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Nanning Wok

January 4, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Hot holding white rice 50 degrees. Products dicarded . Other items on steam table were 140 degrees or above.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Provide correct sanitizing for warewashing not bar glasses.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Clean Broiler and table under it
code 22-4-601/602.11** · serious findingstatus: Fail
PHF's Properly Thawed

Inspector note: PHF's being thrawed at room temperature. Thrawing needs to be done under refrigeration of cold running water.
code 06-3-501.13* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: In use Wiping clothes not in sanitizer
code 21-3-304.14* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Hand sinks need Hand towels soap at each hand sink.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Built up grease on filters and under the hood.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 20, 2009: 7 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.