Cooked?✕
Food Wall Chinese
April 18, 2018 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings3
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: Relace wire slotted shelving in the kitchen that appear unclean and broken. - resurface soiled grease trap
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Floors Designed Constructed InstalledInspector note: Repair or replace baldy worn floor tiles with an accumulation of visible soils- resurface all wooden shelving units on the floor that have visible heavy grease and grime deposits Repair corners of the floor tiles behind the bulk food storage bins • Repair damaged areas of the kitchen floor near the walk in unit it is starting to pool water
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Walls/Ceilings Designed Constructed InstalledInspector note: Clean to remove all visible food spills stains and soils encrusted on all slotted shelving located in the kitchen replace all shelving if soils are uncleanable. Resurface al exposed wooden shelving scattered throughiut the basement • Repair damaged vents in the hood where needed. - expired sticker on hood observed during inspection
Checks marked passed
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Cooking TemperaturescriticalInspector 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
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Adequate Handwashing/Where/When/HowcriticalInspector note: Prep cooks not washing hands during multi task jobs corrected during inspection
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Good Hygienic PracticescriticalInspector note: Prep cook smoking tobacco inside the restaurant not washing hands in between tasks
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PIC Performing DutiescriticalInspector note: Not overseeing proper hand washing hygienic practices cookng temperatures. Address as discussed during inspection . literature provided
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Food Container LabelsInspector note: Label all bulk food containers to properly identify the contents such as flour and sugar and salt
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Food ProtectionInspector 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
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Food Utensil StorageInspector note: Chef knife stored in between soiled equipment Relocate
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Wiping Cloths Clean SanitizeInspector note: Discard yellow sponges used to clean food contact surfaces
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Non-Food Contact Surfaces CleanInspector 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
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Improper Maintenance of FloorsInspector note: Clean floors throughout the facility including underneath all cooking equipment and shelving units from visible food spills stains and soils
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls throughout the facility including behind all cooking equipment and shelving units from visible food spills stains and soils
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Premises MaintainedInspector note: Remove all personal belongings including clothing bags and electronics from the food service areas and keep segregated as discussed
What changed since the previous inspection?
Compared with Fail on April 11, 2018: 1 finding appeared for the first time. 2 findings recurred. 12 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.