China King in Boston MA closed for critical foodborne illness violations

Posted on March 5, 2015 by

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The Boston MA board of health has posted the following establishment closure for critical foodborne illness violations.

CHINA KING RESTAURANT
60 BEACH ST
BOSTON MA. 02111
Inspection Date: 3/4/2015

Description Location
*** Approved SourceComments:
Food items are purchased from a local market that does not hold a wholesale license. All food items must come from an approved source. Provide invoices for all food items listed on the Food borne illness complaint.
* Food Container LabelsComments:
Food containers not labeled
Kitchen/prep area/ Ware washing
*** Cold HoldingComments:
Refrig. unit 45�F Squid 45 �F
Kitchen/prep area/ Ware washing
*** Separation, Segregation, Cross ContaminationComments:
Raw chicken stored with other food items cooked to a lower temperature.
Kitchen/prep area
* Washing fruits and veg’s.Comments:
Discontinue reusing single use food containers
Kitchen/prep area/ Ware washing / Basement
* Food ProtectionComments:
Open foods not stored in food grade containers with tight fitting covers. Using cloth towels to corer foods.
Kitchen/prep area/ Ware washing
* Food ProtectionComments:
Food items stored on floor throughout Kitchen & ware washing
Kitchen/prep area/ Ware washing
* Food ProtectionComments:
Doing food prep in basement. Basement not approved for food prep. Remove all food. prep & cooking equipment. Remove rice cooker, stove etc. Basement for food storage.
Basement
* Food ProtectionComments:
No over head protection above ice machine
Basement
*** Personnel w/ Infections Restricted/ExcludedComments:
Employee illness policy does not reflect 105CMR590.00 PIC does not know reportable illnesses and symptoms when to exclude and report to the Board of Health.
*** Adequate Handwashing/Where/When/HowComments:
Food handler using reusable rubber gloves. Entering kitchen from out side and not washing hands upon return. No hand washing being performed employees unless instructed to by Board of Health.
* Food Contact Surfaces DesignComments:
Worn cutting board.
Kitchen/prep area
* Food Contact Surfaces DesignComments:
No scoop for ice machine
Basement
* Non-Food Contact SurfacesComments:
Remove tape & contact paper from shelving.
Kitchen/prep area/ Ware washing
* Non-Food Contact SurfacesComments:
No divider between 3 Bay sink & clean equipment storage
Kitchen/prep area/ Ware washing
* Non-Food Contact SurfacesComments:
Remove all cardboard & foil from equipment & shelving
Kitchen/prep area
* Non-Food Contact SurfacesComments:
Using Coca Cola unit to stored phf’s Provide NSF approved refrig. unit.
Kitchen/prep area/ Ware washing
* Three Compartment SinkComments:
Provide plugs for each bay of 3 bay sink.
Kitchen/prep area/ Ware washing
* Three Compartment SinkComments:
No drain board at 3 bay sink.
* Equipment ThermometersComments:
Provide thermometers to all refrig. units.
Kitchen/prep area
*** Food Contact Surfaces CleanComments:
Observed ware washing being performed without proper sanitization of food contacts. Employee rinse lid to food container in 2 bay sink in basement. No one can demonstrate proper ware washing at 3 bay sink.
** Food Contact Surfaces CleanComments:
Clean interior of all food containers
Kitchen/prep area/ Ware washing / Basement
** Food Contact Surfaces CleanComments:
Clean interior of ice machine
Basement
** Food Contact Surfaces CleanComments:
Clean equipment visibly soiled.
Basement
* Non-Food Contact Surfaces CleanComments:
Clean exterior of ice machine
Basement
* Non-Food Contact Surfaces CleanComments:
Clean interior & exterior of all refrig. & freezer units free of built up soils
Kitchen/prep area/ Ware washing
* Non-Food Contact Surfaces CleanComments:
Built up soils on shelving & cooking equipment – Equipment heavily soiled with built up grease & food particles
Kitchen/prep area/ Ware washing
* Non-Food Contact Surfaces CleanComments:
Clean exterior of all food containers free of built up soils.
Kitchen/prep area/ Ware washing / Basement
