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Alfredo's Italian Kitchen
September 4, 2024 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings19
- critical findings4
Failed findings
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When to Wash (P)criticalInspector note: During the busy lunch hour did not observe any employees wash hands and change gloves. Wash hands throughly before handling RTE/uncooked food. • Observed cook handling uncooked food without washing hand and changing gloves to make cooked food.
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Temperature (P)criticalInspector note: Observed cole slaw/deli meat out of temperature less than 2 hrs @ 48F/56F. PIC discarded the cole slaw and moved the deli meat to underneath refrigerator. The deli meat was stacked above the fill line. Observed lot of food stacked above the fill line in the refrigeration. Don't fill the food above the fill line for food temping at 41F or below. Train employees to prevent overfilling unit
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Observed cooked chicken under the stove at 104F/85F Dicarded by PIC and at the pizza station buffalo chicken in the hol holding unit at 130F. The chicken was reheated to 165F and then held in hot holding unit to maintain 135F or above.
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Before Use After Cleaning (P)criticalInspector note: The 3 bay sink was not set up with sanitizer to sanitize the equipment before put to use. Set up the 3 bay sink with soap/rinse/ sanitizer.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Certified Person Ahmad to direct and retrain employees to follow the wash/rinse/sanitizer steps to wash dirty soiled food/nonfood equipment with proper frequency final cook temperature of cooked foods when to wash hands and change gloves. hot and cold hoding temperature Date marking document the training monitor cooling methods as discussed.
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Raw Animal Foods-Cooking (Pf)Inspector note: Raw steak and cheese was at 141F cooked to 155F. Cook all cooked food Chicken to 165F Ground Beef to 155F.Check the temperature to verify the final cooking temperature.
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Observed Rice chicken stored in the refrigerator without proper date marking. Date mark all the cooked product held more than 24hrs in a food grade container.
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: Provide sufficient hot holding equipment. Discontinue leaving the hot product outside the hot holding unit.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Also the small prep table near the microwave is heavily soiled walls behind the grill/frylator with heavy grease stove top equipment. Clean to remove all grease build and grime.
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Food stored in a container labeled garlic seasoning had a unrecognized spice in it and also multiple squezz bottles with sauces. Remove or relable matching the right product.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed in use utensils stored in a soiled water on the cook line and hanging on the pipes behind the cook line. Store all utensils in either running water or in the product itself with hand le facing up.
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Wiping Cloths Use Limitation (C)Inspector note: All soiled wiping cloths were stored on the prep area/cook line. Discontinue and all soiled/wiping towels kept in a sanitizer solution.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: The faucet at the 3 bay sink does not extend to fill all the sink with water. Repair
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Cutting Surfaces (C)Inspector note: Cutting board on the cook line heavily scored. Provide a new cutting board or resurface.
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Single-Service and Single-Use Articles-Use Limitations (C)Inspector note: Observed lot of prepped food stored in a plastic container marked parmesian cheese. Discontinue and provide food grade containers to store prepped product.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Observed soiled knives stored in a clean knife rack and also clean pots stored in a soiled bin underneath the prep table in the basement. Remove heavily soiled containers.
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Wet Cleaning (C)Inspector note: Equipment was rinsed and washed without using soap. Provide proper setup of 3 bay sink and retrain employees on correct procedure for ware wash.
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Prohibitions (C)Inspector note: Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.
What changed since the previous inspection?
Compared with Pass on October 12, 2023: 19 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.