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Hong Kong Restaurant

Hong Kong Restaurant
3014 W New Haven Ave
Melbourne, FL 32904

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: HONG KONG RESTAURANT
License Number: 1505960
License ID: 5882652
Inspection Visit ID: 5342470
Inspection Date: Wednesday, August 13, 2014
Inspection Number: 2434043
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl utilized to scoop rice
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / between reach in cooler prep table
08B-38-4 Basic.Food stored on floor. / buckets sauce walk in cooler
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / foods in talk freezer
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line front line
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / raid
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. / raw chicken/ vegetables Educated **Corrected On-Site**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. -or wiping cloths
53B-06-4 Intermediate.No state approved required employee training program present at first inspection changed owner on 6/17/14 To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / still have a few days before the employee training time frame is up must have by next unannounced inspection

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Hong Kong Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Hong Kong Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Hong Kong Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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