URGENT – U.P. Breaking News Shocker: Unpublicized website has restaurant inspection records for the Marquette County Health Department, and Western U.P. Health Department – but what about the rest of the U.P.? – Plus an update on our probe into the Hong Kong Buffet – we have the records

URGENT URGENT URGENT – U.P. Breaking News Bulletin – 4-2-18 – 6:15 a.m. ET – U.P.

U.P. Breaking News learns of secret website where Marquette County restaurant health inspection records can be found – yet it has never been publicized – Now Marquette media has no excuse not to report restaurant inspection records from Marquette County, thanks to a tip sent to U.P. Breaking News – there is also a function for the Western U.P. Health Department

Restaurant graphic

 

By Greg Peterson
U.P. Breaking News
Owner, News Director
906-273-2433

(Marquette, MI) – Before you eat at your favorite U.P. restaurant today, make sure you know what was found by health departments – at least in some U.P. cities.

Early today, U.P. Breaking News was informed about a secret website that posts restaurant health inspections records in Marquette County – and the Western U.P. Health Department.

Plus Hong Kong Buffett in Marquette, MI was listed non-compliant in February 2018 – scroll down to read the info:

This infor was given to us thanks to:

Eric Menze

The info for some of the U.P. is now available through “Sword Solutions.”

http://www.swordsolutions.com/inspections/pgesearchresults.asp?County=39

Search Restaurant Inspection Reports

http://www.wupdhd.org/environmental-health/food-protection-program/search-restaurant-inspection-reports/

http://www.swordsolutions.com/inspections/pgeSearchResults.asp?County=37

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 02/06/2018 Compliance Non Compliant
Notes  
Inspection Results
Priority Backflow Prevention (5-402.11)
Items Backflow/backsiphonage prevention device(s)
Problems An air break is provided but an air gap is required in the sewer line.
Corrections Create an air gap in the sewage line which is twice the diameter of the waste line leaving the equipment, and not less than 1 inch.
Comments During the inspection, the drain line of the pop machine was observed creating an air break with the sewer line. An air gap is required between the pop machine drain line and the sewer to prevent the potential backflow of sewage from contaminating the pop machine. This was discussed with the person in charge and the drain line raised and cut to create an air gap with the sewer. Violation corrected.
 
Priority Manual and Mechanical Warewash (4-501.114)
Items Chlorine solution concentration
Locations wiping clothes
Problems Below 25 ppm
Corrections Provide correct concentration as stated above.
Comments During the inspection, the sanitizing section of the 3 compartment sink was observed with a chlorine concentration below 25ppm. To adequately sanitize dishes the chlorine concentration must be between 50-100ppm. This was discussed with the person in charge and the solution concentration was increased to 50ppm. This is a repeat violation, please ensure that employees are testing the concentration of the sanitizing solution after every fill. Violation corrected at time of inspection.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 09/11/2017 Compliance Non Compliant
Notes  
Inspection Results
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/16/2017 Compliance Non Compliant
Notes  
Inspection Results
Priority Backflow Prevention Device, Wh (5-203.14)
Comments The y at the mop sink faucet has been replaced and an atmospheric vacuum breaker installed as per the photo submitted and received 8-16-17. Violation Corrected.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/10/2017 Compliance Non Compliant
Notes  
Inspection Results
Priority Backflow Prevention Device, Wh (5-203.14)
Items Backflow prevention backflow/backsiphonage device vacuum breaker
Locations Mop sink faucet
Problems Not provided
Comments The mop sink d\faucet has a y with shut off valves down stream of the built in atmospheric breaker. One line is directly connect to a chemical pump with a built in air gap, the other is unprotects. Install an AVB (ASSE 1011) ASAP. Provide a photo to this department showing the correct AVB installed within 10 days. jfarnworth@mqtco.org,
 
Priority Manual and Mechanical Warewash (4-501.114)
Items Chlorine solution concentration
Locations wiping clothes
Problems Below 25 ppm
Corrections Provide correct concentration as stated above.
Comments Wiping cloth buckets at the cooks line and in the prep area had less than 25 ppm chlorine residual when tested with test strips. Violation corrected by the PIC adding chlorine to 100 pm.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 02/02/2017 Compliance In Compliance
Notes  
Inspection Results
Priority Equipment Food-Contact Surface (4-602.11)
Items Food-contact surface(s) and utensil(s)
Problems Not cleaned
Corrections Clean as specified above.
Comments The can opener was observed with a build up of food debris indicating a lack of routine cleaning. The can opener is a food contact surface which is required to be washed, rinsed, and sanitized at least every 4 hours to prevent pathogen growth. The violation was discussed with person in charge and the can opener cleaned at time of inspection for correction.
 
