Wongs

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Crab ragoon holding at 126F.(All other foods in steam table reached 140F and/or above).
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw chicken stored over eggs in Walk-in.Properly organize raw foods to avoid cross contamination.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Adequate Handwashing/Where/When/Howcritical
  Inspector note: Employee observed wiping hands on apron during Inspection.Reminder:Handsink is used only for Handwashing!!Please instruct staff accordingly.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
• ✓Separation/Sanitizer Criteriacritical
  Inspector note: Chemicals detergents medicines etc. stored either over food or in prep areas.Remove all and store either below food or in a seperate area.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: Employee nervously went to cover all foods in Walk-in(even hot food that was cooling).Properly cool foods down to 41F before covering for storage.Please continue to educate staff.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: ice unit draining into food prep sink.Properly drain ice machine.Remove discahrge from inside food prep sink.
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 15, 2010: 6 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.