Cooked??
Hulun Beir
June 9, 2016 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings13
- critical findings2
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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PIC Performing DutiescriticalInspector note: The person in charge shall ensure that: The food establishment in a clean condition and in good repair; Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; Employees are properly trained in food safety as it relates to their assigned duties PIC must have knowledge of the required food temperatures and times for safe cooking of potentially hazardous food including meat poultry eggs and fish; and required temperatures and times for the safe refrigerated storage hot holding cooling and reheating of potentially hazardous food; Allergen poster not posted in employee work area Multiple risk factors/critcal and non critical violations noted on inspection.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Person incharge does not know the employee illness policy. Illness policy must reflection 105CMR590.00
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Food Contact Surfaces CleanInspector note: Clean interior of all food containers free of caked on foods • Observed cook rinsing tong that was stored on side of trash receptacle and other food contact equipment Provide proper method of cleaning all food contact equipment
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Food Container LabelsInspector note: Food containers not labeled with common name
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Food ProtectionInspector note: Foods not stored in food grade covered containers once open - Discontinue using cermamic plates and single use food containers for food storage • All potentially hazardous foods must be kept under refrigeraton @ 41°F or below or held hot @ 140°F or above • Items stored above ice machine • Tea stored under hand sink
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Food Utensil StorageInspector note: Spoons stored in water • Ice scoop handle stored in customer ice - Provide proper storage
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Non-Food Contact SurfacesInspector note: Ice build upon interior of 2 door beverage air freezer • No splashguard between hand sink & food storage/equipment • Remove foil and adhesive paper from shelving/cooking equipment • Remove wooden pallet from under True Glass refrigerator Remove wooden shelving - No 6" Clarence
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Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment (tops sides backs fronts and interior) free of built up soils/grease/food particles • Clean exterior of all food containers free of built up soils
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Improper Storage of Re-usable UtensilsInspector note: cutting boards sheet pans & pots & pans stored on floor • Pots pans bowls etc not inverted
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Single Service Articles Stored DispensedInspector note: Straws not individually wrapped
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Adequate Number Frequency Vermin ProofInspector note: No cover on waste receptacle • Provide covers for all waste receptacles
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Improper Maintenance of FloorsInspector note: Foul odors permeating from grease trap - Contact Boston Water and Sewer to inspect • Rust on exterior of grease trap under 3 bay sink
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Black build up on walls & counter top • Clean walls pipes and all attachments free of built up grease and soils • Hood sticker - Cited for defiancees not expiration mouth indicated by Professional hood company
Checks marked passed
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler rinsing hands at 3 bay sink and at dish sink - Not hot water at hand sink in Kitchen/Ware washing/Wait Station - Hot water temperature is at 70F - must maintain 110F Observed no hand washing by food handlers - Educate all employees on proper hand washing (When/Where/How)
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Food Contact Surfaces CleancriticalInspector note: observed cook rinsing tong that was stored on side of trash receptacle Provide proper method of sanitization
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Location AccessiblecriticalInspector note: Hand sink. Food particles Food Stains in hand sink basin Hand sinks shall be used for hand washing only • Hand sink removed from ware washing area -Install hand sink per code
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Separation/Sanitizer CriteriacriticalInspector note: Low temp dish machine (Chlorine 200+ PPM) - Must maintain 50-100PPM
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PIC KnowledgecriticalInspector note: No proof certified food protection manager is certified in Allergen Awareness Manager showed up at end of inspection with certification
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Three Compartment SinkInspector note: No plugs for three bay sink
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths used for raw animal products/ready to eat foods and non food contacts are not stored in seperate sanitizing solution - Provide proper storage of all wiping cloths in a sanitizing solution per code.
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Re-use of Single Service ArticlesInspector note: Reusing single use food containers - Discontinue
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Installed and MaintainedInspector note: Hot water knob not working - provide hot water at hand sink to maintain 110 ° F
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Hand Cleaner Drying Tissue SignageInspector note: No drying device
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of all waste receptacles throughout free of built up soils
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Premises MaintainedInspector note: Person items - shoes etc stored in food prep on shelving
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Anti-ChokingInspector note: While food is being served there shall be an employee on the premises trained in anti-choking
What changed since the previous inspection?
Compared with Pass on November 13, 2015: 13 findings appeared for the first time.
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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.