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New China Restaurant

June 26, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Cooked chicken wings between 109F to 130F rangoon 91F. PIC put into refrigerator to properly cool as discussed. • Cooked spare ribs 59F chicken 61F. Must be cold held at ot below 41F. PIC put back into refrigerator.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink in back prep area blocked with large mixer three bulk food containers on the floor and open back door. Hand sink must be accessible at all times. Bulk foods containers stored off the floor and mixer moved to another location. So hand sink and prep sink not blocked.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: PIC needs to review will all staff proper cold and hot holding good hygenic practices proper storage of foods and general cleaning of location. All staff needs to be knowledgeable and its the Certified persons job to instruct them.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: PIC will need to provide proper hot holding units or more cold holding units to cold hold product after it has been cooled so its not sitting out at room temperature. As discussed.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Discontinue to thaw frozen shrimp in a bucket of water. Thaw as discussed.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Product stored on the floor. Must be stored off the floor 6 inches. Discontinue to sore food in freezer in store shopping bags must be in food grade storage bags. Discontinue to use three bay sink as prep sink when prep sink is blocked with mixer and bulk food containers. Move so prep sink available and three bay used for washing equipment.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Clean cutting board on cooking line of deep dark scores. PIC discard small cutting board in back prep area.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean exterior handles to all refrigerations equipment. Clean exterior of all bulk food containers.
code 23-4-602.13* · lower-severity findingstatus: Fail
Single Service Articles Stored Dispensed

Inspector note: To go containers on top of soiled bulk food container lid. PIC discarded.
code 25-4-904.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean hood filters. Clean walls in kitchen area.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 18, 2018: 10 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.