Restaurant Inspections: Hong Kong House (01-0084) - Virginia Beach

Inspection Date: February 1, 2012

Inspection Type: Routine

Critical Violations: 3

Noncritical Violations: 1

- Violation Code: 0470
  Corrected During Inspection, Critical Repeat
- Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

- Violation Code: 0760
  Corrected During Inspection, Critical
- Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165 degrees F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.

- Violation Code: 0830
  Critical Repeat
- The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41 degrees F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

- Violation Code: 0810
  Repeat
- The methods used for cooling were not adequate.
- Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.