Shudaxia Hotpot
Last inspected: Oct 11, 2024
26
Score
Going back to 2022, Shudaxia Hotpot has four inspections in the public record. The most recent visit was on Oct 11, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly 10 violations before.
The most common issue across all inspections has been “(2) and (b) time/temperature control for safety food hot”, showing up two times.
Compared to other Boston restaurants (averaging 86), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
3
Critical latest
6
Major latest
6
Minor latest
Inspection History
Oct 11, 2024
Routine
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Bowl of rice 57F. Removed from service.
590.003/3-501.16-P
Cleaning procedure (p)
Inspector notes: No evidence of handwashing. Retrain staff. Corrected on site.
590.002/2-301.12-P
Food display-preventing contamination by consumers (p)
Inspector notes: Exposed areas of self service sauce buffet. Install adequate sneeze guards for proper food protection.
590.003/3-306.11-P
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector 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
590.003/3-603.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector 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
590.002(D)/2-103.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: No chlorine test kit for low temp unit. Provide.
590.004/4-302.14-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Numerous handsinks obstructed with utensils frozen food. Corrected on site. Retrain staff.
590.005/5-205.11-PF
Controlling pests (pf)
Inspector 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.
590.006/6-501.111-PF
Conditions of use (pf)
Inspector notes: Gallon of instecticide at bottom of basement stairs. Remove.
590.007/7-202.12-PF
Insect control devices design and installation (c)
Inspector 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.
590.006/6-202.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Label all foods in freezer.
590.003/3-302.12-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Numerous pans stored under basement stairwell on floor not inverted. Remove. Wash/rinse/sanitize/air dry. Store inverted in protected areas
590.004/4-903.11-C1
Storage or display of food in contact with water or ice (c)
Inspector notes: Sliced beef stored in standing water. Corrected on site
590.003/3-303.12-C
Anti-choking
Inspector 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.
590.009(E)
Single-service and single-use articles-use limitations (c)
Inspector notes: Egg crates used to store frying pans. Corrected on site.
590.004/4-502.13-C
26
Nov 16, 2023
Routine
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Segregate as discussed in all refrigeration units throiughout the kitchen areas - all raw foods from ready to eat foods - this will include all multi door refrigeration units - walk-in units and all sandwich units - several raw foods are being stored underneath raw shell eggs and all raw protiens - no visible signs of actual cross contamination noted however every cold holding unit contained inproper storage of foods - addressed immediately during inspection with several sliced tomatoes discarded to be safe
590.003/3-302.11-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Ensure all designated hand sinks in the kitchen / food prep areas are clear and free from debris trash barrels pots and pans - maintain accessible at all time sduring food prepration
590.005/5-205.11-PF
Sponges use limitation (c)
Inspector notes: Remove all sponges being used to clean pots and pans inside the three bay sink- o.k to use on " non food contact surfaces "
590.004/4-101.16-C
Wood use limitation (c)
Inspector notes: Remove all wooden utensils with visible cracks and splintered edges - only certain types of wooden surfaces are allowed in food service - refer to the attachment provided to you from the food code
590.004/4-101.17-C
Food storage containers identified with common name of food (c)
Inspector notes: Clearly identify all bulk food storage bins to properly identify the content
590.003/3-302.12-C
Characteristics-single-service and single-use (c)
Inspector notes: Remove all absorbant cardboard being used to line shelving units containing clean pots and pans - surface shall be [ clean - smooth - durable and non absorbant ]
590.004/4-102.11-C
Light bulbs protective shielding (c)
Inspector notes: Remove cracked light cover in the kitchen and either repair or replace compromised area where needed - clean to remove what appears to be dead flies and soils
590.006/6-202.11-C
Equipment clothes washers dryers and storage cabinets contamination prevention location (c)
Inspector notes: Relopcate clean pots and pans stored underneath the cooking line where food splashes are spilling on to - store in a clean dry location of the kitchen as discussed
590.004/4-401.11-C1
Wiping cloths use limitation (c)
Inspector notes: Set up seperate sanitizer stations at all seperate prepration stations as we discussed - raw food areas shall be designated with the color of choice we discussed uring inspection [ red ] and ready to ewat prep food stations shall be colored in [ green ] to reduce potential contamination
590.003/3-304.14-C
55
Nov 2, 2022
Routine
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous cut vegetables in water that are removed from the walkin and held on a table for service per the PIC at temperatures of 46F-51F Products held on shelving at prep line including tripe 63F and Frog Legs 60F Products were out of refrigeration for less than an hour per the PIC Reviewed procedures for cold holding of products and all products were placed in refrigeration at 38F during the inspection
590.003/3-501.16-P
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: No irrevsible thermometer for the high temperature dishwasher- Provide
590.004/4-302.13-PF
Controlling pests (pf)
Inspector notes: Evidence of rodent activity in kitchen and in storage areas Numerous fly papers throughout Provide updated detailed pest control report from a licensed pest control company
590.006/6-501.111-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report Review with staff
590.002(B)/2-102.11-PF
Temperature measuring devices-functionality (pf)
Inspector notes: No metal stem thermometer available at the time of the inspection- Provide
590.004/4-204.112-PF
Nonfood contact surfaces (c)
Inspector notes: Floors behind cookline with soils and debris Heavy dust buildup on ceiling at hood vents Clean
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Bowls used as scoops in bulk foods- Provide scoops with handle
590.003/3-304.12-C
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood filters with grease and dust buildup- Clean with proper frequency
590.006/6-501.14-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Numerous fly papers throughout heavily covered in expired small flies- Remove
590.006/6-501.112-C
Packaged and unpackaged food-separation packaging and segregation (c)
Inspector notes: Heavily dented cans noted at cookline- Reviewed with PIC to discard/return
590.003/3-302.11-C
Storage or display of food in contact with water or ice (c)
Inspector notes: Establishment holding raw intestine in ice at prep area for service- Discontinue and hold in refrigeration Corrected
590.003/3-303.12-C
43
Apr 27, 2022
Routine
4 minor violations.
View 4 violations
Miscellaneous sources of contamination (c)
Inspector notes: No divider between hand sink and prep sink next to ice machine and hand sink and 3 bay sink at bar
590.003/3-307.11-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Missing and holes in ceiling tiles outside of mop closet/ware washing area
590.006/6-501.11-C
Toilet rooms enclosed (c)
Inspector notes: Bathroom door not self closing (employee)
590.006/6-202.14-C
Toilet room receptacle covered (c)
Inspector notes: No cover on receptacle - employee bathroom
590.005/5-501.17-C
82
Frequently Asked Questions
When was Shudaxia Hotpot last inspected?
The most recent health inspection at Shudaxia Hotpot on file is from Oct 11, 2024. The public record contains four inspections in total.
What is the most common violation at Shudaxia Hotpot?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited two times, more than any other issue at Shudaxia Hotpot.
How does Shudaxia Hotpot compare to other restaurants in Boston?
Shudaxia Hotpot most recently scored 26 out of 100, which is lower than the Boston average of 86.
Has Shudaxia Hotpot's inspection record improved over time?
No. Recent inspections at Shudaxia Hotpot have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shudaxia Hotpot means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Shudaxia Hotpot inspected?
Based on the inspection history on file, Shudaxia Hotpot is inspected around two times per year on average.
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