Cooked?✕
China King Restaurant
March 20, 2015 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: No divider between 3 Bay sink & clean equipment storage • Remove all cardboard & foil from equipment & shelving • Remove tape & contact paper from shelving. • Using Coca Cola unit to stored phf's Provide NSF approved refrig. unit. Unit is used for can drinks only.
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Three Compartment SinkInspector note: No drain board at 3 bay sink. • Provide plugs for each bay of 3 bay sink.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean built up grease & soils from walls ceiling & all attachments throughout basement. • Rodent proof door to exterior • Grease built upon hood filters and attachments. • Replace all stained ceiling tiles - Clean all ceiling fixtures Resurface and clean door to kitchen Clean walls and all attachments throughout Dirty ceiling tiles and fixtures in kitchen/ware washing area. Ceiling and walls and attachments throughout basement heavily soiled with grease and built up soils. Built up grease on pipes walls attachments etc
Checks marked passed
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Approved SourcecriticalInspector note: Food items are purchased from a local market that does not hold a wholesale license. All food items must come from an approved source. Provide invoices for all food items listed on the Food borne illness complaint. Food items will be purchased by a licensed wholesaler/approved source
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Cold HoldingcriticalInspector note: Refrig. unit 45°F Squid 45 °F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored with other food items cooked to a lower temperature.
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Personnel w/ Infections Restricted/ExcludedcriticalInspector note: Employee illness policy does not reflect 105CMR590.00 PIC does not know reportable illnesses and symptoms when to exclude and report to the Board of Health.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handler using reusable rubber gloves. Entering kitchen from out side and not washing hands upon return. No hand washing being performed employees unless instructed to by Board of Health.
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Food Contact Surfaces CleancriticalInspector note: Observed ware washing being performed without proper sanitization of food contacts. Employee rinse lid to food container in 2 bay sink in basement. No one can demonstrate proper ware washing at 3 bay sink.
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Location AccessiblecriticalInspector note: Access to hand sink blocked by shelving & bus bucket.
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Labeled Common NamecriticalInspector note: Spray bottle not labeled with common name.
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Separation/Sanitizer CriteriacriticalInspector note: Hand soap stored above food prep sink.
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Person in charge AssignedcriticalInspector note: No Person in charge 590.003: Management and Personnel - federal 1999 Food Code Chapter 2 (A) FC 2-101.11 Assignment*. The first paragraph in FC 2-101.11 is stricken and replaced by the following: (1) The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.
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PIC KnowledgecriticalInspector note: No proof of full time on site certified food protection and allergen awareness manager. In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. (B) FC 2-102.11 Demonstration of knowledge - Person in charge cannot demonstrate to the regulation knowledge of food borne disease and food safety and santiation.
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PIC Performing DutiescriticalInspector note: No one can demonstrate proper ware washing at 3 bay sink. (Employees are not properly sanitizing cleaned multiuse equipment and untensils before they are reused) No one can demonstrate knowledge in food safety and sanitation. Multiple Risk Factors and critical violations noted on inspection. Employees are not properly trained in food safety as it relates to their assigned duties per code 2-103.11 A through L Food handlers and employees are not properly being monitored.
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Food Contact Surfaces CleanInspector note: Clean equipment visibly soiled. • Clean interior of all food containers • Clean interior of ice machine
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Sewage and Waste WaterInspector note: Grease trap leaking into basement
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Insects Rodents AnimalsInspector note: Evidence of rodent droppings throughout kitchen/ware washing and basement. Provide full extermination and intergrated pest management report prior to reinspection.
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Food Container LabelsInspector note: Food containers not labeled
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Washing fruits and veg's.Inspector note: Discontinue reusing single use food containers
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Food ProtectionInspector note: Doing food prep in basement. Basement not approved for food prep. Remove all food. prep & cooking equipment. Remove rice cooker stove etc. Basement for food storage. Equipment has been removed. Owner has been informed no food prep in basement. If she plans to she will need to submit plans and prior approval from all necessary department is needed. • Food items stored on floor throughout Kitchen & ware washing • No over head protection above ice machine • Open foods not stored in food grade containers with tight fitting covers. Using cloth towels to corer foods.
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Food Contact Surfaces DesignInspector note: No scoop for ice machine • Worn cutting board.
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Equipment ThermometersInspector note: Provide thermometers to all refrig. units.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on shelving & cooking equipment - Equipment heavily soiled with built up grease & food particles • Clean exterior of all food containers free of built up soils. • Clean exterior of ice machine • Clean interior & exterior of all refrig. & freezer units free of built up soils
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Clean Equipment & Utensils StorageInspector note: Food containers not inverted
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Single Service Articles Stored DispensedInspector note: Take out containers not inverted.
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Re-use of Single Service ArticlesInspector note: Reusing tin take out containers
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Adequate Number Frequency Vermin ProofInspector note: Trash overflowing and unkept outside of establishment. Trash /Boxes stored in basement & not contained.
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Improper Maintenance of FloorsInspector note: Clean floor under and behind all equipment free of built up grease food particles heavy soils and mice droppings.
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Fixture's not properly shieldedInspector note: Light fixture not shielded above ice machine • No light shields at light on hood
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Inadequate LightingInspector note: Missing lights at hood
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Rooms and Equipment VentedInspector note: No vent above cooking equipment above stove
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Anti-ChokingInspector note: No proof employee trained in anti choking. The establishment occupany is allow 20 seat only - Extra seats removed from premises
What changed since the previous inspection?
Compared with Pass on December 18, 2014: 3 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.