Cooked?✕
Wonder Spice Cafe
February 24, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings17
- critical findings6
Failed findings
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Hot HoldingcriticalInspector note: White rice 95F. Stored in plastic container next to cook line. Discontinue and store at or above 140F.
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Cold HoldingcriticalInspector note: Oil and garlic 54F bean sprouts 50F cut vegetables between 51F and 57F. All must be stored at or below 41F. Can not be left out at room temperature. Monitor and review with all staff.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw meats stored above vegetables and open containers in walk in refrigerator. Discontinue and store properly. Hand out left.. Discontinue to store rice cooker in sanitizer bay of three bay sink. Provide a area for rice cooker to cook rice..
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Location AccessiblecriticalInspector note: Hand sink for warewashing area blocked with wiping clothes. Address with staff to promote hand washing. Monitor
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Person in charge AssignedcriticalInspector note: When PIC is not at location someone has to be assigned in charge. That person has to be knowledgeable. Review with staff and review.
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PIC KnowledgecriticalInspector note: PIC needs to reviewed cooking and holding temperature with cooking staff. I PIC will not be at location someone has to be knowledgeable to answer any questions to customers.
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Food Contact Surfaces CleanInspector note: Clean the interior of ice machine. Visibly soiled as show to staff member.
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Food Container LabelsInspector note: Provide labels for bulk food containers on cook line and in basement area.
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Food ProtectionInspector note: Food containers stored on the floor in walk in refrigerator. Discontinue and store properly. Discontinue to store multiple food containers on top of other uncovered food containers in reach in refrigerator on cook line.
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Food Utensil StorageInspector note: Tongues stored on oven handle. Discontinuie and store properly. Knife stored on top of container in reach in refrigerator.
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Non-Food Contact SurfacesInspector note: Discontinue to line shelves with tine foil. Replace caulking around thee bay sink and daishwasher on wall.
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Test Kit ProvidedInspector note: Provide a test kit for sanitizer in three bay sink in kitchen and basement area. Staff member could not tell me if any were available. Provide and train staff.
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Wiping Cloths Clean SanitizeInspector note: Multiple wiping clothes stored on cutting boards next to cook line and in hand sink. Discontinue and storeproperly in a sanitizer bucket.
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Non-Food Contact Surfaces CleanInspector note: General cleaning of the shelves in kitchen/ cook line. Clean the exterior of refrigerators (handles) ice machine and bulk food containers.
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Hand Cleaner Drying Tissue SignageInspector note: Provide papertowels at hand sink on cookline.
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Improper Maintenance of FloorsInspector note: Clean floor under cooking equipment and warewashing sinks.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean wall behind three bay sink and dishwasher area.
What changed since the previous inspection?
Compared with Pass on September 11, 2014: 17 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.