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Hong Kong Cafe

December 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: store all cooked foods either cold at 41 or below or hot at 140 or above • store garlic and oil refrigerated
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: replace weatherstrip to ensure no access by rodents or vermin
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: prepare and cut all meats in small batches returning food to walk in after prep. • provide proper food grade containers for all products • use only proper food preparation areas for food prep
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: wet wiping cloths not stored in sanitizer provide pail with sanitizer and return cloths to solution each time used
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean case bottom to remove soil and food debris • clean immediately system due for service in January
code 23-4-602.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: discontinue use of cardboard to line shelves
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 15, 2011: 6 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.