Atlantic Fish Company

August 17, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings19
critical findings6

Failed findings

Cold Holdingcritical

Inspector note: Properly store all potentially hazardous in NSF approved equipment to maintain proper temperatures - Food items in containers stored on top of ice only keeping bottom of food item cold Coleslaw 51 F Refrigerated draws 54 F Shrimp 44.6 F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food handler/staff/ware washing etc. multitasking disposable gloves - leaving and returning to work/prep areas handling multiple food contact equipment. Employees did not change gloves until instructed by PIC and Health inspector Observed food handler not washing hands before donning on clean glove. Observed food handler wiping hands on dirty wiping cloth after being instructed to wash hands No drying device and hand wash signage at one hand sink and tongs stored in hand sink basin and items stored in from of hand sink on cooking/prep line No hot water at hand sink at end prep area
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: 3 low temp dish machines not maintaining 50-100 PPM chlorine (Bar and Kitchen) All ware washing shall be preformed in high temp dish machine which in in compliance Wash temp 160 F/Rinse temp 180 F Dish washing company called by PIC
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink on cooking line is obstructed by items stored in front and tongs stored in hand sink basin - All hand sinks shall be maintained and accessable at all times
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Certified food protection manager's allergen awareness certification expired in May 2017
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Multiple risk factors and non critical violations noted on inspection - All employees shall be trained immediately in food safety and sanitation as it relates to their assigned dutes per code by the certified food protection manager. The person in charge shall oversee day to day operations and take immediate corrective action as required by code to ensure establishment is in compliance with State/local/federal regulations.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Food containers not labeled - Basement prep and storage areas
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Screw driver stored above food prep table Clean cut lemons in food prep stored in cardboard box & open food not stored in covered food containers- All foods shall be stored in food grade covered containers
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Tongs handing off food handlers uniform and equipment Knives stored in still water and sanitizing solution Kitchen/prep areas
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Worn cutting boards throughout all prep areas
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Chipped/peeling paint on serving carts Rust on wire shelving - Basement/ware washing/storage Foil lining cooking equipment - Cooking line Refrigerated draws 50 F - must maintain 41 F or below Chipped paint on mixer stand - Basement
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: In use wiping cloths not stored in sanitizing solution between uses - Kitchen/prep/ware washing/bar/wait station Cloth towels stored on cutting boards food contacts and non food contacts. Using wiping cloths for pot holders/wiping equipment including tongs
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Built up soils on cooking equipment attachments and shelving throughout all prep areas
code 23-4-602.13* · lower-severity findingstatus: Fail
Re-use of Single Service Articles

Inspector note: Reusing fish tubs - These containers are not NSF approved for reuse
code 26-4-502.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: No hot water at hand sink in prep area (salad prep) Plumber on premises and corrected hot water during inspection
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Built up soils on floor under and behind all equipment - Kitchen/prep/ware washing/storage areas
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Built up soils on walls and attachments throughout Kitchen/prep/ware washing area Chipped and peeling paint on wall/door frames Prep/ware washing
code 37-6-201.11* · lower-severity findingstatus: Fail
Proper storage of clean linen

Inspector note: Carpet stored on top shelf above clean linen - Basement
code 44-903.11* · lower-severity findingstatus: Fail
Anti-Choking

Inspector note: While food is being served there shall be an employee on the premises trained in anti - choking
code 590.009(E)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on September 6, 2016: 11 findings appeared for the first time. 8 findings recurred. 7 previous findings did not recur.

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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.