Cooked??
King Do
March 24, 2010 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking w/ Take Out
- failed findings19
- critical findings6
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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CoolingcriticalInspector note: Chau Lua sitting at room temperature at 79F. PIC stated it has been sitting at room temperature since around 6 am. Discontinue and ensure proper cooling methods are in place.
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Hot HoldingcriticalInspector note: Cooked Mackeral at hot holding table at 93F. Cooked noodles and vegetables at 90F. Cooked pork holding at 65F. Cooked noodles tofu and vegetables holding at 68F. Cooked eggs beef and rice all hot holding at 70F. Cooked shrimp and immitation crab meat at 63F. Fried fish left out at 63F. Discontinue and ensure all foods are maintained at 140F and above. All foods out ot temperature removed from service station.
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Cold HoldingcriticalInspector note: Cooked rice noodles at 60F left out at room temperature. Discontinue and ensure all foods are kept at 40F and below.
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Location AccessiblecriticalInspector note: Preparation table with no hand sink accessible. Provide a hand sink that is accessible to any and all preparation areas.
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PIC KnowledgecriticalInspector note: No certified person on site. Provide at least one full time employee who is certified.
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PIC Performing DutiescriticalInspector note: PIC not monitoring employees on proper cooling methods hot and cold holding temperatures. Address. Vietnamese hand-out provided at time of inspection.
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Food Contact Surfaces CleanInspector note: Fryer oil appears black and murky. Change with proper frequency.
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Food Container LabelsInspector note: Spices by stove top with no food labels. Provide.
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Clean Cloths Hair RestraintInspector note: Emoloyees observed preparing ready to eat sandwiches with no hair restraints. Provide.
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Food Contact Surfaces DesignInspector note: Cutting board in kitchen heavily scoared and soiled. Clean to remove or replace. Metal pan being used to dispense rice. Discontinue and use a handeled scoop to prevent contamination from hands. • News paper used to cover produce in cold holding unit. Discontinue and use food grade material.
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Equipment ThermometersInspector note: No equipment thermometer in small 2 door deli cooler. Provide.
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Test Kit ProvidedInspector note: No test kit for dishwasher. Provide.
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Non-Food Contact Surfaces CleanInspector note: Fan covers of walk-in freezer with heavy dust build-up. Clean to remove. Exteriors of sauce containers in back room visibly soiled. Clean to remove. Preparation table and inside of drawer heavily soiled. Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Pans stored under pipes of 3 bay sink. Discontinue and store clean and protected.
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Installed and MaintainedInspector note: Hot water faucet at hand wash station by 3 bay sink not operaring. Repair or replace.
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Outside Storage Improperly MaintainedInspector note: Outside dumpster lid in dis-repair. Replace.
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Improper Maintenance of FloorsInspector note: Excess water on walk-in floor. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Wall behind Wok station heavily soiled with food spills. Clean to remove. Filters above fryers with heavy grease build-up. Clean to remove.
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Premises MaintainedInspector note: Remove all unecessary equipment and tools from food preparation areas.
What changed since the previous inspection?
Compared with Pass on October 13, 2009: 19 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.