Hoy Hing Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings3

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Failed findings

• ⚠️Coolingcritical
  Inspector note: Review proper cooling methods. Discontinue the cooling of food products to room temperature before refrigerating.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cooked chicken at degrees F. Provide proper cold holding.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: Staff answering phone failed to chance gloves before assisting the chef with cooking duties. Review proper glove use and frequency of glove changing.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Handling of Food & Ice
  Inspector note: Chef utilizing bare hands to collect foods to be cooked in Wok. Minimize bare hand contact by providing proper utensils.
  code 09-3-301.11(C)* · lower-severity findingstatus: Fail
• ⚠️Clean Cloths Hair Restraint
  Inspector note: Kitchen cooking staff not wearing hair restraints. Provide.
  code 13-2-304/402.11* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: The rear hand sink is clogged. Unclog the hand sink.
  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.