✓

All Star Pizza Bar

April 18, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Multiple pizzas held at room tempertature lacking proper hot holding equipment. Sausage and pepper pizza 55F spinach and feta pizza 57F. Maintain hot holding for pizza at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Times as a Public Health Controlcritical

Inspector note: Establishment has TPHC policy in place and is not adhering to time labeling of product within perameters stated on document on site. Provide proper adeherence to TPHC policies and food safety practices for PHF foods held at room tempertature for under four hours. Discontinue practice until proper variance permission from health division. Provide detailed SOP's to health division regarding TPHC.
code 03-3-501.19*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Observed raw shaved steak stored on top of tomato sauce in walkin cooler. Store raw PHF foods in a manner that prevents potential cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: No means to properly sanitize equipment on site due to lack of chemical sanitizer for three compartment sink. Discontinue using all reusuable food contact surfaces/equipment until proper means to sanitize wares on site.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: PIC on site lacking adequate knowledge for proper sanitizing equipment TPHC practices. Provide additional trianing of designated person in charge in abscence of certified food protection manager.
code M-2-102.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: CFPM not ensuring proper sanitizing of equipment training of PIC in proper food safety protocols TPHC variance requirement hot holding tempertatures food protection and properly setting up a three compartment sink. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Pizza held on shelf uncovered at eye level without sneeze guard. Provide proper food protection.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Pizza holding shelf without proper hot holding. Install hot holding device (heat lamp) at pizza holding shelf with food protection barrier. Currently no sneeze guard pizza held on shelf exposed.
code 15-4-202.16* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Sanitizer empty at three compartment sink. Maintain dishwashing facilities fully stocked.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Three compartment sink not set up properly. Maintain three compartment sink properly setup for warewashing.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood filters with dust buildup. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 10, 2017: 11 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.