Cooked?✕
Iron Wok (Unit F-3)
July 28, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings2
- critical findings1
Failed findings
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PIC Performing DutiescriticalInspector note: CFPM at establishment not properly monitoring cold holding hot holding cleaning and sanitizing procedures. PIC/CFPM at establishment must review all procedures
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Improper Maintenance of FloorsInspector note: Floors under cooking equipment with heavy soils - Clean with proper frequency
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked chicken at service line 128F. Foods must be hot held at 140F or above. Per PIC foods prepared less than one hour prior. Removed from service line and reheated to 175F
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Cold HoldingcriticalInspector note: Large bucket of cooked chicken on stool located next to handwash sink in kitchen prep at 49F. PHFs must be maintained at 41F or below. Due to the fact that there is no on site documentation of how long products has been out of temperature control product was voluntarily discarded at time of inspection by PIC
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Separation Segregation Cross ContaminationcriticalInspector note: Bag of partially frozen raw fish stored on top of partially frozen cooked ribs in handwash sink- Discontinue and PIC discarded at time of inspection
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Adequate Handwashing/Where/When/HowcriticalInspector note: No evidence at time of inspection of handwashing by employee in food prep area- CFPM must train staff proper procedures for handwashing
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Good Hygienic PracticescriticalInspector note: Multiple open drinks in kitchen prep and service area- Cups must have cover and straw
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Location AccessiblecriticalInspector note: Two available sinks located in back prep area full of products- Ensure sinks are maintained clear and accessible for proper handwashing.
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Food Contact Surfaces CleanInspector note: Interior panel of ice machine with black mold like buildup- Clean with proper frequency
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Insects Rodents AnimalsInspector note: Observed multiple small black bugs in empy buckets located in back prep and observed small black bugs in handsink. Evidence of rodent dropping noted in large bucket of sugar and under equipment and shelving used for soda lines- Provide Health Department with updated Pest Control Report
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PHF's Properly ThawedInspector note: Bags of previously frozen foods defrosting in handwash sinks- Discontinue Reviewed proper defrosting procedures with PIC
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Food ProtectionInspector note: Bowl of cooked chicken in handwash sink at cookline. Large open plastic bucket of cooked chicken stored next to handwash sink at cookline- Discontinue and store foods protected. Food removed at time of inspection Large containers of food stored on floor of walk in. Products must be stored a minimum of 6" off of floor
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Clean Cloths Hair RestraintInspector note: Employee in back prep at cookline with no hair restraint- Corrected at time of inspection
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Food Contact Surfaces DesignInspector note: Establishment cutting off tops of plastic bottles and using as scoops. Plastic bowls used as scoops in large bulk food containers. Discontinue and provide proper scoop with handle Foods stored in open cans at cook line and in refrigeration. Discontinue and place product in food grade container after opening
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Wash Rinse Water Clean Proper Temperature.Inspector note: Water in wash and sanitizer bays of 3 bay sink with heavy soils- Water must be changed with proper frequency
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Wiping Cloths Clean SanitizeInspector note: Numerous wet and soiled wiping cloths on counters shelving and at handwash sinks throughout back prep area. No sanitizer solution available
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Non-Food Contact Surfaces CleanInspector note: Exteriors of multiple bulk food containers with heavy soils and food splashes- Clean with proper frequency
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Improper Cleaning of ReceptaclesInspector note: Multiple waste receptacles with heavy dried on soils- Clean with Proper frequency
What changed since the previous inspection?
Compared with Pass on January 27, 2017: 2 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.