Cooked?✕
Yan's China Star
January 31, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings25
- critical findings8
Failed findings
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Hot HoldingcriticalInspector note: Roasted pork 126 F Pink areas
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Cold HoldingcriticalInspector note: Spareribs 51 F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw animal products stored with other animal species cooked to a lower temperature and ready to eat foods
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler rinsing hands at 3 bay sink. Observed no hand washing by cook food handlers multitasking wearing disposable gloves and non disposable rubber gloves. Educate employees on proper hand washing and glove use.
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Hot and Cold WatercriticalInspector note: Hot water at hand sinks and 3 bay sinks 50 F. At end of inspection hot water temperature 120 F (not food handlers discontinued food prep until hot water recycled and plumber contacted to install commercial hot water tank).
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemicals stored with food items on shelving
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PIC KnowledgecriticalInspector note: No proof certified food handler is certified in allergen awareness
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PIC Performing DutiescriticalInspector note: Multiple critical/risk factor violations and non critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties. 8-303.20 No proof of 2014 health permit.
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Food Contact Surfaces CleanInspector note: Clean interior of all bulk food and condiment containers
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Food Container LabelsInspector note: Bulk food and condiment containers not labeled
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PHF's Properly ThawedInspector note: Thawing raw poultry in sanitizing bay of 3 bay sink in standing water.
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Food ProtectionInspector note: Observed food handler standing on prep table • Observed multiple food handlers placing food containers on floor • Using sanitizing bay to thaw food items with chemicals in wash bay and dirty equipment employees dumping waste in rinse bay.
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Food Utensil StorageInspector note: Knives stored between wall and prep table and refrigeration unit and prep table.
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Food Contact Surfaces DesignInspector note: Worn chopping block and cutting boards.
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Non-Food Contact SurfacesInspector note: Remove all rotten wood • Remove foil from shelving and food equipment • Rusted exterior of grease traps. • Rusted shelving
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Dishwashng FacilitiesInspector note: No drain plugs for 3 bay sink.
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Clean all shelving • Clean exterior of all bulk food and condiment containers • Clean interior and exterior of all refrigeration units. • Clean large rubber containers. • Clean shelving in walk in unit
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Installed and MaintainedInspector note: Grease trap open - Replace cover.
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Hand Cleaner Drying Tissue SignageInspector note: Place paper towel in dispenser at hand sink - remove from above prep sink.
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of all waste receptacles
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Adequate Number Frequency Vermin ProofInspector note: Provide covers for all waste receptacles.
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Improper Maintenance of FloorsInspector note: Remove card board from floor - using for floor mats.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls ceiling and all attachments • Discolored ceiling tiles dirty ceiling tiles and light shields • Hood filters and attachments heavily covered with grease. (BFD notified)
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Premises MaintainedInspector note: Mops brooms etc. not stored 6" above the floor on rack/holder • Remove all unused and unnecessary articles and equipment from premises Remove all personal items from prep areas
What changed since the previous inspection?
Compared with Pass on November 27, 2013: 25 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.