Chang's House

December 11, 2014 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking w/ Take Out
  • failed findings7
  • critical findings1

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Failed findings

  • Cold Holdingcritical
    Inspector note: Rice on wire shelving @ 87f ensure proper cold hold of 41f or below
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Food Contact Surfaces Clean
    Inspector note: small cutting boards on prep tables with scores and soils clean to remove or replace
    code 22-4-601/602.11** · serious findingstatus: Fail
  • PHF's Properly Thawed
    Inspector note: shrimp thawing in stagnant water thaw under cold runnign water or under refrigeration
    code 06-3-501.13* · lower-severity findingstatus: Fail
  • Food Utensil Storage
    Inspector note: spatula's stored in stagnant water store clean & dry
    code 10-3-304.12* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces
    Inspector note: cardboard on shelving throughout kitchen and in walk-in cooler floor remove to allow a cleanable smooth surface
    code 15-4-202.16* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces Clean
    Inspector note: 1) plastic under microwave with soils remove 2) hand sink with soils clean to remove
    code 23-4-602.13* · lower-severity findingstatus: Fail
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: 1) hood vents with grease build up clean to remove 2) walls with soils clean to remove
    code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 13, 2014: 7 findings appeared for the first time.

Browse this restaurant's inspections

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.

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