Cooked?✕
American Food Basket
January 15, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings28
- critical findings10
Failed findings
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Hot HoldingcriticalInspector note: Cooked chicken 120F. Chicken cooked and placed in unit two hours earlier discarded by PIC.
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Cold HoldingcriticalInspector note: Turkey cold cut 55F ham 48F roast beef 55F stored 2 1/2 hours removed from deli case.Store in refrigeration at or below 41F. Discontinue using unit until repaired. Cut melon 51F at produce. Discontinue placing fruit on retail area until cooled to 41F or below. Cut up 2 hours prior removed by PIC.
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Separation Segregation Cross ContaminationcriticalInspector note: Poultry in unwrapped packages stored next to cuts of meat. Remove.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Evidence of cutting fruit without proper handwashing.
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Food Contact Surfaces CleancriticalInspector note: No detergent no rinse sanitizer for sanitizing equipment
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Hot and Cold WatercriticalInspector note: Hot water registering 58F at hand sink and 2 bay sink. Repair to 110F minimum.
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Location AccessiblecriticalInspector note: Hand sink blocked. No access. Multiple skids of fruit blocking unit.
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Separation/Sanitizer CriteriacriticalInspector note: Rice stored in an MSG container. Discarded by PIC. Remove food products - bananas and flour grains from table where soap and Lestoil stored. PIC stated return for credit items. Discarded.
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Person in charge AssignedcriticalInspector note: Certified Food Protection Manager Patricia Rodriquez unable to provide adequate information. Proper cooking holding temperatures unknown. Stated 120F cooking for chicken and 105F hot holding. Multiple risk factor critical violations.
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PIC Performing DutiescriticalInspector note: Deli and produce sections closed until staff properly trained cold and hot holding temperatures maintained and demonstration of hand washing and warewashing demonstrated at produce. PIC must train and monitor staff (handout provided) If unable to provide direct supervision ensure additional person in charge is certified and can perform duties.
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Food Contact Surfaces CleanInspector note: 1) Produce- Discontinue preparing cutting produce until area free of visible soil and debris. Clean and sanitize soiled knives 2) Meat room-Sections odorous. Clean food contact surfaces where poultry and meat stored.
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Inadequate Facilities/Cooling MethodsInspector note: Hot holding unit 110F at Deli counter.Deli case 48F Equipment not maintaining cold foods at or below 41F and hot foods at or above 140F.
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Food ProtectionInspector note: Discontinue using 2 bay sink for washing fruits.
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Food Utensil StorageInspector note: Knives stored between wooden slats of upper shelf. Remove.
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Food Contact Surfaces DesignInspector note: No food prep sink in produce. Provide. Cutting boards scored and soiled in deli prep.
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Three Compartment SinkInspector note: No drainboards for 2 compartment sink.
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Dishwashng FacilitiesInspector note: Hank sink next to santizer bay. Provide barrier separation or change flow of 3 bay sink and provide a soiled storage rack drainboard or cart.
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Equipment ThermometersInspector note: No thermometer in walkin unit.
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Wash Rinse Water Clean Proper Temperature.Inspector note: No detergent at two bay sink. No evidence that equipment is cleaned at two bay sink.
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Wiping Cloths Clean SanitizeInspector note: Soiled cloth not in sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: 1) Produce- Clean soils from storage bins and air vents. Clean back panel of prep table and 2 bay from soils and discoloration. 2) Fish case - clean black shelving of soil and debris.
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Single Service Articles Stored DispensedInspector note: Meat trays stored as clean have meat soils. Discarded by PIC.
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Installed and MaintainedInspector note: Spray arm on 2 bay sink falls below fill line repair. Meat room - Leaking drain pipe below hand sink and hot water temperature fluctuations. Repair..
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Floors Designed Constructed InstalledInspector note: 1)Retail -Remove rugs and maintain floor smooth and cleanable. Rugs soiled. 2) Produce Prep -Floor soiled and unsealed. Clean / seal to make non absorbent. Repair floor opening at rear doors and threshold.
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Improper Maintenance of FloorsInspector note: Blood on floor where deliveries stored. Clean.
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Walls/Ceilings Designed Constructed InstalledInspector note: Repair walls where open holes and area of disrepair. Upper wood shelf slats in disrepair. Repair resurface or replace.Clean walls ceiling to remove soils throughout. Produce wall compressor fans with filth clean to remove. Clean ceiling of dust and discoloration. Meat room- clean fan covers of dust.
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Inadequate LightingInspector note: No light shields over open prep. Replace or provide shatterproof bulbs.
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Premises MaintainedInspector note: Multiple non -food items plant empty containers personal items on shelf. Remove organize area and maintain clean.
What changed since the previous inspection?
Compared with Fail on October 22, 2013: 26 findings appeared for the first time. 2 findings recurred. 3 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.