Hong Kong Chef

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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).
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓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: Pass
• ✓PIC Knowledgecritical
  Inspector note: PIC not knowledgeable in cooking and holding temperatures train
  code M-2-102.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 27, 2012: 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.