Cooked?✕
Jo Jo Taipei
April 20, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings2
- critical findings1
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Review proper hand washing procedures with the staff especially within the basement. Gloves should be changed and hands washed after handling the trash raw meat or other sources of contamination. Gloves should be changed and hands washed between each change of duty.
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Food ProtectionInspector note: Food preparation is not permitted within the dining room. Staff were preparing basil at one of the dining room tables. Chicken was stored above and beside vegetables. Chicken must be stored on the bottom shelf and below meats of lower final cooking temperatures.
Checks marked passed
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Separation Segregation Cross ContaminationcriticalInspector note: Two cutting boards had been stored on the basement floor. They were leaning against the sewer pipe leading to and from the grease trap. Food preparation equipment MUST be safely and properly stored when not in use. The cutting boards must be brought to the kitchen cleaned sanitized and properly stored.
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Food Contact Surfaces CleancriticalInspector note: The basement staff stated that there were no sanitizing buckets or acceptable sanitizing bottles within the basement area. Active food preparation areas must have properly prepared sanitizing buckets or spray bottles so that active food preparation surfaces can be properly cleaned and sanitized between uses.
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Location AccessiblecriticalInspector note: In the basement two meat tenderizing hammers were observed within the hand sink. No equipment can be stored within the hand sinks.
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PHF's Properly ThawedInspector note: Staff in the basement were thawing product in the food preparation sink. The sink had been partially filled with water. The water was not running. When thawing in water the water must be running and not stagnant. Review proper thawing procedures with the staff.
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Washing fruits and veg's.Inspector note: Bamboo shoots cut peppers and several other vegetable products were observed beneath containers of raw chicken and beef. This practice MUST stop. Foods within the walk-in must be stored safely according to final cooking temperature. One of the wait staff was observed straining loose particles from a commercially produced food product. The strainer was set down on the soiled side of the dish machine drainage board while the bag containing the product was sealed. The product should have been strained above/within the food preparation sink to reduce the potential for cross contamination. Two plastic containers of beef were observed on the floor of the basement food preparation area. Food should not be placed on the floor.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths were observed on the food preparation tables of the kitchen and basement food preparation area. The cloths must be stored in sanitizer when not in use.
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Clean Equipment & Utensils StorageInspector note: When cutting boards and utensils are cleaned they must be safely and properly stored away from potential sources of contamination.
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Premises MaintainedInspector note: Boxes of take-out storage containers and other items were haphazardly stored within the rear of the basement. The dry storage area should be cleaned and organized.
What changed since the previous inspection?
Compared with Fail on April 8, 2011: 2 findings appeared for the first time. 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.