Cooked?✕
Hong Kong Cafe
April 2, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings12
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: The fried chicken wings and chicken pieces stored at the end of the cooking line beside the hand sink on a small white shelf were at 45 to 55 degrees F during the inspection. Staff stated that the chicken had been removed from refrigeration within the hour. The chicken must be maintained under proper temperature control and may not be set out at room temperature.
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Food Contact Surfaces CleancriticalInspector note: Whereas the dish machine was not properly sanitizing none of the equipment that had been sent through the machine were properly sanitized. Sanitizing buckets should be set up and maintained at each work station at the start of each shift. The food preparation surfaces should be cleaned and sanitized at the start of each shift and as needed throughout the day.
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PIC Performing DutiescriticalInspector note: Management should provide better oversight of the staff at closing. All dishes and utensils should be washed and properly stored before leaving. The food preparation and contact surfaces should be properly cleaned and sanitized before leaving. The dish machine sanitizer should be replaced as soon as it is empty.
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Insects Rodents AnimalsInspector note: Provide an Integrated Pest Management report from your exterminator explaining how the establishment is addressing the mouse (rodent) issue within the basement storage area.
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Food Container LabelsInspector note: Label the content of all of the bulk storage containers within the basement storage room.
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Food Utensil StorageInspector note: Discontinue the storage of kitchen utensils within stagnant water.
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Dishwashng FacilitiesInspector note: The bucket of sanitizer and the supply line to the dish machine were empty during the inspection. As such the dish machine was not properly sanitizing the kitchen utensils and equipment. Replace the sanitizer and prime the supply line so that the equipment operates properly. The sanitizer was replaced before daily service was started.
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Test Kit ProvidedInspector note: The staff could not locate the chemical test strips for the dish machine. Provide test strips and communicate the test strip location to all staff utilizing the equipment.
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Wiping Cloths Clean SanitizeInspector note: Store wiping cloths in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: Clean the following areas: the interior of the basement freezer units to remove frozen food debris and blood the wood shelving used to store bulk sugar and flour to remove mouse droppings the walk-in shelving to remove food debris and dust the exterior of the bulk food containers the sides/exterior of the fryers the top surface of the wok areas to remove the encrusted food the interior of the undercounter/flip top refrigerators to remove food debris and the storage shelving within the kitchen to remove the grease build up.
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Improper Maintenance of FloorsInspector note: Clean the floors within the basement storage area to remove the mouse droppings and dead mice observed beneath the shelving.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean the white walls behind the preparation tables the three-bay sink and fryers to remove the grease and food debris.
What changed since the previous inspection?
Compared with Pass on August 13, 2008: 12 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.