Hong Kong Chef

889 Dorchester Av, Dorchester, MA 02125

Chinese

Last inspected: Jul 26, 2022

Score

High Risk

With just one inspection in the record, there isn't enough history to establish a clear pattern. The most recent visit was on Jul 26, 2022. The high risk label is a heads-up that the most recent visit didn't go well. Note that Hong Kong Chef's inspection history hasn't been updated since Jul 26, 2022; current conditions may have shifted from what the file shows.

The city-wide average sits at 86, which Hong Kong Chef's 45 doesn't quite reach.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 26, 2022

Routine

2 critical violations. 2 major violations. 6 minor violations.

View 10 violations

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

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

(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

(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

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

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

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

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

Can openers (c)

Inspector notes: Can opener is crusted and rusted - Replace blade

590.004/4-202.15-C

Frequently Asked Questions

When was Hong Kong Chef last inspected?

The most recent health inspection at Hong Kong Chef on file is from Jul 26, 2022. The public record contains one inspection in total.

How does Hong Kong Chef compare to other restaurants in Dorchester?

Hong Kong Chef most recently scored 45 out of 100, which is lower than the Dorchester average of 86.

What does a high risk rating mean?

A high risk rating at Hong Kong Chef means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

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