Cooked?✕
Fan Fan Restaurant
December 7, 2023 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings22
- critical findings7
Failed findings
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When to Wash (P)criticalInspector note: Front counter employee and kitchen employees observed not washing hands in between tasks. Retrain staff on proper handwashing procedures.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Raw chicken stored on topshelf in the refrigerator. Remove and store raw chicken on bottom shelf.
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(A) Gloves Use Limitation (P)criticalInspector note: Observed employees in the kitchen and on the front counter not wearing gloves while serving and cooking food. Ensure employees are trained properly on glove use.
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Cooling (P)criticalInspector note: Turkey inside a container was stored on the prep table. Turkey 46.6F. Spoke to PIC and had him seperate turkey and place into refrigerator. Ensure and retrain staff on cooling methods.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Fish was 125F on the steam table. Employee removed fish and reheated. Ensure that the pans are placed properly inside the steam table and that the lids are kept on. Temp all hot foods to make sure they are at 135F or above.
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System Maintained in Good Repair (P)criticalInspector note: Warewash- 3 bay sink and the hand sink next to 3 bay drains are leaking. Repair Front counter- When you turn on the hot water at the handsink the 3 bay sink fill up with water. Water is backing up. Repair Front counter- hot water faceut broken at the handsink. Repair Handsink next to warewash- hot water tested at 55F Provide proper repair from a licensed plumber.
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Separation-Storage (P)criticalInspector note: Observed dish soap in with a bag of onions Raid in the bathroom on back of the toliet and degreaser stored above the refrigerator. Removed on site. Ensure that you are storing chemicals away from all food products.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Properly train all staff on food tempertures cooking hot/cold holding cooling proper use of gloves and handwashing.
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: Provide proper hold holding equipment to maintain 135F or above.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: -Knives on produciton line stored as clean on magnet. Observed soil on knives. Properly clean and store knives . - Soiled pots and pans stored on floor. Store off the floor. Clean/Remove and provide proper storage. - Fryolater baskets stored on grease trap. Clean/Remove and provide proper storage. - Mixers can opener refrigeration (interior and exterior)- heavily soiled. Clean to remove all soil from equipment. -Remove card board on shelving in warewash area. Provide easy to clean surface. - Shelving in the warewash area is heavily soiled. Clean to remove soil. -Observed employee using a wooden stick to line/cut dough. Provide a commerical food grade ruler. -Observed food grade containers that are heavily soiled. Clean to remove all debris. -Observed soil on prep table and on the utensils. Clean and wipe down the counters to prevent contamination.
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Handwashing Sinks Installation (Pf)Inspector note: Hand sink temperature 55F next to warewash. Contact licensed plumber. Ensure hot water temperture is above 100F.
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Hand Drying Provision (Pf)Inspector note: No paper towels at handwash sinks next to stove. Provide proper means for drying hands.
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Controlling Pests (Pf)Inspector note: Evidence of rat droppings behind shelving hand wash sink and behind mixer. Observed flies in kitchen and around front counter. Provide detailed IPM report from a licensed exterminator. Clean to remove droppings.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed knife being stored in a bin with vegatables. Ensure staff is storing knives in the proper place.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Observed bread (rolls) not stored in food grade containers. Provide proper storage. Observed food and an open can of tomatoe sauce being stored on the floor under the prep table. Discontinue storing food on the floor. Food must be stored 6 inches off the floor. Ensure staff is trained.
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Temperature Measuring Devices-Functionality (C)Inspector note: No conspicuous thermometers inside refrigerators. Provide thermometers.
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(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)Inspector note: Bowl and pans not inverted on the racks. Store inverted.
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Maintaining Refuse Areas and Enclosures (C)Inspector note: Clean ground around trash area. Remove boxes old equipment. Provide tight fitting covers/channel locks on trash.
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Surface Characteristics-Indoor Areas (C)Inspector note: Kitchen area- move all equipment to clean heavily soil and debris on floors. Clean and remove heavy grease build up on the floors around and under the stove. Replaced all crack and broken floor tiles.
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Walls and Ceilings Attachments (C)Inspector note: replace all damaged/ soiled ceiling tiles in kitchen replace ceiling tiles /provide smooth easily cleanable tiles
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Light Bulbs Protective Shielding (C)Inspector note: Lights not properly shielded in the kitchen. Replace/repair shields
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Intensity-Lighting (C)Inspector note: Provide adequate lighting over the oven and in hallway. Replace light bulbs.
What changed since the previous inspection?
Compared with Fail on August 16, 2023: 17 findings appeared for the first time. 5 findings recurred. 6 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.