Cooked?✕
Bangkok Blue Thai
February 6, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings4
Failed findings
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CoolingcriticalInspector note: Kitchen: Curry Sauce cooked the previous evening and cooling overnight in two door refrigerator is 56 F. Provide proper cooling of PHF's from 140F to 70F in 2 hours and from 70 F to 41F in an additional 4 hours.
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Separation Segregation Cross ContaminationcriticalInspector note: Kitchen: Flip-top refrigerators have both raw and rte items on the top. Provide separation between raw and rte products.
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Labeled Common NamecriticalInspector note: Chemical bottles are incorrectly labeled. Label all chemicals correctly.
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PIC Performing DutiescriticalInspector note: Employees are unaware of employee illness policy. Train employees in illness policy.
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Food Contact Surfaces CleanInspector note: Basement: Meat grinder is soiled with food debris. Clean to remove.
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Food Utensil StorageInspector note: Kitchen: Knives along the cooking line are stored between equipment. Store properly. Kitchen: Utensils along the cooking line are stored in stagnant water. Store properly.
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Non-Food Contact Surfaces CleanInspector note: Kitchen: Cardboard box is stored under the microwave. Remove to provide a smooth cleanable surface. Kitchen: Bottom shelf of frialator cabinet is soiled with grease buildup. Clean to remove.
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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.