Cooked?✕
Canton House Restaurant
October 16, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings16
- critical findings2
Failed findings
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Location AccessiblecriticalInspector note: Handsink obstructed with ventilation hood inserts and plastic bags. Remove. Ensure free access for handwashing.
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PIC KnowledgecriticalInspector note: No current allergen awareness certificate. Provide.
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Inadequate Facilities/Cooling MethodsInspector note: Currently using non commercial refrigeratior on cookline. Provide commercial grade NSF refrigeration only. Rice on cookline with temperature of 79F pork with temperature 56F. PIC stated prepared 1.5 hours prior and took corrective action to implement proper cooling process and placed in refrigerator with increased surface area.
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PHF's Properly ThawedInspector note: Whole frozen ducks being thawed in standing water. Thaw PHF foods under running water 70F or less or under refrigeration.
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Food ProtectionInspector note: Multiple conatiners of raw chicken being stored on floor in walkin refrigerator. Raw beef being stored on floor in walkin refrigerated unit. Store foods properly elevated 6" off the floor.
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Food Contact Surfaces DesignInspector note: Multiple foods being stored in perforated strainers in walkin. Use only smooth durable cleanable non porous NSF grade food storage container for food storage.
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Non-Food Contact SurfacesInspector note: Cookline equipment heavily soiled. Clean to remove.
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Dishwashng FacilitiesInspector note: Two compartment sink in use with single drain board for soiled storage and clean equipment storage rack drainboard being used to store cleaning chemicals. Maintain drain board free for use of soiled equipment only.
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Test Kit ProvidedInspector note: No test kit for chlorine sanitizer. Provide.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths being stored outside sanitizing solution. Store wiping cloths in approved santizer when not in use. Sponges being used. discontinue.
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Installed and MaintainedInspector note: Pipe under cookline leaking from wok water faucet. Repair. No prep sink on premises. Provide. No barrier at handsink adjacent to warewash. Provide.
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Improper Maintenance of FloorsInspector note: Floors under and around equipment heavily soiled with grease and standing water. Clean to remove. Clean floors with proper frequency. Several broken floor tiles behind cookline. Repair. Walkin floor heavily soiled. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker expired provide current hood sticker. Ceiling above cookline leaking per CFPM and tiles in disrepair. Repair. Replace tiles. Ceiling tiles above cookline constructed of accoustic absorbent tiles. Replace with smooth durable cleanable non porous tiles.
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Inadequate LightingInspector note: Two lights above cookline not operable. Repair.
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Premises MaintainedInspector note: Kitchen prep table in rear of kitchen accumulated with multiple artciles plastic bags old equipment meat grinder. Remove all items not in use. Basement accumulated with boxes and old appliances. Remove all items in basement not neccesary to the business.
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Living/Sleeping Quaters/LaundryInspector note: Matress in basement adjacent to dry storage of food. Remove.
What changed since the previous inspection?
Compared with Pass on October 30, 2014: 16 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.