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Iron Wok (Unit F-3)

October 18, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Multiple items along front service line in hot holding unit at below 140F for an undetermined amount of time. 4 Cups Kung Pao Chicken 128F 3 Cups Orange Chicken 131F 26 Dumplings 114F No documentation at establishment for prep or hot holding times for products. Voluntarily discarded at time of inspection by CFPM
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Large metal pan observed on counter apon entering inspection with chicken at 61F-75F when temperature tested throughout. Employee had placed pan in walkin apon me entering establishment. Chicken had been cooked and was on counter a undetermined amount of time. During interview with CFPM reguarding chicken CFPM discarded chicken. Approximately 8 cups of chicken in pan
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Open drinks in back prep area- Drinks must be covered and straw used
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM at location not properly monitoring cold holding hot holding temperatures at establishment. CFPM must review all procedures. Establishment must provide additional full time CFPM at location to monitor establishment
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Scoops used in some bulk food containers with heavily dried on encrusted product. Bowls used at cookline with heavy encrusted dried on product. Food contact surfaces must be cleaned with proper frequency
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Open full can of soy sauce stored on shelving with unopened products. Product labeled refrigerate after opening. Discarded at time of inspection by PIC
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls used as scoops in bulk food containers- Discontinue and provide scoop with handle
code 14-4-202.11* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Soiled equipment in wash bay in heavily soiled water at 67F. Ensure wash water is changed with proper frequency and maintained at proper temperature
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Numerous heavily soiled wipoing cloths on counters throughout. Water in sanitizer buckets heavily soiled and sanitizer below 50ppm. Ensure soiled/ wet wiping cloths are stored in clean sanitizer solution maintained at 50-100ppm. Sanitizer discarded and set up at time of inspection and tested at 50ppm
code 21-3-304.14* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Personal items stored on packaged drinks in multiple areas. Remove and designate area for storage of all personal items
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 11, 2017: 10 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.