Priority Foundation Where to Wash (2-301.15)
Items Employee washed/rinsed hands
Problems In three compartment sink
Corrections Hands shall be washed in handsink(s) only.
Comments A kitchen worker was observed rinsing off/washing his hands in the 3 compartment sink. Hand washing shall only be conducted in a hand washing sink to prevent cross contamination. The violation was discussed with person in charge and he instructed the employee on where to wash hands.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/30/2016 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments Upon our follow-up inspection, all foods in this refrigeration unit were at proper cold-holding temperatures of 41F or less. The owner advised that the unit has been serviced, specifically, the mechanical components have been cleaned and the service technician reported that no further maintenance or repair issues were found. The owner is using a probe thermometer to take internal food temperatures in the morning, after the lunch period, and after the dinner period. CORRECTED.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/17/2016 Compliance Non Compliant
Notes  
Inspection Results
Priority Packaged and Unpackaged Food – (3-302.11)
Items Raw animal product(s), Fruit(s) and vegetable(s)
Locations Walk-in cooler 2 door prep cooler
Problems Not separated from each other
Corrections Keep seperate., Store raw animal foods below and away from foods needing little or no further prep.
Comments A few foods were stored improperly, specifically: 1. In the walk-in cooler, three containers of raw chicken were stored above other raw meats and shellfish that have lower minimum cook temperatures. To prevent foodborne illness from foods that may drip or spill onto underlying foods, the foods that have a higher minimum cook temperature must be stored below foods that have lower minimum cook temperatures. This was corrected during the inspection by the owner relocating the chicken below and away from other foods and providing instruction to the employees. 2. In two of the cook’s line prep coolers, foods were stored with the containers nested such that the bottom of the containers were in direct contact with the underlying foods that were not covered. To prevent the undersides of the food containers from contaminating foods in the underlying containers, discontinue storing containers nested. If foods are stored stacked, the underlying foods must be covered. This was corrected during the inspection by the owner providing covers for the underlying foods and providing instruction to the employees.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Cold food item(s)
Locations 2 door prep cooler
Problems Stored above 41 degrees F
Corrections Store below 41 degrees F.
Comments In the top rail compartment of the middle cooler at the cook’s line, potentially hazardous foods (PHFs) were at temperatures up to 45F (Leader 2-door prep cooler with 1-lid top rail). To prevent the rapid growth of disease-causing organisms, PHFs being held cold must kept at 41F or less. This must be corrected immediately. A follow-up inspection will be performed in approximately 10 calendar days. In the interim, the temperature dial was set to a colder temperature and the foods were put on a 6 hour discard procedure per 3-501.19. Please use a temperature monitoring chart to record your progress. The temperatures to record will need to be actual internal food temperatures that are taken with a probe-style thermometer., In the top rail compartment of the middle cooler at the cook’s line, potentially hazardous foods (PHFs) were at temperatures up to 45F (Leader 2-door prep cooler with 1-lid top rail). To prevent the rapid growth of disease-causing organisms, PHFs being held cold must be kept at 41F or less. This must be corrected immediately. A follow-up inspection will be performed in approximately 10 calendar days. In the interim, the temperature dial was set to a colder temperature and the foods were put on a 6 hour discard procedure per 3-501.19. Please use a temperature monitoring chart to record your progress. The temperatures to record will need to be actual internal food temperatures that are taken with a probe-style thermometer.,
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 02/09/2016 Compliance In Compliance
Notes  
Inspection Results
Priority Equipment Food-Contact Surface (4-602.11)
Items Food-contact surface(s) and utensil(s)
Problems Not cleaned
Corrections Clean as specified above.
Comments The can opener in the kitchen was observed with a build up of food debris indicating a lack of cleaning. The can opener is a food contact surface. Food contact surfaces shall be cleaned (washed, rinsed, and sanitized) at least every 4 hours when in use to prevent pathogen growth. The dishwasher cleaned the can opener at time of inspection for correction.
 
Priority Sanitizers, Criteria (7-204.11)
Items Sanitizer(s)
Problems Do not comply with law
Corrections Remove and replace to be in compliance with law.
Comments The wet wiping cloth bucket was observed above 200 ppm chlorine. The chlorine solution in the wet wiping bucket shall be maintained between 50-100ppm or in accordance with the manufacturers recommendation. An employee remixed the wet wiping bucket chlorine solution at time of inspection for correction.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/18/2015 Compliance Non Compliant
Notes  
Inspection Results
Priority Manual and Mechanical Warewash (4-501.114)
Items Chlorine solution concentration
Locations Dish washing Area dishmachine
Problems Below 25 ppm
Comments The dish machine was not providing chlorine sanitizer when tested with the required test strips. The dish machine had just been started up and was not used to wash any dishes before the inspection. It was primed and run several times, but did not provide any sanitizing. The container was changed and the machine retested, at the end of the inspection at which time it was providing 50 ppm of chlorine residual sanitizer. Violation Corrected. Make sure the dish machine is tested before use every morning.
 
