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 Labels
Comments: Food containers not labeled with common name
Kitchen/prep area
*
Food Protection
Comments: 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 Protection<
Comments: 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 Protection
Comments: Tea stored under hand sink
Wait station
*
Food Protection
Comments: Items stored above ice machine
Kitchen/prep area/ware washing
*
Food Utensil Storage
Comments: Spoons stored in water
Wait station
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Food Utensil Storage
Comments: Ice scoop handle stored in customer ice – Provide proper storage
***
Adequate Handwashing/Where/When/How
Comments: 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 Surfaces
Comments: Ice build upon interior of 2 door beverage air freezer
Kitchen/prep area/ware washing
*
Non-Food Contact Surfaces
Comments: Remove wooden pallet from under True Glass refrigerator Remove wooden shelving – No 6″ Clarence
Kitchen/prep area/ware washing
*
Non-Food Contact Surfaces
Comments: No splashguard between hand sink & food storage/equipment
Wait station
*
Non-Food Contact Surfaces
Comments: Remove foil and adhesive paper from shelving/cooking equipment
Kitchen/prep area/ware washing
*
Three Compartment Sink
Comments: No plugs for three bay sink
Kitchen/prep area/ware washing
***
Food Contact Surfaces Clean
Comments: observed cook rinsing tong that was stored on side of trash receptacle Provide proper method of sanitization
*
Wiping Cloths, Clean, Sanitize
Comments: 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 Clean
Comments: Clean interior of all food containers free of caked on foods
Kitchen/prep area/ware washing
**
Food Contact Surfaces Clean
Comments: 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 Clean
Comments: 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 Utensils
Comments: Pots, pans, bowls etc not inverted
Kitchen/prep area/ware washing
*
Improper Storage of Re-usable Utensils
Comments: cutting boards, sheet pans & pots & pans stored on floor
Kitchen/prep area/ware washing
*
Single Service Articles Stored, Dispensed
Comments: Straws not individually wrapped
Wait station
*
Re-use of Single Service Articles
Comments: Reusing single use food containers – Discontinue
Kitchen/prep area
*
Installed and Maintained
Comments: Hot water knob not working – provide hot water at hand sink to maintain 110 � F
Wait station
***
Location, Accessible
Comments: Hand sink removed from ware washing area -Install hand sink per code
Kitchen/prep area/ware washing
***
Location, Accessible
Comments: 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, Signage
Comments: No drying device
Bathrooms & kitchen
*
Improper Cleaning of Receptacles
Comments: Clean interior and exterior of all waste receptacles throughout free of built up soils
*
Adequate Number, Frequency, Vermin Proof
Comments: Provide covers for all waste receptacles
Kitchen/prep area/ware washing
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Adequate Number, Frequency, Vermin Proof
Comments: No cover on waste receptacle
Ladies room
*
Improper Maintenance of Floors
Comments: Rust on exterior of grease trap under 3 bay sink
Kitchen/prep area/ware washing
*
Improper Maintenance of Floors
Comments: 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/Ceilings
Comments: Clean walls, pipes and all attachments free of built up grease and soils
Kitchen/prep area/ware washing
*
Improper Maintenance of Walls/Ceilings
Comments: Black build up on walls & counter top
Wait station
***
Separation/Sanitizer Criteria
Comments: Low temp dish machine (Chlorine 200+ PPM) – Must maintain 50-100PPM
Kitchen/prep area/ware washing
*
Premises Maintained
Comments: Person items – shoes, etc stored in food prep on shelving
Kitchen/prep area/ware washing
*
Anti-Choking
Comments: While food is being served there shall be an employee on the premises trained in anti-choking
***
PIC Knowledge<
Comments: No proof certified food protection manager is certified in Allergen Awareness Manager showed up at end of inspection with certification
***
PIC Performing Duties
Comments: 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 Policy
Comments: Person incharge does not know the employee illness policy. Illness policy must reflection 105CMR590.00
*** = Critical Foodborne Illness
** = Critical
* = Non Critical
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