Cooked?✓
Mdm Noodle
July 21, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 11 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked lamb hot holding in counter top hold holding cabinet.........120 F. Provide hot holding temperature of 140 F or above.
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Cold HoldingcriticalInspector note: Cut Spam held in cold holding unit in service area.........60 F Flounder held in cold holding unit at service area..........56 F Provide colding temperature of 41 F or below for all items held cold.
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Hot and Cold WatercriticalInspector note: Hot and cold water at hand sink nesr the 3 bay sick has poor water pressure. Provide proper water pressure for the hot and cold water at the hand sink.
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Location AccessiblecriticalInspector note: Hand sink on hot line has glassware stored in sink and food particles and debris in the hand sink. Hand wash sink should be used for hand washing only. Remove equipment and food debris from hand sink.Path to hand sink near the 3 bay sink is blocked by multiple 5 gallon buckets stored directly in front of ahnd sink. Remove 5 gallon buckets stored in front of the hand sink.
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PIC KnowledgecriticalInspector note: PIC and owner of restaurant: Anna Ruan unable to test sanitizer strength of the low temp dish machiune. Review code requiremnts for operstion and testing of a low temp mechanical dish machine.
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Insects Rodents AnimalsInspector note: Rat droppings observed on floor area of closet space at end of hot line. Clean floor area remove rat droppings. Provide extermination service ASAP. Provide status report from exterminator that updates the staus of rodent activity in this establishment. AAslo provide a game plan for dealing with rodent issue. Provide an IPM report specific to this establishment. Back door to restaurant is wide open with no barrier to the outside elements. Keep back door closed at all times.
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Food Contact Surfaces DesignInspector note: cutting boards on cold units in the kitchen are worn with deep grooves and heavy stain buildup. Resurface or replace worn and stained cutting boards.
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Non-Food Contact Surfaces CleanInspector note: All of the cooking equioment on the hot line has excessive pood encrustments and grease buildup. Clean all cooking equipment.
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Hand Cleaner Drying Tissue SignageInspector note: hand sink on hot line hss no paper towels. Hand sink neasr the 3 bay sink has no hand soap. Provide hand soap and paper towels for all hand sinks in this establishment.
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Improper Maintenance of FloorsInspector note: Excessive buildup of food debris food encrustments and grease on floor under and behind cooking equipment. Clean flor thoroughly.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Excessive grease buildup on hood hood filters ansul system pipes stainless steel and light shields of hood above cooking line.Remove hesvy grease buildup on hood and all components. Wall behind cooking line has excessive grease buildup along with food encrustments. Clean wall behind cooking equioment.
What changed since the previous inspection?
Compared with Pass on November 8, 2016: The previous meaningful result was Pass.
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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.