The Boston Board of Health cited Imperial Kitchen in Roslindale, MA and St. Elizabeth’s Hospital in Brighton, MA for health code violations.
Imperial Kitchen, according to its website, is “Roslindale’s best Chinese restaurant. Yelp gives the restaurant two stars. As of this writing, the restaurant remains closed.
Here is a partial list of the violations:
The fried rice apparently was not hot enough. It needs to be 140 degrees or higher.
Towels were stored on egg crates. Eggs need to be stored on bottom shelving.
Foods were covered with towels. The foods need to be covered with food grade coverings. The scored cutting boards need to be replaced.
The handwashing sink in food prep area was blocked. The restaurant needs to clean the following: all encrusted shelving, equipment and reach ins, all food containers, all sinks and clean all dirty fans.
There was noted evidence of fruit flies and restaurant needs to provide extermination report. The restaurant needs to remove stagnant water in a food container with fruit flies. Fruit flies were infested in restaurant. Restaurant needs to remove multiple mice droppings noted in rear storage area.
Restaurant needs to clean walls throughout as needed, clean all light fixture panels, replace missing and defective basecove molding, clean ceiling as needed, .repair walls throughout and at mop storage area., clean duct unit above break area, and .replace all defective and hanging ceiling tiles.
Finally, relocate employee street shoes away from kitchen.
St Elizabeth’s needed to repair leaks at ceiling throughout cafeteria seating area, remove water buildup on floor throughout cafeteria, clean and sanitize floor area and all equipment affected by ceiling leak and repair damaged ceiling tiles on ceiling throughout cafeteria.
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walter solorzano
February 17, 2013
The reputation of all oriental restaurant in Boston and being one of the worst amount others restaurant is because one owner decided to ignore the regulations of health code, those owners have no idea what HACCP training plan mean for their business, being serve safe certified they believe have the entire knowledge of food safety, risk the health of many people, and possible put in the line of dead to those are high risk population like kids under 4 years old and seniors.
Heri Alarado
August 29, 2012
Being a culinary arts graduate is why I became a Personal cook and consultant. Shame on owners who sacrifice safety and health for maximum prifits at the expense of their customers.