Cooked?✕
Kam Man Food South Bay
February 4, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings14
- critical findings3
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: remove all frozen fish packages that have ice crystals formed inside the bag.
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Hot HoldingcriticalInspector note: General Tso's Chicken........115 degrees F. Provide proper hot holding temperature of 140 degrees or higher. Product was discarded.
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Location AccessiblecriticalInspector note: At the food court kitchen prep area and the butrcher shop do not block access to the hand sink. Keep sink open and accessable at all times.
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Food ProtectionInspector note: keep all food supplies 6 inches off the floor area upstairs in the storage room.At the produce back storage and prep area provide overhead protection for all produce stored in the area. In the 2 produce prep rooms the ceiling remains intact. In all other areas of the produce back room large portions of the ceiling are missing.
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Food Contact Surfaces DesignInspector note: remove round wooden cutting boards at the food court carving staion. At the seafood department remove/replace worn mallet stored with other equipment.
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Non-Food Contact SurfacesInspector note: In the food court kitchen remove tin foil from all cooking equipment. Remove cardboard from shelving in the kitchen. Resurface side of live crab tank in the seafood section. Tank surface is in a state of disrepair and is falling apart.
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Wiping Cloths Clean SanitizeInspector note: Provide prper storage of in use wiping cloths in the food court kitchen.
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of all bulk food containers in the food court kitchen.
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Installed and MaintainedInspector note: repair leak to prep sink at the butcher shop.
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Hand Cleaner Drying Tissue SignageInspector note: In the food court kitchen provide hand soap for hand sink next to the hot line.
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Floors Designed Constructed InstalledInspector note: clean all floor areas near and around the construction zone. Keep floor area free of dust and debris from the construction area. Clean floor area behind compressors at upstirs storage room. At the butcher shop finish all walls and finish the new wall at the sprinkler room. Also finish the new entrance and provide a door at the entrance to seperate the butcher shop from the sprinkler room.
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Walls/Ceilings Designed Constructed InstalledInspector note: Finish all walls near the customer service area. New walls are not completed. Section off area until all wall surfaces meet code requirements. Replace stained ceiliong tiles near emergency exits above grocery isles above the produce displays and in the mens room. Clean the ceiling tiles on ceiling in front of hot line in the food court kitchen.
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Premises MaintainedInspector note: remove all old equipment piled up inside this establishment. Also remove all unecessary items stored near restrooms. Remove all unecessary items stored upstairs at the storage room.
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Living/Sleeping Quaters/LaundryInspector note: remove 4 mattresses stored upstairs with pillows and blankets. Do not use the upstairs storage room as sleeping quarters.
What changed since the previous inspection?
Compared with Pass on March 4, 2013: 14 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.