Cooked?✕
Imperial Kitchen Inc.
March 31, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings2
- critical findings2
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: The broccoli is being washed in the "wash compartment" of the three compartment sink while dirty items and employees are rinsing their soiled hands in the ajoining sinks. There is no prep sink at the location and they have previously been allowed to wash items in the middle compartment of the three compartment sink if there is no danger of contamination. Provide a prep sink in another area so vegetables can be washed without danger of contamination.
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PIC KnowledgecriticalInspector note: The certified food manager does not work many hours at the store. Provide a full-time certified food manager. There is no allergy awareness trained individual at the establishment. Have the new certified fod manager also take the allergy awareness class.
Checks marked passed
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Cold HoldingcriticalInspector note: There are food products that are stored at room temperature that need to be stored under refrigeration. Bean sprouts are 68F rice 74F garlic and oil mixture 72F. Store all PHF's including all cut vegetables under refrigeration of 41F or below.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employees are not properly washing their hands. The sinks in the kitchen are not working or accessible and an employee was observed rinsing his hands in the three compartment sink after handling raw items. Have the manager train employees about proper handwashing and make sure that they are washing their hands properly.
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Location AccessiblecriticalInspector note: The handsink in the front is broken and the one in the back is blocked with a pan at the onset of the inspection. Provide working accessible handsinks so employees can properly wash their hands.
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Inadequate Facilities/Cooling MethodsInspector note: The pork and other items from the BBQ oven are allowed to cool at room temperature and then placed in containers in the freezer. Once items reach 140F they need to be properly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths are stored outside of sanitizer buckets. Setup buckets for areas of raw and cooked items and make sure that wiping cloths are stored in the proper buckets.
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Non-Food Contact Surfaces CleanInspector note: Gross unsanitary conditions throughout. Clean all shelves refrigerators counters etc. to remove food debris and issues of cross contamination that may occur because of employees lack of handwashing.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap or paper towels at the handsink. Provide soap and paper towels so employees can properly wash their hands.
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Improper Maintenance of FloorsInspector note: The floors are soiled with grease and debris. Clean to remove.
What changed since the previous inspection?
Compared with Fail on March 28, 2011: 2 findings recurred. 8 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.