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Ma La Restaurant

April 18, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Cooking Line-Large amount of eggs found in room temperature (60F). PIC stated they have been out for an hour and placed them inside the refrigerating unit. Maintain all PHFs at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Cooking Line Unit- Beef container overfilled and beef had dripped on cooked pork belly and cooked pork intestines next to it. PIC voluntarily discarded the contaminated food. Separate properly and do not overfill the containers.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand Sink used to placed containers with herbs. Do not block the the handsink and use for hand washing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Retrain staff with regard to proper cold holding Food Separation/cross-contamination and hand sink usage.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Several bulk food containers without proper labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Observed several food items thawing in room temperature. After slacking takes place thaw properlly under temperature control.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Fish and Tofu being prepared at the same time at the lower level next to each other. Separate properly (Time Place). Fozen meats left for slacking on top of bulk food items. PIC removed them. Separate properly.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Observed several plastic cups used to dispense bulk foods. Discontinue. Use handled utensils/scoops only. Cutting Board at the lower level prep area heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Several wiping cloths left soiled on tables/counters at both levels. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: The exterior of several equipments at the cooking line soiled . Top of the dish machine soiled. Several shelves soiled and cover with aluminum foil. Clean all properly. Remove the aluminum foil.
code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Lower level - Floor sealing paint worn off. Re-paint to create cleanable and durable surface.
code 36-6-201.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood Vent with grease dripping . Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Several non in use items/equipment piled up at the boiler room. Remove.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 10, 2017: 13 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.