Cooked??
No. 1 Chinese Restaurant
October 22, 2015 · Administrative record filed
🫥not rated
- official resultAdministrative record filed
- inspection typeEating & Drinking w/ Take Out
- failed findings1
- critical findings0
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Premises MaintainedInspector note: Broken gas burner no longer in use per PIC obstructing sanitizing bay at three compartment sink. Remove equipment not in use and maintain warewash facilities without obstruction.
Checks marked passed
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Location AccessiblecriticalInspector note: Handsink obstructed with sheet pan and cutting board at the time of inspection. Ensure free access to handwashing.
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Food Contact Surfaces CleanInspector note: Meat slicer with heavy builup behind blade. Clean to remove.
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Inadequate Facilities/Cooling MethodsInspector note: Eggs rolls being held at ambient room temperature with temperature of 105F chicken wings at 120F boneless chicken thighs 56F. PIC stated foods prepared one hour prior and took immediate corrective action to expedite cooling process by increasing surface area and placing product out of temperature in freezer.
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Food ProtectionInspector note: Bulk dry storage conatiners containing flour being stored under waste drain in basement. Discontinue. Store foods away from sources of contamination. Raw pork being stored in walkin above ready to eat plantains. Discontinue. Store raw foods seprately so as not to contaminate RTE produce. Cases of raw chicken being stored directly on floor in walkin. Store elevated 6" off the floor. Cooked eggrolls being stored in lids from boxes that had held raw chicken. Discontinue and store foods protected from contamination. Cup being stored inside bulk container of sugar. Provide properly handled scoop.
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Food Contact Surfaces DesignInspector note: Newspaper being used to drain food items at fry station. Carboard being used to stored cooked eggsrolls. Discontinue. Use only NSF approved food contact surfaces that are smooth non porous durable and cleanable.
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Dishwashng FacilitiesInspector note: Three compartment sink with no drain boards with drying rack above. No means for soiled equipment storage. Provide means to store soiled equipment at warewash.
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Non-Food Contact Surfaces CleanInspector note: Exterior of bulk dry food storage containers soiled. Clean to remove. Inside freezer units with heavy frost buildup. Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Handled scoop being stored inside bulk food container of flour. Wash/rinse/sanitize/airdry/ store properly equipment when not in use.
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Improper Maintenance of FloorsInspector note: Under and around cookline equipment with heavy grease and food soils. Clean to remove. Clean floors and underneath equipment with proper frequency.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker expired. Provide current properly hole punched hood sticker with service from BFD licensed hood maintenance company.
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Inadequate LightingInspector note: Light above cookline in disrepair. Repair for adequate lighting on cookline.
What changed since the previous inspection?
Compared with Fail on October 15, 2015: 1 finding recurred. 11 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.