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Eating & Drinking w/ Take Out · Boston, MA

Hong Kong 888 Cafe

888 South St

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

13 inspections

Inspection

Sep 9, 2026

Passed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Several squeeze bottles filled with sauces/dressings have no labels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Employee observed preping green beans in the front dining area. Discontinue and ensure all food preparation is being done on a clean and and protected surface.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Garlic and oil mixture was removed at the time of the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Employee observed dicing ready to eat produce with no gloves on. Address and ensure there is no bare hand contact with any ready to eat foods.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Sep 9, 2026 · Original Source

Inspection

Aug 26, 2026

Failed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Several squeeze bottles filled with sauces/dressings have no labels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Employee observed preping green beans in the front dining area. Discontinue and ensure all food preparation is being done on a clean and and protected surface.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Garlic and oil mixture was removed at the time of the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003(C)/3-301.11-PHandwashing

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Employee observed dicing ready to eat produce with no gloves on. Address and ensure there is no bare hand contact with any ready to eat foods.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Aug 26, 2026 · Original Source

Inspection

Jan 14, 2026

Passed

4 recorded violations

minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Containers of meats of observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Fresh baby sprouts observed being left put at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Sanitizer in the buckets registering at over the required 50-100ppm. Address and ensure all staff have been properly trained on setting up and testing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

3 Bay sink with a very slow drain. Address and make any necessary repairs.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 14, 2026 · Original Source

Inspection

Jan 6, 2026

Failed

4 recorded violations

minorCode 590.003/3-305.12-COther

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Containers of meats of observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Fresh baby sprouts observed being left put at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode 590.004/4-303.11-PFCleaning and sanitizing

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

Sanitizer in the buckets registering at over the required 50-100ppm. Address and ensure all staff have been properly trained on setting up and testing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

3 Bay sink with a very slow drain. Address and make any necessary repairs.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jan 6, 2026 · Original Source

Inspection

Jul 16, 2025

Passed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

As discussed please stop storing food on the floor in the walk in under shelves.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

PIC will need to review with staff to properly thaw foods. No more thawing at room temperature.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

As discussed please keep flip top closed on the cooking line between orders. I found foods between 46F to 49F. Unit was at 39F below. Please monitor staff.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean metal shelves on cooking line of dust build up. Clean and paint wire shelves in walk in of grime and rust. Please replace the moldy caulking at the three bay sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

PIC will need to clean the hood filters and have a date when the hood will be cleaned. The hood sticker expires in July 2025

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jul 16, 2025 · Original Source

Inspection

Jul 9, 2025

Failed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

As discussed please stop storing food on the floor in the walk in under shelves.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

PIC will need to review with staff to properly thaw foods. No more thawing at room temperature.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

As discussed please keep flip top closed on the cooking line between orders. I found foods between 46F to 49F. Unit was at 39F below. Please monitor staff.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean metal shelves on cooking line of dust build up. Clean and paint wire shelves in walk in of grime and rust. Please replace the moldy caulking at the three bay sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

PIC will need to clean the hood filters and have a date when the hood will be cleaned. The hood sticker expires in July 2025

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Boston Inspectional Services Department, Jul 9, 2025 · Original Source

Inspection

Jan 21, 2025

Passed

7 recorded violations

minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

PIC will need to set up a sanitizer bucket for the cooking line and back room prep.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.002/2-401.11-CEmployee health and hygiene

Official wording

Eating Drinking or Using Tobacco (C)

Inspector’s notes

PIC will need to review with staff not to eat in the kitchen on the cooking line. All staff should eat in the dinning room.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to label all bulk food containers on the cooking line.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

While doing prep in the back room discontinue to store the containers on the floor. Must up on prep table to prevent anything falling into it while staff walks around it.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Raw whole eggs stored on the cooking line at 59F. PIC discarded and will store at or below 45F going forward.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean the shelf on the cooking line. Clean exterior of the bulk food conatiners on the coking line. Clean the top of the grill on the cooking line.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

No papertowels on the cooking line hand sink. PIC corrected

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jan 21, 2025 · Original Source

Inspection

Jan 14, 2025

Failed

7 recorded violations

minorCode 590.002/2-401.11-CEmployee health and hygiene

Official wording

Eating Drinking or Using Tobacco (C)

Inspector’s notes

PIC will need to review with staff not to eat in the kitchen on the cooking line. All staff should eat in the dinning room.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to label all bulk food containers on the cooking line.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.14-CCleaning and sanitizing

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

PIC will need to set up a sanitizer bucket for the cooking line and back room prep.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

