✓

Archie's Place

September 30, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

← Back to the current restaurant page

Checks marked passed

Hot Holdingcritical

Inspector note: Chicken breast in sauce in steam table at 98F chicken-broccoli-ziti mixture at 120F sausage patty at 125 sitting on top of bacon in steam table.(Other product tested was at or over 140F.Staff not necessarily checking food products with a metal stem thermometer before its put into steam table).
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Grape leaf in open top refridgeration at 55F(Other products in same unit-chicken salad and tuna at or near 41F).Reminder:For tuna-please store cans of tuna needed for the days operation in the refridge prior to use as well as cold mayo to ensure your product will be at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Cooking Temperaturescritical

Inspector note: Staff indicate that the shwarma product(on vertical cooker) has never been temperatured after its cooked to ensure proper temperatures are met.I explained that every food product needs to be tested with a metal stem thermometer and someone in charge of the operation needs to be knowledgeable about Food safety requirements.Staff stated food was"burning hot" but has never been tested for cooking temperature nor holding temperatures.Please provide.
code 03-401.11-.12*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw lamb stored over cooked roastbeef raw poultry stored over raw beef.Review requirements and provide proper procedures.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: No certified manager onsite.Person who had been in place as a CFM no longer is employed at location.Its imperative that the ownership send someone who is to be the new CFM to an upcoming class and get certified in food safety to assist in temperature controls and food safety issues as it relates to the operation.Please sign up for an upcoming class.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: cooked Potato wrapped in refridge at 103F.Stuffed chicken breasts that have been cooked and are to be put into refridgeration/freezer sitting on top of oven.Review proper procedures with staff.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Food thawing in stagnant water at 3bay sink while staff filling sinks with sanitizer and soap/water???Provide proper procedures to ensure food protection at all times.
code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 23, 2010: 7 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.