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Nhu Lan Restaurant

November 15, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings1

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Failed findings

Cleaning Procedure (P)critical

Inspector note: I observed Staff come in from outside and did not wash hand proceeeded back into the kitchen to finish working- I advised the PIC and he had staff wash hands this was done 2 times same staff member went out back and came in the kitchen without washing hands- Train staff the importance of Handwashing while preparing foods to prevent foodborne illness.
code 590.002/2-301.12-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC not training staff to properly wash hands when changing task or from coming in from outside. - Train staff to wash hands when changing task before entering back into kitchen area. Not using proper cooling methods to cool food from hot to cool temperature to store- Train staff to properly cool down food prevent bacterial growth. Making homemade blood sausage without HAACP plan or approval - Provide step by step details on how you make the sausage which Casings you use and Spec Sheet on the machine. Provide the entire process.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
(A )Cooling Methods (Pf)

Inspector note: There were several Items not properly cooled there were Noodles at room temperature 68F on front table. There were Sticky Rice Rolls wrapped in banana leaf with pork beans and rice in Walk in cooler at 60F PIC stated was in there about an hour or so. I advised him to place in freezer until products reaches 41F and gave him the proper method of cooling product sent via email. - Use proper cooling methods to cool foods properly
code 590.003/3-501.15-PF** · serious findingstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: No Date marking in front reach in and walk ins- Date mark all items that have to be stored for 24 hours or more using 1st in and 1st out method
code 590.003/3-501.17-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: I observed staff hang a soiled Cleaver on the clean knife rack- Remove and properly wash rinse and sanitize all knives on clean knife rack. Discontinue storing soiled
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: soiled wiping cloths stored on counters and tables - Store wiping cloths in sanitizer solution.
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Wood Use Limitation (C)

Inspector note: On Cookline Using a wood Wok Cleaning brush- Discard and provide a NSF approved cleaning brush for Wok
code 590.004/4-101.17-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Stove top Fryloators heavily soiled and encrusted with grease- Clean to remove soils and remove any utensils hanging from equipment
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
Floors Walls and Ceilings-Cleanability (C)

Inspector note: Tiles missing or broken in kitchen cookline area - Replace Missing or Broklen Tiles. Floors are soiled with debris- Clean to remove soils and debris Over the stove where wok is there is a vent that is heavily soiled- Clean to remove grease and soils
code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 26, 2021: 9 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.