Cooked?✕
Bale Restaurant
January 8, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings18
- critical findings6
Failed findings
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Approved Food or Color AdditivescriticalInspector note: Food coloring supplied from grocery store with no english labels. Provide. Food coloring being added to foods on site. Discontinue and ensure all colorings are approved from the FDA.
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Cold HoldingcriticalInspector note: Chau Lua in hot holding unit at 107F. Discontinue and ensure all PHF's are hot holding at 140F and above. Fried vegetarian rolls at 80F. Discontinue and ensure all product are maintained at 140F and above. PIC removed to reheat to 165F to ensure no bacterial growth. • Vermacelli and tofu stored at 72F. Discontinue and store at 40F and below. Rice wrapped in shrimp and rice noodles holding at 70F. Discontinue and store PHF'S at 40F and below. Cold cuts cold holding at 50F.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw frozen pork fish and sausage all stored together in basement freezer. Discontinue and store separately to ensure no contamination from different species. Raw eggs stored above ready to eat foods. Discontinue to ensure no cross contamination from raw eggs.
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Toxic Items: Original ContainercriticalInspector note: Paint
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PIC Performing DutiescriticalInspector note: PIC not overseeing in the proper hot cold and cooling parameters. PIC processing and packaging meats on site. Discontinue unless approved from the Health Department.
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Consumer AdvisoriescriticalInspector note: No consumer advisory on pork product labeled raw. Provide Consumer advisory on all products that are raw or under cooked.
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Food Contact Surfaces CleanInspector note: Machines in baking area visibly soiled. Clean to remove.
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Reduced Oxygen PackagingInspector note: Patte made from ground pork appears to be packaged on site in a vacuum sealed bag. Discontinue all sales processing and packaging of patte on site.
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Inadequate Facilities/Cooling MethodsInspector note: Cold holding equipment not sufficient enough to maintain the amount ofvproduct being produced on site. Address.
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Food ProtectionInspector note: Ice placed directly on raw fish and other raw meats with no proper draining. Discontinue and ensure proper drainage for ice.
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Food Contact Surfaces DesignInspector note: Plastic bowl being used to dispense flour. Discontinue and use handeled scoop
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Three Compartment SinkInspector note: 3 Bay sink with no drain boards and soiled pots and pans stored in first bay. Discontinue and store appropriately to ensure proper cleaning.
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Non-Food Contact Surfaces CleanInspector note: Exterior of rice container visibly soiled. Clean to remove. Evidence of mouse droppings on exterior of buckets in basemet. Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Pans being stored on ground next to 3 bay sink. Discontinue andcstore clean and protected.
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Re-use of Single Service ArticlesInspector note: Plastic container being used to dispense rice. Discontinue and use a handled scoop to ensure no contamination from hands.
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Installed and MaintainedInspector note: Hot water registering at 74F. Ensure there is enough hot water to supply establishment
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Mop Sink not ProvidedInspector note: Mop and bucket stored next to 3 bay sink. Discontinue and store appropriately.
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Premises MaintainedInspector note: Equipment and tools stored next to juices and other drinks. Discontinue and store appropriately.
What changed since the previous inspection?
Compared with Pass on October 23, 2009: 18 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.