Hong Kong Garden Restaurant

Update on April 15/2026, , Food handlers were not confining their hair., , Requirement:, , Ensure that food handlers confine their hair suitably/using hairnet/hat

a) A pail containing flour was kept uncovered in back storage area., , b) Two bins of deep-fried chicken were kept uncovered in prep cooler in cooking area., , c) Raw chicken bag was stored next to cooked meat in upright freezer located near two comp sinks., , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Ensure that raw meat is stored apart from any other food to prevent cross contamination.

Internal temperature of egg yolk stored on the spice cart near grill without temperature control was 19.5C and chopped fresh garlic in oil was at 22.9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard egg yolk and garlic in oil.

Frozen beef and frozen shrimp were being thawed in standing water in the sink., , Requirement:, , Ensure that frozen meats/seafood are thawed by one of the following approved methods:, , a) in the cooler, b) under running cold water, c) by heating in microwave, , Staff was instructed to turn on the cold water above frozen beef and shrimps during inspection.

a) scoop handle was kept in flour of bulk bin., , b) Second scoop provided in this bulk bin was just a bowl without handle., , c) Onion bag was stored directly on the floor in walk in cooler., , , Requirement:, , a) Keep scoop handle out of food to prevent contamination., , b) Remove bowl without handle from the bulk bin and ensure that scoops with handle are provided in bulk bins to prevent contamination., , c) Store food minimum 15 cm off the floor.

The bottom part of nonoperational hot holding installed on prep counter to store food for very short time in cooking area was rusting making surface rough., , Requirement:, , Refinish the surface of this nonoperational hot holding area .

Update on April 15/2026, , a) Food buildup on deep fryer., , b) Accumulation of dirt and grease under wok., , c) Grease dripping from the hood located above the deep fryer., , Requirement:, , Clean the above noted areas and equipment.

a) A thick layer of flour and dirt buildup on bulk bins, , b) Dried up blood spills and dirt on bottom shelf of upright freezer located in cooking area., , c) Shelves located above prep counter in cooking area were dirty, sticky and cluttered with miscellaneous items., , d) Dirt buildup on exterior surface of prep cooler located in cooking area., , e) Heavy dirt buildup on wall near back door in the kitchen, , f) dirt and debris on rack located in cooking area, , e) Dish washing area was cluttered with chemical pails and empty pails, , Requirement:, , a) Ensure that facility is deep cleaned in addition to above noted areas and equipment., , b) Declutter that dish washing area and shelves in cooking area.