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Great Wok

PASS

Tuesday, December 13, 2022 at 6:58 PM

Address
1284 MASSACHUSETTS AV
Dorchester, MA 02125
Category
FT
Violations
11 total
⚠️ 5 critical
⚠ 4 major
Facility History
72 inspections
34 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P
✓ Corrected

Cleaning Procedure (P)

At the time of ispection handsink was being used for purposes other than handwashing- Remove and discontinue using handsink for other purpose than handwashing Train staff for handwashing only PIC had staff COS

Why This Matters

This violation directly contributes to foodborne illness risk

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003(C)/3-301.11-P
✓ Corrected

Preventing Contamination from Hands (P)

Staff with bare hands was prepping ready to eat vegetables and another staff member was placing raw dumplings inside of a bag with bare hands- minimize bare hand contact with ready to eat foods train staff to properly wash hands and don gloves as they prep.

Why This Matters

Inadequate handwashing is a leading cause of foodborne illness transmission

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(C) | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-302.11-P
✓ Corrected

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Whole shell egss stored in walk in cooler over ready to eat vegetables also raw chicken stored over ready to eat food - Properly store all poultry on bottom rack not over ready to eat foods or other proteins to prevent ross contamination

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P
✓ Corrected

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Chicken wings stored inside of low boy was 54F- Staff said been there 45 minutes- Properly remove and store in walk in until reach 41F or below COS

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.004/4-602.11-P
✓ Corrected

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Soiled can opener with food particles and rust Soiled knives on clean rack- Remove all soiled utensils and properly clean by washing rinsing and sanitizing then air dry before storing. Staff was observed discarding raw beef then rinsing bowl inside of sanitizer bay of the sink- I had him discontinue and properly wash rinse and sanitize train staff

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.002/2-501.11-PF
✓ Corrected

Clean-up of Vomiting and Diarrheal Events (Pf)

At the time of inspection No vomit and Diarrhea kit available- Provide supplies and instructions for vomit and diarrhea kit- Sent an email with list of supplies

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003/3-501.17-PF
✓ Corrected

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Prepared foods inside of walk in does not have date - Date mark all prepared food stored in walk for 24 hours or more

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.12-PF
✓ Corrected

Food Temperature Measuring Devices (Pf)

At the time there was no Temperature mesuring device - Provide a working food thermometer to temp foods

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-205.11-PF
✓ Corrected

Using a Handwashing Sink-Operation and Maintenance (Pf)

Raw Noodles stored inside of a large bowl inside handsink- Discontinue storing food and food particles inside handwash sink - Keep handwash sink clear for easy accessibilty for staff. COS

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-304.14-C
✓ Corrected

Wiping Cloths Use Limitation (C)

There were wiping cloths stored all throughout soiled and not in sanitizer solution- Store all wiping cloths in sanitizer solution

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-602.13-C
✓ Corrected

Nonfood Contact Surfaces (C)

Soiled Microwave counter tops hood fryolator with black oil and cookline stove and wok area all soiled - Clean to remove soils and dust and engrusted grease

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
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Tags

🍽️ Chinese 📍 Dorchester 🚇 JFK/UMass (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Gloves ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department