* Clean Equipment & Utensils StorageComments:
Food containers not inverted
Kitchen/prep area/ Ware washing / Basement
* Single Service Articles Stored, DispensedComments:
Take out containers not inverted.
Kitchen/prep area/ Ware washing / Basement
* Re-use of Single Service ArticlesComments:
Reusing tin take out containers
Kitchen/prep area
** Sewage and Waste WaterComments:
Grease trap leaking into basement
Basement
*** Location, AccessibleComments:
Access to hand sink blocked by shelving & bus bucket.
Kitchen/prep area/ Ware washing
* Adequate Number, Frequency, Vermin ProofComments:
Trash overflowing and unkept outside of establishment. Trash /Boxes stored in basement & not contained.
** Insects, Rodents, AnimalsComments:
Evidence of rodent droppings throughout kitchen/ware washing and basement. Provide full extermination and intergrated pest management report prior to reinspection.
Kitchen/prep area/ Ware washing / Basement
* Improper Maintenance of FloorsComments:
Clean floor under and behind all equipment free of built up grease, food particles, heavy soils and mice droppings.
Kitchen/prep area/ Ware washing / Basement
* Improper Maintenance of Walls/CeilingsComments:
Clean built up grease & soils from walls, ceiling & all attachments throughout basement.
Basement
* Improper Maintenance of Walls/CeilingsComments:
Rodent proof door to exterior & Clean & resurface door.
Kitchen/prep area/ Ware washing
* Improper Maintenance of Walls/CeilingsComments:
Replace all stained ceiling tiles – Clean all ceiling fixtures Resurface and clean door to kitchen Clean walls and all attachments throughout Dirty ceiling tiles and fixtures in kitchen/ware washing area. Ceiling and walls and attachments throughout basement heavily soiled with grease and built up soils. Built up grease on pipes, walls attachments, etc
Kitchen/prep area/ Ware washing / Basement
* Improper Maintenance of Walls/CeilingsComments:
Grease built upon hood, filters and attachments.
Kitchen/prep area/ Ware washing
* Fixture’s not properly shieldedComments:
No light shields at light on hood
Kitchen/prep area/ Ware washing
* Fixture’s not properly shieldedComments:
Light fixture not shielded above ice machine
Basement
* Inadequate LightingComments:
Missing lights at hood
Kitchen/prep area/ Ware washing
* Rooms and Equipment VentedComments:
No vent above cooking equipment above stove
Basement
*** Labeled, Common NameComments:
Spray bottle not labeled with common name.
Kitchen/prep area/ Ware washing / Basement
*** Separation/Sanitizer CriteriaComments:
Hand soap stored above food prep sink.
Kitchen/prep area
* Anti-ChokingComments:
No proof employee trained in anti choking.
*** Person in charge AssignedComments:
No Person in charge 590.003: Management and Personnel – federal 1999 Food Code Chapter 2 (A) FC 2-101.11 Assignment*. The first paragraph in FC 2-101.11 is stricken and replaced by the following: (1) The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate, when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.
*** PIC KnowledgeComments:
No proof of full time on site certified food protection and allergen awareness manager. In addition to the provisions in 105 CMR 590.003(A)(1), effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. (B) FC 2-102.11 Demonstration of knowledge – Person in charge cannot demonstrate to the regulation knowledge of food borne disease, and food safety and santiation.
*** PIC Performing DutiesComments:
No one can demonstrate proper ware washing at 3 bay sink. (Employees are not properly sanitizing cleaned multiuse equipment and untensils before they are reused) No one can demonstrate knowledge in food safety and sanitation. Multiple Risk Factors and critical violations noted on inspection. Employees are not properly trained in food safety as it relates to their assigned duties per code 2-103.11 A through L Food handlers and employees are not properly being monitored.
Kitchen/prep area/ Ware washing

 

*** = Critical Foodborne Illness
** = Critical
* = Non Critical

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Posted in: Family safety