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Hong Kong Harbor

November 2, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Garlic in oil mixture 77F Spareribs 62F Chicken fingers 69F / All sitting out on mulitple buckets / Moved to refrigeration after being cooked an hour and a half ago. Discussed keeping only enough for 2-3 orders out at a time during the lunch rush/ Provide 41F or below.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

code 590.004/4-501.114-PF** · serious findingstatus: Fail
Thawing (C)

Inspector note: Frozen shrimp thawing in stagnant water / Discontinue
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Walls and Ceilings Attachments (C)

Inspector note: Hood tag expired in October / Cleaning scheduled for this weekend
code 590.006/6-201.17-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 16, 2022: 4 findings appeared for the first time.

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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.