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China Maxim Iii

March 24, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Coolingcritical

Inspector note: The rice in the reach-in is 64F initially and after fifteen minutes there was no temperture change. Properly cool items from 140F to 70F in two hours and then from 70F to 41F in an additioanl four hours. The garlic and oil mixture and black bean paste is stored on the top of the refrigerator the temperature is 67F and after twenty minutes the temperature was the same. Properly cool items.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The refrigerator in the front was unplugged the chicken is 47F and the pork is 46F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: There are products stored on the ground and unorganized. Keep the walk in organized and all products elevated.
code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 19, 2013: 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.