Cooked?✓
Wisteria-Richness Of Taiwan
March 11, 2010 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 20 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: The three-door flip top refrigerator in front of the grill and fryer is not operating properly. Chicken shrimp and beef stored within the unit was at a temperature of 45 to 50 F. The unit must be able to maintain a food product temperature of 41 degrees F or below. The food must be stored on self-draining ice or within another refrigerator until the equipment can be repaired. Cut vegetables were observed in a strainer set on top of the hand sink. Once the vegetables are cut they must be maintained under proper temperature control.
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Separation Segregation Cross ContaminationcriticalInspector note: A bag of raw chicken was observed on top of several bags of vegetables within the two-door undercounter refrigerator. Vegetables must be stored separately from raw meat.
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Adequate Handwashing/Where/When/HowcriticalInspector note: The hand sinks were blocked with food and equipment. The Person In Charge must review proper hand washing procedures with the staff.
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Food Contact Surfaces CleancriticalInspector note: No sanitizing buckets were observed during the inspection. It is not evident that any of the food preparation / food contact surfaces were properly cleaned and sanitized.
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Location AccessiblecriticalInspector note: The hand sinks must be maintained free from utensils equipment food etc. The sink may not be utilized for anything but hand washing.
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PIC KnowledgecriticalInspector note: Based on the violations cited during the inspection the PIC is not knowledgeable.
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PIC Performing DutiescriticalInspector note: Based on the violations cited during the inspection the PIC is not properly performing his/her duties as required by law.
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Food Contact Surfaces CleanInspector note: The staff stated that they utilize bleach to clean and sanitize the food preparation / food contact surfaces. However without test strips and sanitizing buckets it does not appear that the food preparation / food contact surfaces were properly cleaned and sanitized before use or during the day. All food preparation / food contact surfaces must be properly cleaned and sanitized before use.
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Inadequate Facilities/Cooling MethodsInspector note: The three-door flip top refrigerator in front of the grill and fryer is not operating properly. The internal thermometer indicates that the unit is operating at 50 degrees F. The unit must be able to maintain a food product temperature of 41 degrees F or below. Where this unit is the primary storage unit for prepared foods during the day and evening shifts this unit must be repaired immediately.
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Food Thermometers ProvidedInspector note: The kitchen staff must be provided proper thermometers to verify food product temperatures.
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Washing fruits and veg's.Inspector note: Employees were observed washing and storing vegetables within the hand sink. This practice must be discontinued. Vegetables must be washed in the preparation sink. The vegetable prep. sink located in the rear of the kiosk is blocked by a small table and rice cooker. The staff do not have access to the sink during the day and evening shifts. As such staff were observed washing vegetables within the hand sink. The area in front of the vegetable prep. sink must be maintained clear.
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Food Contact Surfaces DesignInspector note: The staff were utilizing the drainage boards to the dish machine to prepare and store foods. The drainage boards may not be utilized. Proper preparation surfaces/areas must be provided. • The vegetable preparation / washing sink is located in the far right corner of the kiosk. A rice cooker and small table currently prevent staff from access to the sink. The area in front of the sink must not be obstructed to promote proper vegetable washing.
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Non-Food Contact SurfacesInspector note: The three-door flip top refrigeration unit must be repaired so that it maintains an internal temperature of 41 degrees F or below. The dish machine must be repaired.
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Three Compartment SinkInspector note: Staff could not communicate how to properly set up the three-basin sink. According to the staff the dish machine was not working. Staff must be properly trained in the set up and operation of the three-basin sink.
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Test Kit ProvidedInspector note: The staff must have and know how to utilize the chemical test strips for the chemical sanitizers.
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Wash Rinse Water Clean Proper Temperature.Inspector note: Staff must be able to communicate the proper operation / use of the three-basin sink.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths were observed on the equipment. The wiping cloths must be properly stored within sanitizing buckets.
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Non-Food Contact Surfaces CleanInspector note: Clean the following: 1) handles to all of the equipment 2) the insides of all freezer and refrigeration equipment the sides of the fryer and grill and 3) the exterior to the refrigeration equipment.
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Single Service Articles Stored DispensedInspector note: Single use utensils must be stored within the storage container in the same direction to avoid bare hand contact with the food contact surfaces.
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Improper Maintenance of FloorsInspector note: The floors beneath the fryer must be cleaned.
What changed since the previous inspection?
Compared with Fail on March 10, 2010: 20 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.