Cooked?✓
Atlantic Fish Company
August 26, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 13 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector 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 48 F Refrigerated draws 54 F Shrimp 44.6 F
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Adequate Handwashing/Where/When/HowcriticalInspector 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
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PIC Performing DutiescriticalInspector 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.
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Food Container LabelsInspector note: Food containers not labeled - Basement prep and storage areas
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Food ProtectionInspector note: 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
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Food Utensil StorageInspector note: Tongs handing off equipment Knives stored in still water and sanitizing solution Kitchen/prep areas
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Food Contact Surfaces DesignInspector note: Worn cutting boards throughout all prep areas
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Non-Food Contact SurfacesInspector 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
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Wiping Cloths Clean SanitizeInspector 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
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Non-Food Contact Surfaces CleanInspector note: Built up soils on cooking equipment attachments and shelving throughout all prep areas
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Re-use of Single Service ArticlesInspector note: Reusing fish tubs - These containers are not NSF approved for reuse
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Improper Maintenance of FloorsInspector note: Built up soils on floor under and behind all equipment - Kitchen/prep/ware washing/storage areas
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Walls/Ceilings Designed Constructed InstalledInspector 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
What changed since the previous inspection?
Compared with Fail on August 17, 2017: 19 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.