FOOD WALL CHINESE
FAILWednesday, January 6, 2021 at 7:34 PM
Violations Cited
590.002/2-301.11-P
Clean condition-Hands and Arms (P)
Observed food prep in the basement. There is no hand sink in the basement just a prep sink / Discontinue food prep in the basement
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried rice 62F Bean sprouts 51F Both items out of temperature for under an hour / Items moved back to refrigeration
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Unable to locate test kits during inspection / Provide for the sanitizer used in the 3 bay sink
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Food being prepped in basement with no hand sink only a prep sink / Discontinue food prep in the basement or provide a hard plumbed hand sink
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in the warewash area blocked by a piece of wood / Remove and ensure hand sink remains free and clear at all times. Dishes were not being done at time of inspection. Cookline hand sinks properly stocked and used.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives stored in between equipment / Discontinue. Sanitize knives before next use and properly store
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.
590.003/3-305.14-C
Food Preparation (C)
Chicken in tubs being prepped in basement under exposed pipes / Discontinue basement prep or properly cover exposed pipes.
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.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Hood vent covers with visible grease build up / Clean to remove. Hood tag current through January 2021
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
L1
8-304.11. (A) Post current permit in a location of the food establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements