Hong Kong 888 Cafe

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings2

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Failed findings

• ⚠️Cooling (P)critical
  Inspector note: There are chicken wings that were cooked earlier in the day that are stored outside of refrigeration at 86F after fifteen minutes there was no temperature change. Provide proper cooling of 140F to 70F in two hours and then from 70F to 41F in four additional hours (these items were allowed to reheat and start the cooling process again with the manager actively monitoring the cooling of the items)
  code 590.003/3-501.14-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The garlic and oil mixture is stored at room temperature. Provide proper cold holding of 41F or below of the garlic mixture (owner discarded the garlic and oil mixture and we talked about keeping it in the refrigerator or getting different equipment to maintain temperatures)
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: The manager was unfamiliar with illness policy and reporting. Train all the employees in illness policy and make sure you are properly reporting. (I emailed the owner a copy of illness policy and current food code) There are repeat violations mostly around cooling of products. I talked with the manage rabout utilizing the already on hand bakery rack to allow for proper cooling of items that are cooked in advance.
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 16, 2021: 3 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.