Speedy Wongs

Restaurant Information
Inspection Results
Data Source
Nearby Restaurants
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Restaurant Information

Facility ID 3Cdba1Ed01Ba61A
Business Name Speedy Wongs
DB Name Speedy Wongs
Legal Owner Lau Billy Kim
Last Name Lau Kim
First Name William
Licence Number 18894
Licence Status Inactive
Licence Description Eating & Drinking W/ Take Out

Inspection Results

Date Result Level Desc Status Comments
2010-01-29 08:40:20 HE_Pass *** Person in charge Assigned Pass Provide current certified food protection manager for establishment.(Exp. 9-8-2008).
2010-01-29 08:40:20 HE_Pass * Improper Maintenance of Walls/Ceilings Pass Properly clean exhaust hood ventilation system and ansul pipes above hot food cooking equipment. Provide proper cleaning company that is licensed with state Fire Marshall
2010-01-29 08:40:20 HE_Pass * Hand Cleaner Drying Tissue Signage Pass Provide proper paper towels for hand sink in employee restroom.
2010-01-29 08:40:20 HE_Pass * Wiping Cloths Clean Sanitize Pass Properly store all wiping cloths in a sanitizing solution in food prep area's.
2010-01-29 08:40:20 HE_Pass * Non-Food Contact Surfaces Pass Properly seal all exposed wooden shelving in kitchen/hot line area.
2010-01-29 08:40:20 HE_Pass * Food Contact Surfaces Design Pass Properly resurface or replace all stained and scarred cutting boards in kitchen.
2009-07-02 14:18:33 HE_Pass * Toilet Enclosed Clean Pass CLEAN the restroom fixtures-sink-toilet-of built up grime-
2009-07-02 14:18:33 HE_Pass * Non-Food Contact Surfaces Clean Pass CLEAN -all stainless steel shelves through-out kitchen of built up grime-
2009-07-02 14:18:33 HE_Pass * Wiping Cloths Clean Sanitize Pass WIPING CLOTHES-store the wiping clothes in a sanitizing solution when not in use--
2009-07-02 14:18:33 HE_Pass * PHF's Properly Thawed Pass THAWING OF FOOD-provide proper thawing of food by 1. under cold ( 70 degree or less ) running water 2 hrs max OR 2. in refridge ( takes 46 to 48hrs ) OR 3. from freezer to cooking -
2009-02-06 15:13:23 HE_Pass ** Cross Connection Back Siphonage Backflow Pass AT THE BLACK HOSE HOOK UP-at 3 bay sink--provide BACKFLOW prevention device--un hook hose-screw on device & hook hose to device-
2009-02-06 15:13:23 HE_Pass * Non-Food Contact Surfaces Clean Pass CLEAN all stainless shelves through-out kitchen-
2009-02-06 15:13:23 HE_Pass * Wiping Cloths Clean Sanitize Pass STORE THE WIPING CLOTHES-in a sanitizing solution when not in use-this will help kill "germs" on clothes and help prevent spreading "germs" with comtaminated clothes-
2009-02-06 15:13:23 HE_Pass * Food Contact Surfaces Design Pass CLEAN & SANITIZE the can opener all parts-& CLEAN & SANITIZE the small 1/4 pans holding the spices at the wok stove--
2009-02-06 15:13:23 HE_Pass * Food Protection Pass IN THE WALK-IN--keep all food covered or wrapped--
2008-09-08 14:52:48 HE_Pass * Improper Maintenance of Walls/Ceilings Pass clean the wall behind the stoves of dripping grease--
2008-09-08 14:52:48 HE_Pass * Non-Food Contact Surfaces Clean Pass clean the wire racks / shelves in the walk-in refridg. of flood debris / spills--
2008-09-08 14:52:48 HE_Pass ** Food Contact Surfaces Clean Pass clean & sanitze can opener-all parts-
2008-09-08 14:52:48 HE_Pass * Wiping Cloths Clean Sanitize Pass store wiping clothes in a sanitizing solution when not in use--*in use means=in hand-
2008-09-08 14:52:48 HE_Pass * Food Protection Pass do not store the 50 lb bag of onions on the floor- store off floor at least 6 inches--
2008-06-30 14:57:17 HE_Pass * Premises Maintained Pass KITCHEN-remove empty cardboard boxes from kitchen ( pile of boxes in back ) cardboard provides nesting & breeding for "pests "--
2008-06-30 14:57:17 HE_Pass * Non-Food Contact Surfaces Clean Pass IN THE WALK-IN-clean the wire racks / shelves
2008-06-30 14:57:17 HE_Pass ** Food Contact Surfaces Clean Pass clean & sanitize the can opener ( all parts )
2008-06-30 14:57:17 HE_Pass * Wiping Cloths Clean Sanitize Pass store wiping clothes in a sanitizing solution when not in use ( once made wet )
2008-06-30 14:57:17 HE_Pass * Food Protection Pass do not store 50lb bag of onions on the floor- keep all food covered or wrapped ( in refrig )
2008-06-30 14:57:17 HE_Pass *** Hot Holding Pass once cooked--store the white rice hot or cold -- at 140 degrees or more OR at 40 degrees or less not at " room temp "
2008-02-08 14:49:13 HE_Pass * Improper Maintenance of Floors Pass clean the floor through-out the kitchen-include under and around all equiptment--
2008-02-08 14:49:13 HE_Pass * Non-Food Contact Surfaces Clean Pass clean the front of the wok stoves--clean thebottom shelves of the stainless prep tables--clean the pink handsink-clean the trash containers-clean the "true" glass door refrig inside and out---clean the door gaskets of the low reach-in refrig **spread gask
2008-02-08 14:49:13 HE_Pass ** Food Contact Surfaces Clean Pass clen and sanitize the meat grinder all parts--
