Cooked?✕
Bazaar On Cambridge St.
February 18, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings7
- critical findings2
Failed findings
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Labeling of IngredientscriticalInspector note: Prepacked foods for customer self service and retail areas not properly labeled
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PIC Performing DutiescriticalInspector note: Discontinue providing/catering food for Highly Susceptible Population.
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Food ProtectionInspector note: No inline refrigeration in food prep area - Food handlers leave prep area and retreive food from walk in units. No divider between hand sink and food prep sink - Kitchen/Prep Food products stored on floor in Produce Walk in Refrigeration unit Using food containers to scoop to food products/provide proper scoops with handles- Multiple areas thoughout establishment. • Packing of foods being performed at loading dock - relocate to prevent contamination of food products
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Outside Storage Improperly MaintainedInspector note: Debris and unnecessary articles from exterior rear of establishment - Remove Ground area litered with food waste.
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Floors Designed Constructed InstalledInspector note: Floor in disrepair in walk in unit • Built up soils on floor under behind and around shelving and equipment.
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Walls/Ceilings Designed Constructed InstalledInspector note: Openings in walls - Storage/Dock/Walk in units Exposed insulation around ceiling pipes above packaging/walk in units/storage areas Hood filter missing at hood - Food prep/cooking line Wall in disrepair in walk in unit
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Premises MaintainedInspector note: Remove smoker (PIC stated not in use) - Kitchen Remove all unused and unnecessary equipment/articles from interior of premises throughout • Mops broom cleaning instruments not stored off the floor on hook/bracket.
Checks marked passed
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Hot HoldingcriticalInspector note: Herring 45 F to 46 F Retail display refrigeration 48 F (Herring 45 F to 46 F) in unit Food products stored on top of Ice (Deli) Chicken (ground/prepared food) 52 F Veal (ground/prepared food) 50 F Prepared salads/foods (Deli) Herring with Onions 45 F Walk in Refrigeration Some of the items below require a hold temperature at or below 38 F - Unknown time for storage: Herring 45 F - 46 F Norven Herring in oil 46 F 46.6 F Vici Herring in oil 47 F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw Red Cavier stored above cooked products.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed multiple food handlers wearing disposable gloves improperly - Food handlers leaving and returning to prep areas wearing disposable not removing gloves when their is a change in tasks and not washing hand before placing new glove on and returning to food preparation. Observed food handler coughing into hands and did not wash hands until instructed by BOH.
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Location AccessiblecriticalInspector note: Access to hand sink blocked by prep table and soup holding units - PIC was taking corrective action during inspection
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Labeled Common NamecriticalInspector note: Spray bottles not labeled - PIC took corrective action during inspection
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PIC KnowledgecriticalInspector note: Provide full time on site certified food protection manager - PIC stated that the Certified food protection manager oversees another location and is not at this location full time.
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Food Contact Surfaces CleanInspector note: Built up soils on can opener blade - Kitchen/prep Built up soils on interior of ice machine - Storage
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Insects Rodents AnimalsInspector note: Dog on premises
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Food Container LabelsInspector note: Bulk food containers not labeled multiple locations throughout establishment.
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Inadequate Facilities/Cooling MethodsInspector note: Multiple PHF's cooling in deep and covered containers in walk in refrigeration. Multiple packages state "Keep Frozen Thaw under refrigeration immediately before use" - these products are being thawed in advance and placed in deli for unknown time.
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PHF's Properly ThawedInspector note: Herring thawing in stagnant water in walk in refrigeration
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Food Utensil StorageInspector note: Utensils stored between back of sink and wall.
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Food Contact Surfaces DesignInspector note: Worn scorn and discolored cutting boards Using wooden spoons that are split and using paint brush for food contact.
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Non-Food Contact SurfacesInspector note: Gasket on Cambo unit in disrepair • Rust on can opener stem • Using multiple milk crates for shelving throughout establishment
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored properly in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Built up soil on interior and exterior of Cambo units • Built up soils on can opener stem - Kitchen/Prep Built up soils on rolling racks - Kitchen/Prep Built up soils on exterior of ice machine - Storage • Built up soils on exterior of food containers in walk in units. • Built up soils on shelving in refrigerated display cases
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Clean Equipment & Utensils StorageInspector note: Pots and pans not stored inverted
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Re-use of Single Service ArticlesInspector note: Reusing single use food containers to stored food products in.
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Installed and MaintainedInspector note: Hot water temperature at hand sink 80 F
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Hand Cleaner Drying Tissue SignageInspector note: No signage at hand sink reminding employees to wash hands - Kitchen/Prep and Bakery Paper towel dispenser empty at hand sink - Bakery
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Improper Cleaning of ReceptaclesInspector note: Build up soils on and in multiple trash receptables throughout establishment.
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Adequate Number Frequency Vermin ProofInspector note: Multiple trash receptacles throughout without covers.
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Inadequate LightingInspector note: Inadequate/dim lighting in Walk In Units.
What changed since the previous inspection?
Compared with Fail on February 16, 2016: 7 findings recurred. 23 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.