C For Clean

This, Hop Won Express, is the only restaurant, or greasy spoon that I know earned a C rating from the department of health.  And I am a regular.

For long time readers of my blog, you know this blog is where all the fancy food reviews are, not.  And you can count on me to go to where devils scared to go,  from normal shitty to extra shitty places and let you guys know the inside scope to help you decide whether to experience them (or diarrhea) one day.  I just Googled the New York City Department of Health's detail report, holy cow, this is really the place to be--If you eat there and feel fine most of the time like me, you know you have a healthy stomach and a strong immune system.  For delicate wall flowers try some place else.

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Violations from 04/13/2011 Inspection
Tip! "Critical" violations are displayed in red.
Violation points: 49
Violations were cited in the following area(s).
Sanitary Violations
1) Hot food item not held at or above 140º F.2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.3) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.4) Live roaches present in facility's food and/or non-food areas.5) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.6) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7) Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8) Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
9) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.