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Health inspector puts lid on Beacon Hill Mongolian hot pot
By adamg on Wed, 06/08/2016 - 12:08pm
UPDATE: Restaurant passed a re-inspection on June 10.
A city health inspector yesterday ordered Hulun Beir, 326 Cambridge St., shut until it fixes a long list of violations, including cooks not washing their hands at all - not that it would matter, since their sink had no hot water - containers in use despite caked-on food and evidence a sink supposedly being set aside for hand washing was being used to rinse food.
Also, the manager showed little evidence of knowledge of sanitary food preparation or what to do should an employee show up to work while sick, the inspection states.
The restaurant can re-open after a re-inspection shows the problems have been fixed.
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Comments
The Signs On The Restaurant Imply The Name Is "Little Lamb"
( Mary would be appalled — its filthy fleece is not white as snow! )
"Little Lamb" is a Chinese brand
Little Lamb is a Chinese hot pot chain -- Local gossip is that this guy was in negotiations with them to run a franchise, and then decided (ironically enough, it being China and all), that who needs to pay a steenkin' franchise fee when he could just help himself to their IP, copy the logo and branding, and run the restaurant independently. Eventually their lawyers made him stop, hence the name change.
Most of the violations on the
Most of the violations on the list are really basic commercial food safety rules, which obviously no one working there seemed to be aware of...Some of them are even practices I can't imagine someone doing in their home: storing cookware on the floor, using tongs stored on a trash can to handle food...
Technically...
Rubbing hands together and soap kill germs, not water temp (rest of the violations are gross though).
http://news.nationalgeographic.com/news/energy/2013/12/131213-washing-ha...
Perhaps, But Hot Water Really Helps
Hot water hastens the softening of grease and seems to make lathering with soap work better. Perhaps also because it feels better than cold water, people take more time and wash their hands more thoroughly with hot (or at least warm) water.
Unfortunately, the employees at this disgusting restaurant were observed not washing their hands at all. There are so many flagrant violations on the report that it's very clear the people operating the establishment are either absolutely clueless about food safety, and/or they have a total disregard for the health of their patrons.
This is a meal breaker for me — I walk by this restaurant every day when transferring from the Blue Line to the Red Line, and had considered trying it out. I'm glad I didn't, and now I never ever will. If it were up to me, these people would be prohibited from operating any food service establishment, anywhere, forever!
Do we have food handler permits?
Another place I've lived, to work as a food handler, each worker had to have training and a permit from the county.
After seeing some food handlers here work...
I don't think so, but ...
The "person in charge" is required to show knowledge of local and state food-handling regulations - and to ensure that his or her workers are following them.