Cooked?✕
Sweet Rice
July 25, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings4
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: The two door refrigerator in the back is reading 50F; dressing made the previous day 50F tofu 50F chili sauce 48F. Provide proper cold holding of 41F or below. (The chef was asked to leave the refrigerator closed so the temperature could be tested to see if the unit was getting colder as they were putting away an order while temeratures were taken. After 40 minutes the items were still out of temperature and needed to be discarded. See disposal order.) There are items stored outside of refrigeration; raw eggs 76F bean sprouts 68F garlic and oil mixture 80F. Provide proper cold holding of these items at 41F or below. (Items were discarded. See disposal order.)
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Separation/Sanitizer CriteriacriticalInspector note: Wipling cloths were originally setup with over 200 ppm chlorine. The manger dumped the bucket and set it up with over 400 pm quats. After multiple attempts the sanitizer buckets were finally set up with 200 ppm quats. Properly train employees and make sure the sanitizer buckets are set up correctly.
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PIC Performing DutiescriticalInspector note: At the onset of the inspection there was no person in charge assigned. Provide a PIC assigned during all oeprational hours. The certified food manager arrived and was able to take some corrective action but the manager's job is to train the staff to be sure they are monitoring the safety of the food. The certified food manger needs to retrain staff and closely monitor food safety. The HACCP plan does not have a signature from the board of health. Review the HACCP plan and submit a copy to Health Department.
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Conformance w/ Approved ProcedurescriticalInspector note: They are reusing the buffer solution and there is no expiration date printed on the bottle. Provide a new buffer solution. The HACCP plan calls for two point calibration but they are only using one 7.0 buffer solution. Provide both buffers or update HACCP plan. The HACCP plan calls for 1/4 cup if rice and 3/4 cup of distilled water when testing rice. They are not using any measurements and they are using tap water in the slurry. Submit an updated HACCP plan to the office and once it has been apporved train employees to follow it. The logs reflect a 3.8 pH the first test with the meter was 2.7 and the second and third tests with the meter were over 5.0. Properly train employees to provide both precise and accurate measurements. (They did have pH paper as a backup and the rice was tested with a 4.0 pH with the papers)
What changed since the previous inspection?
Compared with Pass on February 20, 2018: 4 findings appeared for the first time.
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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.