Dumpling Kingdom
FAILTuesday, June 22, 2021 at 4:15 PM
Violations Cited
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
provide vomit and diarrhea clean up kit and provide instructions for kit usage.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
2 door glass reach i operating at 63 F. Repair unit and discontinue storing food items in fridge until internal temperature reaches 41 F or below. Food itms in fridge were discarded.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
kep all cloths in a sanitizing solution when not in use.
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 safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
frozen food items stored on prep table thaing. Provide proper methods of defrostong food items. Review acceptable methods for thawing food products.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
remove cardboard and tinfoil lining shelving below hot line and prep tables in tnhe kitchen.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
remove blackened and dusty ceiling tiles on kitchen ceiling. Also repair or replace damaged ceiling tile on kitchen ceiling. Clean BOTH hoods above respective hot lines on the kitchen. Remove heavy grease buildup on both hood systems and all hood system attachments.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean