Cooked?✕
Dim Sum Chef Inc.
November 20, 2007 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings9
- critical findings3
Failed findings
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CoolingcriticalInspector note: Meat cooked earlier in the morning and cooling at room temperature is 75 F. Properly cool food.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employee observed playing with hair and then returning to work without washing hands. Ensure employees are properly washing hands.
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Pesticide UsagecriticalInspector note: Kitchen: Cans of RAID in the warewashing area and the manager says they spray when they see bugs. Ensue all pesticides are applied by a licensed exterminator.
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Food Container LabelsInspector note: Food containers are unlabelled. Label containers.
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Food ProtectionInspector note: Preserved eggs stored at room temperature. Store PHF's refrigerated.
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Food Contact Surfaces DesignInspector note: Kitchen: Food is stored in single use containers Provide food grade containers. Kitchen: Latex exam gloves used. Providefood handler gloves.
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Three Compartment SinkInspector note: Warewashing Area: No drainboad to collect soiled items. Provide area to collect soiled dishes.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths stored outside of sanitizer. Store cloths properly.
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Non-Food Contact Surfaces CleanInspector note: Refrigerators and counters are soiled with food debris. Clean to remove.
What changed since the previous inspection?
Compared with Pass on April 3, 2007: 9 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.