Cooked?✕
B.U. Warren Tower Cafe
September 3, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings8
Failed findings
-
Recieving/Sound Condition/Proper TemperaturescriticalInspector note: One dented can of produce was observed on the storage rack within the receiving room. The dent was at the top of the can and extended to the lip. Damaged boxes of products must be opened and examined. Damaged food containers must be removed and segregated. The can was voluntarily discarded.
-
Cold HoldingcriticalInspector note: The following cold holding violations were identified during the inspection: 1) fried chicken - 46 F the chicken was cooked on Thursday the chicken was voluntarily discarded 2) 7 quart containers of heavy cream and 1 pan of cream cheese were at 60 F the products were voluntarily discarded 3) the waffle mix was at 78 F 4) the sour cream in the right refrigerated walk-in was at 50 F 5) the salsa verde for Olecito was at 47 F 6) the chip salsa for Olecito was at 49 F 7) in the left walk-in the large tub of cooked pasta sauce was at 54 F cooked the previous day and 8) the pasta within the Lexan container (left walk-in) was at 52 F. Food products must be maintained at 41 F or below.
-
Separation Segregation Cross ContaminationcriticalInspector note: Several carts utilized for plate storage were soiled with food debris representing a potential source of contamination. The carts must be maintained clean.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: The individual thawing the chicken in the kitchen opened the bag containing the chicken and released chicken juice to the floor food preparation counter his hands and utensils. The individual left the station without first washing his hands. The grill staff were handling utensils cleaning rags cheese and frozen burgers without washing her hands between tasks.
-
Good Hygienic PracticescriticalInspector note: No eating or gum chewing should be performed within an active food service/preparation area.
-
Location AccessiblecriticalInspector note: Five hand sinks within active food service areas were blocked by trash containers and/or plating storage racks. The hand sinks must be readily accessible at all times.
-
PIC Performing DutiescriticalInspector note: The university and kitchen management must formulate a means to better manage product receipt and refrigerated storage. Station management staff must be proactive in notifying management when equipment is not properly operating. Staff must also take corrective actions when students are observed handling food products with bare hands. The dessert manager neglected to take corrective actions when a student was observed handling the fruit loop dessert bars.
-
Consumer AdvisoriescriticalInspector note: If breakfast eggs are to be provided to order a consumer advisory must be provided/posted at the station. The advisory could not be located that is typically hung at the station.
-
Food Container LabelsInspector note: Bulk food storage containers must be labeled.
-
Inadequate Facilities/Cooling MethodsInspector note: As evidenced from the cold holding violations cited the current refrigeration system appears unable to maintain internal food product temperatures of 41 F or below under heavy use. A cooling study is recommended to assess how the internal temperature of the unit varies during meal preparation and receiving. Once the data is compiled a risk management plan should be employed to minimize temperature fluctuation and ensure proper temperature control.
-
Food ProtectionInspector note: One Lexan container of lentils was observed within the storage room. The lentils should be covered.
-
Clean Cloths Hair RestraintInspector note: One food service individual was observed within the kitchen and food service area without a hair restraint. Provide for all.
-
Food Contact Surfaces DesignInspector note: Milk dispensing bags must be cut at an angle. The bags were straight cut.
-
Non-Food Contact SurfacesInspector note: The thermometer face of the milk dispensing unit is broken.
-
Non-Food Contact Surfaces CleanInspector note: The sides of the grill and the table beneath the grill should be cleaned to remove grease and food debris.
-
Clean Equipment & Utensils StorageInspector note: Clean bowls and containers removed from the dish machine must be stored inverted. Utensils should be stored unidirectionally to avoid later bare hand contact with food contact surfaces.
-
Hand Cleaner Drying Tissue SignageInspector note: The soap dispenser beside the food preparation sink was not operating. Repair. Two towel dispensers were not operating properly. Repair.
-
Improper Maintenance of FloorsInspector note: The floor beneath / beside the grill was soiled. Food soil and debris were also observed on the floor within two of the walk-in refrigerators. The floors should be maintained clean. Once the liquid contents of the bag of thawing chicken were released to the floor the staff member working with the chicken should have cleaned and sanitized the effected floor area. Chipped and worn tiles and grout should be repaired/replaced.
-
Rooms and Equipment VentedInspector note: The temperature of the storage room was observed to be 87 F. The internal temperature of the room should be improved to reduce the room temperature and extend / maximize product shelf life.
What changed since the previous inspection?
Compared with Pass on October 29, 2009: 19 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Fenway
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.