Hong Kong Chef
Last inspected: Aug 4, 2022
45
Score
HONG KONG CHEF, located at 889 Dorchester Av in Dorchester, MA, had a high-risk inspection on August 4, 2022, with a score of 45. This inspection identified 2 critical, 2 major, and 6 minor violations, including issues with can openers and outside receptacles. The facility has a historical pattern of high-risk scores across its two recorded inspections.
2
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Aug 4, 2022
Routine
2 critical violations. 2 major violations. 6 minor violations.
45
Jul 26, 2022
Routine
2 critical violations. 2 major violations. 6 minor violations.
45
Violations — Aug 4, 2022 Inspection
Can openers (c)
Inspector notes: Can opener is crusted and rusted - Replace blade
590.004/4-202.15-C
(a)-(p) person-in-charge-duties (pf)
Inspector notes: PIC is not training staff on proper storage cleaning and cooling methods.- Train staff on properly cleaning and sanitizing equipment cooling methods ... Provided education material on cooling methods.
590.002(D)/2-103.11-PF
Outside receptacles (c)
Inspector notes: Receptacles outide are overfilled with trash- Discontinue overfilling trash and make sure lids are closed completely
590.005/5-501.15-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not in sanitizer solution- Provide a sanitizer buckel filled with proper sanitizer for easy spills and clean ups
590.003/3-304.14-C
Nonfood contact surfaces (c)
Inspector notes: Heavily soiled stove grill and fryolator interior/exterior - Clean to remove soils
590.004/4-602.13-C
Cooling (p)
Inspector notes: Cook chicken on the low boy was 61.7F - I asked PIC the process he stated the chicken was cooked cooled down for less than an hour placed in the cold holding unit of the low boy.- Improper cooling method. PIC stated the chicken was fully then cooled down for less than an hour He placed ithe chicken in a cold holding. Properly cool product completly before storing in cold holding . I had PIC place chicken in Freezer to cool quickly to prevent proliferation. Discontinue cooking Chicken then storing in cold holding unit
590.003/3-501.14-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw Pork stored over ready to eat products - Discontinue storing Raw meat over ready to eat food to avaoid contamination
590.003/3-302.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Soiled knives stored wet on clean knive rack and knives stored wedged between soiled equipment- Properly wash-rinse-and-sanitize equipment then air dry before storing on clean knife rack. Discontinue wedging knives between equipment.
590.004/4-601.11-PF
Standards of identity (c)
Inspector notes: Large Bins are not labeled what the contents are- Label bins with Common Name
590.003/3-601.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Clutter and unorganized area in front of restaurant- Clean and organize to remove clutter
590.006/6-501.114-C
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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