Friday, May 25, 2012 ~ 11:16:00 AM
Bookmark, Share & Add this page to:
Expand this BoxMembership Information

New Hong Kong Restaurant

New Hong Kong Restaurant
198 Barton Blvd
Rockledge, FL 32955
(321)633-0188

Click to Show Larger Map
Map of Area Around New Hong Kong Restaurant
Get Directions to New Hong Kong Restaurant 198 Barton Blvd, Rockledge, FL 32955
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 198 Barton Blvd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2011
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4387907
Inspection Date: Monday, March 19, 2012
Inspection Number: 2128442
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.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
01A-10-1 Critical. Observed food/ice received from unapproved source. No packaging or invoice for whole fish in freezer and walk in. Operator stated that it is for their use only.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, etc. Repeat Violation.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cornstarch water , ambient cooling directly on cook line counter. 77 after 3 hours, will discard in an hour. Repeat Violation.
08A-16-1 Critical. Observed food stored in a prohibited area. Observed personal food, whole fish, stored with customer food.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauce buckets, walk in cooler. Repeat Violation.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Observed used cardboard egg crates used as drainboards.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Wooden non handled bowl used for raw meats.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Plastic non handled soup bowl used for scooping rice. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted. Repeat Violation.
20A-06-1 Critical. Sanitizer not used in accordance with the manufacturer's recommendations. Observed employee wash wood ball without sanitizing. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavywalk in shelving. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
40-04-1 Observed personal care item stored with food. Bikes, balls, etc.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue chemical. Repeat Violation.

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4387908
Inspection Date: Wednesday, November 02, 2011
Inspection Number: 2128443
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.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, pastas. Observed no date markings. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on counter by fryer at 61 degrees. Will discard after 4 hours.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh bean sprouts from walk in cooler on counter by wok area, 75 degrees. Will discard after 4 hours. Iced down.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cornstarch water, 72 degrees after 2 hours of ambient cooling. Stored on counter at cook line. Will discard at 3 pm.
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed celery, carrots over peeled onions and sauce. Walk in cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. All raw meats over sauce buckets, walk in cooler. Repeat Violation.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line. 98 degrees. Corrected On Site. Repeat Violation.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut off plastic jug used for scooping. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted and peeling.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelving, painted wood that is peeling.
20A-05-1 Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Observed food storage bucket washed with palomolive dish detergent, then rinsed. Not sanitized. Corrected On Site.
23-03-1 Observed build-up of grease on nonfood-contact surface. Shelving by fryer.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving. Repeat Violation.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue window cleaner. Corrected On Site.

Click to Hide Contents
2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4046151
Inspection Date: Tuesday, April 05, 2011
Inspection Number: 2020076
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.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 8
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats, rolls, noodles, etc. Observec no date markings. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Lobster, scallops.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil, cart. Rapidly chill in freezer, will discard after lunch. Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Chicken, triple sink.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw non commercially packaged beef over shrimp, rif.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, walk in.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting cleaned cabbage. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 degreed, by rice.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut out jug used for scooping rice.
14-31-1 Equipment or utensils not designed or constructed in a manner that avoids contamination. Non handled bowl, cooked pork.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy, walk in shelves.
24-10-1 Observed utensils stored in crevices between equipment. Spatula, cook line.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Front.
32-22-1 Critical. Observed objectionable odors in bathroom. Restroom.
35B-03-1 Critical. Outer openings not protected with self-closing doors. Back door.
37-03-1 Observed wall in disrepair. Womens restroom.

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4046152
Inspection Date: Thursday, October 14, 2010
Inspection Number: 2020077
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Total Number of Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, dumplings,pasta, etc. Observed no date markings.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk items, back room.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp , pork, Corrected On Site. Rapid chilled in freezer, will keep reach in shut.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Covered, deep dish of breaded chicken on counter, ten minutes.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Bags of meat in triple sink,
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw ground meat over cooked shrimp, walk in.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic forks by fryer, not handles up.
25-04-1 Observed single-service items stored on floor. Case of lids, Corrected On Site.

Click to Show Contents
No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
Click to Show Contents
No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
Click to Show Contents
No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
Click to Show Contents
No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

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

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while New Hong Kong Restaurant, Rockledge may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


Current Weather Conditions In Rockledge, Florida.