Food Wall Chinese

April 11, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings14
critical findings4

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Failed findings

Cooking Temperaturescritical

Inspector note: Partially cooked chicken tenders out at room temperature ( two dozen ) 90F undetermined amount of time in the danger zone. Discarded voluntary- fully cook products to proper temperature 165F ) and / or hot hold at 140F as discussed during inspection
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Prep cooks not washing hands during multi task jobs corrected during inspection
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Prep cook smoking tobacco inside the restaurant not washing hands in between tasks
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Not overseeing proper hand washing hygienic practices cookng temperatures. Address as discussed during inspection . literature provided
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Label all bulk food containers to properly identify the contents such as flour and sugar and salt
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Cooking line sandwich unit- ensure all ready to eat foods are not being compromised by raw foods that are stored on top of the sandwich unit segragate and seperate as discussed. No cross contamination observed during inspection
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Chef knife stored in between soiled equipment Relocate
code 10-3-304.12* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Discard yellow sponges used to clean food contact surfaces
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean to remove all visible food spills stains and soils inside and outside all refrigeration units pieces of cooking equipment exterior of all bulk food containers inside microwaves and exterior of all sinks
code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Repair damaged areas of the kitchen floor near the walk in unit it is starting to pool water
code 36-6-201.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floors throughout the facility including underneath all cooking equipment and shelving units from visible food spills stains and soils
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Repair damaged vents in the hood where needed. - expired sticker on hood observed during inspection
code 37-6-201.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls throughout the facility including behind all cooking equipment and shelving units from visible food spills stains and soils
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove all personal belongings including clothing bags and electronics from the food service areas and keep segregated as discussed
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 7, 2017: 14 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.