Bbq Chicken

December 9, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings5

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food handler rinsing hands at food prep sink. No corrective action taken. Educate all employees on proper hand washing procedures (When Where and How). Wash your hands before you prepare food or as often as needed. Wash after you: *use the toilet *touch uncooked meat poultry fish or eggs or other potentially hazardous foods *interrupt working with food (such as answering the phone opening a door or drawer) *eat smoke or chew gum *touch soiled plates utensils or equipment *take out trash *touch your nose mouth or any part of your body *sneeze or cough
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: High temp dish machine final rinse 150 F PIC has been instucted to use 3 bay sink (quats sanitizer) Dish washing company has been called.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Access to hand sink blocked - Cooking line Cleaning scrub pad in hand sink basin - Cooking line Red bucket in hand sink basin - Sushi Bar
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: There shall a full time on site certified food protection manager and said manager shall be certified in allergen awareness. In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. Employees are properly monitored to ensure safe food handling practices and sanitary practices. Attempts to contact owner and certified food protection (on record) unsuccessful. Certified food protection manager on record oversees 5 locations and is not on the premises full time per PIC. Manager had to called to premises. Not onsite at time of BOH arrival. No one on premises at time of inspection could explain the HACCP (Sushi) procedures: No proof employees have been trained by PIC in Sushi Rice HACCP No proof of annual review
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Observed Sushi food handler wiping in use knife with wiping cloth
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Bulk food containers not labeled.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Open foods not stored in food grade covered containers. • Raise all food items 6" above the floor in walk in unit.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Provide adequate shelving 6" above the floor - discontinue using crates for shelving.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: High temp dish machine Wash temperature 125 F
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths not stored in sanitizing solution. Multiple wiping cloths stored on food contact surfaces. Provide seperate sanitizing buckets to store cloths used for Raw Animal Products Ready to eat foods and Non food contacts.
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water temperature at hand sinks 95 F - Increase hot water temperature to 110 F. Hot water temperature must meet peak demand and maintain 110F.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No drying device and employee hand wash sign at hand sink - Sushi Bar
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Clean instruments (mops brooms etc.) not stored orderly 6" off the floor Person items stored with food items in storage area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail
Anti-Choking

Inspector note: While food is being served there shall be a employee on the premises trained in anti choking.
code 590.009(E)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 17, 2013: 15 findings appeared for the first time.

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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.