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HONG KONG CHEF

FAIL

Thursday, June 3, 2021 at 7:23 PM

Address
889 DORCHESTER AV
Dorchester, MA 02125
Category
FS
Violations
16 total
⚠️ 1 critical
⚠ 5 major
Facility History
16 inspections
8 failures

Violations Cited

⚠️ CRITICAL 590.004/4-102.11-P
✓ Corrected

Characteristics-Single-Service and Single-Use (P)

Discontinue the re use of single use plasticware that cannot be cleaned properly evidence of previous food still visible inside [ grease ] these items are not ment to be used commercially

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

(A)-(P) Person-In-Charge-Duties (Pf)

Ensure owner and staff are familiar with hand washing procedures especially during this COVID-19 pandemic - address the mop sink and the cleanliness of the facility

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.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.002/2-301.15-PF
✓ Corrected

Where to Wash (Pf)

Observed cook multi tasking without changing his gloves nor wash his hands during the inspection - PIC needs to address this immediately - wash hands as discjussed during inspection - before putting on gloves - in between talking on the phone taking money from customers all these tasks were donw without washing hands - Corrected on site

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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003(A)/3-201.11-PF

Compliance with Food Law (Pf)

Several foods not being purchased from reputable wholesale suppliers discontinue and only purchase foods from wholesale companies as discussed

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(A) | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.12-PF
✓ Corrected

Food Temperature Measuring Devices (Pf)

No working food thermometer on site ADDRESS

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.14-PF
✓ Corrected

Sanitizing Solutions Testing Devices (Pf)

Wrong test strips on site need to provide chlorine test strips [ usuakky shaded in purple ]

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.003/3-302.11-C
✓ Corrected

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Keep raw shell eggs on the bottom shelf of the walk in unit store segragated from all ready to eat foods as discissed

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C
✓ Corrected

Wiping Cloths Use Limitation (C)

Set up as discussed

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-202.18-C
✓ Corrected

Ventilation Hood Systems Filters (C)

Clean vents in the hood especially above the stand up oven from all soils and carbon build up

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C
✓ Corrected

Cutting Surfaces (C)

Clean cutting boards to remove visible soils

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C
✓ Corrected

Nonfood Contact Surfaces (C)

Clean tops of all stainless steel tables inside and outside of all refrigeration units exterior of all cooking equipment from visible food spills stains and soils

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-603.16-C
✓ Corrected

Rinsing Procedures (C)

Rinse inside the large bowls thoroughly before placing inside the sink to reduce food particles floating around the water

Why This Matters

RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.

Code Requirements

ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-203.13-C
✓ Corrected

Service Sink (C)

No designated location being used as a mop sink address as discussed

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.005/5-402.12-C
✓ Corrected

Grease Trap(C)

Remove the grease located at the end of the cooking line clean area and maintain properly

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-201.11-C
✓ Corrected

Floors Walls and Ceilings-Cleanability (C)

Clean walls throughout the kitchen from grease and visible food splashes Clean floor inside the walk in unit from all visible food spills stains and soils

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-201.11-C

Floors Walls and Ceilings-Cleanability (C)

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

🍽️ Chinese 📍 Dorchester 🚇 JFK/UMass (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Test Kits
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Data sourced directly from Boston Inspectional Services Department