Cooked?✕
Jo Jo Taipei
June 22, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings6
Failed findings
-
Cold HoldingcriticalInspector note: Several trays of whole shelled eggs were observed on the bottom shelf of a food preparation table. To limit the growth of salmonella bacteria the eggs must be stored under refrigeration.
-
Separation Segregation Cross ContaminationcriticalInspector note: Within the top of the flip-top refrigeration unit containers of chicken were stored behind containers of beef and vegetables (items with lower final cooking temperatures). High risk foods such as chicken beef pork and fish must be stored at the front of the unit. Vegetables and food items with lower final cooking temperatures should be stored behind. The wait staff were observed preparing pea pods with bare hands on a dining room table during lunch. The dining room table is not an appropriate food preparation surface. The wait staff were not observed to have washed their hands before preparing the pea pods.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Most of the hand sinks were blocked with equipment condiments etc. Staff must review proper hand washing procedures.
-
Food Contact Surfaces CleancriticalInspector note: The dish machine was not properly sanitizing. The machine was tested three times. No sanitizer was registering. BISD demonstrated how to properly prime the sanitizer. The sanitizing line failed to properly prime. A service call was placed. Staff are to sanitize the dishes in the kitchen's three basin sink until the dish machine can be repaired.
-
Number ConvenientcriticalInspector note: The hand sinks at the hostess station wait station and basement food preparation area were blocked with food storage containers and/or equipment. The hand sinks must remain open so that the wait and kitchen staff can wash their hands.
-
PIC Performing DutiescriticalInspector note: Kitchen staff and management have not been performing their duties. Staff must review and comply with the food code at all times.
-
Food Contact Surfaces CleanInspector note: The cutting boards food preparation equipment food storage containers buckets and food preparation surfaces that have been negatively impacted by the mouse infestation must be cleaned and sanitized.
-
Insects Rodents AnimalsInspector note: The basement of the establishment is infested with mice. Dead mice were observed in several of the enclosed traps. A dead mouse was observed on the floor behind the water heater. The dead mice must be removed from the basement. The mouse droppings must be cleaned from the floor equipment and packaging.
-
PHF's Properly ThawedInspector note: One plastic bin of frozen meat was observed thawing on the floor. A fan was placed beside the plastic bin to hasten the thawing process. Frozen food items must be properly thawed in the refrigerator or under running water.
-
Food ProtectionInspector note: An open uncovered container of soy sauce was observed on the bottom shelf of a food preparation table beside a trash container and beneath the hand sink. Splatter from either the trash container or hand sink could readily enter the soy sauce. The sauce must be stored elsewhere. Condiment trays were stored within one of the hand sink. Condiment trays cannot be stored anywhere near the hand sink.
-
Food Utensil StorageInspector note: The cooks and food preparation staff are storing knives in the openings between equipment. The sides of the equipment are not frequently cleaned or sanitized. Knives must be stored properly when not in use.
-
Test Kit ProvidedInspector note: Proper test strips must be provided for the kitchen and basement three-basin sinks and the low temperature dish machine. Staff must be trained to use the test strips. Staff must utilize the test strips each day.
-
Wiping Cloths Clean SanitizeInspector note: Wiping cloths must be stored in sanitizing buckets when not in use. Soiled wiping cloths were observed in both the kitchen and basement food preparation areas.
-
Non-Food Contact Surfaces CleanInspector note: Clean the following: 1) the tops and sides of both of the grease traps 2) the underside of the three-basin sinks the drain pipes from the sinks and the sides of the dish machine 3) the bottom shelving beneath the food preparation tables 4) the tin foil must be removed from the shelving in the kitchen and basement 5) the bulk food containers in the kitchen and basement food preparation area to remove food debris and mouse droppings 6) all shelving in the basement and walk-in refrigerators that are soiled with food debris and 7) the sides to all of the cooking equipment.
-
Hand Cleaner Drying Tissue SignageInspector note: Hand towels and soap were missing from several of the hand sinks. The hand sinks must be properly equipped at all times.
-
Improper Maintenance of FloorsInspector note: The floors throughout the kitchen and the basement food preparation area must be thoroughly cleaned. Mouse droppings dead mice and food debris were observed throughout the establishment. Staff should focus on the floor beneath the food preparation equipment refrigeration tables and the areas around the grease traps.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The holes utilized by the mice to enter the establishment must be patched. Several holes were observed at the base of the stairs by the hot water heater and in the rear storage areas. The walls behind the three-basin sink around the dish machine within the food storage and preparation areas in the rear hall in the stair well and in the basement storage areas must be cleaned to remove food debris. The damaged ceiling at the bottom of the stairs should be repaired. The source of the water damage should be identified and repaired before the ceiling is repaired.
-
Premises MaintainedInspector note: Soiled mops brooms and dust pans were observed at the foot of the stairs. Mice appear to be eating the food debris that has collected on the equipment. The mops brooms and dust pans must be stored clean.
What changed since the previous inspection?
Compared with Pass on May 9, 2008: 18 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Allston
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.