Cooked?✓
Oriental House
March 7, 2013 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooled chicken fingers were 105F [ tray of about 25 pieces ] PIC stated he cooked them an hour ago. Chicken was cooked to165F [ according to the PIC ] Explained to owner that fodds are either cooked to proper temperature and served immediately or cooked to a minimum of 165F and then hot held at 140F or above. Cannot not leave cooked foods out at room tempoerature [ danger zone] from 40F -140F. Chicken fingers were discarded by pic just to be safe. He did have several trays of cooked chicken fingers in the refrigeration units all were under40F. PIC did note to staff that from now on there will be no more out of temperature [ ambient room temperature ] foods being re-heated and sold at his restaurant
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Prevention of Contamination from HandscriticalInspector note: Cashier was observed dispensing slices of fresh bread with bare hands into the readt to go delivery meals . Bread touched by bare hands were discarded. Manager during time of inspection immediatey enforced the use of tongs and paper toweletts to dispense breads. He stated that this was always the practice but a new employee was working the cashier
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Insects Rodents AnimalsInspector note: Minute evidence of rodent droppinghs in the rear of the building - contact Page extermination
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Food ProtectionInspector note: Keep raw shell eggs stored under ready to eat foods in the walk-in services. Some packaged produce were stored underneath eggs - - bad retail practices
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Food Utensil StorageInspector note: Cleavers stored in between soiled equipment - store in a clean area as discussed
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of all bulk food containers shelving above all cooking lines - interior / exterior of all refrigeration units - exterior of the warewashing sinks fro visible food spills stains and soils
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Single Service Articles Stored DispensedInspector note: Invert plasticware as discussed withhandles facing outward by the front counter
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Floors Designed Constructed InstalledInspector note: Repair visible holes behind the cooking line - potential rodent activity entrance
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Improper Maintenance of FloorsInspector note: Clean under all sinks around the grease traps and under all equipment from visible food spills
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls behind the cooking line fromn visible food splashes
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Premises MaintainedInspector note: Remove clutter debris from basement area • Remove personal coats hats and baggages from the food service areas and store in a segragated location as discussed
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Soiled Linen StorageInspector note: Soiled lined discarded throughout the reastaurant - diectly on the floors - on top of cookinmh equipment - store as discussed [ with an enclosed container ] to minimize potential rodent activity
What changed since the previous inspection?
Compared with Fail on February 28, 2013: 12 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.