While doing prep in the back room discontinue to store the containers on the floor. Must up on prep table to prevent anything falling into it while staff walks around it.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Raw whole eggs stored on the cooking line at 59F. PIC discarded and will store at or below 45F going forward.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean the shelf on the cooking line. Clean exterior of the bulk food conatiners on the coking line. Clean the top of the grill on the cooking line.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

No papertowels on the cooking line hand sink. PIC corrected

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Jan 14, 2025 · Original Source

Inspection

Sep 24, 2024

Passed

7 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store products under the bottom shelf in the walk in. All food must be stored 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

As discussed PIC will need to not leave buckets of food being prepped on the floor. As staff walks by stuff can fall into food container keep all food containers in storage on shelves above 6 inches. And all food during prep should be protected. Multiple food out at room temperture being prepped. PIC will need to be sure all foods are kept at 41F and not sitting out waiting to be prepped.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chicken wings on cooking line at 48F. PIC will need to properly cold hold at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean hood filters on cooking line. Sticker expires this month.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.004/4-502.11-CFood temperature

Official wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s notes

Soap dispenser in warewashing not working properly. fix or replace.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

PIC will need to clean the wall to the left of the cooking line by the hand sinks. Dry food stains. PIC will also need to clean the floor under and behind the cooking equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

PIC will need to fix the soap dispencer in the warewashing area as discussed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Sep 24, 2024 · Original Source

Inspection

Sep 17, 2024

Failed

7 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store products under the bottom shelf in the walk in. All food must be stored 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

As discussed PIC will need to not leave buckets of food being prepped on the floor. As staff walks by stuff can fall into food container keep all food containers in storage on shelves above 6 inches. And all food during prep should be protected. Multiple food out at room temperture being prepped. PIC will need to be sure all foods are kept at 41F and not sitting out waiting to be prepped.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chicken wings on cooking line at 48F. PIC will need to properly cold hold at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.004/4-202.18-CFacility maintenance

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean hood filters on cooking line. Sticker expires this month.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 590.004/4-502.11-CFood temperature

Official wording

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

Inspector’s notes

Soap dispenser in warewashing not working properly. fix or replace.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

PIC will need to clean the wall to the left of the cooking line by the hand sinks. Dry food stains. PIC will also need to clean the floor under and behind the cooking equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

PIC will need to fix the soap dispencer in the warewashing area as discussed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Boston Inspectional Services Department, Sep 17, 2024 · Original Source

Inspection

Jan 12, 2024

Passed

7 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to properly label bulk food containers small and large.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store food on the floor under bottom shelf in walk in. Must be 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

As dicussed Staff can no longer do any prep in the dinning room. All prep will need to take place in the kitchen.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

Discontinue to thaw foods at room temperature. Thaw foods the day before in walk in under running water or cook frozen.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

PIC will need to review cooling with staff. Discontinue to cover cooked foods that are in a cooling stage. The heat will need to be able to get out and food will cool propelry. Also buckets of soup will need to be stored off the floor so that nothing will fall into the bucket.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked rice on cook line at 51F Bean sprouts 46F and egg wash 51F. PIC moved rice and bean sprouts into walk in and discarded the egg wash. PIC will need to properly cold hold food at or below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked chicken wings 129F in the deep fry basket. Discontinue and hot hold at or above 135F in a hot holding unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, Jan 12, 2024 · Original Source

Inspection

Jan 5, 2024

Failed

7 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

PIC will need to properly label bulk food containers small and large.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store food on the floor under bottom shelf in walk in. Must be 6 inches off the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-307.11-CContamination

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

As dicussed Staff can no longer do any prep in the dinning room. All prep will need to take place in the kitchen.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 590.003/3-501.13-CFood temperature

Official wording

Thawing (C)

Inspector’s notes

Discontinue to thaw foods at room temperature. Thaw foods the day before in walk in under running water or cook frozen.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.14-PFood temperature

Official wording

Cooling (P)

Inspector’s notes

PIC will need to review cooling with staff. Discontinue to cover cooked foods that are in a cooling stage. The heat will need to be able to get out and food will cool propelry. Also buckets of soup will need to be stored off the floor so that nothing will fall into the bucket.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-PFood temperature

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked rice on cook line at 51F Bean sprouts 46F and egg wash 51F. PIC moved rice and bean sprouts into walk in and discarded the egg wash. PIC will need to properly cold hold food at or below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked chicken wings 129F in the deep fry basket. Discontinue and hot hold at or above 135F in a hot holding unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Boston Inspectional Services Department, Jan 5, 2024 · Original Source

Inspection

Jan 3, 2024

Not required

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source

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