Cooked?✓
224 Boston
October 6, 2021 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Several mfood items on the menu without the proper disclosure and reminder - [electronic menu] ensure all undercooked foods have the [*'] beside the actual advisory *consuming raw or undercooked -as well as beside the actual meni item itself [ eggs any style beef duck ect.]
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: Keep all rae foods stored off the floor in the walk-in a minimum of six inches- all ready to eat foods stored above raw foods as discussed - segragate an entire shelving unit for proteins produce raw foods cooked foods and so on if needed
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Label to properly identify all bulk food containers in the back room storage area of the basmnent
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Wiping Cloths Use Limitation (C)Inspector note: Set up as discussed
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Open bags of starches condiments half full paper bags discarded all over the rear storage room in the basement - keep all these inside a commercial grade food container with tight fitting lids to reduce potential contamination increase intregity of pro - clearly label to identify each container as wellduct
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Preventing Contamination from Hands (C)Inspector note: Ensure all hand sinks in the food service areas are clutter free with easy access for food handlers to wash hands - keep paper towels and soap close to the sink so staff are not looking for them
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Nonfood-Contact Surfaces (C)Inspector note: Clean shelving units under all prep tables exterior of all bulk food storage bins cooking equipment on the line and all refrigeration and freezer units from visible food spins stains and soils
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Ventilation Hood Systems Filters (C)Inspector note: Clean filters in the hood system from visible soils especially vents above the open flame chargrille
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Dispensing Equipment Protection of Equipment and Food (C)Inspector note: Relocate and or remove all the large pots pans and utensils fbeing stored directly on the basement floor and under the stairway - store elevated in a clean dry area away from potential contamination
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Mechanical-Ventilation (C)Inspector note: Water dripping slightly from the unit duct going across the ceiling behind the cooking line- address
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Designation-Dressing Areas and Lockers (C)Inspector note: Ensure all personal clothing shoes uniforms backpacks are being stored in the designated locker room areas and not scattered throughout the entire basement
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Drying Mops (C)Inspector note: Keep all soiled in use mops and brooms segragated away from foods and food service during intervals of storage
What changed since the previous inspection?
Compared with Fail on September 29, 2021: 12 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.