✕

Myers & Chang

April 16, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

← Back to the current restaurant page

Failed findings

Prevention of Contamination from Handscritical

Inspector note: Provide Employee Training on No Barehand contact for ready to eat foods.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Provide proper storage for all cold products at service cooking line.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide food grade containers. Replace scored cutting boards as needed. replace defective equipment as needed. and chipped china.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Seal all shelving throughout storage area as needed. Provide divider inbetween Hand wash sink and Prep sink.
code 15-4-202.16* · lower-severity findingstatus: Fail

Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Properly store all raw foods.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Donot block access to hand wash sink in dish room.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Food Utensil Storage

Inspector note: Discontinue storing utensils in stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: clean dishmachine throughout and attached Hood.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide thermometers as needed.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Replace missing test Kit for Quats sanitizer.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash Temp. 125 degrees shall be maintained at 150 degrees.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean all attached equipment degrease as needed.clean all reach in units.
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: properly store all clean equipment elevate off the floor.
code 24-4-903.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Repair leaky plumbing as needed.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: Provide Employee hand wash signs throughout.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: Pmidecovers as needed.
code 33-5-501.13-.17* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: clean ceiling tiles as needed.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Dressing Rooms Clean/Lockers Provided

Inspector note: clean locker area throughout
code 40-6-305.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 9, 2008: 1 finding appeared for the first time. 3 findings recurred. 14 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Bay Village

See every restaurant in Bay Village →

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.