The Boston MA board of health has posted the following restaurant closure.
HULUN BEIR
326 CAMBRIDGE ST
BOSTON MA. 02114
Inspection Date: 6/7/2016
| Description | Location | |||
|---|---|---|---|---|
| * | Food Container LabelsComments: Food containers not labeled with common name | Kitchen/prep area | ||
| * | Food ProtectionComments: All potentially hazardous foods must be kept under refrigeraton @ 41�F or below or held hot @ 140�F or above | Dipping Sauce self service | ||
| * | Food ProtectionComments: Foods not stored in food grade covered containers once open – Discontinue using cermamic plates and single use food containers for food storage | Kitchen/prep area | ||
| * | Food ProtectionComments: Tea stored under hand sink | Wait station | ||
| * | Food ProtectionComments: Items stored above ice machine | Kitchen/prep area/ware washing | ||
| * | Food Utensil StorageComments: Spoons stored in water | Wait station | ||
| * | Food Utensil StorageComments: Ice scoop handle stored in customer ice – Provide proper storage | |||
| *** | Adequate Handwashing/Where/When/HowComments: Observed food handler rinsing hands at 3 bay sink and at dish sink – Not hot water at hand sink in Kitchen/Ware washing/Wait Station – Hot water temperature is at 70F – must maintain 110F Observed no hand washing by food handlers – Educate all employees on proper hand washing (When/Where/How) | |||
| * | Non-Food Contact SurfacesComments: Ice build upon interior of 2 door beverage air freezer | Kitchen/prep area/ware washing | ||
| * | Non-Food Contact SurfacesComments: Remove wooden pallet from under True Glass refrigerator Remove wooden shelving – No 6″ Clarence | Kitchen/prep area/ware washing | ||
| * | Non-Food Contact SurfacesComments: No splashguard between hand sink & food storage/equipment | Wait station | ||
| * | Non-Food Contact SurfacesComments: Remove foil and adhesive paper from shelving/cooking equipment | Kitchen/prep area/ware washing | ||
| * | Three Compartment SinkComments: No plugs for three bay sink | Kitchen/prep area/ware washing | ||
| *** | Food Contact Surfaces CleanComments: observed cook rinsing tong that was stored on side of trash receptacle Provide proper method of sanitization | |||
| * | Wiping Cloths, Clean, SanitizeComments: Wiping cloths used for raw animal products/ready to eat foods and non food contacts are not stored in seperate sanitizing solution – Provide proper storage of all wiping cloths in a sanitizing solution per code. | Kitchen/prep area/ware washing | ||
| ** | Food Contact Surfaces CleanComments: Clean interior of all food containers free of caked on foods | Kitchen/prep area/ware washing | ||
| ** | Food Contact Surfaces CleanComments: Observed cook rinsing tong that was stored on side of trash receptacle and other food contact equipment Provide proper method of cleaning all food contact equipment | |||
| * | Non-Food Contact Surfaces CleanComments: Clean all cooking equipment (tops, sides, backs, fronts, and interior) free of built up soils/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 | ||
| * | Improper Storage of Re-usable UtensilsComments: Pots, pans, bowls etc not inverted | Kitchen/prep area/ware washing | ||
| * | Improper Storage of Re-usable UtensilsComments: cutting boards, sheet pans & pots & pans stored on floor | Kitchen/prep area/ware washing | ||
| * | Single Service Articles Stored, DispensedComments: Straws not individually wrapped | Wait station | ||
| * | Re-use of Single Service ArticlesComments: Reusing single use food containers – Discontinue | Kitchen/prep area | ||
| * | Installed and MaintainedComments: Hot water knob not working – provide hot water at hand sink to maintain 110 � F | Wait station | ||
| *** | Location, AccessibleComments: Hand sink removed from ware washing area -Install hand sink per code | Kitchen/prep area/ware washing | ||
| *** | Location, AccessibleComments: Hand sink. Food particles Food Stains in hand sink basin Hand sinks shall be used for hand washing only | Wait station | ||
| * | Hand Cleaner, Drying, Tissue, SignageComments: No drying device | Bathrooms & kitchen | ||
| * | Improper Cleaning of ReceptaclesComments: Clean interior and exterior of all waste receptacles throughout free of built up soils | |||
| * | Adequate Number, Frequency, Vermin ProofComments: Provide covers for all waste receptacles | Kitchen/prep area/ware washing | ||
| * | Adequate Number, Frequency, Vermin ProofComments: No cover on waste receptacle | Ladies room | ||
| * | Improper Maintenance of FloorsComments: Rust on exterior of grease trap under 3 bay sink | Kitchen/prep area/ware washing | ||
| * | Improper Maintenance of FloorsComments: Foul odors permeating from grease trap – Contact Boston Water and Sewer to inspect | Kitchen/prep area/ware washing | ||
| * | Improper Maintenance of Walls/CeilingsComments: Hood sticker – Cited for defiancees not expiration mouth indicated by Professional hood company | Kitchen/prep area | ||
| * | Improper Maintenance of Walls/CeilingsComments: Clean walls, pipes and all attachments free of built up grease and soils | Kitchen/prep area/ware washing | ||
| * | Improper Maintenance of Walls/CeilingsComments: Black build up on walls & counter top | Wait station | ||
| *** | Separation/Sanitizer CriteriaComments: Low temp dish machine (Chlorine 200+ PPM) – Must maintain 50-100PPM | Kitchen/prep area/ware washing | ||
| * | Premises MaintainedComments: Person items – shoes, etc stored in food prep on shelving | Kitchen/prep area/ware washing | ||
| * | Anti-ChokingComments: While food is being served there shall be an employee on the premises trained in anti-choking | |||
| *** | PIC KnowledgeComments: No proof certified food protection manager is certified in Allergen Awareness Manager showed up at end of inspection with certification | |||
| *** | PIC Performing DutiesComments: The person in charge shall ensure that: The food establishment in a clean condition and in good repair; Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Employees are properly trained in food safety as it relates to their assigned duties, PIC must have knowledge of the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; and required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; Allergen poster not posted in employee work area Multiple risk factors/critcal and non critical violations noted on inspection. | |||
| *** | Non-Compliance w/Employee Health PolicyComments: Person incharge does not know the employee illness policy. Illness policy must reflection 105CMR590.00 |
*** = Critical Foodborne Illness
** = Critical
* = Non Critical
** = Critical
* = Non Critical
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