Cooked?✕
Shanghai Gateway Restaurant
November 2, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings16
- critical findings8
Failed findings
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CoolingcriticalInspector note: Cooked meatballs were observed within two containers in the basement. The meatballs are approximately three to four inches in diameter. The meatballs were left to cool on a table after cooking. The staff must learn and practice proper cooling procedures.
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Cold HoldingcriticalInspector note: Cooked chicken and wontons were observed on tables in the kitchen and basement at room temperature. Proper hot or cold holding must be maintained.
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Separation Segregation Cross ContaminationcriticalInspector note: Fish fillets were observed in a bucket of water on the floor beside the dish machine and a table where beef was being processed. A pool of potentially contaminated water was running from the chicken thawing on top of a table within the basement. The water had soaked into a box of single service utensils surrounded a bag of mushrooms and was running alongside a side of pork. A tray of raw beef was placed beside a container of cooked meatballs in the basement. Each of the examples above provides a direct route for cross contamination of other foods and/or utensils. Proper food handling thawing and storage must be employed to eliminate these risks.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff handling raw pork and beef products were observed moving containers of cooked and other raw products / containers without washing their hands. This behavior represents a potential source for cross contamination.
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Location AccessiblecriticalInspector note: A stainless steel scrubbing device was observed within the hand sink. The hand sink is for hand washing only.
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Person in charge AssignedcriticalInspector note: Fulai Zhang is listed as the PIC. The Food Safety Manager Certification expired in July 2011. Proof of training registration must be provided before the reinspection.
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PIC KnowledgecriticalInspector note: The PIC chef and staff must learn proper food handling procedures.
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PIC Performing DutiescriticalInspector note: Based on the violations cited the PIC staff management and ownership are not performing their duties.
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Inadequate Facilities/Cooling MethodsInspector note: As stated previously the meatballs were left in the basement at room temperature to cool. The meatballs were stacked three to five in a container. The staff must learn and practice proper cooling procedures.
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PHF's Properly ThawedInspector note: Frozen chicken was observed on a table. The chicken was thawing at room temperature. Provide proper thawing procedures under running water or within a refrigeration unit. Staff must learn and practice proper thawing procedures.
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Food ProtectionInspector note: Flats of raw eggs were stored above an open box of celery stalks within the basement walk-in. The raw eggs are a potential source of contamination.
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Food Utensil StorageInspector note: Rice spoons and other kitchen utensils cannot be stored in stagnant room temperature water. The utensils must be stored in the food stored clean or under temperature control. • Rice scoops cannot be stored in stagnant water. Provide proper storage (dry in water at 140 F or above or in the product).
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Wiping Cloths Clean SanitizeInspector note: No sanitizing buckets and cloths were observed within the active food preparation areas.
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Single Service Articles Stored DispensedInspector note: Single service utensils were stored on a preparation table beside thawing chicken. Juices from the thawing chicken had soaked into the box of utensils. The utensils must be discarded.
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Hand Cleaner Drying Tissue SignageInspector note: No towels were observed in the dispenser closest to the dining area.
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Premises MaintainedInspector note: It is not appropriate to line the shelving and floor areas with cardboard. Discard the cardboard within the changing areas and the walk-in.
Checks marked passed
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Insects Rodents AnimalsInspector note: Mice appear to be accessing the kitchen and basement of the establishment. Mouse droppings were observed on the piping around the dish machine the floor beneath the dish machine the floor beneath the kitchen cooking equipment the stairwell to the basement the sewer pipes in the basement and the shelving around the bulk storage containers. The ownership must increase the frequency of pest control service and instruct their exterminator to provide a written Integrated Pest Management Control Plan. BISD will return to examine the plan and evaluate the success of the plan.
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Non-Food Contact Surfaces CleanInspector note: Clean the exterior of the dish machine the pipes beneath the dish machine the pan and scoop used to empty the grease traps the surface of the grease traps the exterior of the bulk storage containers in the basement and kitchen the exterior of the spice containers the interior of the refrigerators the shelving for the bulk storage containers (sugar cornstarch flour) and any areas where mouse droppings are present.
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Improper Maintenance of FloorsInspector note: Food soil and grease has accumulated around the two kitchen grease traps the area beneath the dish machine and three-basin sink the perimeter walls of the kitchen the perimeter walls of the basement and the rear stairs. The floors must be cleaned to eliminate a potential food source for the mice.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Mold was observed on the walls behind the dish machine and the rice cookers. The walls must be cleaned.
What changed since the previous inspection?
Compared with Fail on June 25, 2010: 15 findings appeared for the first time. 1 finding recurred. 4 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.