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Barcelona Restaurant

August 28, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings4

Failed findings

Hot Holdingcritical

Inspector note: Cooked (Fried) potatoes at service line 110F. Ensure products maintained at 140F or above. Removed at time of inspection and reheated to 165F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Multiple products in refrigeration at 49F-50F including raw beef and partially cooked fries. PIC must ensure products are maintained at 41F or below. Products in refrigeration less than 2 hours. Propducts removed at time of inspection and placed on sheet pans and placed in refrigeration at 39F Cooked potatoes on counter 78F. Must be maintained at 41F or below. Placed in refrigeration at time of inspection
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Observed employee handle RTE foods with bare hands. Reviewed procedures with PIC for proper glove/ utensil use
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Multiple refrigeration units not properly maintaining 41F or below. PIC must properly monitor equipment and food temperatures and monitor proper glove use and handwashing by employees
code M-2-103.11*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Multiple employees at time of inspection with no hair restraints- Corrected at time of inspection
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls used as scoops in bulk food containers- Provide scoop with handle
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Multiple refrigerators along service line 59F-60F. Ensure units maintained at 41F or below. Discontinue use as is and service scheduled at time of inspection. Alternative refrigeration at location available until repairs are made
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: 3 bay sink and dishwashing room with excessive amounts of soiled equipment. Establishment must properly wash/ rinse /sanitize equipment
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Sanitizer in wiping cloth buckets at 0ppm quats. Sanitizer empty at 3 bay sink where buckets were filled. Replaced at time of inspection- Tested at 300ppm
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interiors of multiple refrigerators with food soils and spills. Interior of refrigerator at end of service line with water buildup- Clean
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors of walkin refrigeration with food soils and debris- Clean
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 14, 2017: 5 findings appeared for the first time. 6 findings recurred. 10 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.