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Allston Diner

February 27, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Coolingcritical

Inspector note: The sausage gravy is cooling in a deep plastic container. Initial temperture was 114F and there was no change after twenty minutes. Provide proper cooling to be sure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cooked potatoes for hash are stored at room temperature 63F and onions are 60F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The handsink is not easily accessible from the cooking line. Provide access.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: There is an old fly trap over the prep area. Remove and keep fly traps away from prep areas.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Cutting boards are heavily scored. Resurface to provide a smooth cleanable durable surface.
code 14-4-202.11* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: The back door allows a large amount of light to come in through the back. Provide a rodent proof back door.
code 37-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 24, 2013: 6 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.