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Audubon Circle Restaurant & Bar

February 7, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Sliced and cooked potatoes being hot held at 117. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Meat sauce sliced onions and peppers in small cold holding container with temperatures between 48-51F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC to remove and place into a refrigeration unit in order to maintain a temperature below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw eggs being stored over ready to eat cold cuts of walk-in cooler. Discontinue and store appropriately to ensure no cross contamination from raw eggs.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Personal beverages observed in the preparation area with no lids. Provide lids for employee beverages.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Blade of can opener in basement preparation area visibly soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Sauce containers with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Thermometers Provided

Inspector note: No food thermometers present at the time of the inspection. Provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Containers of foods being stored on the ground of the walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Plastic container being used to dispense flour in basement preparation area. Discontinue and use a handled scoop to prevent contamination from hands.
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Dishwasher in basment preparation area appears to bemleaking. Address and repair if necessary. 3 Bay sink is to be used until necessary reppairs are made.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Walk-in cooler with no evidence of a thermometer. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Clean knife being stored in bewteen soiled wall and storage rack. Discontinue and store all knives in a clean and protected area.
code 24-4-903.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No soap at hand wash sink in kitchen area. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Excess boxes and debris on ground in basement preparation area. Remove.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Test Kit Provided

Inspector note: No test kits available for use at the 3 baqy sink. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on June 15, 2012: 14 findings appeared for the first time.

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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.