✕

Archie's Place

April 14, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings4

← Back to the current restaurant page

Failed findings

Hot Holdingcritical

Inspector note: Chicken ziti broccoli at 115F in steamtable(uncovered).Cooked meatballs in kitchen sitting at 85F covered.Cooked turkey breast sitting covered on table at 88F.Cooked grape leaf sitting covered ontop of oven at 123F Cooked ground meat dish covered sitting on prep table at 115F.Provide all hot foods at 140F and/or above.4-14-2010:Cooked potato sitting in pan on shelf over oven at 46.7F.Cooked sausage sitting in pan on oven at 50.1F(Oven on???).Provide proper procedures for food products whether it is Cooking-hot holding etc.as well as required temperatures.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw chicken that was delivered at 10:25am was still sitting in same spot at 11:20am.Properly store phf's.Establishment must properly store products in refridge upon receiving.Utilize basic safe food principles.Raw lamb stored over RTE foods(garden salads mayo) in 2door reach-in refridge.Raw beef and shelled eggs stored over pickles in refridge.4-14-2010:Raw fish stored over salami and raw poultry stored over beef.CFM needs to ensure proper storage of raw animal foods.Reminder that if it all can't be stored on bottom then it needs to be stored according to cooking temperatures.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Multiple staff observed wiping hands on aprons.4-14-2010:CFM observed wiping hands on apron multiple times(????).
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not performing required duties according to Food Codes as evident by Inspection and interview and through critical violations cited.CFM observed wiping hands on aprons.I strongly suggest an additional individual be certified to help aide in the training needed for all staff.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: PIC/CFM unsure of time/temperature requirement for Cooling as well as several products covered sitting on countertops(???-are products holding hot or cooling)4-14-2010:Owner has ordered additional refridgeration-Good.In the meantime an unused reach-in refridge isn't being utilized in rear storage area.Utilize at all times to properly store cool products.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: 2 full flats of eggs sitting at room temperature next to refridgeration unit(?).All phf's need to be held at 41F and/or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Food stored on drain board of 3bay sink while pots/pans being washed(?).
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Handsink at front service area in disrepair(partially clogged).Provide proper plumbing.
code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 8, 2010: 5 findings recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.