Bin 26 Enoteca

December 6, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings3

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Low temp dish machine 0 PPM Using 3 bay sink with quats sanitizer to sanitize until dish machine is maintaining proper PPM - Owner called dish washing company
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Food time on site certified food protrection manager not certified in allergen awareness. . Food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department/Certifications ) shall be prominently posted in the establishment next to the food establishment permit.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Consumer advisory for raw and under cooked animal products missing disclosure: There are two components to satisfactory compliance: Disclosure and reminder Disclosure is satisfied when: Each food product cooked to order or are served raw or contain a raw animal product and Items are asterisked to a footnote (with the reminder) that states that the items: (a) Are served raw or undercooked or (b) Contain (or may contain) raw or undercooked ingredients • Menus missing allergen advisory - Provide on all menus: Before placing your order please inform your server if a person in your party has a food allergy. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (b) Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Reusing food containers that are not NSF approved for reuse
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Rust on walk in shelving - Walk in unit
code 15-4-202.16* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor not smooth durable and easily cleanable - Walk in unit - Basment
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Ceiling not smooth durable and easily cleanable in basement prep area • Dusty ceiling vent • Dusty overhead protection in basement prep • missing wall base in kitchen/ware washing • Wall base in disrepair below permits/licenses
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Anti-Choking

Inspector note: While food is being served there shall be an 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 March 31, 2015: 8 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.