✓

B Good Burger

December 17, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Reheatingcritical

Inspector note: Reheating foods in steamtable.Squash soup at 85F Cooked veg(mushrooms) at 83F.Management states food is placed into Dangerzone(??????????????)in steamtable.Improper practice.
code 03-3-403.11*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Chopped chicken in open air refridge at 52F.Chopped chicken in Walk-in at 45F.Chicken is prepared at another location and shipped out to various locations.(Management checking food temp's as required????Delivery storage etc.).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Management observed using handsinks to fill pans.Small portable table placed infront of handsink while management working at grill(????).
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Management not performing required duties as evidenced by improper practices from Management as well as not training staff properly(dishwasher had no idea how to test sanitizer what concentration should be etc but was appreciative after it was explained to him by Inspector.(See report for risk factors)
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Management observed performing food prep at 3bay sink while 3bay sink filled up with soap/water and sanitizer(???????????????????).Utilize food prep sink!!!!!!!!!!
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Utensils for cooking kept in sanitizer buckets(????).Provide acceptable methods(explained to management).Remember to provide sperate utensils for raw chicken beef etc and then cooked product to avoid cross contamination.
code 10-3-304.12* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Staff and management observed performing food prep without hair restraints or at a minimum clean apron over street clothes.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Filters taken out of hotline hoods(X2) due to insufficient ventilation issue.Replace and maintain accordingly.
code 15-4-202.16* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Interior of hotline hood greasy to sight due to removal of filters due to ventilation issue.have units serviced by an approved vendor from BFD active list.Provide documentation on cleaning as well as deficiencies.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Rooms and Equipment Vented

Inspector note: Hot line unit not properly ventilated(Insufficient).Management states that establishment fills up with smoke and that filters at hotline hood need to be removed inorder to function properly.Unacceptable practice.New BFD law/requirement concerning hotline hood equipment.Refer to Bldg and fire Inspectors.
code 39-6-304.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Dirty stagnant water left by rear door/mop sink.Empty dirty/stagnant water after use and properly store.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 3, 2010: 11 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.