Cooked??
Cheng Dwong Seafood Market
November 15, 2007 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeRetail Food
- failed findings3
- critical findings2
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Food Contact Surfaces CleancriticalInspector note: not using detergent/ sanitizers properly - Two Compartment requires use of detergent sanitizer in bath Sinks in both sinks
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Conformance w/ Approved ProcedurescriticalInspector note: Logs not being recorded as required. Variance fn time as a Public Health control variance Suspended until corrected and retraining of current staff. and has been approved by theHealth Department
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Installed and MaintainedInspector note: Have floor drain checked for excess water buildup
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: Customers Self serving themselves. this is being allowed by staff-Discontinue this practice
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Labeling of IngredientscriticalInspector note: Many packages with no labels @ incomplete labels. example -fish Product but not what kind of fish. This applies to the meat Department also Package marked meat but not what kind or part of meat
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Cold HoldingcriticalInspector note: chicken 44 degrees-received warm from Company Discontinue accepting any product if it not at the required temperature of 41 digress or lower.
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Safe Food Handeling InstructionsInspector note: the safe Handling instructions on the produce are insufficient for a saw product that needs to be cooked.Salted Chicken. Sausages and Pork Belly strips
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Food Contact Surfaces CleanInspector note: Clean all food service Surfaces and equipment • clean Ice Machine inside and outside
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PHF's Properly ThawedInspector note: Shrimps being defrosted at room temperature
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Food ProtectionInspector note: Remove all mildews moisture from equipment and excess water on floor
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Handling of Food & IceInspector note: Using Bowls in bucket food barrels -provide scoop
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Non-Food Contact SurfacesInspector note: Provide a protective between the hand sink and food preparation sink • Provide proper equipment fn holding produce when using ice as a cooler • Replace cardboard boxer with. food grade containers -throughout Storage • Replace top of fish display unit with an enclosed top that prevent customers from helping themselves. Replace construction tools for cutting fish etc. with foodservice equipment include knives in back cutting room
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not in pails of sanitizes that have been provided
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Non-Food Contact Surfaces CleanInspector note: clean compressors shelving-reseal where rusty in all units • clean entire Fish Department include all holding tables attached pipes
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Hand Cleaner Drying Tissue SignageInspector note: clean Soap dispensers at all Hand Sink
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Walls/Ceilings Designed Constructed InstalledInspector note: clean wall behind Hot Holding Unit.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls in Fish Dept. heed cleaning
What changed since the previous inspection?
Compared with Fail on November 5, 2007: 3 findings recurred. 14 previous findings did not recur.
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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.