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Auntie Vie's Bakery & Cafe

January 21, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings12
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooked vegeatbles inside of the front service hot holding unit with a temperature of 130F. Discontinue and ensure all foods are being maintained at 140F and above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw eggs observed being stored directly above ready to eat foods and soup. 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
Insects Rodents Animals

Inspector note: Evidence of what appears to be rodent droppings in the main kitchen area. Clean ato remove and provide an up to date pest control report for the re-inspection.
code 35-6-501.111/.115** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Fish stew inside of the 4 door under the grill cooler with an elevated temperature of 102F. PIC stated that the fish had been cooked around 9am . Discontinue and ensure proper cooling methods are in place.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Raw frozen fish observed being left out on counter tops being defrosted. Discontinue and ensure proper thawing methods are in place.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Wash basin of the 3 bay sink located directly next a preparation table with no splash guard. Discontinue to ensure no contamination from soiled dishes. Swap the was and rinse bays so there is no possabililty of contamination from the wash bay of the 3 compartment sink.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Light out above stove top. Replace. Handle of the white upright refrigerator missing. Replace.
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit available for the 3 bay sink at the time of the inspection. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Clean utensils observed being stored directly next to the hand sink in the main kitchen area with no splash guard. Discontinue and either relocate clean utensils or provide some form of permanent splash guard.
code 24-4-903.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Sanitiazer being used at the main hand sink in the kitchen area. Provide proper hand washing soap.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: Lights in the bakery preparation room not shielded. Provide.
code 38-6-202.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: All unecessary equipment and tools to be removed from premises to limit any clutter and possible harborage of rodents.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 15, 2013: 12 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.