Cooked?✕
Chang's House Chinese Rest.
April 26, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings13
- critical findings2
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken and shrimp stored together in same container. Discontinue and store separately to ensure no cross contamination from different spieces.
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Location AccessiblecriticalInspector note: Hand sink in kitchen area being blocked by microwave. Discontinue and ensure all hand sinks area accessile.
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Food Contact Surfaces CleanInspector note: Blade of can opener visibly soiled. Clean to remove. Cutting board by rice cooker heavily scoared and soiled. Clean to remove resurface or replace.
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Insects Rodents AnimalsInspector note: Evidence of what appears to be rodent droppings on floor and shelving in kitchen area. Clean to remove and provide an up to date pest control report.
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Food ProtectionInspector note: Tofu being stored on shelf where soiled dishes are kept. Discontinue and store all food on clean and sanitized surfaces. Large pots of sauces being stored on ground in kitchen. Discontinue and store elevated at least 6 inches off the ground. All foods of walk-in cooler to be elevated at least 6 inches off the ground. Bags of onions and cabbage stored on ground in kitchen. Discontinue and store elevated at least 6 inches off the ground. Meat grinder located directly next to hand sink with no evidence of a protective barrier. Relocate.
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Food Utensil StorageInspector note: Knives being stored in between cooler and preparation table. Discontijue and store all knives clean and protected. Knives being stored in card board. Discontinue and store appropriately.
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Food Contact Surfaces DesignInspector note: Plastic containers being used to dispense flour and sauces. Discontinue and use handled scoops to prevent contamination from hands.
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Non-Food Contact SurfacesInspector note: Card board being used to cover shelves. Discontinje and ensure all surfaces are maintained cleanable durable and smooth. Small deli cooler with an elevated temperature. Address discontinue use if unable to maintain a temperature of 41F and below. Products in unit with slightly elevated temperatures between 41-44F. Technician called at time of inspection.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths being left out on counter tops. Discontinue and provide proper sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Clean all storage shelves throughout restaurant. Exterior of bulk food containers with cacked on foods. Clean to remove.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels in womens restroom and hand sink in kitchen . Provide.
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Improper Maintenance of FloorsInspector note: Floor near 3 bay sink soiled with what appears to be rodent droppings. Clean to remove and provide an up to date pest control report for re-inspection. Floor of walk-in cooler covered in card board and visibly soiled. Clean to remove.
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Walls/Ceilings Designed Constructed InstalledInspector note: Filters above stove top and grill with grease build-up. Clean to remove.
What changed since the previous inspection?
Compared with Pass on November 28, 2011: 13 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.