Bow Hon Restaurant

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Violation noted (details not available)

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/6/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 9/6/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/6/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 9/6/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/6/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 9/6/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 5/27/2021 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 5/27/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 5/27/2021 ]

Food separated and protected [ date violation corrected: 5/25/2021 ]

Unclean nonfood contact surfaces

Low risk vermin infestation

Foods not protected from contamination

High risk food holding temperature

Inadequate and inaccessible handwashing facilities

Foods not protected from contamination

Low risk vermin infestation

High risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean or degraded floors walls or ceilings

Sewage or wastewater contamination

Unclean nonfood contact surfaces

Unapproved or unmaintained equipment or utensils

Foods not protected from contamination

Unclean or unsanitary food contact surfaces

High risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Food safety certificate or food handler card not available

Foods not protected from contamination