✓

China Sea Restaurant

October 26, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 14 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: cut pork 50 degrees/chicken fingers 70 degrees/chicken wings 60 degrees/cut chicken 50 degrees/provide proper temperature of 41 degrees or below/manager must store all foods under refrigeration during service
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: certified food manager must train staff on proper cold holding temperatures for food
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: properly label all bulk food bins
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: provide adequately sized reach in unit to accomodate cold hoding of all foods during service
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: fish/defrosting in stagnate water/defrost under refrigeration
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Protection

Inspector note: remove cut pork ribs from being placed on cardboard box bulk food bins/remove bowls/provide scoop with handle properly cover all foods in walk in remove all foods stored in 3 bay sink
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: 3 bay sink/provide 3 drain plugs and provide drying rack above sink
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: walk in/provide accurate internal thermometer to register 41 degrees or below
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: provide new quat test kit
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: hot line/clean interior/exterior of all cooking equipment clean interior/exterior of 2 door reach in
code 23-4-602.13* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: rear handsink/provide refill of liquid soap/paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: resurface/replace all stained ceiling sections and tiles remove flaking paint from ceiling
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Fixture's not properly shielded

Inspector note: kitchen/provide proper light shields with endcaps
code 38-6-202.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 19, 2017: 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.