King Do

October 30, 2020 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings0

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Failed findings

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: Multiple foods prepared and stored 24 or more hours are not date marked.
code 590.003/3-501.17-PF** · serious findingstatus: Fail
Food Labels (Pf)

Inspector note: Take out packaged foods without complete labeling requirements and allergens. (See handout provided).
code 590.003/3-602.11-PF** · serious findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Red cabinets and wall behind cook line have soils. Wash rinse sanitize to remove. • Pipes behind cook line have heavy build up of grease. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

Checks marked passed

When to Wash (P)critical

Inspector note: Employees did not wash hands and were insructed to after hand sinks found filled with equipment and not used.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Partially cooked chicken stored in same container with raw and other meat species. Vegetables prepped in sink next to sanitizing solution.Discontinue. Removed by CFPM
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Yogurt in take out unit at various temperatures 43F - 45F. Removed by PIC. Deep containers of congi rice soup in walkin overnight 43F. Discarded as time and temperature abuse unknown. Reviewed proper holding / cooling prior to storage.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Chicken legs 60F removed from service team table and placed under refrigeration. Chicken was discarded by CFPM when time unknown for chicken out of temperature control.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Approved-Materials (P)critical

Inspector note: Remove cracked non potable water hoses from multiple faucets in food service area used for food prep and warewash.
code 590.005/5-201.11-P*** · critical food-safety factorstatus: Pass
Backflow Prevention Device When Required (P)critical

Inspector note: No air gap or backflow prevention device on sink with attached spray nozzle that sits inside sink and washing machine discharge hose in mop sink.
code 590.005/5-203.14-P*** · critical food-safety factorstatus: Pass
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: CFPM LInhdan Tran stated improper cook temperatures cooling temperatures unknown complex processes conducted without knowledge of prep steps and without required HACCP plan approval. Provided instruction in order for CFPM to take corrective actions.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Employees not hand washing improperly prepping foods partially cooking fooods not maintaining proper holding temperatures and other poor food handling practices. Review food safety training and educate then monitor employees.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Non-Continuous Cooking of Raw Animal Foods (Pf)

Inspector note: Partially cooked chicken and shrimp stored under refrigeration. Non continuous cook process requires submission of procedures and approval.
code 590.003/3-401.14-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Food slicer interior of ice machines blender can opener blade prep tables with soils. Clean to remove The range tops and other cooking equipment heavy with carbon build up. Shelving in walk ins and food prep areas with crusty build up and soils. Bakery equipment with seeds and dark stains on the belt. Clean and sanitize all food and non food contact surfaces in back kitchen and food prep / warewash areas. Clean exteriors of the red cabinets. Clean crevices between prep tables.
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Every hand wash station in food prep and warewash areas blocked with pots strainers and other equipment stored inside.
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Cleaning Frequency and Restrictions (C)

Inspector note: Old mouse droppings on floor at juice bar. Clean to remove.
code 590.006/6-501.12-C* · lower-severity findingstatus: Pass
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector note: Hood and the filters are heavy with grease. Clean to remove. Schedule hood cleaning due soon.
code 590.006/6-501.14-C* · lower-severity findingstatus: Pass
Storage-Other Personal Care Items (C)

Inspector note: Pocketbook stored in sandwich unit in kitchen. Discontinue and store in employee locker area.
code 590.007/7-209.11-C* · lower-severity findingstatus: Pass
When a HACCP Plan is Required (C)

Inspector note: Employees making yogurt (fermenting) drying rice cakes at room temperature and adding thickening agent to soybean tofu dessert. Discontinue special processes without an approved HACCP plan.
code 590.008/8-201.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Closed by the city on October 29, 2020: 3 findings recurred. 15 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.