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Aris Barbeque

July 24, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings2
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Caesar dressing 59 °F Refrig 45° F - on cooking line Refrig on serving line 50° F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail

Checks marked passed

Hot Holdingcritical

Inspector note: Chickens 124° F 119 °F Beef Kabobs 106°F Chicken Kabobs 109° F
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw Chicken Stored above beef -Refrig units
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed no hand-washing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: Foodhandler eating
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Using bare hands to prepare lettuce.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Did not sanitize pan prior to use.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: sanitizing solution 400+ ppm
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: Does not have proper knowledge in hot & cold temperatures.
code M-2-102.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Multipal risk. Factors & critical Violations with are on going repeat violations.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Build up on can opener blade. Food containers visibly soiled
code 22-4-601/602.11** · serious findingstatus: Pass
Food Utensil Storage

Inspector note: Scoophandle in contact with customer ice.
code 10-3-304.12* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: worn cutting
code 14-4-202.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Refrig units
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: No wiping cloths& sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Interior of all refrig refrig units. Shelving
code 23-4-602.13* · lower-severity findingstatus: Pass
Walls/Ceilings Designed Constructed Installed

code 37-6-201.11* · lower-severity findingstatus: Pass

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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.