Hong Kong Chef

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings3

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked Chicken fingers spare ribs and Shrimp sitting out on counters at 99f-125f ensure proper hot hold of 140f or above or ensure all products that are being cooled are in some type of cooling process (ice bath under proper refrigeration). • Gravy and sweet and sour pork at 100f ensure proper hot hold of 140f or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Pork 48f Raw chicken 46f in 2 door low boy cold unit ensure proper cold hold of 41f or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️PIC Knowledgecritical
  Inspector note: PIC not knowledgeable in cooking and holding temperatures train
  code M-2-102.11*** · critical food-safety factorstatus: Fail

Checks marked passed

• ✓Food Protection
  Inspector note: food products stored on floor elev ate 6" of floor
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Outside Storage Improperly Maintained
  Inspector note: ground under grease barells with grease spills clean to remove
  code 34-5-501.111/.115* · lower-severity findingstatus: Pass
• ✓Improper Maintenance of Floors
  Inspector note: floors in basement with old mice droppings clean to remove and supply documentaion from extermination company
  code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 20, 2012: 3 findings recurred. 3 previous findings did not recur.

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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.