HONG KONG BAKERY AND DIMSUM

4 findings recorded on Sep 16, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed multiple time/temperature control for safety foods on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed multiple time/temperature control for safety foods on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in Charge) labeled the food items with the start/discard time.

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 12A ↗

   Food storage and contamination

   Observed buns/pastries not individually wrapped in the self-service display cases. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Employees individually wrapped the pastries in the self-service display cases.

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(u)

   Observed buns/pastries not individually wrapped in the self-service display cases. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Employees individually wrapped the pastries in the self-service display cases.

   Official report · Item 12A ↗

   Correction status not recorded

3. Inspector observationItem 14C ↗

   Single-use article storage and use

   Observed single use containers being reused to store sauces. Single-service and single-use articles may not be reused. (C)

   Inspector’s full note

   Inspection item: Inspection item 14C

   Code .05(6)(r)

   Observed single use containers being reused to store sauces. Single-service and single-use articles may not be reused. (C)

   Official report · Item 14C ↗

   Correction status not recorded

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