Cooked?
Hong Kong Chef
- resultPass
- critical violations0
- last inspectedAugust 4, 2022
- address889 Dorchester Av, Dorchester 02125
Is Hong Kong Chef clean?
Hong Kong Chef is currently Pass from Boston Inspectional Services, Health Division, from an inspection on August 4, 2022. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Hong Kong Chef?
These are the violations recorded at the most recent inspection on August 4, 2022, in plain English, with the city's own wording underneath.
- ⚠️(A)-(P) Person-In-Charge-Duties (Pf) • PIC is not training staff on proper storage cleaning and cooling methods.- Train staff on properly cleaning and sanitizing equipment cooling methods ... Provided education material on cooling methods.(A)-(P) Person-In-Charge-Duties (Pf) • PIC is not training staff on proper storage cleaning and cooling methods.- Train staff on properly cleaning and sanitizing equipment cooling methods ... Provided education material on cooling methods.
- ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P) • Raw Pork stored over ready to eat products - Discontinue storing Raw meat over ready to eat food to avaoid contaminationcriticalPackaged and Unpackaged Food-Separation Packaging and Segregation (P) • Raw Pork stored over ready to eat products - Discontinue storing Raw meat over ready to eat food to avaoid contamination
- ⚠️Wiping Cloths Use Limitation (C) • Wiping cloths not in sanitizer solution- Provide a sanitizer buckel filled with proper sanitizer for easy spills and clean upsWiping Cloths Use Limitation (C) • Wiping cloths not in sanitizer solution- Provide a sanitizer buckel filled with proper sanitizer for easy spills and clean ups
- ⚠️Cooling (P) • Cook chicken on the low boy was 61.7F - I asked PIC the process he stated the chicken was cooked cooled down for less than an hour placed in the cold holding unit of the low boy.- Improper cooling method. PIC stated the chicken was fully then cooled down for less than an hour He placed ithe chicken in a cold holding. Properly cool product completly before storing in cold holding . I had PIC place chicken in Freezer to cool quickly to prevent proliferation. Discontinue cooking Chicken then storing in cold holding unitcriticalCooling (P) • Cook chicken on the low boy was 61.7F - I asked PIC the process he stated the chicken was cooked cooled down for less than an hour placed in the cold holding unit of the low boy.- Improper cooling method. PIC stated the chicken was fully then cooled down for less than an hour He placed ithe chicken in a cold holding. Properly cool product completly before storing in cold holding . I had PIC place chicken in Freezer to cool quickly to prevent proliferation. Discontinue cooking Chicken then storing in cold holding unit
- ⚠️Standards of Identity (C) • Large Bins are not labeled what the contents are- Label bins with Common NameStandards of Identity (C) • Large Bins are not labeled what the contents are- Label bins with Common Name
- ⚠️Can Openers (C) • Can opener is crusted and rusted - Replace bladeCan Openers (C) • Can opener is crusted and rusted - Replace blade
- ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Soiled knives stored wet on clean knive rack and knives stored wedged between soiled equipment- Properly wash-rinse-and-sanitize equipment then air dry before storing on clean knife rack. Discontinue wedging knives between equipment.(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) • Soiled knives stored wet on clean knive rack and knives stored wedged between soiled equipment- Properly wash-rinse-and-sanitize equipment then air dry before storing on clean knife rack. Discontinue wedging knives between equipment.
- ⚠️Nonfood Contact Surfaces (C) • Heavily soiled stove grill and fryolator interior/exterior - Clean to remove soilsNonfood Contact Surfaces (C) • Heavily soiled stove grill and fryolator interior/exterior - Clean to remove soils
- ⚠️Outside Receptacles (C) • Receptacles outide are overfilled with trash- Discontinue overfilling trash and make sure lids are closed completelyOutside Receptacles (C) • Receptacles outide are overfilled with trash- Discontinue overfilling trash and make sure lids are closed completely
- ⚠️Maintaining Premises Unnecessary Items and Litter (C) • Clutter and unorganized area in front of restaurant- Clean and organize to remove clutterMaintaining Premises Unnecessary Items and Litter (C) • Clutter and unorganized area in front of restaurant- Clean and organize to remove clutter
When was Hong Kong Chef last inspected?
Hong Kong Chef has 9 inspections on record going back to October 1, 2021.
| date | result | score |
|---|---|---|
| January 18, 2023 | — | |
| August 4, 2022 | Pass | |
| July 26, 2022 | Fail | |
| January 21, 2022 | — | |
| January 19, 2022 | — | |
| January 13, 2022 | — | |
| January 10, 2022 | Fail | |
| October 8, 2021 | Pass | |
| October 1, 2021 | Fail |
Hong Kong Chef vs Roxbury
Roxbury runs 83% clean across 708 tracked restaurants — 559 clean, 69 mid, 49 cooked.
Against the 708 spots Cooked tracks in Roxbury, this one comes out cleaner than 17% of them.
Other spots in Roxbury
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated August 4, 2022. Inspection results describe one moment in a kitchen's life, not a permanent verdict.