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New Trend Eatery

October 24, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings12
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Hot holding unit is left open duck 120 F; chicken 98F ; Pork 110 F. Provide proper hot holding of 140 or above. Items were reheated to 165 F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Garlic stored at room temperature 56 F; Pork spareribs 68 F; Chicken fingers 65F. Provide proper cold holding of 41 F or below. All items discarded by manager.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: thither: Hand sink is blocked by rice cooker. Remove all items to provide access to handsink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: No certified food manager. Provide day and evening certified food manager.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Kitchen: Rodent droppings in the back area. Clean and provide pest reports. Flies in the kitchen and basement. Show treatment of flies in pest reports.
code 35-6-501.111/.115** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Kitchen: Two door refrigerator broke and cut vegetables are stored at room temp Properly store items Items arenot being checked as they cool to verify PHF'S coolfrom 140 to 70 in 2 hours andfrom 70 to 41 in an additional 4 hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Basement: Items in the walk-in are stored on the floor. Store elevated. Basement: Food products are wrapped in newspaper or tablecloths. Discontinue. Kitchen: Food products throughout kitchn are uncovered. Cover items.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths are outside of sanitizing solution. Store cloths properly.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Kitchen: Unsanitary conditions throughout establishment. Clean all Surfaces to remove debris.
code 23-4-602.13* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Basement: Employee bathroom door is not self-latching. Provide
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Kitchen: Hood vent is soiled with grease. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Anti-Choking

code 590.009(E)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 10, 2007: 12 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.