Cooked?✕
Yuen Barbeque Restaurant
January 12, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings17
- critical findings6
Failed findings
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Cold HoldingcriticalInspector note: Large vat of pork marinating at room temperature.Both employees onsite where in DR at time of Inspection(no one working with product).Product registered at 56F.Provide proper temperatures for food product at 41F and or below.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw animal proteins stored over various sauces and cooked foods in walk-in.Properly store to reduce the possibility of contamination.Reminder that raw animal foods shall be stored below and rte food.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Inadequate handwashing observed from staff.Wiping hands on aprons.Provide proper techniques.
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Location AccessiblecriticalInspector note: Evidence that Tea was dumped in handsink up front and drainage tubing for Walk-in draining into handsink at 3bay sink.Discontinue use of handsinks for anything other than handwashing.Remove plumbing from handsink and properly plumb according to Code.
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Medicines FirstAid StoragecriticalInspector note: Medicines stored together with food on shelving in kitchen.Properly seperate and store accordingly.
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PIC Performing DutiescriticalInspector note: PIC not performing duties as required by evidence of Inspection critical violations and overall condition of establishmnet.There is some educational materials posted but staff onsite not following.Definite need for retraining and additional support materials.
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Cross Connection Back Siphonage BackflowInspector note: No evidence of a backflow preventer on hose hook-up by 3bay sink.Provide(Watts #8).
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Food Container LabelsInspector note: Multiple containers throughout facility not labeled with common name of product.Provide.
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Food ProtectionInspector note: Customer soda stored in carriage in restroom.Remove food/drink product from restroom and discontinue storage practice.
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Food Utensil StorageInspector note: Utensil for rice stored in stagnant water.Discontinue current practice and Properly store.
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Test Kit ProvidedInspector note: No test kit available to monitor sanitizer.Provide.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths lying all throughout facility on equipment.Properly store in sanitizer or soiled linen storage.
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Non-Food Contact Surfaces CleanInspector note: Exterior of multiple bulk food container bins throughout are filthy.Properly clean(PIC indicated only interior of bulk bins are warewashed(?).Please review proper procedures and train staff. • Shelving and counters throughout dirty to sight.Use of tin foil on shelving.Remove and clean/sanitize all shelving throughout.
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Improper Maintenance of FloorsInspector note: Front cooking area not in use but floor area under equipment visibly dirty.Under and behind all equipment in kitchen is filthy(evidence of grease and food under equipment).Clean.Floor areas throughout basement storage dirty and or unaccessable.Clean all floors and provide access to all areas.Evidence of rodent droppings on floors and stairs.Clean.Baiting alone from extermination Co will not rid establishment of pests.Cleaning and sanitation as well as exclusion techniques are needed in conjunction with each other.Provide.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Light shields in DR visibly dirty(Evidence that rodents are running throughout false ceiling).Clean and provide extermination report as requested..Light fixtures at hotline filthy and grease laden.Clean.
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Mop Sink not ProvidedInspector note: Mop sink next to handsink and open and exposed in food prep area in kitchen.Remove mop sink from area or properly enclose.Recommendation is to relocate in back of facility where no food or prep is being done or put into restroom.
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Premises MaintainedInspector note: Power drill(black and decker) stored above food on shelving as you enter kitchen.Properly seperate and store food and non food items to reduce possibility of contamination.Alot of old/unused equipment in basement.Additional back room(?) off main storage room-no food storage but is extermination getting access to areas to bait and monitor?
What changed since the previous inspection?
Compared with Pass on November 4, 2011: 17 findings appeared for the first time.
Browse this restaurant's inspections
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.