Ban Toi Restaurant

September 16, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings4

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Failed findings

Cleaning Procedure (P)critical

Inspector note: I Observed staff member rinsing hands with gloves on I advised him to wash hands properly before returning to kitchen- Train staff to wash hands properly
code 590.002/2-301.12-P*** · critical food-safety factorstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Beef stored with Chicken in reach in refrigerator. Eggs store with Live snails- Corrected on Site removed and stored separately Discontinue storing different species with each other.
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked Beef sitting on stove at room temperature 112F- Instead of reheating to 165F PIC discarded the meat voluntarily.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)critical

Inspector note: There was shrimp paste stored on a make shift shelf at room temperature for undetermined amount of time the bottle states to refrigerate after opening. PIC voluntarily discarded 2 bottles - Discontinue storing food that require refrigeration at room temperature
code 590.003/3-701.11-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC not training staff on proper handwashing proper storage of foods time and temperature not having a thermometer to ensure food is at safe levels. - Thoroughly train staff on the importance of handwashing and all mentioned above
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Food Temperature Measuring Devices (Pf)

Inspector note: At the time of inspection there was no thermometer - Provide a working thermometer to temp food
code 590.004/4-302.12-PF** · serious findingstatus: Fail
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Hand sink Behind Counter was filled with glasses and scrubber. Handsink on the cookline was completley dry. Handsink near warewas was blocked with 2 large buckets and completley dry- PIC removed the glasses and 2 large buckets corrected on site staff washed hands
code 590.005/5-205.11-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Soiled knives wedged between low boy coolers- Remove and Properly clean and store.
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: Wiping cloths at every area not in sanitizer solution- Provide a sanitizer solution to store soiled wiping cloths
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Miscellaneous Sources of Contamination (C)

Inspector note: Ice machine in Kitchen is soiled - Clean to remove soils
code 590.003/3-307.11-C* · lower-severity findingstatus: Fail
System Maintained in Good Repair (C)

Inspector note: 3 Bay sink has a huge leak underneath. I advised the PIC not to use the 3 bay sink in kitchen area until repaired. He will use the 3 bay sink downstairs. - Repair.
code 590.005/5-205.15-C* · lower-severity findingstatus: Fail
Floors Walls and Ceilings-Cleanability (C)

Inspector note: FLoors are soiled and slippery- Clean to remove soils and grease.
code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 24, 2021: 12 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.