Anshur Restauruant

October 10, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings19
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: steamtable/lamb 130 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: 3 bay sink/provide proper sanitizer to unit
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: dishroom handsink/do not block access to sink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: certified food manager must provide proper cleaning schedule and training on proper food handling procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: side storage room/store all foods 6 inches off floor remove all foods from open #10 cans remove food prep from dishroom
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: remove all worn cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: wait station/repair or remove non working reach in
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: 3 bay sink/properly label wash rinse sanitize and provide 3 drain plugs provide proper storage of all clean dishware
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: kitchen/provide internal thermometers to all reach in units
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: 3 bay sink/provide new quat test kit low temp/provide chlorine test kit
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: wait station/clean all cabinets and shelving kitchen/clean interior/exterior of all reach in units and all cooking equipment
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: kitchen handsinks/clean sinks provide liquid soap and paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: restrooms/provide self closing doors
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: dumpster/keep lid closed at all times
code 33-5-501.13-.17* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: clean outside grounds around rear deck trash and grease barrel
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: side storage room and hallway/resurface worn grey floor side storage room/clean floor area under all shelving clean stairway to kitchen kitchen/clean floor area under around and behind all equipment
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: side storage area/keep bulk head door closed at all times clean green walls in hallway hot line/clean interior of hood provide up to date licensed hood sticker kitchen/clean walls throughout dishroom/clean all light shields
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: kitchen/provide proper light shields with endcaps
code 38-6-202.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: side storage room/provide proper storage of mop clean mop closet/remove all employee clothing
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 15, 2012: 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.