Nan Ling

October 25, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings24
critical findings9

Failed findings

Approved Sourcecritical

Inspector note: provide invoices from licensed wholesaler for orange peel
code 01-3-201.11*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: 8 egg roll at 117 degrees/ provide proper temperature of 140 degrees or above/ discarded by manager rice in large rice cooker 122 degrees/provide proper temperature of 140 degrees or above/20lbs of rice discarded by manager
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: garlic and oil 61 degrees/provide proper temperature of 41 degrees or below/discarded by manager
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: walk in/provide proper seperation of raw chicken in walk in/product stored improperly in walk in
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: provide adequate handwashing for staff when changing job descriptions
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: 3 bay sink/provide proper means of sanitizing all pots/observed worker clean rice pot in rinse bay only
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: provide proper storage of silicone caulk/ not over bulk food containers
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: certified food manager must review employee illness policy food temperatures hot and cold holding cooling and general sanitation
code M-2-103.11*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

Inspector note: review employee illness policy
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: properly clean sanitize all knives and cutting boards properly sanitize all condiment containers at cooking line clean sanitize meat grinder and slicer properly sanitize all bulk food scoops
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: properly label all individualy packaged food bags
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: provide proper cooling methods for dumplings and ribs/shallow containers • provide proper hot holding equipment to properly hold all hot foods at 140 degrees or above
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: ice machine/ discontinue bagging your own ice • remove cardboard as a cover on food containers properly cover all food products in reach in/walk in units provide proper storage of orange peel/not to be stored under steamtable/provide food service grade container provide proper storage of all employee foods seperate from customer food storage walk in and walk in freezer/ store all food products 6 inches off floor/ do not overstock units
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: provide proper hair restraints for all cooks
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface worn white cutting board provide proper food service grade containers provide food service grade mixer for sauce/ remove paint mixer remove heavily soiled food containers in storage room
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: provide proper storage of all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean microwaves counters and shelving to remove soils throughout kitchen clean lower steamtable shelving and reach in units in kitchen basement/clean to remove old rodent droppings/green pellets from old a/c unit
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: ice machine/provide proper plumbing connection for unit from licensed plumber
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: provide paper towels at handsink at front line provide proper paper towel dispenser at rear handsink
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: clean restroom toilet
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
Improper Cleaning of Receptacles

Inspector note: clean all waste receptacles
code 33-5-501.116* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: clean floor area in mop closet remove cardboard from floor clean floor area under all shelving in basement
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: repair exhaust hood to drain properly not into tin can on floor
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: kitchen/ replace burnt out lights
code 38-6-303.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 15, 2011: 16 findings appeared for the first time. 8 findings recurred. 3 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.