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Anoush' Ella

November 12, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings4

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Failed findings

Cleaning Procedure (P)critical

Inspector note: Observed an employee on two or more occurances wash their hands with only water and scrubbed their hands for less than ten seconds. Food handlers must wash their hands following correct procedures.
code 590.002/2-301.12-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Rice in large white container in walkin refrigerator is 46F. The owner of the business over the phone states they had checked the temperature of the rice when leaving their Watertown location at 38F and the drive is 20 minutes maximum. The rice had been delivered at 1pm and the temperature was checked by the health inspector at around 2pm. The management decided to voluntarily discard the rice. Hold cold TCS at or below 41F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: In the hot holding drawers chicken skewers 110F cooked fish 109F cooked falafel 120F. The food had been placed in the hot drawers at around 11am and the person in charge decided to voluntarily discard all the foods in the hot holding drawers. Hold hot TCS foods at or above 135F.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Quats sanitizer in red bucket and at the three compartment sink tested at 0ppm with the location and the health inspector's QT40 test strips. The cause was hand soap had been hooked up to the sanitizer line. Upon swapping the hand soap with sanitizer still no sanitizer was detected after running the sanitizer mix valve for five or more minutes. The management put a service call out for repair of the sanitizer dispenser and all locations at Timeout Market will be filling sanitizer from a different station tat tested at 200ppm.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: The person in charge did not answer correctly: the proper hot holding temperature; the proper minimum cooking temperature for ground meats; the person in charge was not able to name more than two out of five reportable symptoms and none of the reportable illnesses. The person in charge should be knowlegable about food safety and employee health.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Food Storage Containers Identified with Common Name of Food (C)

Inspector note: There are multiple in use bottles and containers with foods in them without name labels. Provide name labels for foods removed from their original containers into new containers.
code 590.003/3-302.12-C* · lower-severity findingstatus: Fail
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector note: The air filters at the bottom of the sandwich cooler are heavily encrusted with dust and soils; clean to remove soils.
code 590.004/4-601.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 24, 2025: 7 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.