Hong Kong Eatery in Boston closed for insects, rodents, animals

Posted on December 20, 2014 by

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The Boston, Mass. Department of Health has closed the Hong Kong Eatery at 79 Harrison Ave, Boston, for multiple critical foodborne violations, as the result of an inspection conducted Dec. 18, 2014.

Violations included the following:

Description: Food Container Labels
Comments: Food containers not labeled (bulk/in use)
Location: Kitchen/prep/Front Prep/area/Basement
Violation: non-critical

Description: Cold Holding
Comments: Garlic and Oil 58 F
Location: N/A
Violation: Critical Foodborne Illness

Description: Times as a Public Health
Comments: Sticky Rice 60 F
Location: N/A
Violation: Critical Foodborne Illness

Description: PHF’s Properly Thawed
Comments: Fish being thaw at room temperature and in standing water at 3 bay sink.
Location: Kitchen/prep area/Ware washing
Violation: Non Critical

Description: Separation, Segregation, Cross Contamination
Comments: Cleaning utensils in three bay sink next to exposed food items.
Location: Kitchen/prep area/Ware washing
Violation: Critical Foodborne Illness

Description: Separation, Segregation, Cross Contamination
Comments: Raw animal products stored with ready to eat foods and foods cooked to a lower temperature.
Location: Kitchen/prep area
Violation: Critical Foodborne Illness

Description: PHF’s Properly Thawed
Comments: Fish being thaw at room temperature and in standing water at 3 bay sink.
Location: N/A
Violation: Non Critical

Description: Separation, Segregation, Cross Contamination
Comments: Cleaning utensils in three bay sink next to exposed food items.
Location: N/A
Violation: Critical Foodborne Illness

Description: Separation, Segregation, Cross Contamination
Comments: Raw animal products stored with ready to eat foods and foods cooked to a lower temperature.
Location: N/A
Violation: Critical Foodborne Illness

Description: Food Protection
Comments: All food prep shall be performed in food prep sink only.
Location: N/A
Violation: Non Critical

Description: Food Utensil Storage
Comments: Tongs stored on pipes and handles of cooking equipment. In use utensils stored in stagnant water.
Location: Kitchen/prep area
Violation: Non Critical

Description: Food Contact Surfaces Design
Comments: Split wooden spoons, brushes and cutting blocks – Provide smooth, durable, easily cleanable and non absorbant food contact (must be NSF approved for restaurant use).
Location: Kitchen/prep/Front Prep/area/Ware washing
Violation: Non Critical

Description: Non-Food Contact Surfaces
Comments:  Remove all foil and liners from shelving and equipment.
Location: Kitchen/prep/Front Prep/area/Ware washing
Violation: Non Critical

Description: Food Contact Surfaces Clean
Comments: High temp final rinse temperature 168 F Must maintain 180 F REPEAT VIOLATION Corrected on site.
Location: Kitchen/prep area/Ware washing
Violation: Non Critical

Description: Wiping Cloths, Clean, Sanitize
Comments: In use wiping cloths not stored in a sanitizing solution. Cloths stored on food contacts, cooking equipment, counter tops etc.
Location: Kitchen/prep/Front Prep/area/Ware washing
Violation: Non Critical

Description: Food Contact Surfaces Clean
Comments: Cooking and food contact equipment not kept in good sanitation: Built up grease, food debris, grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment, attached pipes, shelving etc.
Location: Kitchen/prep/Front Prep/area/Ware washing
Violation: Critical

Description: Non-Food Contact Surfaces Clean
Comments: Cooking, ovens, etc., food contact equipment and shelving not kept in good sanitation: Built up grease, food debris, grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment, attached pipes, shelving etc. Clean all shelving throughout.
Location: Kitchen/prep/Front Prep/area/Basement/Ware washing
Violation: Non Critical

Description: Clean Equipment & Utensils Storage
Comments: Bowls, pots, pans stored on floor and not inverted under 3 bay sink. Keep inverted on shelving 6″ above the floor.
Location: Ware-washing area
Violation: Non Critical

Description: Location, Accessible
Comments: Using hand sink to fill and empty food containers. Cleaning instruments stored in hand sink basin.
Location: Kitchen/prep/Front Prep/area/Ware washing
Violation: Critical Foodborne Illness

Description: Outside Storage Improperly Maintained
Comments: Boxes stored in rear alley
Location: Rear Alley
Violation: Non Critical

Description: Insects, Rodents, Animals
Comments: Evidence of rodent activity on shelving, wall ledge, floor throughout basement. Provide full extermination and IPM report prior to reinspection. IPM is a combination of all methods of pest control, which can aid in preventing, reducing, and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies, reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): Inspection of premises; Identification of pests, pest damage, and/or potential for pest infestation; Determination of the extent of the pest problem; Appropriate treatment; Action plan for correction including follow up. An IPM reporting system will ensure better communication between you and your pest control company.
Location: N/A
Violation: Critical

Description: Improper Maintenance of Floors
Comments: Replace all cracked and missing floor tiles. Floor not kept in good sanitation: heavily soiled with built up grease, food debris, grime and rodent droppings. Clean floor under and behind all equipment. Standing water on floor throughout basement.
Location: Kitchen/prep/Front Prep/area/Basement/Ware washing
Violation: Non Critical

Description: Improper Maintenance of Walls/Ceilings
Comments: Openings in wall behind pots – Front Prep Area Opening in wall at base next to ovens at entrance to kitchen Holes in ceiling throughout – basement Ceiling and all attachments heavily soiled with grease, dust, and grime build up. (clean thoroughly) Walls, pipes, and all attachments heavily soiled with grease, dust, grime build up. (clean thoroughly) Ceiling tiles not smooth, durable, easily cleanable above front prep area. Ceiling tiles stained above front prep area. Remove foil from ceiling fixtures.
Location: Kitchen/prep/Front Prep/area/Basement/Ware washing
Violation: Non Critical

Description: Improper Maintenance of Walls/Ceilings
Comments: Built up grease on hood.
Location: Kitchen/prep/Front Prep/area
Violation: Non Critical

Description: Premises Maintained
Comments: Remove all unused and unnecessary articles and equipment from premises.
Location: Kitchen/prep/Front Prep/area/Basement/Ware washing
Violation: Non Critical

Description: Premises Maintained
Comments: Items stored between cooking equipment, on top of refrigeration units.
Location: Kitchen/prep/Front Prep/area/Basement
Violation: Non Critical

Description: PIC (Person in Charge) Performing Duties
Comments: Not keeping logs for Time as a Public Health Control. HACCP not kept on premises. Not in compliance with approved HACCP.

Person in charge not performing duties: (REPEAT VIOLATION) Person in charge is a certified food protection manager and each time an inspection is perform the owner is called to the establishment to conduct the inspection. Multiple repeat risk factors, critical and non critical violation cited on inspection report.

Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly monitored: Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations and periodically evaluating foods upon their receipt; Employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under 4-203.11 and 4-502.11(B); Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; and Employees are properly trained in food safety as it relates to their assigned duties. Importance of Food Manager Certification Massachusetts adopted the food manager certification in order to protect public health and prevent foodborne illness. A certificate implies that the person has knowledge of food safety and the prevention of foodborne illness through the control of risk factors. The certified person must be able to apply this knowledge in day-to-day operations in order to provide consumers with safe food. Responsibility of the Certified Food Manager The certified food protection manager is responsible for monitoring and managing all food establishment operations and to ensure that the facility is operating in compliance with food establishment regulations. The certified PIC must be knowledgeable about foodborne illness prevention and must use this knowledge to recognize hazards and take appropriate preventive and corrective actions.


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