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Chinatown Express Inc.

August 13, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

Failed findings

Cold Holdingcritical

Inspector note: Keep chopped garlic on cooking line on ice so that product is kept at 41 F or below. Chopped garlic temped at 65 F. Garlic discarded.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Items cooling on rack 140 F. but temperature limits not being checked. Need to be checked so that products can be refrigerated when temperatures go below 140 F.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Discountine using cardboard boxes for trays and pans use only Food Grade equipment. • Provide a clear Certificate of Inspection for Hood. The one on the Hood is very hard to read.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: In use wiping cloths not being stored properly. Cloths laying all over prep cooking area and on small equipment.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 4, 2010: 2 findings appeared for the first time. 2 findings recurred. 8 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.