Dumpling Cafe Inc.
PASS W/ CONDITIONSMonday, May 22, 2023 at 5:37 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Old chicken box observed filled with cut produce. Discontinue storing produce or any food in old chicken boxes. Discard chicken boxes when chicken is removed. Assume chicken boxes are contaminated with chicken blood.
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Low temperature dish machine washing at 65F. Chlorine 50ppm Discontinue operating until hot water has been restored and dish machine washes at 120F
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.014/SummaryS-P
uspension of Permit / Emergency Closure without a Prior Hearing (P)
No hot water for warewashing or hand washing. Hot water tank not operating. Cease operations and close until hot water has been restored and ISD Health Department has confirmed hot water has been restored. Request hearing at isdhealth@boston.gov regarding unsanitary conditions and not notifying Health Department that hot water was not operating.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Unsanitary conditions in kitchen under cookline and basement around grease trap. Buildup of food and debris. Clean all areas thoroughly to prevent attracting pests and possible contamination from the premises.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Cup for serving beverage ice in ice container. Provide scoop with handle that is not stored in ice.
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.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Dead rat under dishmachine area. Monitor premises for dead pests and discard them to prevent accumulation or contamination.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.