Hing Kee Dimsum & BBQ

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed used wiping cloths on the prep tables. [CA] The used wiping cloths must be stored in sanitizer between each use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Thermometers provided, accurate

Inspector’s notes

There is not a probe thermometer according to the manager. [CA] Provide a probe type thermometer for monitor cooking temperatures.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

The employees do not have FSC or food handler cards. [CA] All food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. At least one employee must have a FSC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed some items in the hot holding unit to be below 135 degrees F. [CA] The PHFs must be held at 135 degrees F and above. The items were heated up to 165 degrees F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The floors are deteriorated concrete in some kitchen areas. [CA] Approved flooring must be installed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed large pieces of meat in the dish sink to thaw. [CA] Discard thawing in the dish washing sink. Thaw in the food prep sink. [COS] Corrected.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The paper towel dispenser is empty at the kitchens only hand washing sink. [CA] Refill the empty paper towel dispenser and refrill the soap dispenser as it is almost out of soap. The employee said they are not able to refill the dispenser at this time and will use napkins in the mean time.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Equipment has been brought into the facility and is unapproved and must not be used until it is approved by the plan check department. [CA] Obtain approval from this department for the items that have been brought in since the change of ownership. The manager submitted to the plan check department today during the inspection. According to the owner the store opened in July 2026. One of the 2 faucets at the dish sink does not work properly. A very small amount of water comes out of it. [CA] Repair this sink.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

The restroom door must be self closing. [CA] Provide a self closing device on the restroom door.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee was scrubbing food off of dishes at the 3 comp sink and then began checking on food in the oven without removing gloves and washing hands. [CA] Remove gloves and wash hands before working in the kitchen after washing dishes.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed flies in the kitchen. Observed a cricket on a food storage shelf in the kitchen. [CA] Take effective measures to eliminate insects from inside the facility. Protect food from contamination. Keeping the back door closed will help keep insects out of the facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed spray bottles with water unlabeled. Observed bulk food bins labeled only in chinese. [CA] Label the items with the contents in English.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Hot and cold water available

Inspector’s notes

The water at the dish sink did not reach 120 degrees F. [CA] Must reach 120 degrees F. [COS] The current owner increased the temp on the hot water heater and by end of inspection it reached 120 degrees F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

The cutting board was deteriorated. [CA] Do not use deteriorated cutting boards. Replace the cutting board.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There are not any chlorine test strips. [CA] Obtain and use sanitizer test strips.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

The water at the dish sink took several minutes to reach 118 degrees F maximum. [CA] The water must reach 120 degrees F minimum at the dish sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed used wiping cloths on the table tops in the kitchen. [CA] The used wiping towels must be in sanitizer between each use. [COS] The sanitizer was made and the towels were put inside of the container.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There are not any test strips for the sanitizer. [CA] Provide and use the test strips to monitor that the concentration of sanitizer is correct.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The upright reach-in refrigerator is soiled inside and out including the handles. [CA] Clean and sanitize the refrigerator.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The paper towel dispenser is not giving paper towels. [CA] Fix or replace the dispenser so that you can use it properly after every hand washing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The refrigerator was turned off and food is inside.[CA] All potentially hazardous food and food that states refrigerate after opening must be kept at 41 degrees F and below. [COS] The employee here to clean threw away all of the food inside. The refrigerator was turned on and at 40 degrees F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Observed small open containers of salt and sugar left out overnight uncovered. [CA] Cover all food to protect from contamination. [COS] The food was dumped into the garbage.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Thee bulk food containers under the shelves are not food grade. [CA] They all must be replaced with food grade containers.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed the bottom shelf of the refrigerator to be soiled. [CA] Thoroughly clean the unit.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Observed test strips not being used in the facility for monitoring proper concentrations. [CA] Obtain and use the sanitizer test strips.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Toxic substances properly identified, stored, used

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed the used wiping towels on table tops. [CA] They must be in sanitizer between each use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.