HONG WING CHINA DELIGHT

2026-06-17: Canvass

Pass

• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL BEING USED AS SHELF ABOVE THE COOKING STOVE IN THE PREP AREA.INSTRUCTED TO REMOVE ALUMINUM FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A CUTTING BOARD AT REAR PREP TABLE WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS AND OTHER COOKING EQUIPMENT, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING WOK EQUIPMENTS.