Hong Kong Chef

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings1

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Failed findings

• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: IN THE WALK-IN REFRIDGE--store all the RAW food on the bottom shelves & store all the READY TO EAT food on the top shelves to PROTECT the ready to eat food from drip or spill cross contamination----
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: KITCHEN-store the wiping clothes in a sanitizing solution when not in use-* in use means in your hand-this will help kill "germs" on clothes & will help prevent spreading "germs" with contaminated clothes--
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: KITCHEN-clean the microwave of built up food "splatter"----&---clean the door gaskets of the low reach-in refridges (2)-*spread the gasket & clean in the folds to remove food debris build-up---&clean the white door to the restrooms
  code 23-4-602.13* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: KITCHEN--clean the wall to the right of the hood of grease build up--& clean the white fire Xting of grease--
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2008: 4 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.