NHU LAN Restaurant
PASSTuesday, November 23, 2021 at 3:27 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
I observed Staff come in from outside and did not wash hand proceeeded back into the kitchen to finish working- I advised the PIC and he had staff wash hands this was done 2 times same staff member went out back and came in the kitchen without washing hands- Train staff the importance of Handwashing while preparing foods to prevent foodborne illness.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not training staff to properly wash hands when changing task or from coming in from outside. - Train staff to wash hands when changing task before entering back into kitchen area. Not using proper cooling methods to cool food from hot to cool temperature to store- Train staff to properly cool down food prevent bacterial growth. Making homemade blood sausage without HAACP plan or approval - Provide step by step details on how you make the sausage which Casings you use and Spec Sheet on the machine. Provide the entire process.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
There were several Items not properly cooled there were Noodles at room temperature 68F on front table. There were Sticky Rice Rolls wrapped in banana leaf with pork beans and rice in Walk in cooler at 60F PIC stated was in there about an hour or so. I advised him to place in freezer until products reaches 41F and gave him the proper method of cooling product sent via email. - Use proper cooling methods to cool foods properly
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 safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No Date marking in front reach in and walk ins- Date mark all items that have to be stored for 24 hours or more using 1st in and 1st out method
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
I observed staff hang a soiled Cleaver on the clean knife rack- Remove and properly wash rinse and sanitize all knives on clean knife rack. Discontinue storing soiled
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
soiled wiping cloths stored on counters and tables - Store 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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
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.
590.004/4-101.17-C
Wood Use Limitation (C)
On Cookline Using a wood Wok Cleaning brush- Discard and provide a NSF approved cleaning brush for Wok
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)
Stove top Fryloators heavily soiled and encrusted with grease- Clean to remove soils and remove any utensils hanging from equipment
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Tiles missing or broken in kitchen cookline area - Replace Missing or Broklen Tiles. Floors are soiled with debris- Clean to remove soils and debris Over the stove where wok is there is a vent that is heavily soiled- Clean to remove grease and soils
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