Hong Kong Express
601 S Maguire
Warrensburg, MO 64093
(660) 429-5595
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Date: 07/10/2018
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
3-306.11 Soups in non-covered pubic area of restaurant did not have lids to protect from contamination. Manager corrected with lids in storage. CORRECTED
6-501.11 Ceiling tile in kitchen nearly above food prep area has deteriorating hole. Manager said he would replace tile.
COMMENTS:
Date: 3/20/2018
Reason for Inspection: Routine
Score: 89
Priority Violations:
3-501.16a Several tubs of fried chicken/meats were setting out in open kitchen for 2 hours. Manager coved with cellophane and moved tubs to fridge. CORRECTED
Core Violations:
6-202.15a Observed gaps in back door seal.
COMMENTS:
Temperature Log: Hot holds: Rice cookers–rice 158°F and 160°F Warming units: egg drop soup 157°F spicy sauce 177°F Cold holding prep: shrimp 38°F chicken 41°F noodles 38°F cut onions 41°F mushrooms 40°F vegetables 41°F Sanitation: dishwasher 50 ppm chlorine sani-bucket 150 ppm chlorine
Date: 11/28/2017
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE.
Core Violations:
4-601.11c The handles on both of the units in the Ordering area Freezer and Cooler are Sticky and dirty. CORRECTED.
COMMENTS:
Temperature Log Cooler: Veggies 41°F Chicken 41°F Eggs 41°F Prep Table: Broccoli 40°F Chicken 41°F Hot Holding: Rice 147°F Sweet & Sour Sauce 161°F Egg Drop Soup 169°F Freezer: Food Frozen
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Date: 07/18/2017
Reason for Inspection: Routine
Score: 89
Priority Violations:
3-501.16A Several tubs of fried egg rolls and fried chicken were setting out in open kitchen for 2 hours. Manager moved these tubs to refrigeration under 41 °F. CORRECTED.
3-306.11 Soups in a non-covered area of public area in restaurant did not have lids to protect from contamination. Egg rolls and Fried chicken laid out in kitchen in open for two hours exposed to possible
contaminants. Manager immediately put lids on soups and foil on the other foods. CORRECTED.
Core Violations: NONE.
COMMENTS:
Temperature Log: Cold hold prep: cooked beef 40°F cooked chicken 41°F Hot hold: steamed rice 172°F fried rice 142°F refrigerated: egg rolls 39°F noodles 38°F green peppers 40°F avocado 39°F Sanitation: Dishwasher 100ppm chlorine Wipe bucket 200 ppm chlorine
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Date: 02/08/2017
Reason for Inspection: Routine
Score: 90
Priority Violations:
4-601.11a Soda nozzles had mold growth on them. CORRECTED.
Core Violations: NONE.
COMMENTS:
Temperature Log Prep Table/Cold Holding: Onions 37°F Broccoli 37°F Chicken 40°F Refrigerators: Veggies 40°F Milk 40°F Lettuce 37°F Hot Holding: Rice 137°F Sweet and Sour Sauce 160°F Egg Drop Soup 167°F Freezer: Food Frozen
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Date: 10/12/2016
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE.
Core Violations:
4-601.11C The cart holding sauces and dry mixes next to stoves has built up of grease and is sticky to touch.
2-103.11B Observed child go to kitchen and hand pick food items out of prep area and consumed it. CORRECTED.
COMMENTS:
Temperature Log: Food Prep area: Chicken 43°F shrimp 42°F Freezer: food frozen solid hot holding: egg drop soup 175°F
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Date: 04/26/2016
Reason for Inspection: Routine
Score 89
Priority Violations:
3-302.11A2 Raw beef in container stored above lettuce and other RTE food in 2-door refrigerator on South side of kitchen. CORRECTED
Core Violations:
4-501.12 Cutting board for meat has deep cuts in it.
COMMENTS:
Temperature Log: Refrigerator: Beef 41°F Milk 41°F Eggs 41°F Prep Table: Broccoli 41°F Shrimp 41°F Meat 39°F Hot Holding: Rice 140°F Sweet Sour Sauce 171°F Soup 173°F
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Date: 12/07/205
Reason for Inspection: Routine
Score 69
Priority Violations:
4-601.11A Soda nozzle found with sugar mold on inside. CORRECTED
3-302.11A4 Beef not covered correctly spilling onto food below it. CORRECTED
3-302.11A1 Raw beef stored above wontons. CORRECTED
Core Violations:
4-601.11C Containers holding fried noodles sticky with grease residue and food.
COMMENTS:
Temperature Log: Prep Table: Onions 41°F Shrimp 41°F Vegetables 41°F Freezer: Beef 14°F Fish -12°F Hot Holding: Sweet & Sour 169°F Soup 150°F Cooler: Beef 21°F
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Date: 08/31/2015
Reason for Inspection: Routine
Score 77
Priority Violations:
2-401.11A Employee food in kitchen open and employees drinking out of open cups. CORRECTED
4-601.11A Dirty utensils stored with clean utensils. CORRECTED
Core Violations:
4-501.14A 3 vat sink dirty with heavy accumulation of soil deposit.
4-901.11A Pans not air dried before stacking on rack. CORRECTED
4-601.11C Lid on ice machine had buildup on rim. CORRECTED
COMMENTS:
Temperature Log: Hot Holding: Egg Drop Soup 169°F Sweet Sour Sauce 160°F Refrigerator: Noodles 41°F Prep Table: Broccoli 41°F Beef 41°F Freezer: Meat 3°F 4°F Pork 11°F Vegetables 26°F
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Date: 04/02/2015
Reason for Inspection: Routine
Score 95
Critical Violations: NONE
Non-Critical Violations:
6-202.15A Outer opening of the food establishment is not protected against entry of insects and rodents.
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Shelving throughout facility. 2) Trash cans. 3) Food container lids.
6-501.18 Handwashing facilities are unclean and not maintained. Paper towel dispenser broken off of the wall.
COMMENTS:
Temperature Log: Ambient Air: 4 Door Refrige in kitchen 36°F. Cold Prep Table 36°F. Maxx Cold Refrige 37°F. 7UP Refrige 35°F. Food in freezers frozen solid.
Cold Hold: Chicken 40°F.
Hot Hold: Rice 168°F. Egg Drop Soup 160°F.
Sanitizer at acceptable levels.
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Date: 12/17/2014
Reason for Inspection: Routine
Score 91
Critical Violations: NONE
Non-Critical Violations: NONE
4-203.11A The food temperature measuring device located in the 2 door refrigerator (7UP) located in dining area is not accurate.
4-901.11A Pans were found stacked while wet after cleaning and chemical sanitization.
6-202.15A Outer opening of the food establishment is not protected against entry of insects and rodents. Opening around the back door.
COMMENTS:
Temperature Log:
Ambient Air: 3 Door Reachin Refridge 36°F. 2 Door Reachin Refridge 35°F. Cold Prep Table 37°F. 7Up Refridge 41°F. Food in all freezers frozen solid.
Hot Hold: Rice 192°F. Soup 210°F
Cold Hold: 41°F in cold prep table. Sanitizer concentration at acceptable levels. NOTE: Repairs on ceiling and wall look great.
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