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Hsin Hsin
January 28, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Provide proper cold holding for cooked rice and chicken products. Once cooked products must be properly cooled then maintained cool below 40 degrees F.
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Separation Segregation Cross ContaminationcriticalInspector note: Discontinue the storage of raw chicken behind rows of raw vegetables in the flip top refrigerator to prevent cross contamination of vegetables.
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Number ConvenientcriticalInspector note: Discontinue the preparation of food in the basement without the installation of a hand sink.
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Location AccessiblecriticalInspector note: Do not block the hand sink in the kitchen. It must be accessible to cooking and wait staff.
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Food ProtectionInspector note: Discontinue the storage of whole shelled eggs above raw vegetables in the walk in refrigerator to prevent cross contamination of vegetables.
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Dishwashng FacilitiesInspector note: Sanitizer bucket was empty but replaced during inspection. Verify that the dish machine is operating properly at the start of each day.
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Wiping Cloths Clean SanitizeInspector note: Store dirty and soiled rags in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: Clear the exterior of the bulk storage containers and the shelving in the kitchen to remove flour and corn starch.
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Walls/Ceilings Designed Constructed InstalledInspector note: Discontinue the preparation of food in the basement without installation of a proper ceiling.
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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.