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New China Restaurant
October 21, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings5
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Crab rangoon 73F Spareribs 70F left out on counter for an hour / Food brought to refrigeration to cool back down / Provide 41F or below at all times.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Fried rice - 119F in wok / Keep hot held foods at 135F or greater / Rice was reheated to 165F
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Green bucket in the hand sink basin / Remove and keep hand sink free and clear at all times
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Nonfood Contact Surfaces (C)Inspector note: Equipment on cookline with visible soils / Clean to remove.
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Walls and Ceilings Attachments (C)Inspector note: Ceiling tiles and light shields with visible dust build up/ clean to remove.
What changed since the previous inspection?
Compared with Fail on June 29, 2021: 4 findings appeared for the first time. 1 finding recurred. 7 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.