Hsin Hsin

• resultFail
• critical violations4
• last inspectedOctober 18, 2017
• address25 Massachusetts Av, Boston 02115

Is Hsin Hsin clean?

Hsin Hsin is currently Fail from Boston Inspectional Services, Health Division, from an inspection on October 18, 2017. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Hsin Hsin?

These are the violations recorded at the most recent inspection on October 18, 2017, in plain English, with the city's own wording underneath.

• ⚠️Cold Holding • Bowl of chicken at cookline at 80F. Ensure foods are cold held at 41F or below. Discarded voluntarily by PICcritical
  Cold Holding • Bowl of chicken at cookline at 80F. Ensure foods are cold held at 41F or below. Discarded voluntarily by PIC
• ⚠️Food Protection • Foods stored at cookline in original cans - Store in food grade containers after opening
  Food Protection • Foods stored at cookline in original cans - Store in food grade containers after opening
• ⚠️Adequate Handwashing/Where/When/How • Employees unable to properly wash hands at blocked sink- Visibly dry sinkcritical
  Adequate Handwashing/Where/When/How • Employees unable to properly wash hands at blocked sink- Visibly dry sink
• ⚠️Prevention of Contamination from Hands • Observed employees handling RTE foods with bare hands- Employees must wear gloves while handling foods- Corrected at time of inspectioncritical
  Prevention of Contamination from Hands • Observed employees handling RTE foods with bare hands- Employees must wear gloves while handling foods- Corrected at time of inspection
• ⚠️Food Contact Surfaces Design • Establishment using old bottle as scoop. Discontinue and use proper scoop with handle
  Food Contact Surfaces Design • Establishment using old bottle as scoop. Discontinue and use proper scoop with handle
• ⚠️Dishwashng Facilities • Sanitizer at low temperature dishwasher at 10ppm chlorine. Must be maintained at 50-100ppm. Establishment to use 3 bay until repairs are made Not in use at time of inspection
  Dishwashng Facilities • Sanitizer at low temperature dishwasher at 10ppm chlorine. Must be maintained at 50-100ppm. Establishment to use 3 bay until repairs are made Not in use at time of inspection
• ⚠️Non-Food Contact Surfaces Clean • Shelving in kitchen with encrusted soils and debris- Clean
  Non-Food Contact Surfaces Clean • Shelving in kitchen with encrusted soils and debris- Clean
• ⚠️Location Accessible • Handwashing sink in kitchen with bag over it with equipment in it. Ensure handwash sink accessible for proper handwashing- Corrected at time of inspectioncritical
  Location Accessible • Handwashing sink in kitchen with bag over it with equipment in it. Ensure handwash sink accessible for proper handwashing- Corrected at time of inspection
• ⚠️Hand Cleaner Drying Tissue Signage • No handwash signage in restroom used by employees- Provide
  Hand Cleaner Drying Tissue Signage • No handwash signage in restroom used by employees- Provide
• ⚠️Improper Maintenance of Floors • Floors under and around equipment with heavy soils and debris- Clean with proper frequency
  Improper Maintenance of Floors • Floors under and around equipment with heavy soils and debris- Clean with proper frequency

When was Hsin Hsin last inspected?

Hsin Hsin has 52 inspections on record going back to January 28, 2008. The 12 most recent are shown below.

Hsin Hsin vs Back Bay

Back Bay runs 81% clean across 519 tracked restaurants — 417 clean, 46 mid, 50 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 0% of them.

Other spots in Back Bay

• ✓ Men Tei
  clean · January 27, 2014
• ✓ Copley Flair
  clean · March 25, 2010
• ✓ Restaurant Clio
  clean · December 1, 2015
• ✓ Newbury Comics Inc.
  clean · January 15, 2013
• ✓ City Convenience
  clean · January 3, 2008
• ✓ Bukowski
  clean · October 15, 2019

See every restaurant inspection in Back Bay →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated October 18, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.