Cooked?✕
China Pearl Restaurant
December 5, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings2
Failed findings
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Number ConvenientcriticalInspector note: No hand sink on cooking line/ware washing area.
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PIC Performing DutiescriticalInspector note: Owner/Operator hired food service consultant to train staff and oversee operations for 6 months. Training will take place on Tuesday Dec. 9 2014 Multiple risk factors critical & non critical violations noted on inspection. All note repeat violation cited. Duties 2-103.11 Person in Charge. The person in charge shall ensure that: (A) Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under § 6-202.111; (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware washing areas except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment utensils and linens; and unwrapped single-service and single-use articles are protected from contamination; (C) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation food storage and ware washing areas comply with this Code; (D) Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; (E) Employees are visibly observing foods as they are received to determine that they are from approved sources delivered at the required temperatures protected from contamination unadulterated and accurately presented by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; (F) Employees are properly cooking potentially hazardous food being particularly careful in cooking those foods known to cause severe foodborne illness and death such as eggs and comminuted meats through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); (G) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours through daily oversight of the employees' routine monitoring of food temperatures during cooling; (H) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under § 3-603.11 that the food is not cooked sufficiently to ensure its safety; (I) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; (J) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified under § 3-304.16; (K) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue spatulas tongs single-use gloves or dispensing equipment; and (L) Employees are properly trained in food safety as it relates to their assigned duties.
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Food Contact Surfaces DesignInspector note: Repair/replace interior of lid - Interior must be smooth durable and non absorbant - (Easily cleanable) • Discard all chipped plates cups bowls etc. Discard all worn wooden bowls. Discard all cracked broken and worn food contact containers.
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Non-Food Contact SurfacesInspector note: Chipped/peeling paint and rust on scales and mixers stands. • Rust and chipped paint on shelving throughout • Rusted grease traps • Remove all milk crates - Discontinue using for shelving
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Three Compartment SinkInspector note: Install adequate drain boards to accommodate all air drying needs.
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Clean Equipment & Utensils StorageInspector note: Not allowing food containers bowls plates utensils proper air drying prior to stacking.
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Improper Maintenance of FloorsInspector note: Floor not smooth durable and easlily cleanable Clean floor under and behind all equipment throughout.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Chipped paint on ceiling walls and attachments. Dust and grime build up on ceiling and attachments.
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Inadequate LightingInspector note: Provide working lights at all fixtures
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Premises MaintainedInspector note: Remove all unused & broken equipment all unnecessary articles from premises. PIC stated 2 broken refrigeration units will be repaired. • provide proper storage of all mops brooms cleaning instruments 6" above the floor on hook or rack and stored away from food prep areas and clean equipment.
Checks marked passed
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Cold HoldingcriticalInspector note: Fish 56 F Beef 56 F Tripe 57 F On cooking line
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Times as a Public Health ControlcriticalInspector note: Rice on counter 70 F Establishment does not have time as a public health control. All foods must be maintained at 41 F or below or 140 F or above.
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Good Hygienic PracticescriticalInspector note: Observed ware washing staff rinsing reusable gloves at dump sink. Observed food handler on cookling line touching face and resuming duties without washing hands. Observed food handler handling chemical and resumed duties wearing same disposable gloves. Observed improper hand washing: Employees rinsing hands at ware washing sink rinsing hands at hand sinks without using soap. Only washing hands correctly when instructed to by BOH. Observed food handlers wiping hands on apron and cloth towel. Proper Glove Use Food Service Establishments Training Tips Single-use disposable gloves have become a popular way to abide by the “No bare hand contact of ready-to-eat (RTE) foods.” regulation. Single- use gloves are only as clean as the hands that don them. Washing hands thoroughly before and after wearing or changing gloves is one of the most important things food handlers can do. However some food operators may get a false sense of security or worse yet; use gloves as an excuse not to properly wash their hands and overuse the single-use gloves thus defeating their purpose. Gloves are in fact an excellent way to reduce the possibility of contaminating ready-to-eat foods and serve as an extra precautionary measure. According to the Centers for Disease Control and Prevention “Gloves reduce hand contamination by 70 to 80% and prevent cross-contamination”. But the key to their efficacy is coupled with proper hygienic practices. Some important tips to remember; • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled surfaces
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Location AccessiblecriticalInspector note: Hand sink access blocked by trash receptacle and sheet pan on top of basin. PIC states hand sink is not being used do to leak.
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Food Contact Surfaces CleanInspector note: Clean interior of ice machine - Clean all cooking equipmentb free of all grease and food particle build up
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Cross Connection Back Siphonage BackflowInspector note: Raw sewerage backing up into food prep sink. *Back up is contained to this area only other food prep sinks area available plumber enroute.
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Food Container LabelsInspector note: Food containers not labeled.
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PHF's Properly ThawedInspector note: Observed thawing at room temperature
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Food ProtectionInspector note: No divider between hand sink and tea storage • Peg board stored above prep areas • Raise all food containers 6" above the floor - On cooking line • Remove mixer from next to open stair case.
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Food Utensil StorageInspector note: Storing cloth for rice in stagnant water. Review food handling practices with employees.
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Equipment ThermometersInspector note: Provide working thermometers to all refrigeration units.
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Non-Food Contact Surfaces CleanInspector note: Built up grease on exterior of grease traps • Built up soils on shelving. • Clean all cooking equipment and all attachments (pipes handles etc.) Clean exterior of ice machine. • Clean interior and exterior of all refrig. units door handles gaskets fans fan guards compressors.
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Re-use of Single Service ArticlesInspector note: Discontinue reusing single use food containers.
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Installed and MaintainedInspector note: Grease trap at 2 bay sink leaking when in use. • Hand sink drain clogged • Hose hooked up to bay sink - No backflow preventer or airgap.
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of all waste receptacles.
What changed since the previous inspection?
Compared with Fail on April 18, 2014: 4 findings appeared for the first time. 6 findings recurred. 13 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.