Cooked?✕
Dumpling Gourmet
March 3, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings26
- critical findings9
Failed findings
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Cold HoldingcriticalInspector note: Beef 47°F • Walk in unit 47°F Chicken (Raw 47°F ) Beef (Raw 47°F) Refrigeration company called and arrived prior to my departure (Walk in Unit 35 °F) before end of inspection.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored above food items that are cooked to a lower temperature and ready to eat foods.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlings using rubber gloves to prepare food Employees not properly washing hands. not washing hands prior to returning to prep stations. Employees not lathering with soap for 20 seconds Food handler handling hair and touching face in prep areas and resuming duties
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Good Hygienic PracticescriticalInspector note: Food handler place hair restraint on in kitchen prep area Food handlers handing trash (outside) with work uniforms (aprons) and returning to dutes.
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine 172 °F - Must maintain 180 °F Dish washing company called and arrived prior to my departure. Final Rinse at end of inspection 182 ° F
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Location AccessiblecriticalInspector note: Person in charge filling wiping cloth bucket in hand sink. Cleaning supplies in hand sink basins in prep area (Up and Down)
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Person in charge AssignedcriticalInspector note: No person in charge upon my arrival. Owner/manager had to contacted by staff. 590.003: Management and Personnel - federal 1999 Food Code Chapter 2 (1) The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.
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PIC Performing DutiescriticalInspector note: Person in charge not perform duties per code. Multiple Risk Factors noted on inspection. Evidence employees have not been Properly trained in food safety and sanitation by the certified food manager. *General unsanitary conditions. *Improper hand washing - Not latering for 20 seconds not washing hands upon return to work station after touching hair and face (see inspection report) *High temp dishwashing not maintaining 180 °F - Establishment has 3 bay sink however no one on premises could demonstrate proper ware washing at 3 bay sink. The dishwasher issues was not addressed until inspection. *Potentionally hazardous foods and walk in refrigeration unit in temperature danger zone *Raw animal products stored improperly Based on todays inspection the person in charge could not explain the risks of foodborne illness inherent to the food operation during inspections and upon request the person in charge shall demonstrate to the FC-regulatory authority knowledge of foodborne disease prevention application of the Hazard Analysis Critical Control Point principles and the requirements of the federal 1999 Food Code. The person in charge shall demonstrate this knowledge by compliance with the federal 1999 Food Code and by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. The areas of knowledge include: (FC) (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat poultry eggs and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food including meat poultry eggs and fish; (7) Stating the required temperatures and times for the safe refrigerated storage hot holding cooling and reheating of potentially hazardous food; (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination (b) Hand contact with ready-to-eat foods and (c) Handwashing. (9) Maintaining the food establishment in a clean condition and in good repair; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity and (b) Properly designed constructed located installed operated maintained and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross-connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed used and disposed of according to law;
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Non-Compliance w/Employee Health PolicycriticalInspector note: PIC cannot verbally communicate an employee illness policy that is required by 105CMR 590.00
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Food Contact Surfaces CleanInspector note: Clean interior of ice machine and bulk food containers of built up soils.
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Food Container LabelsInspector note: Burk food containers not labeled
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Food ProtectionInspector note: Food items stored on floor in kitchen and walk in units - All food items must be stored 6" above the floor on shelving. • Food items stored under 3 bay sink • Open foods not stored in food grade covered containers. • Potentially hazardous foods Stored above unit. must be stored in refrig. unit. • Rice stored in container labeled Soy sauce. • utensils stored in water. Properly store. • Vegetables stored at back door. Must be protected from contamination. • Walk in units (refrig and freezer) over crowded
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Food Contact Surfaces DesignInspector note: Worn cutting boards
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Non-Food Contact SurfacesInspector note: Discard all soiled card board boxes • Discard worn and rotten wooden boards at 3 bay sink • Provide divider. between Rice cooker & 3 bay sink • Remove foil from race cookers and equipment. • Rust on shelving • Rust & peeling paint on Upright freezer Unit not NSF and/or commercial grade
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Dishwashng FacilitiesInspector note: Clean exterior of dish washer
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash temp 140°F High temp requires 160°F
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on exterior of bulk food containers • Clean all cooking equipment free of built up soils (interior and exterior of fryolators. etc) • Clean all shelving throughout free of built up soils • Clean interior and exterior of all refrig. units and freezer units.
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Clean Equipment & Utensils StorageInspector note: Clean equipment not inverted. • Ware washing staff not allowing clean equipment to dirty prior to stacking & storing.
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Single Service Articles Stored DispensedInspector note: Forks not inverted
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Hand Cleaner Drying Tissue SignageInspector note: No signage at hand sinks to remind employees to wash hands before returning to work. Must be posted at all hand wash sinks. • Soap disperser not dispensing soap at hand sink.
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Adequate Number Frequency Vermin ProofInspector note: One trash container not covered. Pigeon droppings and built Up soils on trash receptacles and grease barrels. • Provide covered trash receptacles -Discontinue using food containers for trash
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Outside Storage Improperly MaintainedInspector note: Remove all debris & unnecessary articles. Clean ground area
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Improper Maintenance of FloorsInspector note: Buillt up soils and carpet worn throughout dining area • Replace all missing broken and cracked floor tiles Clean floor Under and behind all equipment.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on hood units • Clean ceiling tiles vents walls and attachments
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Premises MaintainedInspector note: Remove all personal items from kitchen and ware washing. • Remove all unused and unnecessary articles from premises • Remove all unused and unnecessary equipment from above refrig. & freezer units
What changed since the previous inspection?
Compared with Fail on June 3, 2014: 7 findings appeared for the first time. 19 findings recurred. 5 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.