Cooked?✕
Back Deck
May 13, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings24
- critical findings8
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw Chicken stored with raw fish and ready to eat foods in refrigeration unit. 3-302.11 Packaged and Unpackaged Food - Separation Packaging and Segregation.* (A)Food shall be protected from cross contamination by: (1) Separating raw animal foods during storage preparation holding and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready-to-eat food such as vegetables and (b) Cooked ready-to-eat food; .
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers continuously wearing disposable gloves. Leaving food prep areas multitasking and not properly removing gloves. 3-304.15 Gloves Use Limitation (A) If used single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food used for no other purpose and discarded when damaged or soiled or when interruptions occur in the operation. (B) Except as specified in ¶ (C) of this section slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under Part 3-4 such as frozen food or a primal cut of meat. (C) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth durable and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth durable nonabsorbent glove or a single-use glove. (D) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required under Part 3-4 such as frozen food or a primal cut of meat.
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine final rinse temperature 155 °F - Must maintain a temperature of 180 °F NOTE: Dish machine company called and arrived on premise prior to my departure. Establishment is equipped with a three bay sink and proper chemicals for ware washing and will be used while dish machine is being serviced. • Low temp dish machine - Chlorine 0 PPM NOTE: Dish machine company called and arrived on premise prior to my departure. Establishment is equipped with a three bay sink and proper chemicals for ware washing and will be used while dish machine is being serviced.
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Location AccessiblecriticalInspector note: Access to hand sink blocked - ware washing Items stored in hand sink - Bar
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Toxic Items: Original ContainercriticalInspector note: Original label missing from chemical bottle attached to low temp dish machine.
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Labeled Common NamecriticalInspector note: Multiple spray bottles throughout establishment not labeled with common name.
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PIC KnowledgecriticalInspector note: Certified food protection manager's certification expired on 1-24-14
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PIC Performing DutiescriticalInspector note: All employees must be properly trained in food safety and sanitation as it relates to their assigned duties. Multiple risk/critical and non critical violations noted on inspection report.
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Food Contact Surfaces CleanInspector note: Built up foods soils on interior of bulk/condiments food containers.
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Food Container LabelsInspector note: Bulk/condiment food containers not labeled. Once food is transferred from its original package to a food container the container must be labeled with common name.
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Food ProtectionInspector note: Using bowl to scoop potatoes - Provide proper scoop with a handle to scoop all food products. Items stored on top of ice machine.
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Food Utensil StorageInspector note: Ice scoop not properly stored to pertect from contaminants. Tongs stored above trash receptacle.
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Food Contact Surfaces DesignInspector note: Worn cutting board.
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Equipment ThermometersInspector note: No thermometer in salad/sandwich unit. No thermometers in refrigeration units on Grill line
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution per code. 3-304.14 Wiping Cloths Use Limitation. (A) Cloths that are in use for wiping food spills shall be used for no other purpose. (B) Cloths used for wiping food spills shall be: (1) Dry and used for wiping food spills from tableware and carry-out containers; or (2) Wet and cleaned as specified under ¶ 4-802.11(D) stored in a chemical sanitizer at a concentration specified in § 4-501.114 and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (C) Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes and wet cloths used with raw animal foods shall be kept in a separate sanitizing solution. (D) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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Non-Food Contact Surfaces CleanInspector note: Built up foods soils on exterior of bulk/condiments food containers.
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Clean Equipment & Utensils StorageInspector note: Bowls on shelving not inverted
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Improper Storage of Re-usable UtensilsInspector note: Ice buckets stored on floor Ice buckets not stored inverted on hook or a wire shelving to properly drain all liquid.
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Single Service Articles Stored DispensedInspector note: Straws not individually wrapped.
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Hand Cleaner Drying Tissue SignageInspector note: A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visable to food employees. • No hand soap at hand sink.
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Improper Maintenance of FloorsInspector note: Built up soils etc. on floor (under and behind all equipment) - Throughout
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dusty hood above ice machine. Built up soils dust etc. on ceiling fixtures and attachments. Built up soils dust etc. on walls and fixtures. Chipped pain on walls at steps/hallway to basement.
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Premises MaintainedInspector note: Broom's mops etc not properly stored. 6-501.113 Storing Maintenance Tools. Maintenance tools such as brooms mops vacuum cleaners and similar items shall be: (A) Stored so they do not contaminate food equipment utensils linens and single-service and single-use articles; and (B) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
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Anti-ChokingInspector note: Pursuant to M.G.L. c. 94 s. 305D each food service establishment having a seating capacity of 25 persons or more shall: (1) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (2) Make adequate provision for insurace to cover employees trained in rendering such assistance
What changed since the previous inspection?
Compared with Pass on June 13, 2012: 24 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.