Shanghai Gateway Restaurant

August 6, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Chicken and pork thawed at room temperature 50F. Provide proper cold holding temperature. • Garlic and Oil mixture 78F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Employees are simultaneously cutting vegetables and raw fish at the same table. Provide seperation to prevent contamination. • Waitress is cutting beans in the dining room. Ensure that all food prep is done in designated area.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Garlis and Oil stored at room temperature. Store PHF's properly.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Food containers are soiled with encrusted food debris. Clean to remove. • Spice table and spice containers on the cooking line are soiled with food debris. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
PHF's Properly Thawed

Inspector note: Pork and chicken are thawed at room temperature. Properly thaw items.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Food products throughout the establishment are stored in grocery bags. Provide proper food-grade bags. • Food stored in grocery bags. Store in food grade containers. • Steel wool is used to clean food contact equipment. Provide food grade brushes to clean equipment.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Rice utensils are stored in stagnant water. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls are used to dispense items. Provide food grade scoop with handle. • Bulk food containers are not covered. Cover items. • Cutting boards throughout establishment are heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No Quats test kit provided for 3-compartment sink. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths are stored out of sanitizer throughout establishment. Store items properly.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interior of refrigerators are soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Handsink fixtures are soiled. Clean. • Hand sink next to cooking line has no soap or paper towels and the fixtures are soiled. Clean to remove.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor in kitchen is heavily soiled. Clean to remove. • Floor in the basement is soiled. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood vents are encrusted with grease. Clean to remove. • Interior of walk-in refrigerator is soiled with black mold-like substance. Clean to remove. • Space in between equipment is encrusted with grease. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Area at the bottom of the stairs is overcrowded with excess equipment. Remove unecessary items.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

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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.