✓

Bale Restaurant

July 7, 2021 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 16 code checks were marked passed.

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Checks marked passed

Clean condition-Hands and Arms (P)critical

Inspector note: Handwashing sinks visibly dry or blocked by equipment- Employees unable to or not properly washing hands prior to working in food prep areas- Reviewed with PIC and corrected
code 590.002/2-301.11-P*** · critical food-safety factorstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Employee using same gloved hand to touch raw beef and cooked beef- Corrected at the time of the inspection
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
(A) Gloves Use Limitation (P)critical

Inspector note: Observed employee using gloved hands to place raw meats on grill and then use the same gloved hand to remove cooked meats. Employees must be retrained in food safety and cross contamination Emploee removed gloves washed his hands and put on new gloves. Seperate tongs were provided to him to use one with the raw meat and another to remove the cooked product.
code 590.003/3-304.15-P*** · critical food-safety factorstatus: Pass
Cooling (P)critical

Inspector note: Numerous containers of products cooked just prior the the inspection and during the inspection are placed in plastic bus buckets filled to the top and covered in plastic. Reviewed proper cooling procedures with the PIC and products were moved to shallow metal pans to properly cool. Product temperatures ranged from 100F- 135F.
code 590.003/3-501.14-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Excessive amounts of raw products and cooked products including raw meats cooked noodles and tofu on counters throughout the kitchen at temperatures of 55F and above. Per the PIC products were in the process of being cooked or to be put in refrigeration. Reviewed the procedures with the PIC and foods that were not currently being cooked were placed in refrigeration. Packaged products on service line in service area stored above the cold hold unit including rice products witha temperature above 60F. PIC voluntarily discarded the products at the time of the inspection.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
System Maintained in Good Repair (P)critical

Inspector note: Noticable odor from grease trap in lower level- Clean with proper frequency
code 590.005/5-205.15-P*** · critical food-safety factorstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Numerous violations and repeat violations noted at the time of the inspection. Establishment will be required to work with a food safety professional to properly train all staff in food safety and cleaning procedures in the establishment.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: Numerous containers of prepared foods in refrigeration in kitchen and in walkin in lower level with no labeling- production/ discard dates
code 590.003/3-501.17-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Equipment including large mixer machine used to place seal on top of prepared drinks and the internal panel of ice machine and equipment in lower level with dried on food soils/ black mold like buildup in ice machine. Must be cleaned with proper frequency.
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Multiple handwash sinks blocked by equipment- Corrected
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Food Storage Containers Identified with Common Name of Food (C)

Inspector note: Numerous squeeze bottles and containers with no labeling- Provide
code 590.003/3-302.12-C* · lower-severity findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Soiled wiping cloths on counters throughout- Maintain in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Thawing (C)

Inspector note: Products on shelving in kitchen thawing in ambient temperatures- Placed in refrigeration
code 590.003/3-501.13-C* · lower-severity findingstatus: Pass
Warewashing Equipment Clean Solutions (C)

Inspector note: Sanitizer solution set up in 3 bay sink with heavy food debris- Equipment must be properly rinsed prior to warewashing
code 590.004/4-501.18-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Floor in lower level with pooled water- Clean Shelving in lower level with encrusted soils
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
Equipment and Utensils Air-Drying Required (C)

Inspector note: Employees stacking sanitized equipment not allowing the equipment to properly air dry- Discontinue
code 590.004/4-901.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 1, 2021: 16 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.