Cooked?✕
Hoy Hing Restaurant
September 25, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings23
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: chicken 120 degrees/properly hold at 140 degrees or above
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Food Contact Surfaces CleancriticalInspector note: provide proper detergent/sanitizer for 2 bay sink
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Location AccessiblecriticalInspector note: kitchen/do not block access to handsink
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Pesticide UsagecriticalInspector note: kitchen/remove all open bait
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Food Contact Surfaces CleanInspector note: clean can opener blade and all knives clean/sanitize cooks thermometer
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Food Container LabelsInspector note: properly label all bulk food bins
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Food ProtectionInspector note: basement/store all paper products 6 inches off floor kitchen/remove all food items from open #10 cans remove all utensils from stagnate water
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Clean Cloths Hair RestraintInspector note: provide hair restraints for all cooks • Kitchen cooking staff not wearing hair restraints. Provide.
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Food Contact Surfaces DesignInspector note: resurface/replace all worn white cutting boards provide scoop with handle for all bulk food bins
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Non-Food Contact SurfacesInspector note: walk in/defrost condensor remove home bought refrigerator/provide commercial grade unit
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Equipment ThermometersInspector note: walk in/provide accurate internal thermometer
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Test Kit ProvidedInspector note: 2 bay/provide proper test kit
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution
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Non-Food Contact Surfaces CleanInspector note: remove all egg crates and clean silver prep table
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Installed and MaintainedInspector note: front handsink/repair faucet to provide hot water/unit turned on and off from under sink • The rear hand sink is clogged. Unclog the hand sink.
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Hand Cleaner Drying Tissue SignageInspector note: restroom/provide employee handwash signage all handsinks/provide employee must wash hands signage
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Toilet Enclosed CleanInspector note: restroom/provide self closing door
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Improper Cleaning of ReceptaclesInspector note: clean all waste receptacles
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Outside Storage Improperly MaintainedInspector note: clean grounds at rear of building
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Improper Maintenance of FloorsInspector note: kitchen/clean floor area under/around and behind all equipment kitchen/replace all worn floor tile
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: clean dust from all brown shelving along wall repair torn screen to rear door clean all white ledging at front window kitchen/clean all light shields and replace brown stained ceiling tiles
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Fixture's not properly shieldedInspector note: kitchen/provide endcaps to all light shields
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Inadequate LightingInspector note: hood/replace all burnt out lights
Checks marked passed
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CoolingcriticalInspector note: Review proper cooling methods. Discontinue the cooling of food products to room temperature before refrigerating.
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Cold HoldingcriticalInspector note: Cooked chicken at degrees F. Provide proper cold holding.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff answering phone failed to chance gloves before assisting the chef with cooking duties. Review proper glove use and frequency of glove changing.
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Handling of Food & IceInspector note: Chef utilizing bare hands to collect foods to be cooked in Wok. Minimize bare hand contact by providing proper utensils.
What changed since the previous inspection?
Compared with Fail on November 6, 2007: 21 findings appeared for the first time. 2 findings recurred. 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.