Priority Packaged and Unpackaged Food – (3-302.11)
Items Raw animal food(s)
Problems Stored over/next to Ready-to-eat food(s)
Comments In the walk in cooler, on the back shelves, 2 large pans of chicken pieces were thawing over top of ready to eat noodles and sauces. Violation corrected by the PIC talking with the prep cooks concerning the proper procedures for storing raw animal products.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Cold food item(s)
Problems Stored above 41 degrees F
Corrections Store below 41 degrees F.
Comments Containers of raw marinated beef in the walk in cooler had temperatures of 55-60 degrees F indicating they were held out of temperature. In addition, flat trays of pre-cooked chicken balls had a temperature of 58 degrees F and were being held at room temperature in racks opposite the fryer. All potentially hazardous foods shall be maintained at 41 degrees F or less in order to prevent the growth of food borne illnesses. The PIC indicated the beef had been held at the counter in the morning for less than 2 hours and returned to the walk in cooler. The PIC corrected the violation by moving the tray of chicken to the walk in cooler since they had been out of temperature for only 2 hours and talking with the prep cooks about proper staging of prep food. They will use smaller containers when staging foods in order to maintain them at 41 degrees F or less.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 01/30/2015 Compliance In Compliance
Notes  
Inspection Results
Priority Foundation Package Integrity (3-202.15)
Items Food package(s)
Locations Storage shelves
Problems Dented, dented on seam or swollen
Corrections Discard.
Comments On the storage shelves in the kitchen, a can of peaches was observed with significant dents on the end seam. In order to prevent botulism all cans shall be examined and returned to provider if they have large or significant dents on the side or end seams. Violation corrected by the PIC removing them from the shelf and relocating them to the office to be returned to the supplier. The person in charge shall monitor food deliveries on a daily basis for damage and return as needed. This is a repeat violation.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Cold food item(s)
Problems Stored above 41 degrees F
Corrections Store below 41 degrees F.
Comments On the grill line the preparation cooler closest to the dishwasher was observed at 48 degrees F. on the top and bottom of unit. Refrigeration units cold holding potentially hazardous foods shall maintain food temperatures at or below 41 degrees F. at all time to minimize the growth of pathogens. The unit has minimal PHFs it is mostly vegetables. The PIC indicated the PHFs were place in unit approximately 1.5 hours ago and will be used over the lunch period. The refrigeration unit temperature was turned down and the unit was observed at end of inspection and found to be cold holding at 38 degrees F. Violation corrected. The person in charge should monitor all refrigeration units daily to ensure proper cold holding.
 
Priority Sanitizers, Criteria (7-204.11)
Items Sanitizer(s)
Problems Do not comply with law
Corrections Remove and replace to be in compliance with law.
Comments The wet wiping bucket located near the check out area was observed above 200 ppm chlorine. Wet wiping buckets containing chlorine shall be mixed in accordance with manufacturers recommendation. Chlorine sanitizing solutions over 200 ppm are toxic. The person in charge remixed the sanitizer at time of inspection for correction.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/20/2014 Compliance Non Compliant
Notes  
Inspection Results
Priority Foundation Package Integrity (3-202.15)
Items Food package(s)
Locations Storage shelves
Problems Dented, dented on seam or swollen
Corrections Discard.
Comments On the storage shelves in the kitchen, 2 cans of pineapple were dented on the end seam. In order to prevent botulism all cans shall be examined and returned to provider if they have large or significant dents on the side or end seams. Violation corrected by the PIC removing them from the shelf and relocating them to the office to be returned to the supplier.
 
