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Hong Kong Cafe

September 18, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Partially cooked shrimp cold held at 58 degrees Fahrenheit. Items must be held at 41 degrees or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: Review proper thawing procedures with the staff. Shrimp were thawing in stagnant water.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Discontinue the storage of glass bottles on top of the ice machine. • Discontinue the storage of whole fruits or vegetables below raw beef.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Discontinue the storage of in use utensils within stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Remove the unpainted wood shelving from the bottom right shelf or properly seal the wood to make smooth cleanable durable and non absorfant
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Store soiled wiping cloths in sanitizing solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the exterior of the bulk containers to remove soil. • Clean the exterior of the rice cookers. • Clean the exterior of the small white coffin freezers. • Clean the interior of the 3-door unit with flip top to remove food debris. • Clean the interior of the two door refrigeration unit within the basement storage room. • Clean the interior of the two-door traulsen in the basement to remove food soil. • Clean the shelving that are visibly soiled. • Clean the shelving within the walkin to remove soil. • Clean to remove food debris from the gaskets and interior of the three door unit with flip top to the right of the hand sink. • Clean to remove food debris from the portable carts. • Clean to remove oil and grease from the vent hoods and exterior of the kitchen equipment.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Replace the paper towels to the kitchen hand sink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Provide towels to the hand sink within the preparation area.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean the walls behind the stainless steel preparation table. • Clean to remove oil and grease from the walls around the cooking and refrigeration equipment.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

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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.