Cooked?✕
Alex's Chimis
April 10, 2009 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings2
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: Rusted shelving • Rust on drain board. • Doors not tight fitting on walk in units. • Remove milk crates & provide adequate shelving • Rusted exterior of grease trap • wooden shelving in walk in unit.
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Improper Maintenance of FloorsInspector note: floor pitted
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: cooking equipment deep tropology rotisseries & freezers outside. Food being prepared in side yard.
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Hot HoldingcriticalInspector note: Pork 132° F Beef Patty 115 °F Chicken 123 ° F Rice 129 °F
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Cold HoldingcriticalInspector note: glass refrig 45° F
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Separation Segregation Cross ContaminationcriticalInspector note: Cooking food outside • sweet potatoes stored in standing water on floor.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employees wearing cotton groves. Did not remove groves & wash hands prior to changing disposable gloves. Employee had to receive instructions on proper hand washing
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Food Contact Surfaces CleancriticalInspector note: Chlorine 0 PPM Employee not properly trained in proper ware washing procedures
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Hot and Cold WatercriticalInspector note: No running not water at hand sink on prep/cooking line
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Location AccessiblecriticalInspector note: access to hand sink blocked in meat prep room • sponge in hand sink basin
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Separation/Sanitizer CriteriacriticalInspector note: Food containers original label stating paint
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PIC KnowledgecriticalInspector note: Certification expired
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PIC Performing DutiescriticalInspector note: Employees not properly trained in food safety & sanitation as it relates to their assigned duties.
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Non-Compliance w/Employee Health Policycritical
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Food Contact Surfaces CleanInspector note: Clean can opener blade. • food particles & grease buildup on cooking equipment • Food particles on cutting board. • Soap residue in Rinse bay at 3 bay sink. • spicket stored in standing water.
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Food Container LabelsInspector note: Burk food containers not labeled
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Inadequate Facilities/Cooling MethodsInspector note: Insufficient hot holding units. PHF'S stored under heating lamps. Using cooler for hot foods.
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Food ProtectionInspector note: cardboard lining prep table.
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Food Utensil StorageInspector note: Tongs stored on oven door handle
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Food Contact Surfaces DesignInspector note: Worn cutting boards.
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Equipment ThermometersInspector note: No thermometer in hot holding unit. • No thermometer in walk in unit.
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Wiping Cloths Clean SanitizeInspector note: using sponges. No storing wiping cloths in a sanitizing solution • Wiping cloth stored on shelving under prep table.
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Non-Food Contact Surfaces CleanInspector note: clean can opener stem & bracket • Food build up on refrigeration units. • Food & grease build upon cooking equipment.
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Hand Cleaner Drying Tissue SignageInspector note: No signage • No signage & paper towels. • Paper towel & soap dispenser broken in meat prep room
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Improper Cleaning of ReceptaclesInspector note: Clean interior & exterior of all waste receptacles.
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Adequate Number Frequency Vermin ProofInspector note: No covers on waste receptacles
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Outside Storage Improperly MaintainedInspector note: Trash not stored in covered waste receptacles.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Peeling paint on ceiling. Clean walls ceilings & all attached fixtures throughout • Rodent proof doors to the outside. • stained & discolored ceiling tiles.
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Inadequate LightingInspector note: Light fixtures not working
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Premises MaintainedInspector note: Remove all electrical cords (extention) throughout & outside. • tools stored in prep area.
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Proper storage of clean linenInspector note: Remove cloth towels from uniform.
What changed since the previous inspection?
Compared with Pass on November 5, 2008: 2 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.