Cooked?
Banh Mi Ngon/Vietnamese Gourmet Sandwiches
- resultPass
- critical violations0
- last inspectedFebruary 21, 2014
- address1751 Centre St, West Roxbury 02132
Is Banh Mi Ngon/Vietnamese Gourmet Sandwiches clean?
Banh Mi Ngon/Vietnamese Gourmet Sandwiches is currently Pass from Boston Inspectional Services, Health Division, from an inspection on February 21, 2014. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Banh Mi Ngon/Vietnamese Gourmet Sandwiches?
These are the violations recorded at the most recent inspection on February 21, 2014, in plain English, with the city's own wording underneath.
- ⚠️Adequate Number Frequency Vermin Proof • Exterior of trash barrels visibly soiled. Clean to remove.Adequate Number Frequency Vermin Proof • Exterior of trash barrels visibly soiled. Clean to remove.
- ⚠️Approved Source • Per PIC sticky rice and banana made at home at 51F. Discontinue. All products sold at location must come from approved soured.criticalApproved Source • Per PIC sticky rice and banana made at home at 51F. Discontinue. All products sold at location must come from approved soured.
- ⚠️Food Container Labels • Not all bulk food container labeled. provide labels for all bulk food containers.Food Container Labels • Not all bulk food container labeled. provide labels for all bulk food containers.
- ⚠️Cooling • Per PIC chicken broth cooling at room temperature over night in a pot stored on floor. PIC deiscarded 3 gallons of broth. Discontinue and cool properly.criticalCooling • Per PIC chicken broth cooling at room temperature over night in a pot stored on floor. PIC deiscarded 3 gallons of broth. Discontinue and cool properly.
- ⚠️Cold Holding • Raw beef at 53F. Must be keeped at or below 41F at all times. Monitor.criticalCold Holding • Raw beef at 53F. Must be keeped at or below 41F at all times. Monitor.
- ⚠️PHF's Properly Thawed • Meat out thawing at room temperature. Discontinue and thaw properly. See hand out.PHF's Properly Thawed • Meat out thawing at room temperature. Discontinue and thaw properly. See hand out.
- ⚠️Food Protection • Food in container next to wash bay of three bay sink while doing dishes. Discontinue and store properly. Food stored in freezers in store shopping bags. Discontinue and store in commercial grade bags.Food Protection • Food in container next to wash bay of three bay sink while doing dishes. Discontinue and store properly. Food stored in freezers in store shopping bags. Discontinue and store in commercial grade bags.
- ⚠️Food Contact Surfaces Design • Grill has a build up or carbon. Clean to remove.Food Contact Surfaces Design • Grill has a build up or carbon. Clean to remove.
- ⚠️Wiping Cloths Clean Sanitize • Sponge is being used to wash in three bay sink. Discontinue the use of a sponge. Must use a commercial grade scrubber. 4-101.16Wiping Cloths Clean Sanitize • Sponge is being used to wash in three bay sink. Discontinue the use of a sponge. Must use a commercial grade scrubber. 4-101.16
- ⚠️Food Contact Surfaces Clean • Multiple knives stored in holder soiled. Discontinue and wash rinse and sanitized before storing.Food Contact Surfaces Clean • Multiple knives stored in holder soiled. Discontinue and wash rinse and sanitized before storing.
- ⚠️Non-Food Contact Surfaces Clean • Exterior and interior of refrigeration freezers microwaves visibly soiled with grease dry food and frost build up. Clean to remove. Exterior of all bulk food container visibly soiled. Clean to remove. General cleaning of all shelves in kitchen area.Non-Food Contact Surfaces Clean • Exterior and interior of refrigeration freezers microwaves visibly soiled with grease dry food and frost build up. Clean to remove. Exterior of all bulk food container visibly soiled. Clean to remove. General cleaning of all shelves in kitchen area.
- ⚠️Location Accessible • Hand sink in kitchen prep area completely blocked with containers cooler and other equioment. Discontinue.criticalLocation Accessible • Hand sink in kitchen prep area completely blocked with containers cooler and other equioment. Discontinue.
- ⚠️Insects Rodents Animals • Provide a up to date pest control report. Old and new rodent dropping found on floors stairs to basement electric box and shelve. Clean to remove. MonitorInsects Rodents Animals • Provide a up to date pest control report. Old and new rodent dropping found on floors stairs to basement electric box and shelve. Clean to remove. Monitor
- ⚠️Improper Maintenance of Walls/Ceilings • All walls in kitchen area visibly soiled. Clean to remove. Wall behind grill visibly soiled with grease. Clean to remove. Hood dur to be cleaned by end of the month. Call to have addressed.Improper Maintenance of Walls/Ceilings • All walls in kitchen area visibly soiled. Clean to remove. Wall behind grill visibly soiled with grease. Clean to remove. Hood dur to be cleaned by end of the month. Call to have addressed.
- ⚠️PIC Performing Duties • CPIC Van B Tang Need to review with staff proper holding cooling thawing and general cleaning of location.criticalPIC Performing Duties • CPIC Van B Tang Need to review with staff proper holding cooling thawing and general cleaning of location.
When was Banh Mi Ngon/Vietnamese Gourmet Sandwiches last inspected?
Banh Mi Ngon/Vietnamese Gourmet Sandwiches has 10 inspections on record going back to May 16, 2012.
| date | result | score |
|---|---|---|
| March 15, 2022 | — | |
| February 21, 2014 | Pass | |
| February 20, 2014 | Fail | |
| December 30, 2013 | — | |
| November 20, 2013 | — | |
| December 30, 2012 | — | |
| November 9, 2012 | — | |
| November 1, 2012 | Fail | |
| May 25, 2012 | Pass | |
| May 16, 2012 | Fail |
Banh Mi Ngon/Vietnamese Gourmet Sandwiches vs West Roxbury
West Roxbury runs 86% clean across 201 tracked restaurants — 165 clean, 15 mid, 12 cooked.
Against the 201 spots Cooked tracks in West Roxbury, this one comes out cleaner than 14% of them.
Other spots in West Roxbury
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated February 21, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.