Hong Kong Eatery
PASSMonday, June 22, 2020 at 3:10 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chickens in the front hot holding unit at 124F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Chickens to be reheated to 165F to ensure no bacterial growth.
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Several packages of dried noodles with what appears to be gnaw markings. Discard all adulterated packages of dry noodles.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of live roach activity in the main kitchen area. Address and provide a detailed up to date pest control report for the re-inspection. Evidence of what appears to be rodent droppings on teh floor in the basement storage area. Clean to remove all and provide a detailed IPM pest control report for the re-inspection.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wipimg cloths observed being left out on counter tops. Discontinue and provide proper sanitizing solution.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Alarm on dish machine is activated while running. Address and make any necessary repairs. If dish machine is not functioning properly 3 bay sink is to be used until repairs are made.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ceiling tiles near the 4 top burners visibly soiled and with grease accumulation. Clean to remove or replace. Racks holding cooked ducks and chickens with grease build-up. Clean to remove. Wall near where cooked chickens are being hung visibly soiled. Clean to remove. Floor of the basement storage/preparation area visibly soiled and with what appears to be rodent droppings. Clean to remove. STorage shelves in the basement storage area visibly soield. Clean to remove. Floor under the staircase going to the basement storage area visibly soiled. Clean to remove.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hand sink in the front service area not draining properly. Address and make any necessary repairs.
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.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Several lights in the main kitchen area with no sheilds. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.