Dumpling King
FAILThursday, April 21, 2022 at 4:35 PM
Violations Cited
590.003/3-602.11-PF
Food Labels (Pf)
Packaged dumplings for retail sale without complete labels. Labeling guidance provided via email. Discontinue selling in-house packaged dumplings without correct 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 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Oven stove and pots covered with aluminum foil. Discard foil and discontinue using foil to cover equipment. Foil can break and burn and contaminate food. Also foil cannot be cleaned. Cardboard observed lining shelves. Discard and discontinue using cardboard on shelves. Use materials that are smooth cleanable and non-absorbent.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Mouse droppings observed under hand sink and behind beverage cooler. Clean under and behind shelving and equipment and monitor for activity.
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Multiple stacks of soiled cardboard on shelves. Containers of plastic bags. Discard cardboad to avoid attracting and harboring pests. Discard unused or unnecessary items.
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.