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New Shanghai Inc.

August 22, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings4

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Failed findings

Hot Holdingcritical

code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Rinse temperature needs to be 180 degrees
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: Relocate barrels from around Hand "Sink so it will be accessible to the employees
code 31-5-203.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Establishment not being managed according to Code Requirements
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Clean all small equipment - cooking equipment - all shelving - all prep tables and include all articles on the shelving and tables
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: Provide Pest Company report with action plan addressing the cockroach problem
code 35-6-501.111/.115** · serious findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: All empolyees need to wear hair restraints
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Lower temperature in Walk In to insure products at kept at below 40. • Replace household small equipment - broken micowave - Replace weather strip on side door to restrict rodent activity.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide thermenters in all refrigerated unit.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: provide sanitizer for all in use wiping cloths as required
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean shelving in wait station on the first floor. Clean cooking equipment and all small equipment. Clean shelving and prep tables throughout the kitchen
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Clean bathroom fixtures and provide paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Clean floor throughout kitchen
code 36-6-201.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean shelving in wait station on first floor. Clean walls and ceiling thoughout the basement kitchen.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Provide proper storage of mops and brooms.
code 42-5-203.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on August 21, 2007: 15 findings recurred.

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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.