✓

Dragon Chef East

January 30, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Cooked chicken wings 46F chicken fingers 47F and pork ribs 44F.Stored at room temperature. Must be keeped below 41F at all times. Discontinue to store out of refrigeration.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw chicken stored above beef in small refrigerator on cooking line. Raw chicken stored next to beef and pork in walk in. Disconti nue and segreration properly. Hand out left.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Person in charge Assignedcritical

Inspector note: When CPIC is not at location someone needs to be in charge. CPIC needs to reviewed with staff and assign someone. Hands left.
code M-2-101.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC needs to review with all staff preoper holding tempertures three bay sink set up Proper stored of raw foods.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Small "Chef Mixer" in back prep area soiled with food. Staff stated that it was not used today. Discontinue to store equipment soiled. Wash rinse and sanitizer before storing. Large can opener visibly soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Pass
Food Protection

Inspector note: Large bowl of pork ribs on floor in walk in. Discontinue and store 6 inches off the floor at all times.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: All staff cooking needs to have on a hair restraint.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Staff could not preovide test kit for three bay sink. Address and provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Interior and exterior of microwave visibly soiled. Clean to remove. Shelves on cook line and back prep area visiblr dusty. Clean to remove. Exterior of bulk food container soiled. Clean to remove. Exterior of refrigerators visibly soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels at hand sink in back prep area. Provide and monitor.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floor under cooking equipment and shelves on cookline and back prep soiled. Clean to remove. Stairs to basement soiled. Clean
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 23, 2014: 11 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.