Cooked?✕
Bale Restaurant
April 28, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings17
- critical findings6
Failed findings
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Labeling of IngredientscriticalInspector note: No labels on peanut and fish sauces. Provide. Labels do not meet requirements including listing of allergens.
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Hot HoldingcriticalInspector note: Cooked Beef and carrots held at 130 F. Cooked pork being held at 90f. PHF'S to be held at 140 F or above. Vegetable Soup at 130 F
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Cold HoldingcriticalInspector note: Rice Pork sticky rice left out at room temperature 60 F. Cooked rice noodles at 80F. Products removed from self-service area by PIC. Cooked banana at 6 F Cooked taro root at 62 F. Sticky rice with beans and pork at 67 F. Sweet rice at 67 F. Store PHF'S at 40 F or below. Coffee and milk being stored at room temperature 78 F. Cooked tapioca stored at 80 F. Garlic and oil stored refrigerated at 50 F.Deli style porks at 50 F. Fish patty at 49 F.
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Separation Segregation Cross ContaminationcriticalInspector note: Corked pork and shrimp stored together in coffin style freezer. Discontinue and store separately.
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Adequate Handwashing/Where/When/HowcriticalInspector note: No hot water at hand wash station while preparation of foods going on. Corrected onnsite by PIC
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Hot and Cold WatercriticalInspector note: No hot water at hand washing station in basement. Provide hot water at 110 F or above.
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Food Contact Surfaces CleanInspector note: Upright stand mixer with heavy soil build-ups. Clean to remove and with proper frequency.
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Reduced Oxygen PackagingInspector note: Specialized packaging processing being done or site. Discontinue unless proper variance is acquired. Raw sugar cane being pressed on site. Discontinue and provide proper HAACP plan.
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Inadequate Facilities/Cooling MethodsInspector note: Pork and sausage being cooled in tightly sealed bags. Provide proper cooling methods.
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Food ProtectionInspector note: Cilantro and eggs being stored on floor of Norlake walk-in. Store elevated six inches or more off ground.
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Food Utensil StorageInspector note: Utensils stored on gas pipe at wok station and on pipes in basement. Discontinue and store properly.
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Food Contact Surfaces DesignInspector note: Wooden handled peeler blenny used in preparation area. Discontinue and use food grade utensils. Replace blades on meat grinder.
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Non-Food Contact SurfacesInspector note: Coffin style freezer in basement total in disrepair. Replace or Repair.
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Three Compartment SinkInspector note: 3 compartment sink with no drain board. Provide.
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Non-Food Contact Surfaces CleanInspector note: Hoods and vents over grill and wok station with grease and smoke like build-up. Clean to remove. Wok Station with heavy carbon build-up clean to remove. Coffin style freezer with frost build up. Defrost to remove. Upright freezer in basement with heavy frost build-up. Defrost to remove.
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Re-use of Single Service ArticlesInspector note: Plastic container being used to dispense butter. Discontinue and use food grade utensil.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towel dispenser at hand wash sinks. Provide
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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.