Priority Foundation Using a Handwashing Sink (5-205.11)
Items Handwashing sink(s)
Locations hand wash sink(s)
Problems Not easily accessible Items stored In front of
Comments Several 5 gallon buckets of sauce were being stored in front of the hand washing sink in the kitchen. The PIC said they do not use this sink – however it is the only handwashing sink easily accessible to the dish washing area and the back cook cline. In order to prevent the spread of disease and food borne illness, employees shall have access to hand washing sinks. Violation corrected by the PIC relocating the buckets under the cook line so the kitchen hand washing sink is easily accessible.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 05/01/2014 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments Upon our follow-up inspection the following morning, May 1, 2014, the condenser had been defrosted and adjusted by a service technician and was now holding foods and a test pan of water on an upper shelf at temperatures in the mid-30’s F. Be sure to more frequently use a calibrated probe thermometer to check the internal temperatures of foods being held under refrigeration, take corrective actions, and repair or replace your refrigeration equipment as needed to ensure that foods are always held at proper temperatures.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 02/18/2014 Compliance In Compliance
Notes  
Inspection Results
Priority Manual and Mechanical Warewash (4-501.114)
Comments A receipt was received by this department on February 10, 2014 indicating the dishwasher has been adjusted and is now providing chlorine sanitizer at 75 ppm. Violation corrected.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 02/07/2014 Compliance In Compliance
Notes  
Inspection Results
Priority Before Use After Cleaning (4-702.11)
Items Clean utensil(s) and food-contact surface(s)
Problems Not sanitized
Corrections Sanitize as required above.
Comments Dishes in the kitchen 3 compartment sink were being washed, sanitized, and then rinsed. The proper manual dishwashing procedure is to wash in detergent, rinse in clear water, and then sanitize. When dish soap on an unrinsed dish is placed in a sanitizing solution the dish soap molecules will readily combine with the chlorine molecules reducing the sanitizer effectiveness. The violation was discussed with person in charge and procedure corrected at time of inspection.
 
Priority Equipment Food-Contact Surface (4-602.11)
Items Food-contact surface(s) and utensil(s)
Problems Not cleaned
Corrections Clean as specified above.
Comments The can opener in the kitchen per the PIC is only being cleaned every few days. The can opener is a food contact surface and shall be cleaned every 4 hours when in use or after each use to prevent possible pathogen growth. The violation was discussed with PIC and he changed their cleaning procedure for the can opener at time of inspection for correction. The can opener will be cleaned after each use.
 
