New China Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings6
• critical findings2

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Garlic in oil mixture sitting out at 65F Cooked noodles sitting out at 58F / Items moved to fridge after being out for an hour for the lunch rush / Provide 41F or below at all times.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Rice on stove 115F / Provide a direct heat source to maintain 135F or above or cool and cold hold. Food moved to refrigeration to cool down
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Exterior of reach in units with visible soils / Clean to remove.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️Walls and Ceilings Attachments (C)
  Inspector note: Hood vent covers with visible grease build up / Clean to remove.
  code 590.006/6-201.17-C* · lower-severity findingstatus: Fail
• ⚠️Storing Maintenance Tools (C)
  Inspector note: Mops and brooms stored on floor / Elevate at least 6" off of floor.
  code 590.006/6-501.113-C* · lower-severity findingstatus: Fail
• ⚠️flagged at inspection
  Inspector note: 8-304.11(A) Post the current permit in a location of the food establishment that is conspicuous to the consumer
  code L1status: Fail

What changed since the previous inspection?

Compared with Pass on August 28, 2020: 6 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.