Hong Kong Wok in Pottstown slapped with 13 violations; mouse like droppings by water heater in back of kitchen, EHS contacted Fire Marshal

Hong Kong Wok in Pottstown slapped with 13 violations; mouse like droppings by water heater in back of kitchen, EHS contacted Fire Marshal

Pottstown, PA

Hong Kong Wok

1491 E High ST
Pottstown, PA 19464

The Montgomery County Health Department conducted an unannounced retail food inspection on 2/5/21. As a result of that inspection, and due to the severity of the specific violations Hong Kong Wok was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Due to multiple violations the facility is not in compliance with Chapter 4 of the food code. The Facility will be schedule for a re-inspection to take place on or after 2/19/21.

  • Facility lacking current CFSM. The Facility has full-time employee that is ServSafe Certified. Send copy of ServSafe with reciprocity application and appropriate fees to MCOPH, facility will have 5 business days to do so.

  • EHS observed food being prepped/precooked and being left out to cool in room temperature. Facility removed food items to walk-in cooler to cool properly. Foods must be cooled to 70 degrees within 2 hours and down to 40 degrees within the next four hours, Cooling at room temperature will not achieve this time frame and or temperatures.

  • Facility lacking dates on several items in cooler units. Ensure that items are properly dated when being held for more than 24 hours. Items may be held in refrigeration for a maximum of 7 days with the day of preparation being day 1.

  • EHS observed mouse like droppings by water heater in the back of the kitchen. Clean.

  • 4EHS observed knife being stored between prep tables. Ensure that utensils are stored properly.

  • EHS observed cardboard lining shelves in the kitchen area. Remove.

  • EHS observed raw chicken being prepared in the sanitizing bay of 3 bay sink. The Facility has prep sink. The Facility must wash, rinse, and sanitize 3 bay sink before any cleaning of equipment can be done.

  • Shelving in walk-in cooler unclean with food like debris. Clean.

  • Back all under fans in walk-in cooler observed with mold like debris clean

  • Sides of fryer observed with grease like debris.

  • Floors under fryer observed with grease like debris. Clean.

  • Heavy grease like debris observed on hood filters. EHS to contact fire marshal.