5 Napkin Burger

May 24, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: cheese sauce 60 degrees/provide proper temperature of 41 degrees or below/under 1 hour removed by manager to walk in 10 drawer unit/cut bagged vegetables 53 degrees/provide proper temperature of 41 degrees or below 6 door drawer/hamburger 47 degrees/provideprper temperatue of 41 degees or below salad station/feta cheese 47 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: bar and kitchen/clean/sanitize knives kitchen/sanitze 2 bay sink
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: bar/remove evidence of rodent droppings from interior of dishwashing shelving kitchen/hot line/remove evidence of rodent droppings from silver shelving at computer screen kitchen dishware shelving and non working steamtable well heater and under burger prep shelving/remove evidence of rodent droppings liquor cage/remove evidence of rodent droppings provide detailed exterminartion report
code 35-6-501.111/.115** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: kitchen/1 door reach in/repair unit to operate at 41 degrees or below
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: store all pots and pans inverted
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: bar and kitchen/replace worn white cutting board
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: bar/repair all keg and reach in unit door gaskets and hinges so doors will close properly kitchen/1 door reach in and door freezer/walk in freezer/repair/replace worn door gasket
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: walk in/provide accurate internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: kitchen clean all silver shelving
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: keg reach in/remove stagnate water from interior of unit salad prep/replace faucet handles to handsink dishroom/replace missing faucet handles and drain to 3 bay sink
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: bar handsink/provide paper towels kitchen handsink/replace damaged soap dispenser
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: bar/clean floor area under all sinks and reach in units liquor storage/office/storage room/clean floor area
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: bar/clean walls and shelving behind all equipment kitchen/wait station/clean silver shelving along wall provide proper door sweep to rear door dishroom/remove mold like substance from walls
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: kitchen/provide proper light shield
code 38-6-202.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: expediting area/remove all unnecessary items office/beer walk in and mop closet area/clean/organize area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 14, 2017: 15 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.