Inspection
Oct 22, 2024
15 recorded violations
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff. Corrected on site.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority & Priority Foundation violations noted. Provide active managerial control. No allergen statement on online menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.-590.011 https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Label all foods in freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Sliced beef stored in standing water. Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Exposed areas of self service sauce buffet. Install adequate sneeze guards for proper food protection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bowl of rice 57F. Removed from service.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Online menu is missing consumer advisory for raw and/or undercooked foods. Provide https://pos.chowbus.com/online-ordering/store/Shu-Da-Xia-Hot-Pot/11441
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No chlorine test kit for low temp unit. Provide.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s notes
Egg crates used to store frying pans. Corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Numerous pans stored under basement stairwell on floor not inverted. Remove. Wash/rinse/sanitize/air dry. Store inverted in protected areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Numerous handsinks obstructed with utensils frozen food. Corrected on site. Retrain staff.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Insect Control Devices Design and Installation (C)
Inspector’s notes
Bug zapper in kitchen several fly ribbons in basement storage room. Remove. Provide properly designed insect control devices installed by a licensed pest control company.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Numerous small flies seen in kitchen and basement storage area. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Conditions of Use (Pf)
Inspector’s notes
Gallon of instecticide at bottom of basement stairs. Remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Anti-Choking
Inspector’s notes
Choke save expired. Provide current. (A)Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 22, 2024 · Original Source