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Xian Rougamo

September 8, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings9
critical findings1

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Failed findings

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The chicken and beef on the steam table are 110F. Provide proper hot holding of 135F or above. (discarded by manager) There are backups of beef stores outside of refrigeration in the back; 93F. Provide proper hot holding of 135F or above or 41F or below. (Discarded by manager)
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Assignment (Pf)

Inspector note: There is no person in charge designated at the onset of the inspection. Always designate a person in charge during all operational hours who can talk with the inspector and take active managerial control of risk factors.
code 590.002(A)/2-101.11-PF** · serious findingstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: The employees were unfamiliar with employee illness policy. Properly train employees about illness policy and provide proof of training.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
(A )Cooling Methods (Pf)

Inspector note: The potatoes cooked earlier in the day are cooling on the top of the flip top unit and other items are cooling at room temperature. Provide proper cooling methods.
code 590.003/3-501.15-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: There are no test strips available to test sanitizer levels. Provide test strips to test chlorine and be able to properly setup the three bay sink.
code 590.004/4-302.14-PF** · serious findingstatus: Fail
Handwashing Sinks Installation (Pf)

Inspector note: The handsinks both have hot water that is only reaching 84F. Provide proper temperature of 100F.
code 590.005/5-202.12-PF** · serious findingstatus: Fail
Miscellaneous Sources of Contamination (C)

Inspector note: They have sauces stored on a shelf over the mopsink in the mopsink closet. The mopsink is considered a soiled area that is why it is separated from the rest of the kitchen do not store any food products in the mopsink closet. (discarded by manager)
code 590.003/3-307.11-C* · lower-severity findingstatus: Fail
Ventilation Hood Systems Adequacy (C)

Inspector note: There is cooking equipment that is stored outside the hood vent that is cooking food such as meats and using oils that give off grease but it is not under the hood vent. Provide ample hood vents for the equipment. (will refer to BFD to follow up)
code 590.004/4-301.14-C* · lower-severity findingstatus: Fail
Warewashing Sinks Use Limitation (C)

Inspector note: They are washing vegetables and soaking noodles in the warewashing sink and rinsing equipment in the sink. Keep the food in the prep sink and use the warewash sink properly.
code 590.004/4-501.16-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 23, 2020: 9 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.