HONG KONG CITY

2 findings recorded on Jul 17, 2026. 2 marked corrected on site.

1. Repeat violationItem 6-1B ↗

   Proper hot holding temperatures

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, cooked chicken wings tested at 78F in food storage container on bottom shelf of food preparation table in kitchen. As per person in charge ,said food was cooked and placed in said location for one hour prior to inspection. Corrected- on - site: Person in charge reheated food item to 207F and placed in walk in cooler to cool. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Cooling Methods. 1.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans;(ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. At the time of inspection, two large containers of cooked chicken wings were observed not separated into smaller portions and tightly covered in walk in cooler. As per person in charge food was cooked and placed into walk in cooler 2 hours prior to inspection. Corrected on Site: Person in Charge separated said food item into smaller portions and placed in reach down chest freezer to continue cooling. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.