Cooked??
Rice Bowl
June 30, 2016 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking
- failed findings9
- critical findings3
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
-
Cold HoldingcriticalInspector note: Shrimp 54F fried chicken 55F bean sprouts 50F steamed chicken 56F. Provide proper cold holding of 41F or below or effective methods of cooling products before they are served. (Pass) 6/30/2016 The steamed shrimp on the top of the in line refrigeration is 50F the same batch of shrimp in the reach in refrigerator is 38F. The manager was unsure why the shrimp was out of temperature so he discarded the product. Provide proper cold holding of 41F or below.
-
PIC Performing DutiescriticalInspector note: The certified food manager is not performing his duties as shown through the recuring risk factor violations numerous cleaning violations and lack of training of the staff. Provide additional certified food manager and training to ensure the safety of the food at the establishment. 6/30/2016 The owner has signed up two additional employees for the certified manager's course. Provide evidence of enrollment and continue to work on monitoring critical control points and food safety.
-
Conformance w/ Approved ProcedurescriticalInspector note: There are no fish letters lab test or method of validating pH test strips. Provide a complete HACCP plan and keep all items at the location. The employees are unfamiliar with how to test the rice or keep logs when the owner is not at the establishment. Properly train employees. 6/30/2016 There is still no mehtod of verifying pH paper accuracy with a buffer solution in the HACCP plan or at the establishment. Provide. Provide a copy of the HACCP plan with a cover letter of approval from one of the Prin. Health Inspectors at the office who reviewed the HACCP plan. The fish letter mentions freezing fluke for the establishment but the owner says they use tilapia not fluke. Provide a accurate letter from the fish supplier.
-
Insects Rodents AnimalsInspector note: There are rodent droppings along the walls windows and all over the basement. They are having pest control every four weeks. Increase pest control to weekly until the rodents are under control and make sure the exterminator is providing integrated pest management reports. The three doors to the establishment are not rodent proof. Provide tightly seeling rodent proof doors and plug entrances to limit access for pests. 6/30/2016 There are still rodent droppings in the basement and a lot of excess items that may be contributing to pest harborage. The owner has switched pest companies but they have not been out to the establishment yet.
-
Non-Food Contact Surfaces CleanInspector note: Gross unsanitary conditions. Clean all surfaces to remove food buildup and debris. 6/30/2016 They have done a good amountof cleaning since last week but there is still food buildup along the edges of counters and shelves and corners. Continue to clean to remove food build-up.
-
Improper Maintenance of FloorsInspector note: The floors are soiled throughout with food debris and rodent droppings. Celan to remove. 6/30/2016 There are still rodent droppings along the edges of the floor. Continue to clean.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The walls are soiled throughout with grease and food debris. Clean all walls cooking equipment and attached surfaces to remove food debris. 6/30/2016 The walls and surfaces have been cleaned since the initial inspection but there is still food buildup on surfaces. Continue to clean to remove food buildup.
-
Mop Sink not ProvidedInspector note: The mopsink in the basement is not in use and the manager says that they are dumping the mop water in the toilet. Provide a working mopsink.
-
Premises MaintainedInspector note: The basement is crowded with old equipment and personal belongings. Remove all unecessary items that may be contributing to rodent harborage.
Checks marked passed
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Employees observed switching tasks without washing their hands and two handwash sinks are not working or difficult to access. Properly train employees about the importance of handwashing.
-
Hot and Cold WatercriticalInspector note: The hot water at the back handsink is not working. Repair to provide hot and cold water to wash hands.
-
Location AccessiblecriticalInspector note: The door in the floor to the basement in the kitchen is open and making it difficult to access the handwash sink. Keep the door closed during operation so employees can easily access the sink. (will refer to building department)
-
Food Contact Surfaces CleanInspector note: The bulk containers mixers and scoops are soiled with food debris. Clean all equipment to remove food buildup.
What changed since the previous inspection?
Compared with Fail on June 24, 2016: 2 findings appeared for the first time. 7 findings recurred. 4 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Back Bay
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.