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Great Wok

February 16, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 15 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Raw pork in large pan on floor at 52F. Maintain cold holding at 41F or below. Product out of temperature for one half hour placed in walkin at 41F or below. Chopped garlic sitting out at cookline 56F. Maintain cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Observed raw pork stored above cooked shrimp in walkin cooler observed cooked eggrolls stored together with raw pork in cookline reach in cooler. Store raw potentially hazardous foods in a manner that prevents cross contamination of ready to eat foods.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food worker start to make order for a customer at the cookline without first washing hands. Wash hands when returning to work after changing tasks and gloves. Provide additional training for workers on handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: No current allergen awareness certificate posted. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: 8-301 Requirement 8-301.11 Prerequisite for Operation A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. Expiration and Renewal of Permit [105 CMR 590.012(G)] (1) A permit shall expire no later than one year from the date issued. (2) An annual food establishment permit may be renewed by applying at least 30 days prior to the expiration of the permit on a form provided by the FC-regulatory authority. Section 8-301.11 Prerequisite for Operation 105 CMR 590.012 (H) Conditions for Issuance in accordance with sections 105 CMR 590.014 and 590.015.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Meat slicer with dried food soils. Wash/rinse/sanitize/air dry after each use.
code 22-4-601/602.11** · serious findingstatus: Pass
Insects Rodents Animals

Inspector note: Observed live rodent behind water heater. Provide updated IPM pest control report.
code 35-6-501.111/.115** · serious findingstatus: Pass
Food Container Labels

Inspector note: Several 5 gallon bucket containers storing dry food goods in back area without proper labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Observed rodent droppings on top of lids of 5 gallon buckets storing dry food containers on top of canned goods on food storage shelving. Clean to remove. Store food protected from any means of potential contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Gaskets on refrigerator doors at cookline damaged and broken. Replace. Units holding at 41F or below at the time if inspection.
code 15-4-202.16* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Three compartment sink not setup properly. Provide wash/rinse/sanitizer waters proper temperatures and concentration.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Observed wiping cloths in use at the cookline not immersed in sanitizer. Immerse wiping cloths in approved sanitizer between uses.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean all sides of equipment and top of wok range of all visibe grease and soils. Clean top of broiler of visible soils. Observed rodent droppings on top of lids of 5 gallon buckets storing dry food containers on top of canned goods on food storage shelving. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Commercial vent hood filters with buildup of grease. Clean to remove. Hole in ceiling above water heater around pipe. Seal to prevent entrance of vermin.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Gained entry to the business upon opening with food worker. Observed several boxes in back area with food crumbs and soils on them. Observed five gallon bucket on floor at cookline with food scraps inside. Remove all trash and refuse from inside the business and discontinue leaving refuse and food scraps out overnight so as not to entice pest activity.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Closed by the city on February 15, 2018: 15 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.