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Golden House (Washington St.)

June 22, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: There are large amounts of raw meat out at room temperature as they are cutting it. The temperatures range from 50-60F. Provide proper cold holding of 41F or below. The garlic and oild mixture is stored at room temperature. Store garlic and oil refrigerated at less than 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Employees are eating in the kitchen and no employees are washing their hands. All employees need to eat their lunches away from food prep and they should be washing correctly washing their hands.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: The certified manager does not have her allergen awareness certificate posted. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: They are using newspaper and cardboard boxes to line cutting area. Provide food grade surfaces that are smooth cleanable and durable.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: There are food products stored in open tin cans and non-food grade plastic containers. All food should be stored in food containers that is smooth cleanable and durable.
code 14-4-202.11* · lower-severity findingstatus: Fail

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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.