Priority Manual and Mechanical Warewash (4-501.114)
Items Chlorine solution concentration
Problems Below 50 ppm
Corrections Provide correct concentration as stated above.
Comments The mechanical dishwasher is not providing any sanitizer in the sanitizing cycle. Chlorine sanitizer is required to be maintained between 50-100ppm to destroy potential pathogens. The PIC contacted his service provider Ecolab at time of inspection. The service provider is scheduled to work on the machine later today. Until the dishwasher is operating properly all dishes shall be manually sanitized. To prevent a follow up inspection a copy of the service providers receipt shall be submitted to this department within 10 days. The receipt can be emailed to jcox@mqtco.org, faxed to 906-475-6500, or mailed to the address found on top of this report. If a receipt is not received within 10 days a follow up inspection will be conducted.,
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/23/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments Upon our follow-up inspection on August 23, 2013: Items 1 and 2 remain corrected as described above. Item 3 and 4 are now corrected in full, specifically, the northerly prep cooler is now holding foods at 41F or in less both the top and inner compartments, and the oyster sauce and garlic in oil are being stored in the inner compartment. Be sure to continue frequently using a food probe thermometer to monitor the temperatures of foods stored in the prep coolers.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/22/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments Upon our follow-up inspection on August 22, 2013: Items 1 and 2 above have been corrected in full, specifically: At the self-service cold and hot holding buffet units, PHFs were still being correctly marked with discards time, and the facility now has the required written procedures per section 3-501.19, and has posted them at the server kitchen and entrance to the main kitchen. Item 3 and 4 above continues at the north prep cooler, but the unit was being serviced again during the inspection, so a complete evaluation could not be performed at this time. Probed food temperatures were in the 50’sF in both the top and inner compartments. No PHFs were stored in the top compartment, however, the interior compartment had oyster sauce and garlic in oil in the 50’sF. These two foods are PHFs that should have been kept in one of the other prep coolers in the interim, as identified during the last follow-up inspection. These foods were relocated to the adjacent prep cooler during the inspection. The service technician indicated that refrigerant was added, the coils were cleaned, the air temperature was already down to 41F, and he felt the unit would now function properly. A follow-up inspection will be performed later today or tomorrow to determine the outcome of the servicing of the unit. ,
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/12/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments Upon our follow-up inspection on August 12, 2013: Items 1 and 2 above: At the self-service cold and hot holding buffet units, PHFs were being correctly marked with discard time as described above, but the facility does not have the required written procedures per section 3-501.19. Further consultation and another MDARD fact sheet was provided to explain the specific minimum requirements on the contents of an approved written procedure. Be sure to develop the written procedures and have them available for the follow-up inspection. Item 3 above: In the northerly (right) Leader cook’s line prep cooler, foods in the top rail compartment were at 53F, but no PHFs were stored there. The interior compartment thermometer read in the 50’sF, but probed food temperatures varied widely due to foods stored there that had been held out at the cook’s line, such as soy sauce at 90F, and such as oyster sauce at 77F that had not been pre-chilled before recently opening the can. Placing warm foods in this unit is complicating correction of the cold holding temperatures and is making it difficult to determine progress. Cooked noodles were 41F, but had not been stored there very long. During the inspection, the hot soy sauce was removed, the noodles were relocated to the south prep cooler, and the oyster sauce was relocated to the walk-in cooler to be pre-chilled after which it will be kept in the south prep cooler. Item 4 above: Chopped garlic in oil is still being kept in a refrigeration unit. The oyster sauce was being kept in the north prep cooler, but is not being pre-chilled before being placed in this prep cooler that is not capable of cooling this food, resulting in the food being 77F as discussed under Item 3 above. During the inspection, the oyster sauce was relocated to the walk-in cooler to be quickly chilled after which it will be kept in the south prep cooler. This must be corrected immediately by developing written procedures per section 3-501.19 for Items 1 and 2, by servicing the cook’s line cooler in Item 3, and by ensuring that the oyster sauce in Item 4 is being kept at 41F or less and is being pre-chilled before being placed in one of the cook’s line prep coolers. A follow-up inspection will be performed in approximately 10 calendar days after the date of this routine inspection., Upon our follow-up inspection on August 12, 2013: Items 1 and 2 above: At the self-service cold and hot holding buffet units, PHFs were being correctly marked with discard time as described above, but the facility does not have the required written procedures per section 3-501.19. Further consultation and another MDARD fact sheet was provided to explain the specific minimum requirements on the contents of an approved written procedure. Be sure to develop the written procedures and have them available for the follow-up inspection. Item 3 above: In the northerly (right) Leader cook’s line prep cooler, foods in the top rail compartment were at 53F, but no PHFs were stored there. The interior compartment thermometer read in the 50’sF, but probed food temperatures varied widely due to foods stored there that had been held out at the cook’s line, such as soy sauce at 90F, and such as oyster sauce at 77F that had not been pre-chilled before recently opening the can. Placing warm foods in this unit is complicating correction of the cold holding temperatures and is making it difficult to determine progress. Cooked noodles were 41F, but had not been stored there very long. During the inspection, the hot soy sauce was removed, the noodles were relocated to the south prep cooler, and the oyster sauce was relocated to the walk-in cooler to be pre-chilled after which it will be kept in the south prep cooler. Item 4 above: Chopped garlic in oil is still being kept in a refrigeration unit. The oyster sauce was being kept in the north prep cooler, but is not being pre-chilled before being placed in this prep cooler that is not capable of cooling this food, resulting in the food being 77F as discussed under Item 3 above. During the inspection, the oyster sauce was relocated to the walk-in cooler to be quickly chilled after which it will be kept in the south prep cooler. This must be corrected immediately by developing written procedures per section 3-501.19 for Items 1 and 2, by servicing the cook’s line cooler in Item 3, and by ensuring that the oyster sauce in Item 4 is being kept at 41F or less and is being pre-chilled before being placed in one of the cook’s line prep coolers. A follow-up inspection will be performed in approximately 10 calendar days after the date of this routine inspection. , ,
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 08/01/2013 Compliance Non Compliant
Notes The facility is required to have a certified food manager that has been certified under a program that is recognized by the State of Michigan. The facility employs Shiqi Ni, who has been certified as satisfactorily completing a Food Managers Certification Program provided by the City of Houston, Texas. At the time of the inspection, it could not be determined if this is a recognized certification program. (Shiqi Ni, Certification Number 163528, Expires 9/23/2015)
Inspection Results
Priority Backflow Prevention (5-402.11)
Items Backflow/backsiphonage prevention device(s) Air gap
Problems An air break is provided but an air gap is required in the sewer line.
Corrections Create an air gap in the sewage line which is twice the diameter of the waste line leaving the equipment, and not less than 1 inch.
Comments At the server kitchen, the waste lines for the following equipment had air breaks where full unobstructed air gaps are required: 1. One of two lines from the ice machine. This was corrected during the inspection by raising and securing the waste line to create an air gap above the floor drain. 2. Two lines from the combined pop/ice dispensing machine. This was corrected during the inspection by shortening the waste lines to create an air gap above the sewer receptacle. Be sure to regularly inspect the waste lines to ensure that the air gaps are maintained where required.
 
