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Hsin Hsin

May 21, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Discontinue the storage of fried rice and fried chicken at room temperature once cooked. Provide proper hot holding at 140 degrees or above. BISD observed that foods are reheated in wok to 165 degrees F before service.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Discontinue the reuse of cardboard egg crates and containers for storage. The crating and egg containers may contain Salmonella from the shells of the eggs. Store the whole shelled eggs and chicken below noodles.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the pipes and edges of the Wok cooking area to remove food debris and grease.
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean the wall areas to the side of the wok cooking area to remove the grease.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 12, 2008: 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.