Cooked?✓
Lcy Inc.
February 7, 2022 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 13 code checks were marked passed.
Checks marked passed
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Container of raw chicken and raw pork in walk-in cooler. Keep raw meats separated from each other. Raw pork stored over cooked chicken. Store raw meats below cooked foods and raw produce. Corrected on site.
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Cooling (P)criticalInspector note: Two containers of congee in walk-in cooler at 51F from previous day. Discarded by PIC. Ensure staff are trained to cool foods rapidly according to Food Code requirements. Use shallow metal pans for cooling thick foods like congee.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Hot and sour soup container on counter at 50F. Keep cold foods refrigerated until needed. Corrected on site.
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Two continers of chopped garlic in oil in basement refrigerator without date marking. PIC stated they had been made 2 days prior. Date all prepped foods held over 24 hours.
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: No irreversible thermometer or thermal strips for testing high temp dish machine final rinse temperature. Provide either thermometer or strips.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Hand wash sink in kitchen partially blocked by jugs of oil. Move jugs to allow easy access to hand sink.
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Hand Drying Provision (Pf)Inspector note: Hand sink in kitchen out of paper towels. Keep sinks stocked with towels and soap at all times.
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In-Use Utensils Between-Use Storage (C)Inspector note: Serving spoon for rice held in soiled water at 45F. Store utensils clean in hot water over 135F. Change water regularly to avoid soil accumulation.
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Wiping Cloths Use Limitation (C)Inspector note: Wiping cloths on counters without sanitizing solution. Store wiping cloths in sanitizer buckets and change sanitizer every 4 hours or less.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Multiple containers of raw meat on floor of walk-in coolers. Organize shelves to provide space to properly store all foods off the floor. Containers of soy sauce on cook line stored under table without covers. Cover sauces to avoid possible contamination.
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Wood Use Limitation (C)Inspector note: Multiple wooden cutting boards observed in kitchen that are worn and degraded cracked and crevices with food debris that cannot be cleaned and sanitized. Discard and discontinue using old wooden cutting boards for food preperation.
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Nonfood Contact Surfaces (C)Inspector note: Exterior of rice bin visibly soiled. Floor under 3 compartment sink with soild and debris. Floor under and behind cook line with soil build-up. Clean areas and equipment to avoid attracting pests and possible contamination.
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Removing Dead or Trapped Birds Insects Rodents and other Pest (C)Inspector note: 2 dead roaches observed in basement. Glue trap full of insects behind steamer. Dispose of dead pests.
What changed since the previous inspection?
Compared with Fail on January 31, 2022: 13 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.