2008-02-08 14:49:13 HE_Pass * Wiping Cloths Clean Sanitize Pass store the wiping clothes in a sanitizing solution when no in use-this is to help kill "germs" on clothes and to help prevent spreading "germs"with contaminated clothes_-
2007-11-13 08:28:25 HE_Pass * Improper Maintenance of Walls/Ceilings Pass clean & organize shelving
2007-11-13 08:28:25 HE_Pass * Improper Maintenance of Floors Pass hot line
2007-11-13 08:28:25 HE_Pass *** Adequate Handwashing/Where/When/How Pass properly wash hands
2007-11-13 08:28:25 HE_Pass * Food Protection Pass provide lids to food bins
HE_OutBus
HE_Fail *** Person in charge Assigned Fail Provide current certified food protection manager for establishment.(Exp. 9-8-2008).
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Properly clean exhaust hood ventilation system and ansul pipes above hot food cooking equipment. Provide proper cleaning company that is licensed with state Fire Marshall
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Provide proper paper towels for hand sink in employee restroom.
HE_Fail * Wiping Cloths Clean Sanitize Fail Properly store all wiping cloths in a sanitizing solution in food prep area's.
HE_Fail * Non-Food Contact Surfaces Fail Properly seal all exposed wooden shelving in kitchen/hot line area.
HE_Fail * Food Contact Surfaces Design Fail Properly resurface or replace all stained and scarred cutting boards in kitchen.
HE_Fail * Toilet Enclosed Clean Fail CLEAN the restroom fixtures-sink-toilet-of built up grime-
HE_Fail * Non-Food Contact Surfaces Clean Fail CLEAN -all stainless steel shelves through-out kitchen of built up grime-
HE_Fail * Wiping Cloths Clean Sanitize Fail WIPING CLOTHES-store the wiping clothes in a sanitizing solution when not in use--
HE_Fail * PHF's Properly Thawed Fail THAWING OF FOOD-provide proper thawing of food by 1. under cold ( 70 degree or less ) running water 2 hrs max OR 2. in refridge ( takes 46 to 48hrs ) OR 3. from freezer to cooking -
HE_Fail ** Cross Connection Back Siphonage Backflow Fail AT THE BLACK HOSE HOOK UP-at 3 bay sink--provide BACKFLOW prevention device--un hook hose-screw on device & hook hose to device-
HE_Fail * Non-Food Contact Surfaces Clean Fail CLEAN all stainless shelves through-out kitchen-
HE_Fail * Wiping Cloths Clean Sanitize Fail STORE THE WIPING CLOTHES-in a sanitizing solution when not in use-this will help kill "germs" on clothes and help prevent spreading "germs" with comtaminated clothes-
HE_Fail * Food Contact Surfaces Design Fail CLEAN & SANITIZE the can opener all parts-& CLEAN & SANITIZE the small 1/4 pans holding the spices at the wok stove--
HE_Fail * Food Protection Fail IN THE WALK-IN--keep all food covered or wrapped--
HE_Fail * Improper Maintenance of Walls/Ceilings Fail clean the wall behind the stoves of dripping grease--
HE_Fail * Non-Food Contact Surfaces Clean Fail clean the wire racks / shelves in the walk-in refridg. of flood debris / spills--
HE_Fail ** Food Contact Surfaces Clean Fail clean & sanitze can opener-all parts-
HE_Fail * Wiping Cloths Clean Sanitize Fail store wiping clothes in a sanitizing solution when not in use--*in use means=in hand-
HE_Fail * Food Protection Fail do not store the 50 lb bag of onions on the floor- store off floor at least 6 inches--
HE_Fail * Premises Maintained Fail KITCHEN-remove empty cardboard boxes from kitchen ( pile of boxes in back ) cardboard provides nesting & breeding for "pests "--
HE_Fail * Non-Food Contact Surfaces Clean Fail IN THE WALK-IN-clean the wire racks / shelves
HE_Fail ** Food Contact Surfaces Clean Fail clean & sanitize the can opener ( all parts )
HE_Fail * Wiping Cloths Clean Sanitize Fail store wiping clothes in a sanitizing solution when not in use ( once made wet )
HE_Fail * Food Protection Fail do not store 50lb bag of onions on the floor- keep all food covered or wrapped ( in refrig )
HE_Fail *** Hot Holding Fail once cooked--store the white rice hot or cold -- at 140 degrees or more OR at 40 degrees or less not at " room temp "
HE_Fail * Improper Maintenance of Floors Fail clean the floor through-out the kitchen-include under and around all equiptment--
HE_Fail * Non-Food Contact Surfaces Clean Fail clean the front of the wok stoves--clean thebottom shelves of the stainless prep tables--clean the pink handsink-clean the trash containers-clean the "true" glass door refrig inside and out---clean the door gaskets of the low reach-in refrig **spread gask
HE_Fail ** Food Contact Surfaces Clean Fail clen and sanitize the meat grinder all parts--
HE_Fail * Wiping Cloths Clean Sanitize Fail store the wiping clothes in a sanitizing solution when no in use-this is to help kill "germs" on clothes and to help prevent spreading "germs"with contaminated clothes_-
HE_Fail * Improper Maintenance of Walls/Ceilings Fail clean & organize shelving
HE_Fail * Improper Maintenance of Floors Fail hot line
HE_Fail *** Adequate Handwashing/Where/When/How Fail properly wash hands
HE_Fail * Food Protection Fail provide lids to food bins
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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