Cooked?✕
Taiwan Cafe
November 14, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings31
- critical findings5
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: Disgarded 31bs of mayo salt stored in a chemical container. Disgarded 25 lbs of beef tender stored overnight at room temp. in cellar kitchen. Disgarded 3 lbs of salt stored in a Rusty container uncovered. All Products Were denatured with Bleach.
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Separation Segregation Cross ContaminationcriticalInspector note: Properly store all raw foods.
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Toxic Items: Original ContainercriticalInspector note: Remove all Toxic chemicals from cellar prep area.
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Person in charge Assignedcritical
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PIC KnowledgecriticalInspector note: Provide a certified Manager
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Food Contact Surfaces CleanInspector note: Clean all food contact surfaces.
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Insects Rodents AnimalsInspector note: Evidence of live Cock Roaches. provide examination report. Evidence of Live Fruit F lies. Evidence noted of Rodent droppings provide A pest control report. Rodent Proof all Possible entryways and doors. Provide an IPM Report.
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Food Container LabelsInspector note: Label all Bulk containers.
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Food Thermometers Provided
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Food ProtectionInspector note: cover all foods in coolers.. Elevate all foods of the Walkin freezer floor cover all products. Discontinue overstocking.-
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Food Utensil StorageInspector note: Donot store in use utensils in stagnant water.'
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Clean Cloths Hair RestraintInspector note: Provide employee hair restraints.
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Food Contact Surfaces DesignInspector note: Provide proper scoop for Ice dispensing Remove Bowl: Remove all non food grade Bags and coverings on food. Remove all Chipped china. Replace scored cutting boards. .
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Non-Food Contact SurfacesInspector note: Replace missing compressor Cover at True units. Provide sturdy commercial handles at Steamer. unit. Reseal Rusty Equipment. Provide a divider inbetween prep sink +3 comp. sink. Reseal all Rusty shelving. Reseal all rusty areas at Walkin Box.
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Equipment ThermometersInspector note: provide a pressure gauge at High Temp. Dishmachine. • Provide thermometers for all cook line coolers.
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Test Kit ProvidedInspector note: Provide chlorine test kit. for 3 comp. sink.
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash Temp. 130 F shall be 150 F. .
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Wiping Cloths Clean SanitizeInspector note: Papery store all Wiping Cloths in a sanitizer.
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Non-Food Contact Surfaces CleanInspector note: clean all food equipment shelving and cooking equipment. Clean and degrease all equipment. • clean all refrigeration units. clean all attached plumbing pipes. clean all sinks. clean all equip. shelving and Sinks at cellar Kitchen.
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Clean Equipment & Utensils StorageInspector note: Invert all clean Equip. Elevate all clean equip. off the floor at Cellar kitchen.
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Installed and MaintainedInspector note: Replace missing faucet at 3 comp. sink.Repair Hand sinks at left Side cook line. Repair plumbing as needed and provide separation for all pipes at prep cellar sink. provide a lic. Plumber's Report for all plumbing pipes indicating purpose. Provide secure plumbing for Hand SinK and 2 comp. Prep Sink; water is draining in a Large hole in the sub flooring.
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Hand Cleaner Drying Tissue SignageInspector note: Provide Employee must wash signage above all hand sinks.
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Improper Cleaning of ReceptaclesInspector note: Clean all exterior grease Barrels. °
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Adequate Number Frequency Vermin ProofInspector note: Provide covers for all trash receptacles
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Outside Storage Improperly MaintainedInspector note: Seal all concrete stairs.
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Improper Maintenance of FloorsInspector note: clean floor under all equipment. Regrout all floor tiles as needed. Repair Floor and structure in cellar Kitchen.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Replace missing wall baseboard cove molding at wait station.. clean Hood filters and ansyl system at Kitchen. Remove flaking paint at Wait station. clean ceiling tiles. Repair Wall and all defective wall structures at cellar Kitchen. Degrease Hood and all attached equipment.
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Fixture's not properly shielded
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Rooms and Equipment VentedInspector note: Repair Vent. System
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Premises MaintainedInspector note: Remove all unnessary articles from wait station. Remove all unnecessary articles from cellar prep kitchen.
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Anti-ChokingInspector note: Provide anti-choking certificate.
What changed since the previous inspection?
Compared with Fail on November 23, 2007: 21 findings appeared for the first time. 10 findings recurred. 3 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.