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Nanning Wok

January 25, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Chicken tender at cookline 133F. Maintain hot holding temperatures at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM not monitoring proper cleaning and sanitizing of equipment hot holding temperatures pest control cleaning of in place equipment cleaning of floors & general facility maintenance. Provide active managerial control as it is defined in the 1999 food code. • Establishment operating without a valid 2018 Health permit. Provide current 2018 health permit or proof of payment in person at 1010 Massashusetts Avenue 4th floor Roxbury within 24 hours of issuance of this notice. 8-301 Requirement 8-301.11 Prerequisite for Operation A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. Expiration and Renewal of Permit [105 CMR 590.012(G)] (1) A permit shall expire no later than one year from the date issued. (2) An annual food establishment permit may be renewed by applying at least 30 days prior to the expiration of the permit on a form provided by the FC-regulatory authority. Section 8-301.11 Prerequisite for Operation 105 CMR 590.012 (H) Conditions for Issuance in accordance with sections 105 CMR 590.014 and 590.015.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Evidence of rodent activity in basement with what appears to be rodent droppings. Provide updated IPM pest control report upon reinspection.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Container Labels

Inspector note: Bulk storage containers not labeled. Provide proper labels.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Three compartment sink is not properly setup. Provide wash/rinse/sanitizer waters proper temperture and concentration.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Caked on soils on sides of cookline equipment on shelving under prep tables inside refrigerated units on wok cooktops. Thoroughly clean all in place equipment of visible grease and soils. Clean inside all refrigerated units of soils.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Meat grinder stored on top of grease trap. Remove.
code 24-4-903.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Rodent droppings on floor in basement. Clean to remove. Caked on grease in soils under cookline equipment. Clean to remove. Standing water on basement floor. Clean to remove. Thoroughly clean floors throughout establishment.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Hole in wall under bathroom sink in basement. Repair.
code 37-6-201.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Containers of waste oil stored in basement. Remove. 55 Gallon drum of standing water in basement. Remove.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Cooked chicken wings stored in box that once held raw chicken. Discontinue. Store ready to eat foods in a manner that prevents potential cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Observed cooked chicken wings being stored in a cardboard container that once held raw chicken. Discontinue. Store foods in NSF grade smooth durable cleanable equipment. Establishment Storing sauces in cans with ridges and caked on soils at cookline. Discontinue. • Observed worker improperly warewashing equipment at three compartment sink. Provide additional training. Handout provided. No sanitizer on site. Provide. Establishment Too use all dispobles or provide chemical sanitizer for three compartment sink.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Meat grinder with caked on food soils in attachmenst and base. Clean to remove. Clean with proper frequency.
code 22-4-601/602.11** · serious findingstatus: Pass
Dishwashng Facilities

Inspector note: Three compartment sink missing drain plugs. Provide.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 24, 2018: 10 findings recurred. 4 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.