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Hong Kong Supermarket Of Allston

February 18, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings10
critical findings4

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: They have frozen whole live fish and lobsters. The manager stated that the fish and lobsters get damaged during transport and if they know they're not going to make it they freeze them and sell them at a discount. Do not sell sick or dead fish. (discarded)
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Peeled garlic with "keep refrigerated" label stored in produce refrigerator 60F. Provide proper cold holding. (discarded by manager) Cut winter melon 54F. Provide proper cold holding (discarded by manager) Bean sprouts and soy bean sprouts 56F. Provide proper cold holding of 41F or below (36 bags of bean sprouts discarded and 24 bags of soy beans discsarded) Rice cakes with a "keep frozen" and "keep refrigerated" label are stored at room temperature 58F. Provide proper cold holding of 41F or below. (discarded by manager)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: They are using regular bleach to clean equipment. Provide commercial bleach.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: There are numerous risk factor violations. Provide additioanl food safety managers to supervise safety. They are eviscerting fish for customers. This is not allowed at the retail level all fish should be celaned by a wholesaler or sold whole to the customer.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: The meat cutting equipment and fish cutting items are celaned at the end of the day. Clean every four hours. The tiles lining the fish tanks are soiled. Clean.
code 22-4-601/602.11** · serious findingstatus: Fail
Cross Connection Back Siphonage Backflow

Inspector note: There is no backflow preventer on the hose in the seafood area. Provide.
code 30-5-203.14** · serious findingstatus: Fail
Equipment Thermometers

Inspector note: There are no thermometers in the walk-ins. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No chlorine test kit. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: WAlk-in refrigerator handles are soiled. Clean. The scale and stand in the seafood area is soiled. Clean.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: The three compartment sink in the seafood area is leaking. Repair. The handsink in the seafood area is leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

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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.