Young Kong Restaurant
FAILThursday, February 6, 2020 at 6:24 PM
Violations Cited
590.003/3-401.14-P
Non-Continuous Cooking of Raw Animal Foods (P)
Partially cooking raw chicken tenders to under 165F - discrded partially cooked product during inspection - either fully cook foods to the proper internal temperature to order or properly hot hold as discussed during inspection
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.
590.014(B)/SummaryS-P
uspension of Permit with Notice (P)
No current 2020 health permit [ unpaid ] Address immediately
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Fresh meat delivery from earlier in the day is still lying on the floor by the rear door ensure foods deliveries are addressed accordingly as discussed during inspection Ensure all raw foods are clearly seperated from ready to eat foods inside the sandwich unit on the cooking line no cross contamination noted during inspection
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.
590.003/3-302.15-C
Washing Fruits and Vegetables (C)
Clearly identify the prep sink in the kitchen to reduce potential contamination from raw food prep
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.
590.003/3-501.12-C
Time/Temperature Control for Safety Food Slacking (C)
Small single door beverage cooler is being used to slack frozen raw protiens - cooler is not operating under 41F Slack foods [ when needed ] as discussed during inspection
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean interior / exterior of all cooking equipment on the cooking line - inside and outside of all refrigeration units exterior of all bulk food storage from all 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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Clean to remove all visible soils on the hood vents - sticker on the hood is current
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.
590.005/5-203.13-C
Service Sink (C)
Enclose the exposed area of the mop sink where needed
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.
590.005/5-501.15-C
Outside Receptacles (C)
Ensure the lids on all trash bins dumpster are tight fitting and do not have any holes or openings in them
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean walls behind the cooking line from visible food spills stains and soils Clean blades on the ceiling fan by the front counter from visible dirt dust and debris
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
590.006/6-201.14-C
Floor Carpeting Restrictions and Installation (C)
Remove odorous and compromised area rugs by the front counter
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
590.006/6-301.14-C
Handwashing Signage (C)
Ensure all hand sinks are properly labeled to clearly identify each hand sink
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 personal hygiene procedures. Train all staff. Document corrective actions taken.