Dumpling Gourmet

April 12, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

← Back to the current restaurant page

Failed findings

Cold Holdingcritical

Inspector note: Observed pork & Chicken dumplings 45-48F on hot line table.Discontinue. Provide proper cold holding 41F or below. PIC moved to refrigeration unit to cool and hold 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw products observed stored above ready to eat products in coca cola uporight unit.Discontinue.Provide proper storage to prevent cross contamination. • Reach in unit flip top observed storing raw chicken behind raw shrimp & Cooked crab.Discontinue. Rearrange storage of raw & Cooked products to prevent cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: No Person in charge at the time of inspection.Provide Certified Person in charge or designate employee with good knowledge of food safety during operating hours.
code M-2-101.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Provide full time employee Allergen Awareness certificate • Provide Knowledgable Person in charge on site. Provide copy of Marine fisheries license. PIC must re-train and monitor staff in regards to all food safety/storage/warewashing and sanitation procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide labels on all bulk food containers
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Observed frozen product stored on freezer floor.Discontinue Provide storage at least 6 inches off the floor Staff corrected • Observed staff chopping green beans in dining area.Discontinue.Provide proper designated area for food prep. Staff discontinued chopping • Raw eggs (58F) stored on floor in front of wok station for 60 min per employee.Discontinue Provide proper cold holding (41F or below) & Storage procedures. Staff corrected on site
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Shelving observed woth exposed wood.Repair/Resurface Properly seal any exposed surface • Wood shelving observed with exposed wood.Reair/Resurface
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: Provide proper chlorine test kit
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: High temp dish machine wash 125F /Rinse 120F.Maintain wash temp 150F/Rinse temp 180-194F or per manufactures instruction. PIC calling for service
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: No sanitiuzer observed at any work stations.Provide proper sanitizer solution at all stations.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean interior shelving of walk in freezer to remove built up debris • Clean interiors of all upright freezers throughout upper & Lower prep areas to remove debris • Clean to remove evidence of Rat droppings behind storage shelves & Under upper prep area handwash sink
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handwash sink fixture broken.Repair
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide "Hand wash only" Signage at all handsinks
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 2, 2016: 13 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.