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New Dong Khanh Restaurant

October 28, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

Number Convenientcritical

Inspector note: Provide a hand wash sink at Milkshake bar..
code 31-5-203.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Provide Certified Mgr
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide a knife rack at front milkshake area. Remove all nonfood grade containers. Replace all chipped china.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: reseal rusty shelving. Replace all defective door gaskets.
code 15-4-202.16* · lower-severity findingstatus: Fail

Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Properly store all raw foods.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Discontinue Bare hand contact for ready to eat foods.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Separate Milk storage from Customer Ice. Cover all foods in all refrigerators.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Discontinue storing scoops in stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Provide Hair restraints.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: provide a PSI gauge.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Provide a Test Kit.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash 120 F shall be 150° F. Rinse 170 F shall be 180 F. check gauges.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Properly store all wet cloths in a sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean all refrigerators. clean all shelving sinks and cooking equip. clean all freezers.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Repair Hot Water at Hand sink
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Fixture's not properly shielded

Inspector note: Provide light fixture covers with end caps at wait station prep. area.
code 38-6-202.11* · lower-severity findingstatus: Pass
Dressing Rooms Clean/Lockers Provided

Inspector note: Provide Lockers for all Employee items stored with cleaned equipment.
code 40-6-305.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 21, 2008: 4 findings recurred. 14 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.