Da Long Yi Hot Pot
FAILThursday, October 9, 2025 at 9:31 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In the basement walkin refigerator there was raw pork stored directly above watermelons mushrooms and radishes / in the single door cooler in the kitchen raw beef was stored directly above seafood. Store raw proteins according to their proper hierarchy and below RTE foods; the person in charge had employees correct the hierarchy in the refigerators.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.007/7-206.11-P
Restricted Use Pesticides Criteria (P)
In a closet next to the restrooms observed several cans of consumer grade Raid pesticides; only pesticides applied by a licensed pest control operator may be used in a food establishment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Multiple hand sinks observed blocked used for filling water containers used to wet wash cloths and used to store dishes There are hoses leading into the hand sinks dripping water in the kitchen; remove hoses from the hand sinks. Hand sinks must be used only for hand washing and nothing else.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
At the server station facing the kitchen the hand sink to the right had no hand towels the person in charge corrected on site by supplying hand towels. Hand sinks must always be stocked with hand towels.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
There are small rodent droppings in the dining area; throughout the kitchen and in the basement. Clean and sanitize all surfaces with droppings; provide IPM pest control report; suggest increasing PCO visits to effectivly treat for mice.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Observed multiple in use spray bottles with per PIC contained alcohol for the tables without name labels. Chemicals removed from bulk containers into working containers must have name labels.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
In kitchen observed multiple containers of foods and sauce bottles removed from bulk without name labels; provide name labels for all food containers with foods removed from bulk.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed tongs and spoons stored on oven handle that is visibly soiled; store utensils on clean and sanitized surfaces.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
In the walkin refigerator in the basement foods are stored on the floors; foods must be stored at least six inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Observed multiple deli containers used to store foods in kitchen; discontinue using deli containers and use cleanable durable nonporous containers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
There are multiple refigerators in the kitchen and basement without internal thermometers; provide for all refigerators in a conspicuous location.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Floors walls and ceiling in the kitchen are heavily encrusted with soils and grease; clean and sanitize to remove soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.14-C
Handwashing Signage (C)
In the basement the hand sink has no hand washing signage; provide employees must wash hands signage.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-303.11-C
Intensity-Lighting (C)
On the cookline three light bulbs are burned out or not working; repair or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.