Cooked?✕
224 Boston
May 4, 2023 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings13
- critical findings3
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Raw Live Oysters stored over ready to eat anchovies inside of walk in cooler - Remove and store separately COS
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Raw Hamburger patties on the counter at 56F Staff member prepping told PIC they were on the counter for 5 minutes- Store in a cold-holding unit until it reached and maintain 41 or below temp
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Soiled Knives handgin on clean knive rack Rusted skillet on drain board at the stove- Clean to remove and discard rusted pan at stove
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Where to Wash (Pf)Inspector note: Handsink in kitchen was dry and when asked where did staff that was prepping washed her hands PIC stated in the dump sink located at the middle of the floor where there was no soap nor paper-towels.- Train staff to wash hand at the designated area on the floor and use it for the purposed intened
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Shell stock Maintaining Identification (Pf)Inspector note: Shell stock tags not maintained the last date on the tags was April 6- Maintain shell stock tags for oysters and mussels keeping proper record and maintaining the correct last date used and store for up to 90 days
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: There is no proper date marking througout- Datemark all products prepped and stored for 24 hours or more
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Wiping Cloths Use Limitation (C)Inspector note: No Wiping cloths set up at the prep area - Provide a sanitizer bicket with correct concentration for wiping cloths to be stored
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Standards of Identity (C)Inspector note: No Labels on squeeze bottle or bins -All squeeze bottle and bins need to be labeled with common name used
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: Low boy in kitchen have alot of water at the bottom of the unit- its stating 38F yet foods are temping at 46F salmon and duck both 46F- Remove and place in a cold holding unit and repair
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Nonfood Contact Surfaces (C)Inspector note: Stove is heavily soiled - Clean to remove food soils from stove
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Covering Receptacles (C)Inspector note: Receptacles in both bathrooms does not have covered receptacles- Provide covered receptacles for female staff and patrons for feminine products
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Outside Receptacles (C)Inspector note: Over stuffed trah bins not completely closed and overflow of trash- Clean to remove and make sure lid are complaety closed to prevent vermin activity
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Kitchen floor heavily soiled with debris soiled equipment and wet- Clean to remove soils water and soiled equipment
What changed since the previous inspection?
Compared with Pass on April 11, 2022: 13 findings appeared for the first time.
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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.