Priority Packaged and Unpackaged Food – (3-302.11)
Items Raw animal food(s)
Problems Stored over/next to Ready-to-eat food(s)
Corrections Store raw animal foods below and away from foods needing little or no further prep.
Comments Raw chicken, pork, and shrimp were stored above bulk containers of sauces and produce. This was corrected during the inspection by relocating the raw chicken to a bottom shelf, with the raw pork and shrimp on a higher shelf, all of which were below and/or away from the sauces and produce. Be sure to always store raw poultry, seafood and meats below and away from ready-to-eat foods, and such that they are stored in descending order with the foods having the lowest minimum cook temperatures on top and the highest minimum cook temperatures on the bottom. Explained another way, such that no raw food product is stored above a food that has a lower minimum cook temperature. For example, raw chicken has the highest required minimum cook temperature of 165F, and therefore must always be stored below all other foods.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Hot food item(s), Cold food item(s)
Locations cooler(s) hot holding unit
Problems Stored below 135 degrees F, Stored above 41 degrees F
Corrections Store above 135 degrees F., Store below 41 degrees F.
Comments Potentially hazardous foods (PHFs) were being held at improper temperatures as follows: 1. At the self-service cold holding buffet unit, PHFs were 50F to 62F, such as sushi, puddings, tapioca, cantaloupe, honeydew, tomato salad, and hard boiled eggs. During the inspection, these foods were placed under time control in lieu of temperature control by making the foods with discard times that are 6 hours or less after being placed there, however, the facility must still develop the required written procedures per section 3-501.19. 2. At the self-service hot holding buffet unit, some foods were at temperatures ranging from 93F to 135, such as fried chicken nuggets, rangoons, egg food young, and fried dumplings. During the inspection, these foods were placed under time control in lieu of temperature control by making the foods with discard times that are 4 hours or less after being placed there, however, the facility must still develop the required written procedures per section 3-501.19. 3. In the northerly (right) Leader cook’s line prep cooler, foods in the top rail compartment were at temperatures ranging from 50F to 62F. The foods in the interior compartment appeared to be at 41F or less. During the inspection, in the interim, the PHFs in the top rail compartment were relocated to the top rail compartment of the adjacent cooler that was 41F. 4. At the cook’s line roll cart, 3 containers of oyster sauce and a container of chopped garlic in oil was held at room temperatures. These foods are PHFs that must be held at 41F or less, or at 135F or above. This was corrected during the inspection by relocating the oyster sauces to a refrigeration unit and discarding the garlic/oil. Be sure that all applicable employees are advised of this change in practice. This must be corrected immediately by developing written procedures per section 3-501.19 for Items 1 and 2, by servicing the cook’s line cooler in Item 3, and by ensuring that the oyster sauce and garlic/oil is kept refrigerated. A follow-up inspection will be performed in approximately 10 calendar days after the date of this routine inspection., Potentially hazardous foods (PHFs) were being held at improper temperatures as follows: 1. At the self-service cold holding buffet unit, PHFs were 50F to 62F, such as sushi, puddings, tapioca, cantaloupe, honeydew, tomato salad, and hard boiled eggs. During the inspection, these foods were placed under time control in lieu of temperature control by making the foods with discard times that are 6 hours or less after being placed there, however, the facility must still develop the required written procedures per section 3-501.19. 2. At the self-service hot holding buffet unit, some foods were at temperatures ranging from 93F to 135, such as fried chicken nuggets, rangoons, egg food young, and fried dumplings. During the inspection, these foods were placed under time control in lieu of temperature control by making the foods with discard times that are 4 hours or less after being placed there, however, the facility must still develop the required written procedures per section 3-501.19. 3. In the northerly (right) Leader cook’s line prep cooler, foods in the top rail compartment were at temperatures ranging from 50F to 62F. The foods in the interior compartment appeared to be at 41F or less. During the inspection, in the interim, the PHFs in the top rail compartment were relocated to the top rail compartment of the adjacent cooler that was 41F. 4. At the cook’s line roll cart, 3 containers of oyster sauce and a container of chopped garlic in oil was held at room temperatures. These foods are PHFs that must be held at 41F or less, or at 135F or above. This was corrected during the inspection by relocating the oyster sauces to a refrigeration unit and discarding the garlic/oil. Be sure that all applicable employees are advised of this change in practice. This must be corrected immediately by developing written procedures per section 3-501.19 for Items 1 and 2, by servicing the cook’s line cooler in Item 3, and by ensuring that the oyster sauce and garlic/oil is kept refrigerated. A follow-up inspection will be performed in approximately 10 calendar days after the date of this routine inspection. , , , ,
 
Priority Foundation Ready-to-Eat, Potentially Haza (3-501.17)
Items In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
Locations cooler(s)
Problems Without date of consumption marking, Without date of consumption marking
Corrections Provide proper date marks as stated above., Provide proper date marks as stated above.
Comments In the server station display coolers, several trays of tapioca pudding, and opened cartons of whole milk, 2% milk, and chocolate milk were not labeled with “use by” dates. This was corrected during the inspection by adding the appropriate “use by” dates. Be sure to daily check the contents of all refrigeration units, add “use by” dates when required, and dispose of all foods that have exceeded their “use by” dates.
 
