Tianjin Bun House - Loc:No. 4
PASSTuesday, May 11, 2021 at 7:42 PM
Violations Cited
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
hand sink at the 3 bay sink area is soiled woith food encrustments. Clean out the hand sink and use sink for hand washing only. PIC cleaned out the hand sink during this inspection. Hand sink at the prep area is blocked by a large black bucket stored i the hand sink. Remove bucket and use hand sink for hand washing only. Bucket was removed.
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)
Hand sink at the prep area has a broken soap dispenser. Replace damaged hand soap dispenser and provide hand soap for the hand sink. PIC provided a temporary bottle of liquid soap to use until dispenser is ordered and installed.
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.
590.003/3-501.13-C
Thawing (C)
Frozen packaged beef place in stagnant watr in a container in the kitchen. Provid eproper methods for defrosting frozen 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)
clean top of grese trap under the 3 bay sink and remove rust buildup on top of the grease trap.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
clean 3 level black cart stored on the hot line next tot the wok stations. Remove buildup of soils and food encrustments. Clean the exterior of the cooking equiment on the hot line. Remove food encrustments and grease buildup. Clean rxterior of the 2 door reach in refrigertor in the kitchen. Remove buildup of soils. Clean interior of the 3 door refrigrtor in the kitchen. Remove buildup of soils.
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)
Clean floor area under the cooking equipment on the hot line. Remove soils and grease buildup.
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
L1
8>304.14 (A)- Post the 2021 Health Permit in a conspicious place.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements