✓

Nan Ling

March 3, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 9 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: chicken wing/egg roll/74 degrees/provide prooer temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: clean meat grinder and slicer storage room/clean dust from all food cans
code 22-4-601/602.11** · serious findingstatus: Pass
Food Protection

Inspector note: do not overstock foods on top area of 2 door reach in
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: resurface worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean all silver shelving throughout kitchen clean interior of all reach in units clean all buckets in hallway
code 23-4-602.13* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: front handsink/provide refill of paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Rooms and Equipment Vented

Inspector note: repair vent in restroom
code 39-6-304.11* · lower-severity findingstatus: Pass
Premises Maintained

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

What changed since the previous inspection?

Compared with Fail on February 16, 2011: 9 previous findings did not recur.

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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.