Core In-Use Utensils, Between-Use S (3-304.12)
Items Dispensing utensil(s)
Locations prep area
Problems Improperly stored In standing water
Corrections Store as stated above.
Comments In the rear kitchen prep area, the in-use rice scoop was stored in standing water. Store the rice scoop using one of the approved methods described above in order to minimize the growth of bacteria on in-use utensils. This was corrected during the inspection by relocating the spoon to a clean, dry location. Be sure that all applicable staff are aware of this change in practice.
 

 

Location Information
Name HONG KONG BUFFET License 075373
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 07/24/2013 Compliance Non Compliant
Notes On July 17, 2013, a complaint was received alleging that the men’s restroom had an unpleasant odor and the floors were wet and greasy. The new manager indicated that at that time there was a problem with a urinal overflowing that has since been corrected, and a sign has been posted requesting users to refrain from unnecessary use of the flush valve. The floor was observed to be dry and had recently been given a routine cleaning. The conditions of the floors are considered to be in substantial compliance due to the manager’s action that was previously undertaken without our involvement. However, the floors and lower portion of the walls have some stubborn soil and stains in the tile and grout, for which we recommend professional cleaning and treatment with the appropriate chemical products and mechanical floor cleaning equipment, followed by sealing the surfaces to provide more resistance against future soil accumulation and staining.
Inspection Results
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 05/20/2013 Compliance Non Compliant
Notes All ready to eat potentially hazardous food in the wait station was labeled with the correct 7 day discard labels during the follow up inspection.
Inspection Results
Priority Preventing Contamination from (3-301.11)
Comments During the follow-up inspection no-one was preparing ready to eat food, however, the PIC said he has been reminding all employees daily to wear gloves while handling ready to eat foods. Violation corrected.
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 05/10/2013 Compliance Non Compliant
Notes Cooling charts are being used to monitor cooling of potentially hazardous foods. However, the inspection checklist provided in previous inspections is being used sporadically, resulting in several violations during this recent inspection that could have been prevented with “active managerial control” through use of the inspection checklist. Follow up in 10 days to monitor the use of the check lists.
Inspection Results
Priority Foundation Hand Drying Provision (6-301.12)
Items Sanitary hand drying provisions
Locations hand wash sink(s)
Problems Not provided
Corrections Provide.
Comments The hand washing sink in the prep area and the hand washing sink in the employee bathroom, did not have paper towels for hand drying. Violation corrected by the cook putting in new rolls of paper towels.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Cold food item(s)
Locations 2-door cooler(s) grill line
Problems Stored above 41 degrees F
Comments Sushi rice was at 62 degrees on the counter. In order to prevent the growth of pathogens, potentially hazardous foods shall be maintained at 41 degrees F or 135 degrees F. The PIC explained the prep cook forgot to discard the rice after making sushi in the morning. The cook corrected the violation by discarding the rice.
 
Priority Preventing Contamination from (3-301.11)
Items Ready-to-eat food(s)
Locations Prep area
Problems Handled with bare hands
Comments During the inspection, a waitress was observed using bare hands to cut up cantaloupe and melon for the fruit salad. In order to prevent the transfer of disease and pathogens, all ready to eat foods shall only be handled with gloves, utensils etc to prevent bare hand contact. The PIC talked with the waitress and she washed her hands and put on disposable gloves to handle the melon. Follow up in 10 days.,
 
Priority Foundation Ready-to-Eat, Potentially Haza (3-501.17)
Items In house prepared ready-to-eat potentially hazardous food(s)
Problems Without date of consumption marking
Corrections Provide proper date marks as stated above.
Comments Items in the wait station did not have any date labeling, specifically pasta salad and sliced tomatoes salad with sliced cucumbers and onions. In order to prevent the growth of pathogens, all potentially hazardous, ready to eat foods shall be labeled with a 7 day use by date. The PIC labeled the items with the proper date, correcting the violation.
 
Priority Foundation Using a Handwashing Sink (5-205.11)
Items Handwashing sink(s)
Locations handsink
Problems Not easily accessible Items stored In
Corrections Remove items from handsink. Do not store items at handsink.
Comments The hand washing sink located opposite the grill/wok line had clean metal pans stored on top of the sink, restricting the ability to wash hands at this sink. Violation corrected by the cook removing the pans.
 
Core Posting and display of license (MFL289.4119)
Comments The current 2013/2014 Michigan Food License was not displayed for customers to see. Please hang it in an area easily viewed by the public.
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 05/03/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Compliance with Food Law (3-201.11)
Items Food source(s)
Locations Prep area
Problems Do not comply with law
Comments Following up on a complaint, this establishment was found to have obtained meat from an unapproved source. This is in direct violation of the 2009 Food Code requiring all meat products within the facility to be obtained from a USDA inspected and licensed facility. Complaint Founded.
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 03/22/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Potentially Hazardous Food (Ti (3-501.16)
Comments The prep cooler has been fixed and is maintaining potentially hazardous foods at temperatures less than 41 degrees F. Violation Corrected.
 
