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B-Good

August 6, 2018 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings0

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Failed findings

Non-Food Contact Surfaces

Inspector note: Refrigeration unit at front service line used to hold cut lettuce at 72F at time of inspection. Unit noted on previous inspection. Equipment must maintain 41F or below- Replace
code 15-4-202.16* · lower-severity findingstatus: Fail

Checks marked passed

Coolingcritical

Inspector note: Cooked brussel sprouts in service line at 71F. Must properly cool after preparation. Noted on previous inspection. Removed and placed in shallow pan in walkin
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Prepared cut lettuce in refrigeration unit not properly at 61F. Per PIC product prepared less than 1 hour prior.Must be maintained at 41F or below. Removed and placed in walkin. Eggs stored on counter 117F- Discarded
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Observed raw hamburger being made into patties on table wher vegetables are being prepared. Establishment has limited prep space. Reviewed process with PIC to reduce risk of cross contamination during preparation.Vegetables discarded
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Multiple employees in back prep preparing foods unable to properly wash hands at handsink- Corrected
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Multiple cases of product on floor in front of handsink in front prep.Products delivered during the morning. Ensure handsink is accessible
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC must unsure cold holding/cooling temperatures of PHFs ensure all equipment is maintaing temperature Ensure proper handwashing by all employees and must monitor preparation of products to reduce risk of cross contamination Review with staff
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Observed employee prepping vegetables into pan placed on top of trash receptacle- Discontinue
code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 30, 2018: 1 finding 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.