Cooked?✕
Hong Kong Cafe
August 10, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings7
- critical findings1
Failed findings
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CoolingcriticalInspector note: chicken fingers at room temperature and spareribs at 86 degrees in back hal waiting to go to walk in provide more efficient documented process for cooling cooked foods which will be cooled and reheated for food protection.
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Food Contact Surfaces CleanInspector note: clean all food containers such as sauce containers to remove all spills from sides and tops
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Food ProtectionInspector note: Store all foods off floor on shelves. Once a can is opened tranfer contents of can to a proper food grade container do not use thecan for food storage. Provide contianers for all cooked items such as noodles do not store cooked noodles loosely in plastic bags.
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Non-Food Contact SurfacesInspector note: provide working visible thermometer in unit
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Test Kit ProvidedInspector note: provide and use proper test kit for chlorine sanitizer used in dish washer
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Non-Food Contact Surfaces CleanInspector note: clean all equipment and bases to remove spilled food and rust • thoroughly clean and repaint if necessary
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Premises MaintainedInspector note: discontinue use of cardboard to line floor in basement ans line shleves in freezer holds onto greasy spills and provides a breeding ground for pests
What changed since the previous inspection?
Compared with Pass on February 25, 2010: 7 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.