Hong Kong Harbor

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chicken wings out at 75F / PIC moved to refrigeration after being out for an hour for the lunch rush / Ensure proper cold holding temperatures of 41F or below at all times. Garlic in oil mixture 65F / Moved to refrigeration after being out for an hour for the lunch rush / Keep mixture refrigerated at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Clean-up of Vomiting and Diarrheal Events (Pf)
  Inspector note: Provide a vomit and diarrhea clean up kit.
  code 590.002/2-501.11-PF** · serious findingstatus: Pass
• ✓In-Use Utensils Between-Use Storage (C)
  Inspector note: Knives stored in between refrigeration units / Discontinue and properly store. Knives will be sanitized before re-storing
  code 590.003/3-304.12-C* · lower-severity findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Bottom interior of fryers with heavy grease build up / Clean to remove.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
• ✓Walls and Ceilings Attachments (C)
  Inspector note: Hood vent covers with visible grease build up / Clean to remove. Walls surrounding the cookline and above the stand up refrigeration with visible dust and soils / Clean to remove.
  code 590.006/6-201.17-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 4, 2020: 5 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.