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Barcelona Restaurant

March 14, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings16
critical findings3

Failed findings

Hot Holdingcritical

Inspector note: meatballs 86 degrees/provide proper temperature of 140 degrees or above/reheated by manager to 165 degrees roasted chicken 67 degrees/cooling at room temperature for undisclosed amount of time/discarded by chef
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: spanish tortilla 56 degrees/provide proper temperature of 41 or below. manager placed item in 41 degree reach in serrano ham canade de cabra manchego all 64 degrees/provide proper temperature of 41 egrees or below. manager placed items in 41 degree reach in.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: expediting station/ observed cook garnish dishes with bare hands. provie proper barrier from bar hand contact. bread station/observed wait staff handle/cut bread with bare hands. provide proper barrier from bare hand contact
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Hot line/clean/sanitize cutting board between use clean/sanitize cutting board between use
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: review proper cooling procedures for all foods and sauces.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Thermometers Provided

Inspector note: provide metal stem cooks thermometer
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: provide covers to all employee drinks • provide proper food protection for spanish ham
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: provide proper hair restraints for cooks
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: remove damage knives fom knife rack
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: high temp dishmachine and undercounter unit/repair wash gauges 2 door bar reach in/provide internal thermometer salad station/provide accurate internal thermometers
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 2 door bar reach in/clean interior of unit
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Storage of Re-usable Utensils

Inspector note: bar/provide proper drain hoses for soda guns
code 24-4-904.11AB* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: wait station handsink/repair leak at drain
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: salad station handsink/provide refill of liquid soap
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: replace loose filter at hot line
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on February 8, 2017: 15 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.