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Nan Ling

September 28, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings8
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: rice in rice cooker 120 degrees/provide temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: walk in/provide proper storage of raw chicken/not stored over eggs
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean/sanitize meat grinder clean grey utensil bin dry storage/clean bulk food bins and #10 cans
code 22-4-601/602.11** · serious findingstatus: Fail
Dishwashng Facilities

Inspector note: properly set up sink to wash rinse sanitize
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: provide new test kit with guide
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: handsink/provide refill of paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: basement/clean/organize area clean mop closet
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 6, 2010: 8 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.