Cooked?✓
Hong Kong Eatery
December 23, 2014 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 21 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Garlic and Oil 58 F
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Times as a Public Health ControlcriticalInspector note: Sticky Rice 60 F
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Separation Segregation Cross ContaminationcriticalInspector note: Cleaning utensils in three bay sink next to exposed food items. • Raw animal products stored with ready to eat foods and foods cooked to a lower temperature.
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Food Contact Surfaces CleancriticalInspector note: High temp final rinse temperature 168 F Must maintain 180 F REPEAT VIOLATION Corrected on site
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Location AccessiblecriticalInspector note: Using hand sink to fill and empty food containers Cleaning instruments stored in hand sink basin
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PIC Performing DutiescriticalInspector note: Not keeping logs for Time as a Public Health Control HACCP not kept on premises Not in compliance with approved HACCP • Person in charge not performing duties: (REPEAT VIOLATION) Person in charge is a certified food protection manager and each time an inspection is perform the owner is called to the establishment to conduct the inspection. Multiple repeat risk factors critical and non critical violation cited on inspection report. Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly monitored: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are visibly observing foods as they are received to determine that they are from approved sources delivered at the required temperatures protected from contamination unadulterated and accurately presented by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; Employees are properly cooking potentially hazardous food being particularly careful in cooking those foods known to cause severe foodborne illness and death such as eggs and comminuted meats through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours through daily oversight of the employees' routine monitoring of food temperatures during cooling; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; Employees are preventing cross-contamination of ready-to-eat food with bare hands by prope
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Food Contact Surfaces CleanInspector note: Cooking and food contact equipment not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc.
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Insects Rodents AnimalsInspector note: Evidence of rodent activity on shelving wall ledge floor throughout basement. Provide full extermination and IPM report prior to reinspection. IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company.
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Food Container LabelsInspector note: Food containers not labeled (bulk/in use)
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PHF's Properly ThawedInspector note: Fish being thaw at room temperature and in standing water at 3 bay sink.
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Food ProtectionInspector note: All food prep shall be performed in food prep sink only.
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Food Utensil StorageInspector note: Tongs stored on pipes and handles of cooking equipment. Inuse utensils stored in stagnant water
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Food Contact Surfaces DesignInspector note: Split wooden spoons brushes and cutting blocks - Provide smooth durable easily cleanable and non absorbant food contact (must be NSF approved for restaurant use)
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Non-Food Contact SurfacesInspector note: Remove all foil and liners from shelving and equipment.
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution. Cloths stored on food contacts cooking equipment counter tops etc.
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Non-Food Contact Surfaces CleanInspector note: Cooking ovens etc. food contact equipment and shelving not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc. Clean all shelving throughout.
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Clean Equipment & Utensils StorageInspector note: Bowls pots pans stored on floor and not inverted under 3 bay sink Keep inverted on shelving 6" above the floor
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Outside Storage Improperly MaintainedInspector note: Boxes stored in rear alley
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Improper Maintenance of FloorsInspector note: Replace all cracked and missing floor tiles Floor not kept in good sanitation: heavily soiled with built up grease food debris grime and rodent droppings. Clean floor under and behind all equipment. Standing water on floor throughout basement.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up grease on hood. • Openings in wall behind pots - Front Prep Area Opening in wall at base next to ovens at enterance to kitchen Holes in ceiling thoughout - basement Ceiling and all attachments heavily soiled with grease dust and grime build up. (clean throughly) Walls pipes and all attachments heavily soiled with grease dust grime build up. (clean throughly) Ceiling tiles not smooth durable easily cleanable above front prep area Ceiling tiles stained above front prep area Remove foil from ceiling fixtures
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Premises MaintainedInspector note: Items stored between cooking equipment on top of refrigeration units. • Remove all unused and unnecessary articles and equipment from premises.
What changed since the previous inspection?
Compared with Fail on June 5, 2014: 4 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.