Cooked?✕
Buk Kyung No. 2
July 23, 2007 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings15
- critical findings4
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: All of the handsinks are missing either soap or paper towels. Provide soap and towels at all handsinks to ensure employees are washing their hands. • Employees are observed going from task to task without washing their hands. Train employees to properly wash their hands.
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Pesticide UsagecriticalInspector note: Cans of raid for the flies in the establishment. Remove cans and ensure that all pesticide application is done by licensed exterminator.
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PIC KnowledgecriticalInspector note: Employees were unable to describe employee illness policy give proper cooking temperatures or demonstrate warewashing. Employees need to be trained on food safety guidelines. • The employees were not able to setup 3-compartment sink or show which color the sanitizer level should be in the low-temp machine.
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PIC Performing DutiescriticalInspector note: Garlic+Oil mixture made on site is stored at room temperature the employees quickly hid the mixture before a temperature could be taken. Ensure that employees are keeping PHF's refrigerated as they have been instructed to do in the past.
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Food Contact Surfaces CleanInspector note: Ice scoop in the basement is soiled with black mold-like substance. Clean to remove.
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Insects Rodents AnimalsInspector note: Flies in the kitchen from the open door. • Rodent droppings are on the floor and prep table shelves. Keep the area clean and treat for rodents.
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Food ProtectionInspector note: Stainless steel scrubbing pads are used to clean equipment. Provide equipment that will not contaminate food with pieces of metal. • There is no seperation between the food prep sink and the mop sink. Provide a seperation to prevent contamination.
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Food Contact Surfaces DesignInspector note: Cabbage and other cut vegetables are stored in oversized plastic strainers. Proveide food grade equipment that can be easily cleaned. • Pots and pans are heavily dented and soiled with carbopn build-up. Replace heavily worn equipment.
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Non-Food Contact SurfacesInspector note: Screan door has a large hole in it and flies are flying around the kitchen. Repair the hole to keep flies out of the establishment. • Top of the flip top unit is broken. Repair.
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Non-Food Contact Surfaces CleanInspector note: Flour is covering the floor and shelving of prep table and dough prep area. Clean to remove. • Shelving in the basement microwave is heavily soiled and bulk food containers on the shelf are soiled. Clean to remove.
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Single Service Articles Stored DispensedInspector note: Single service paper products are stored under the waste lines in the basement. Store items away from possible contaminants.
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Hand Cleaner Drying Tissue SignageInspector note: No soap at handsink
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Outside Storage Improperly MaintainedInspector note: Grease barrel is encrusted with grease and the trash area is in poor condition. Pick up the area and keep the trash neat.
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Improper Maintenance of FloorsInspector note: Grease trap under the 3-compartment sink is encrusted with grease.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Interior vent fan is ecrusted with dust and debris. Clean to remove. • Shelving in the walk in is soiled. Clean to remove. • The exterior door of the walk-in is heavily soiled. Cleean door and handle to remove filth.
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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.