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Speedy Wongs

June 26, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: once cooked--store the white rice hot or cold -- at 140 degrees or more OR at 40 degrees or less not at " room temp "
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean & sanitize the can opener ( all parts )
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: do not store 50lb bag of onions on the floor- keep all food covered or wrapped ( in refrig )
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: store wiping clothes in a sanitizing solution when not in use ( once made wet )
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: IN THE WALK-IN-clean the wire racks / shelves
code 23-4-602.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: KITCHEN-remove empty cardboard boxes from kitchen ( pile of boxes in back ) cardboard provides nesting & breeding for "pests "--
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 8, 2008: 6 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.