Cooked?✓
New Oriental House
March 30, 2023 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 13 code checks were marked passed.
Checks marked passed
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: PIC needs to addresss the best way he can cook chicken fingers that works best for his operation - cannot par cook cfoods and then leave them oiut at room temperature eaiting for a sale to happen [ either fully cook - hot hold / fully cook - cool properly and cold hold or cook to order ]
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Non-Continuous Cooking of Raw Animal Foods (Pf)Inspector note: Discontinue partial cooking methods for chicken tenders / fingers - item shall be fully cooked to a minimum of 165F and then hot held at 135F and / or above - fully cooked chicken fingers can also be fully cooked but then cooled properly within the time frame we discussed during inspection and then cold held at 41F or below and cooked to order when needed - can cook the raw battered chicken fingers [ held under refrigeration at 41F and / or below ] cooked for immediate service to reduce any potential cooling issues Addressed immediately and discarded during interview
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Cleaning Maintenance Tools Preventing Contamination (Pf)Inspector note: Remove all power tools that are scattered around the kitchen / prep area [ recent repair to the restroom walls
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Clearly label to identify all bulk food storage bins where needed to properly identify the content
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Wiping Cloths Use Limitation (C)Inspector note: Set up as we discussed - one sanitizing station for raw foods and another for ready to eat foods -
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Ensure to keemall foods elevated off the floors including the walk-in freezer and refrigeration units so all areas of the floor can be cleaned properly as well as to reduce potential contamination
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(B) Cooling Methods (C)Inspector note: Discontinue cooling down any foods stored inside deep plastic containers - use shallow pans and spread the product out evenly so foods can cool within the six [6] hours properly - addressed immefiately
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Characteristics-Single-Service and Single-Use (C)Inspector note: Remove all aluminum foil used to line shelving in the refrigeration units where needed
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Can Openers (C)Inspector note: Clean the blade as well as surrounding locations after using to reduce the potential collection of food soils
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Surface Characteristics-Indoor Areas (C)Inspector note: Clean the basement floor and the stairway leading downward from all visible sopills stains and soils
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Walls and Ceilings Attachments (C)Inspector note: Ensure the basement ceiling is properly covered with a clean - smooth durable and non - absorbant surface were there are open paper " to go" supplies and other items such as utensils and plates / bowls / pans to reduce potential contamination
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Designation-Dressing Areas and Lockers (C)Inspector note: Remove all clothing and shoes scattered throughout the rear of the kitchen and relocate in a clean and segragated location away from foods and food service
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Closing Toilet Room Doors (C)Inspector note: Repair the broken pump attached to the door allowi ng it to self close
What changed since the previous inspection?
Compared with Fail on March 23, 2023: 13 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.