City of Boston
 
 
Boston Inspectional Services
Mayor's Food Court - Inspection Result

CANTON HOUSE
6 HANCOCK ST
DORCHESTER MA. 02125
Inspection Date: 12/6/2012

 StatusCode ViolationDescriptionLocation
***Violation01-3-101/701.11Spoilage, Unsafe Food

Comments:
Live cockroach in sugar container. Discarded.

 
***Violation03-3-501.16(A)Cold Holding

Comments:
Rice 59F, cooked chicken feet, egg rolls, fried rice shrimp 53F - 69F, bean sprouts 46F,

Kitchen/prep area
***Violation03-401.11-.12Cooking Temperatures

Comments:
Chicken wings partially cooked then left at room temperature 71F. Discontinue this practice.

Cooking line
***Violation08-3-302.11/3-304.11Separation, Segregation, Cross Contamination

Comments:
Various raw meats, poultry, eggs improperly stored next to each other. Store separately, properly.

Kitchen/prep area
*Violation08-3-305-307.11Food Protection

Comments:
Multiple containers of raw, marinated foods stored in buckets on the floor. Store elevated 6" or higher. Take out only enough food that can be prepped at one time.

Kitchen
*Violation09-3-301.11(C)Handling of Food & Ice

Comments:
Staff using plastic bowls to dispense bulk flour, rice, etc. Hands are coming in contact with the product. Discontinue.

 
*Violation10-3-304.12Food Utensil Storage

Comments:
Spoon to dispense gravy stored in greasy water. Store properly, clean and dry.

kitchen and front counter
***Violation12-2-301.12-.15Adequate Handwashing/Where/When/How

Comments:
Certified Manager observed rinsing hands in 3 bay sink while foods were stored in unit for prep. No proper handwashing observed during inspection.

Kitchen
***Violation12-3--301.11Prevention of Contamination from Hands

Comments:
Staff touching raw poultry then ready to eat foods. Wash hands, don gloves or use clean utensils.

Kitchen
*Violation13-2-304/402.11Clean Cloths, Hair Restraint

Comments:
Staff wearing aprons that are soiled.

 
*Violation14-4-202.11Food Contact Surfaces Design

Comments:
Cutting boards heavily scored. Replace.No handled scoops, ladles to dispense dry foods. Provide.

 
*Violation16-4-501.11/.15Dishwashng Facilities

Comments:
Certified Manager unable to demonstrate proper manual cleaning- wash ing in middle bay then storing.

Ware-washing area
*Violation17-4-204.112/.115Equipment Thermometers

Comments:
Several refrigerators without thermometers.

 
***Violation20-4-703.11Food Contact Surfaces Clean

Comments:
All stored equipment and knives previously cleaned have grease and food particles on surfaces. Rice cookers and food storage containers are heavily soiled, not cleaned with proper frequency.

Kitchen/prep area
*Violation21-3-304.14Wiping Cloths, Clean, Sanitize

Comments:
Soiled, ragged, wet wiping cloths on counter tops. Discard. Store proper wiping cloths in sanitizing solution between use.

Kitchen
**Violation22-4-601/602.11Food Contact Surfaces Clean

Comments:
Multiple food contact surfaces, prep areas are heavily soiled, greasy. Cutting boards have embedded grime.

 
*Violation23-4-602.13Non-Food Contact Surfaces Clean

Comments:
Clean tops, sides, fronts, handles of all cooking and storage equipment to remove grease, soils. Clean interiors of fryer cabinets, piping at cooking line. Defrost all freezers with frost build up. Clean extewriors of rice cookers with dried soils.Clean interiors of refrigerators - sides, bottoms, shelves of soils.

 
*Violation24-4-903.11Clean Equipment & Utensils Storage

Comments:
Clean storage area has soiled equipment stored as well. Designate, separate.

 
*Violation26-4-502.13Re-use of Single Service Articles

Comments:
Discontinue reuse of cardboard and cracked plastic containers. Provide commercial grade.

 
***Violation31-5-204/05.11Location, Accessible

Comments:
Hand wash sink at cook line not operational. Both hand sinks blocked with trash barrels and stacked, empty boxes.

 
*Violation33-5-501.116Improper Cleaning of Receptacles

Comments:
Trash receptacles with heavy soils. Replace and provide covers.

 
*Violation36-6-501.11-.12Improper Maintenance of Floors

Comments:
Clean floors of grime, especially under, around warewash and cook line equipment.

 
*Violation37-6-501.11-.12Improper Maintenance of Walls/Ceilings

Comments:
Walls, attached hood soiled with grease and dried foods. Hood cleaning expired.

Cooking line
***ViolationM-2-102.11PIC Knowledge

Comments:
Certified Manager Ting Li, unable to provide proper cooking temperatures, was unable to correct violations, demonstrated poor practices, no handwashing, incorrect warewashing.

 

*** = Critical Foodborne Illness
** = Critical
* = Non Critical

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