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Master Wok
March 31, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings16
- critical findings3
Failed findings
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CoolingcriticalInspector note: Discontinue cooling chicken in Room temp. storage rm.
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Hot HoldingcriticalInspector note: chicken 110 Degrees shall be 140 Degrees.
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Pesticide UsagecriticalInspector note: Remove all pesticide sprays + provide Lic. Exterminators Report.
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Food Container LabelsInspector note: Label all bulk containers.
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Food ProtectionInspector note: Elevate all food products 6+8 inches off the floor.
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Food Contact Surfaces DesignInspector note: Replace all scored cutting boards. Replace all defective equipment. Provide scoops for all Bulk storage. Provide food grade containers. Provide a scoop for Beverage Ice dispensing area
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Non-Food Contact SurfacesInspector note: Replace all Defective doorgaskets.
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Equipment ThermometersInspector note: Provide thermometer at I Door unit service area.
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Wiping Cloths Clean Sanitize
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Non-Food Contact Surfaces CleanInspector note: clean and degrease all cooking equipment.
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Improper Storage of Re-usable UtensilsInspector note: Relocate clean equipment from mop Station
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Installed and MaintainedInspector note: Repair leaky plumbing
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Adequate Number Frequency Vermin ProofInspector note: Provide covers for all Trash receptacles.
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Floors Designed Constructed InstalledInspector note: Replace missing floor tiles in storage rm. and Walk in cooler
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Improper Maintenance of FloorsInspector note: clean floor in all storage rooms.
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Premises MaintainedInspector note: Remove all soda and milk crates used for shelving.
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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.