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Hsin Hsin
December 19, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings6
Failed findings
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Cold HoldingcriticalInspector note: Cut eggplant 49F / Provide proper cold holding temperatures of 41F or below at all times. • Fried chicken sitting out at 78F / Provide proper cold holding temperatures of 41F or below at all times.
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Separation Segregation Cross ContaminationcriticalInspector note: Bowls of chicken stored on top of used egg crates / Discontinue use of egg crates.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Did not observe any handwashing during inspection due to inaccessible hand sink. / Educate staff on proper hand washing and practice.
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Location AccessiblecriticalInspector note: Hand sink with papers and other articles inside. Remove and ensure all hand sinks are kept free and clear at all times.
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PIC KnowledgecriticalInspector note: Provide Certified Food Protection Manager for establishment to be present at all hours of operation.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Not knowlegeable on employee health policy.
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Food Utensil StorageInspector note: Remove utensils from stagnant water and properly store.
What changed since the previous inspection?
Compared with Fail on October 21, 2013: 2 findings appeared for the first time. 5 findings recurred. 9 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.