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Dumpling King

September 25, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings1
critical findings1

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Failed findings

PIC Knowledgecritical

Inspector note: Provide full time onsite certified food protection and allergen awareness manager.
code M-2-102.11*** · critical food-safety factorstatus: Fail

Checks marked passed

Personnel w/ Infections Restricted/Excludedcritical

Inspector note: No one can explain the employee illness policy.
code 11-2-201.12*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Ensure proper hand washing. No hand washing performed until instructed by inspector.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Hot and Cold Watercritical

Inspector note: No hot water at hand sinks and 3 bay sink. Hot water must maintain 110 F.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
Labeled Common Namecritical

Inspector note: Toxic chemicals not labeled.
code 41-7-102.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code. No one can explain proper cooking temperatures No one can explain employee illness Observed no hand washing until instructed by inspector
code M-2-103.11*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: No allergen advisory on menus
code M-3-603.11*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: Evidence of flies. Provide full extermination prior to reinspection by a licensed exterminator.
code 35-6-501.111/.115** · serious findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Provide adequate shelving 6" above the floor on shelving.
code 15-4-202.16* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths not stored in a sanitizing solution.Using sponges.
code 21-3-304.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Properly store all food containers inverted and on shelving 6 " above the floor.
code 24-4-903.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: 50 gallon hot water tank suppling 4 food establishments - Hot water must maintain 110 F during all hours of operations and shall meet peek demands.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: Provide covered waste receptacles for all trash removal. No proof of commercial trash removal. Remove all unused and unnecessary articles.
code 33-5-501.13-.17* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls and all attachments throughout. • Repair ceiling vent and remove all tape
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Remove all unused and unncessary articles from kitchen/prep area
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on May 7, 2014: 1 finding 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.