Nanning Wok

• resultPass
• critical violations0
• last inspectedNovember 9, 2018
• address465 W Broadway, South Boston 02127

Is Nanning Wok clean?

Nanning Wok is currently Pass from Boston Inspectional Services, Health Division, from an inspection on November 9, 2018. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Nanning Wok?

These are the violations recorded at the most recent inspection on November 9, 2018, in plain English, with the city's own wording underneath.

• ⚠️Hot Holding • Cooked chicken fingers left out at room temperature at 62F cooked chicken wings left out at 57F. Maintain hot holding of foods at 140F or above.critical
  Hot Holding • Cooked chicken fingers left out at room temperature at 62F cooked chicken wings left out at 57F. Maintain hot holding of foods at 140F or above.
• ⚠️Cold Holding • Spare ribs 58F raw chicken 54F inside cookline reach in unit. Maintain cold holding temperatures at 41F or below. Foods voluntarily discarded.critical
  Cold Holding • Spare ribs 58F raw chicken 54F inside cookline reach in unit. Maintain cold holding temperatures at 41F or below. Foods voluntarily discarded.
• ⚠️Inadequate Facilities/Cooling Methods • Reach in cooler at cookline running at 58F. Repair to hold at 41F or below. All foods within voluntarily discarded on site.
  Inadequate Facilities/Cooling Methods • Reach in cooler at cookline running at 58F. Repair to hold at 41F or below. All foods within voluntarily discarded on site.
• ⚠️Separation Segregation Cross Contamination • Observed raw ground pork stored above ready to eat produce in walkin cooler. Store raw TCS foods in a manner that prevents potential cross contamination. Observed ready to eat chicken fingers being stored on a box top from a raw chicken box. Discontinue.critical
  Separation Segregation Cross Contamination • Observed raw ground pork stored above ready to eat produce in walkin cooler. Store raw TCS foods in a manner that prevents potential cross contamination. Observed ready to eat chicken fingers being stored on a box top from a raw chicken box. Discontinue.
• ⚠️Good Hygienic Practices • Evidence of smoking in establishment with strong odor of cigarettes. Discontinue.critical
  Good Hygienic Practices • Evidence of smoking in establishment with strong odor of cigarettes. Discontinue.
• ⚠️Wash Rinse Water Clean Proper Temperature. • Three compartment sink is not setup properly. Provide wash/rinse/sanitizer waters proper concentration and temperature.
  Wash Rinse Water Clean Proper Temperature. • Three compartment sink is not setup properly. Provide wash/rinse/sanitizer waters proper concentration and temperature.
• ⚠️Food Contact Surfaces Clean • Observed worker improperly washing soiled equipment at three compartment sink. Retrain staff on how to properly wash/rinse/sanitize/air dry equipment.critical
  Food Contact Surfaces Clean • Observed worker improperly washing soiled equipment at three compartment sink. Retrain staff on how to properly wash/rinse/sanitize/air dry equipment.
• ⚠️Food Contact Surfaces Clean • Meat slicer under prep table with visible caked on dried food soils on blade and guard. Wash/rinse/sanitize/air dry. Maintain clean and clean and sanitize after each use.
  Food Contact Surfaces Clean • Meat slicer under prep table with visible caked on dried food soils on blade and guard. Wash/rinse/sanitize/air dry. Maintain clean and clean and sanitize after each use.
• ⚠️Non-Food Contact Surfaces Clean • Cookline equipment sides of frialators and wok station bottom shelves of prep tables and legs of prep tables with build up of visible grease soils and food spatters. Clean to remove.
  Non-Food Contact Surfaces Clean • Cookline equipment sides of frialators and wok station bottom shelves of prep tables and legs of prep tables with build up of visible grease soils and food spatters. Clean to remove.
• ⚠️Re-use of Single Service Articles • Establishment reusing cardboard boxes that appear to have once held raw chicken to store ready to eat chicken fingers and as food storage containers for dumplings. Discontinue. Store foods in NSF grade smooth durable cleanable non poroud food storage containers only.
  Re-use of Single Service Articles • Establishment reusing cardboard boxes that appear to have once held raw chicken to store ready to eat chicken fingers and as food storage containers for dumplings. Discontinue. Store foods in NSF grade smooth durable cleanable non poroud food storage containers only.
• ⚠️Installed and Maintained • Food prep sink with leaking drain. Repair.
  Installed and Maintained • Food prep sink with leaking drain. Repair.
• ⚠️Outside Storage Improperly Maintained • Overflowing grease barrel outside area. Clean outside area & remove grease.
  Outside Storage Improperly Maintained • Overflowing grease barrel outside area. Clean outside area & remove grease.
• ⚠️Insects Rodents Animals • Evidence of rodent activity with droppings in dining area basement and behind cookline equipment. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
  Insects Rodents Animals • Evidence of rodent activity with droppings in dining area basement and behind cookline equipment. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
• ⚠️Improper Maintenance of Floors • Clean all floors throughout kitchen and cookline of all visible grease and soils under around & behind equipment and prep tables. Walkin floor with food debri and visible soils. Clean to remove.
  Improper Maintenance of Floors • Clean all floors throughout kitchen and cookline of all visible grease and soils under around & behind equipment and prep tables. Walkin floor with food debri and visible soils. Clean to remove.
• ⚠️Improper Maintenance of Walls/Ceilings • Cookline hood with dripping grease and soils. Hood filters with grease buildup anove wok station. Clean to remove.
  Improper Maintenance of Walls/Ceilings • Cookline hood with dripping grease and soils. Hood filters with grease buildup anove wok station. Clean to remove.
• ⚠️PIC Performing Duties • 8-404.11 Imminent Health Hazards Multiple critical violations and repeat violations. TSOP per John Meaney by phone with DP. Issued hearing request form to on site PIC. Operator must request hearing in writing in person at 1010 Massachusetts Avenue 4th floor health division. • CFPM is not monitroing pest control cleaning and sanitizing of equipment hot & cold holding temperatures cleaning of floors seperation and segregation of raw TCS foods and cleaning of food and non food contact surfaces. Provide active managerial control as it is defined in the 2013 food code.critical
  PIC Performing Duties • 8-404.11 Imminent Health Hazards Multiple critical violations and repeat violations. TSOP per John Meaney by phone with DP. Issued hearing request form to on site PIC. Operator must request hearing in writing in person at 1010 Massachusetts Avenue 4th floor health division. • CFPM is not monitroing pest control cleaning and sanitizing of equipment hot & cold holding temperatures cleaning of floors seperation and segregation of raw TCS foods and cleaning of food and non food contact surfaces. Provide active managerial control as it is defined in the 2013 food code.

When was Nanning Wok last inspected?

Nanning Wok has 32 inspections on record going back to November 19, 2013. The 12 most recent are shown below.

Nanning Wok vs South Boston

South Boston runs 91% clean across 192 tracked restaurants — 163 clean, 9 mid, 8 cooked.

Against the 192 spots Cooked tracks in South Boston, this one comes out cleaner than 9% of them.

Other spots in South Boston

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  clean · April 23, 2015
• ✓ Rotary Liquors
  clean · August 4, 2017
• ✕ South Ocean Chinese Restaurant
  cooked · February 11, 2016
• ✓ Doubletree Club Hotel Gift Shop
  clean · March 20, 2018
• ✓ The Urban Art Bar
  clean · April 1, 2015
• ✓ Scola's Cafe
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See every restaurant inspection in South Boston →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated November 9, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.