Hong Kong 888 Cafe
FAILFriday, January 7, 2022 at 7:27 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
There are chicken wings that were cooked earlier in the day that are stored outside of refrigeration at 86F after fifteen minutes there was no temperature change. Provide proper cooling of 140F to 70F in two hours and then from 70F to 41F in four additional hours (these items were allowed to reheat and start the cooling process again with the manager actively monitoring the cooling of the items)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The garlic and oil mixture is stored at room temperature. Provide proper cold holding of 41F or below of the garlic mixture (owner discarded the garlic and oil mixture and we talked about keeping it in the refrigerator or getting different equipment to maintain temperatures)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The manager was unfamiliar with illness policy and reporting. Train all the employees in illness policy and make sure you are properly reporting. (I emailed the owner a copy of illness policy and current food code) There are repeat violations mostly around cooling of products. I talked with the manage rabout utilizing the already on hand bakery rack to allow for proper cooling of items that are cooked in advance.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.