLASTIC HOLDING PIPE.5. REPAIR LEAK UNDERNEATH 3 COMP SINK.6. PATCH CONCRETE FLOOR UNDERNEATH WOK STOVE TO ENSURE FLOOR IS EVEN AND EASILY CLEANABLE AND WATER DOES NOT POOL.KEEP AN EYE ON PRE-REACHIN THAT HAS SPRING ROLLS TO ENSURE THAT IT IS PROPERLY HOLDING FOOD AT 41F AND BELOW.WALK-IN COOLER AND FREEZER ARE AT PROPER TEMPERATURES.USING CHLORINE AS SANITIZER AND TEST STRIPS AVAILABLE.GOOD COLD HOLDING TEMPS ON COOK LINE. UTILIZING ICE TO HELP KEEP FOOD AT 41F AND BELOW.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS.GO TO washoecounty.us/health TO REVIEW NEW CHANGES IN FOOD REGULATIONS.OTHER CFPMS:SENG A LIM M110440 EXP 1/4/16SHELLY HUANG SERVSAFE #9198043 EXP 6/13/17LORADEL M VICERA SERVSAFE #11832509 EXP 12/8/19TOMMY CHEW SERVSAFE #11832841 EXP 12/10/19	7/14/2015	Opening Inspection	100

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