Hengs Kitchen

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection
• Food Separated and Protected: PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. Addl Notes: Observed a container of raw chicken above raw beef and raw shell eg
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed internal food (cooked beef, cooked noddle, sprouts) temperatures in the reach-in cooler across fro
• Food Properly Labeled; Original Container: 3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed the spices and sauces used at the cook station did not have any labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.
• Contamination Prevented during Food Preparation, Storage and Display: 3-306.12 - Core: Condiments, Protection Addl Notes: Observed the spices and sauces at the cook station without any covers. Discussed contamination risk and person in charge (PIC) put lids on the containers. Corrective Action: Correct prior to next routine inspection.

As listed in the inspection report.