DORCHESTER MA. 02124
| | Status | Code Violation | Description | Location |
|---|
| *** | Violation | 01-3-101/701.11 | Spoilage, Unsafe Food Comments:
Live cockroach in sugar container. Discarded. | |
| *** | Violation | 03-3-501.16(A) | Cold Holding Comments:
Rice 59F, cooked chicken feet, egg rolls, fried rice shrimp 53F - 69F, bean sprouts 46F, | Kitchen/prep area |
| *** | Violation | 03-401.11-.12 | Cooking Temperatures Comments:
Chicken wings partially cooked then left at room temperature 71F. Discontinue this practice. | Cooking line |
| *** | Violation | 08-3-302.11/3-304.11 | Separation, Segregation, Cross Contamination Comments:
Various raw meats, poultry, eggs improperly stored next to each other. Store separately, properly. | Kitchen/prep area |
| * | Violation | 08-3-305-307.11 | Food 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 |
| * | Violation | 09-3-301.11(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. | |
| * | Violation | 10-3-304.12 | Food Utensil Storage Comments:
Spoon to dispense gravy stored in greasy water. Store properly, clean and dry. | kitchen and front counter |
| *** | Violation | 12-2-301.12-.15 | Adequate 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 |
| *** | Violation | 12-3--301.11 | Prevention of Contamination from Hands Comments:
Staff touching raw poultry then ready to eat foods. Wash hands, don gloves or use clean utensils. | Kitchen |
| * | Violation | 13-2-304/402.11 | Clean Cloths, Hair Restraint Comments:
Staff wearing aprons that are soiled. | |
| * | Violation | 14-4-202.11 | Food Contact Surfaces Design Comments:
Cutting boards heavily scored. Replace.No handled scoops, ladles to dispense dry foods. Provide. | |
| * | Violation | 16-4-501.11/.15 | Dishwashng Facilities Comments:
Certified Manager unable to demonstrate proper manual cleaning- wash ing in middle bay then storing. | Ware-washing area |
| * | Violation | 17-4-204.112/.115 | Equipment Thermometers Comments:
Several refrigerators without thermometers. | |
| *** | Violation | 20-4-703.11 | Food 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 |
| * | Violation | 21-3-304.14 | Wiping Cloths, Clean, Sanitize Comments:
Soiled, ragged, wet wiping cloths on counter tops. Discard. Store proper wiping cloths in sanitizing solution between use. | Kitchen |
| ** | Violation | 22-4-601/602.11 | Food Contact Surfaces Clean Comments:
Multiple food contact surfaces, prep areas are heavily soiled, greasy. Cutting boards have embedded grime. | |
| * | Violation | 23-4-602.13 | Non-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. | |
| * | Violation | 24-4-903.11 | Clean Equipment & Utensils Storage Comments:
Clean storage area has soiled equipment stored as well. Designate, separate. | |
| * | Violation | 26-4-502.13 | Re-use of Single Service Articles Comments:
Discontinue reuse of cardboard and cracked plastic containers. Provide commercial grade. | |
| *** | Violation | 31-5-204/05.11 | Location, Accessible Comments:
Hand wash sink at cook line not operational. Both hand sinks blocked with trash barrels and stacked, empty boxes. | |
| * | Violation | 33-5-501.116 | Improper Cleaning of Receptacles Comments:
Trash receptacles with heavy soils. Replace and provide covers. | |
| * | Violation | 36-6-501.11-.12 | Improper Maintenance of Floors Comments:
Clean floors of grime, especially under, around warewash and cook line equipment. | |
| * | Violation | 37-6-501.11-.12 | Improper Maintenance of Walls/Ceilings Comments:
Walls, attached hood soiled with grease and dried foods. Hood cleaning expired. | Cooking line |
| *** | Violation | M-2-102.11 | PIC Knowledge Comments:
Certified Manager Ting Li, unable to provide proper cooking temperatures, was unable to correct violations, demonstrated poor practices, no handwashing, incorrect warewashing. | |
