Beijing Taste Restaurant

October 28, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings14
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: AT INSPECTION found appx 40 lb. of cooked rice being stored a "room temp " tested at 65.7 degrees F-rice discarded by cook-CORRECT by storing cooked rice at 41 degrees F or less OR at 140 degrees F or more-
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: AT INSPECTION found handsink blocked with steamtable pan & NO ACCESSIBILE for handwashing-CORRECT do not block sink DO NOT USE HANDSINK for any other reason other than handwashing-
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: BASED ON INSPECTION the P.I.C. -person in charge-no preforming duties-
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Thermometers Provided

Inspector note: PROVIDE staff with "pocket" thermometers for test food temps-
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: REPLACE 4 cutting boards--boards are worn beyond use-boards are ctacked & have "fist" size dents --
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: REMOVE cardboard from walk-in shelves-to allow for proper air movement-ALSO cardboard is not cleanable & holds "germs" & provide nesting area for "bugs"- & WIRE RACKS in walk-in are RUSTY-CORRECT- & REMOVE the grey shelves ( to left of microwave ) shelves are rusty beyond repair-
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: At inspection found NO THERMOMETERS in any cold holding units -including rge walk-in-CORRECT provide thermometers in ALL refidges-to insure proper holding temps-
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: PROVIDE proper sanitizer test kit-
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: STORE WIPING CLOTHES in a sanitizing solution between use- change solution at least every 4 hrs-this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes-
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: AT INSPECTION found inside of walk-in with built up food spills & grime CORRECT- clean entire walk-in -floor walls - & CLEAN the 2 top load freezer ( outsides ) of black color grease.grime build up-- & CLEAN inside of the white standing freezer of built up food spills- & CLEAN the outside of the microwave of "sticky" grime-- & CLEAN the 1 door low reach-in refidge inside & outside of heavy built-up grime & food debris-
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: AT INSPECTION-no paper towels in dispenser at handsink-CORRECT-
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: CLEAN entire staff restroom-INCLUDE-ceiling & vent walls & fixtures of grime & stains & dust--
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: CLEAN the ceiling tiles ( over the hood ) of grime build-up
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: AT INSPECTION not adequate lighting in kitchen -CORRECT provide adequate lighting-
code 38-6-303.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 19, 2009: 14 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.