Dumpling Palace

July 29, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings22
critical findings6

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Failed findings

Cold Holdingcritical

Inspector note: tofu 60/pork 52 degrees/provide proper temperature of 41 degrees or below/product at temperature for under 2 hours/manager placed under refrigeration to 41 degrees
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: 2 door undercounter/properly store all raw fish below produce walk in/properly store all raw foods and do not re-use raw chicken boxes for food storage/manager stored all raw foods properly in all refrigerated units
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: observed numerous staff washing hands at large sink and dishwasher handle dirty dishes and than store clean dishes without changing gloves and washing hands/manager provide on site training
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: remove larger pots that can not be sanitized in 3 bay sink or dishmachine/manager will remove large por from service
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: front handsink/provide proper access to sink/manger removed containers blocking sink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: certified food manager must train all staff on proper hygenic practices/handwashing/food temperatures for cooking and cooling and proper warewashing procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean and sanitize food slicer in basement
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: mop sink/remove evidence of live roaches from floor
code 35-6-501.111/.115** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: front counter/ice cream soft/provide proper freezer unit fried chicken 150 degrees/product is being cooled in large containers and stored in walk in
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: properly store all utensils with handle presented discontinue preparing foods in 3 bay sink/use food prep sink 2 door freezer/properly cover all foods provide proper scoop with handle for tea/sauce and all bulk food bins/remove bowl top wells of reach in units/do not stack food bowls must store in individual wells properly store all cut produce under refrigeration remove all food prep and table from warewashing area properly store all rice bags 6 inches off floor lower prep room/do not store mixer attachments from ceiling pipes kower prep/store all paper products 6 inches off floor walk in freezer/properly store all foods 6 inches off floor
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface/replace all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: 3 bay sink/provide proper drain plugs/properly store all soiled pots in wash bay
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean interior of 2 door dumpling reach in walk in/clean all grated shelving
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Storage of Re-usable Utensils

Inspector note: front handsink/remove utensils from stagnate water front line/provide proper storage of ice scoop properly store all knives/do not store between wooden prep table and wall
code 24-4-904.11AB* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: front counter/2 door reach in/remove stagnate water from unit ladies restroom/provide stronger flowvof water at handsink
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: front handsink/provide liquid soap and paper towels ladies restroom/provide covered sanitary napkin dispenser kitchen/clean all faucet handles rear handsink/provide refill of paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: clean outside grounds around trash/grease container
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: lower prep/storage area/clean floor area under all shelving
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: clean all silver shelving along wall clean interior of hot line hood hot line/remove foil from all shelving basement prep/provide smooth/non porous ceiling tiles
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Dressing Rooms Clean/Lockers Provided

Inspector note: provide lockers/proper storage of all employee clothing not to be stored at food service shelving
code 40-6-305.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: provide proper storage of mop remove items from top of ice machine clean/organize garage area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 14, 2016: 22 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.