Boston MA Chinese restaurant closed for rodents & food safety violations

Posted on June 1, 2015 by

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The following restaurant has been closed by the Boston, MA board of health for health code violations.

CHINA SEA RESTAURANT
1202 BLUE HILL AV
MATTAPAN MA. 02126
Inspection Date: 5/29/2015

*** Cold Holding

Comments: Cooked rice (78F) being left out at room temperature. Dried raw fish observed being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Cooked pork and chicken observed being left out at room temperature at between 65- 67F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F.

* PHF’s Properly Thawed

Comments: Raw shrimp observed being left out at room temperature to defrost. Discontinue and ensure proper thawing methods are in place.

*** Separation, Segregation, Cross Contamination

Comments:
Cooked egg rolls observed being stored in card board that was previously used to store raw chicken. Discontinue and store appropriately to ensure no cross contamination from raw chicken.

* Food Protection

Comments: Dried fish observed being hung from a long light bulb in the main kitchen area. Discontinue and ensure all foods are being stored in a clean and protected area. Bag of flour observed being stored on the main kitchen floor. Discontinue and store all foods elevated at least 6 inches off the ground. Dirty mop and bucket observed being stored next to bulk food containers. Discontinue and store apropriatley. Hand sink located directly next to preparation table with no splash guards. Provide.

* Food Utensil Storage

Comments: Knives observed being stored in between 2 visibly soiled tables. Discontinue and store all knives in clean and protected area’s.

*** Adequate Handwashing/Where/When/How

Comments: At the time of the inspection the main hadn sink was not operating and covered with a can and the kitchen staff was unaware that it was not operating. Ensure all staff have been properly trained on where when and how to wash hands.

* Clean Cloths, Hair Restraint

Comments: Employee observed preparing foods with no form of hair restraint. Dsicontinue adn ensure all food handlers are wearing hair restraints.

* Food Contact Surfaces Design

Comments: Pot observed being used to dispense out of bulk food containers. Discontinue and provide handled scoops to prevent contamination from hands.

* Non-Food Contact Surfaces

Comments: Door handle of freezer damaged. Replace. Card board being used to line several shelves in the main kitchen area. Discontinue and ensure all surfaces remain cleanable durable and smooth. Piece of wood observed being used to connect the 2 bay sink to the single bay sink. Discontinue.

* Wiping Cloths, Clean, Sanitize

Comments: Soiled wiping cloths observed being left out on the counter tops. Discontinue and provide a proper sanitizing solution.

** Food Contact Surfaces Clean

Comments: Interior of the bulk food containers with cacked on foods. Clean to remove.

* Non-Food Contact Surfaces Clean

Comments: Interior of the 2 door deli style cooler visibly soiled. Clean to remove. Storage shelves throughout kitchen area visibly soiled. Clean to remove. Interior of the upright freezer visibly soiled and with excess frost build-up. Defrost and clean to remove. Exteriors of all bulk food containers visibly soiled and with cacked on foods. Clean to remove.

** Sewage and Waste Water

Comments: What appears to be a raw sewage line in the basement storage area is open and appears ton be draining into a bucket. Copper drainage pipe has been also placed into the open end of the sewage line and excess water/sewage is then draining into a large bucket. Address and make all of the necessary repairs.

* Installed and Maintained

Comments: Pipe under the hand sink in the main kitchen area leaking. Repair. Pipes under the 2 bay and single bay sink taped to prevent further leaking. Address and make all of the necessary repairs.

*** Location, Accessible

Comments: Hand sink observed being blocked by strung up fish and mop bucket. Dicontinue and ensure all hadn sinks remain accessible.

* Adequate Number, Frequency, Vermin Proof

Comments: Trash recepticles heavily soiled and with no lids. Replace.

* Outside Storage Improperly Maintained

Comments: Outside dumpster area with excess trash and debris. Clean to remove. Outisde dumpster appears placed onto a soft sand like substance. Discontinue and provide a solid surface for the storage of the dumpster.

** Insects, Rodents, Animals

Comments: Evidence of what appears to be rodent droppings in the main kitchen area. Address clean to remove and provide a detailed IPM report for the re-inspection. Evidence of a live cockroach inside of the 2 door deli cooler. Address and provide a detailed IPM report for the re-inspection.

* Improper Maintenance of Floors

Comments: Floor under the fryer heavily soiled with grease. Clean to remove. Floor in the basement storage area and main kitchen area with what appears to be rodent droppings. Clean to remove all.

* Fixture’s not properly shielded

Comments: Light in the main kitchen area not shielded. Provide.

* Mop Sink not Provided

Comments: PIC stated that the mop water is being dumped into the hand sink in the main kitchen area. Discontinue and provide a mop sink for proper water and chemical disposal. Mop sink is not to be installed in the main kitchen area.

* Premises Maintained

Comments: Excess trash and debris in the basement area. Clean to remove to help minimize rodent activity.

*** PIC Knowledge

Comments: At the time of the inspection it was stated by the owner that there was no full time certified employee on site. Provide at least one full time certified employee or an equivilant.

*** PIC Performing Duties

Comments: No one sight overseeing employees in proper temperature control, rodent issues and overall sanitary conditions of the establishment. Address and ensure all staff have been properly trained.

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


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Posted in: Family safety