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Master Wok

March 22, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: 1) Pan of chicken sitting on steamer @ 115f ensure proper hot hold of 140f or above 2) pan of pork sitting on top of steamer @ 120f ensure proper hot hold of 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: 5lb bucket of raw chicken sitting on counter at 55f ensure proper cold hold of 41f or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Bucket of raw chicken sitting among dirty pots and equipment ensure proper food protection to avoid cross contamination
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Manager not instructing employees on proper hot hold cold hold temperatures and proper food protection manager to ensure proper training
code M-2-103.11*** · critical food-safety factorstatus: Fail
Handling of Food & Ice

Inspector note: Open bag of flour on shelf in bulk food area store in closed covered containers once open
code 09-3-301.11(C)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2016: 5 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.