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Chinese Dragon
August 13, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Chicken fingers 70F Fried shrimp 76F / Sitting out while prepping for lunch / Moved to refrigeration / Provide proper cold holding temperatures.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Rice 111F / Ensure hot holding of 135F or greater / Rice will be reheated to 165F.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Meat slicer with crusted food particles / Disassemble clean and sanitize
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Buckets of chicken stored on floor during prep / Discontinue and ensure food is elevated at least 6" off of floor
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Thawing (C)Inspector note: Frozen cheese thawing in stagnant hot water / Discontinue and thaw properly as discussed by cold running water.
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Cleaning Frequency and Restrictions (C)Inspector note: Walls surrounding cookline with visible soils / Clean to remove. Hood vents with visible grease build up / Clean to remove
What changed since the previous inspection?
Compared with Pass on December 18, 2018: 6 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.