Mala Kungfu
FAILWednesday, January 27, 2021 at 5:19 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
no hand washing by worker in basement preparing meats. Hand wash station not set up properly and hand sink is blocked. Prep work discontinued until hand sink is set up properly.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Basement prep area hand sink blocked with broken hand soap dispenser and other items. Clean out hand sink reove all non hand washing items stored in the 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 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
the soap dispenser to the basement prep sink is broken not in use and stored directly in the hand sink. Provide a hand soap dispenser at the hand sink Food prep was discontinued in the basmeent prep area until the hand wash station is properly set up.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
PIC reports 2 refrigerated salad bar type cold units formally used as a customer order "picking" station are currently used only by employees to pick ingredients for orders placed. However there is no barrier in place that excludes customers from accessing these units. Provide barrier to the 2 refrigerator units that prevents customer access or remove the 2 units from the area. In the basement keep all food supplies 6 inches off the floor and ensure that all food items are properly covered while stored in the walk in freezer.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
basement prep area ceiling missing a ceiling tile. Replace missing ceiling tile. Hood above the cooking line is soiled with grease buildup. The ansul system pipes are also soiled. Clean hood and 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