Priority Preventing Contamination from (3-301.11)
Comments During the inspection, cooks were observed using utensils while handling ready-to-eat foods. Violation Corrected.
 
Priority Sanitizers, Criteria (7-204.11)
Comments The dish machine has been calibrated and is now delivering 50-100 ppm of bleach sanitizer. Violation Corrected.
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 03/12/2013 Compliance Non Compliant
Notes The PIC is using an inspection checklist at the beginning of the day for the kitchen, wait staff area and the buffet. However, in order to maintain “active managerial control” it is important these areas get checked every 4 hours. Please fill out these sheets every 4 hours and maintain them at the faciltiy to be reviewed during the next inspection. In addition, continue to monitor the cooling temperatures of sushi rice, yellow rice, pork , chicken and noodles, and the sanitizing concentrations of the dish machine and the 3 comp sink. These sheets shall be reviewed during the next 2 month inspection. Follow up in 10 days – cold holding, dish machine, bare hand contact, inspection checklists. Dan Dan is required to become a Certified Food Manager. Please sign up for the next CFM course or make alternative arrangements in order to become ANSI certified ASAP.
Inspection Results
Priority Foundation Hand Drying Provision (6-301.12)
Items Sanitary hand drying provisions disposable, paper towels
Locations hand wash sink(s)
Problems Not provided
Comments The hand washing sink opposite the grill was out of paper towels for hand drying. Violation Corrected by the cook installing a roll of paper towels.
 
Priority Potentially Hazardous Food (Ti (3-501.16)
Items Cold food item(s)
Locations 2-door cooler(s) grill line
Problems Stored above 41 degrees F
Comments The prep cooler opposite the grill was not maintaining potentially hazardous ready to eat foods at 41 degrees F or less, specifically; diced pork in the top rail (43-45 degrees F) and noodles in the bottom (45-50 degrees F). In order to prevent the growth of pathogens and disease, all RTE PHF shall be maintained at 41 degrees F or less. Follow up in 10 days.,
 
Priority Preventing Contamination from (3-301.11)
Items Ready-to-eat food(s)
Locations Prep area
Problems Handled with bare hands
Comments During the inspection, a line cook was observed using bare hands to cut up cooked chicken. This chicken was being topped with a peanut sauce and put out on the buffet line with no further cooking. In order to prevent the transfer of disease and pathogens, all ready to eat foods shall not be touched with bare hands. The PIC spoke with the cook and the food was discarded, and the cook will wear gloves while handling ready-to-eat foods. Follow up in 10 days.,
 
Priority Sanitizers, Criteria (7-204.11)
Items Sanitizer(s)
Locations dish machine(s)
Problems Do not comply with law
Comments The dish machine has a residual sanitizing bleach concentration of greater than 200 ppm. In order to prevent accidental poisoning, the bleach sanitizing cycle shall not be above 200ppm. Wash rinse and sanitize all dishes manually until the machine can be properly calibrated to deliver a bleach concentration of 25-200 ppm. Follow up in 10 days.,
 
Priority Separation (7-201.11)
Items Poisonous/toxic material(s)
Locations Storage shelves
Problems Stored over/with Equipment/utensils
Corrections Provide adequate separation to prevent contamination.
Comments A box of RAID spray canisters, used to kill outdoor pests were being stored on shelving used for storing food contact utensils and single-use utensils. In order to prevent accidental poisoning, all poisons shall be stored away from food and food contact utensils. Violation Corrected by the PIC discarding the box.
 
Core Wiping Cloths, Use Limitation (3-304.14)
Items Wiping cloth(s) wet
Problems Not in a sanitizing solution.
Corrections Keep wiping cloths in sanitizer solution between uses.
Comments Wiping clothes used in the kitchen were not being stored in the wiping cloth bucket between uses. Violation corrected by placing all the wet clothes into a wiping cloth bucket.
 

 

Location Information
Name YANGS HONG KONG BUFFET License 040785
Address 3060 US 41 WEST, MARQUETTE, MI 49855 Marquette County
Date 01/31/2013 Compliance Non Compliant
Notes  
Inspection Results
Priority Cooling (3-501.14)
Comments The pork in the walk-in cooler was properly cooled in shallow pans and the time and temperature were monitored and charted so this potentially hazardous ready-to-eat product was cooled from 135-70 degrees F within 2 hours and from 70-41 degrees F in less than 4 hours. Violation Corrected. The PIC will continue to monitor and chart sushi rice, pork, chicken and yellow rice and maintain these charts for the next inspection.
 
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