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Licensee
Name:
HOP SHING
License Number:
SEA2611744
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
5751 N MAIN ST STE 135 JACKSONVILLE, FL 32208
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/28/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
White standup reach in freezer in prep area. Person in Charge states they will defrost today. **Corrective Action Taken**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth by triple sink in kitchen. Cloth moved and stored correctly. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, raw shrimp stored on top of ready to eat sauce. Items moved and stored correctly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On make line in flip top cooler, bowl of cooked pork 54F. Pork placed on line approximately 30 minutes prior. Pork moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
On prep table in kitchen, cut cabbage not time marked. Cabbage taken out of walk in cooler approximately 30 minutes prior. Cabbage time marked. **Corrected On-Site**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Green and white cutting boards in prep area. Boards removed to be cleaned. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand washing sink by triple sink in kitchen has blue container stored inside. Container removed. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
