Cooked?✓
Blue Dragon
May 18, 2018 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 15 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Establishment making lemon grass vodka at room temperature 62F. Store cut produce under refrigeration. • Ground pork at cookline 47F. Maintain at 41F or below. PIC took steps to cool product out of temperature. Slice cucumber at bar fruit tray 52F. Bartender ice down product. Hold cut produce at 41F or below.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored above raw squid raw pork stored above containers of sauce. Store raw potentially hazardous foods in a manner that prevents cross contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food workers are not washing hands with proper frequency. Retrain staff on proper handwashing. When/where/how
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Location AccessiblecriticalInspector note: Handsink at end of cookline blocked with trash barrel with torch inside sink and multiple other items. Maintain free access to handsink at cookline at all times.
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PIC KnowledgecriticalInspector note: Allergen awareness & Certified food protection manager certificates posted are expired. Provide current.
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PIC Performing DutiescriticalInspector note: The CFPM lacks active managerial control of the restaurant. Implement proper food safety protocols to prevent violations cited and retrain staff. The PIC in site with limited knowledge of employee illness policy requirements. Provide additional training. Handouts provided.
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Food Container LabelsInspector note: Multiple clear plastic pint containers at cookline without labels. Provide.
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Inadequate Facilities/Cooling MethodsInspector note: Basement cookline reach in refrigerated unit inoperable. Repair.
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Food Contact Surfaces DesignInspector note: Inside ice machine in basement with visible soils. Potato cutter on basement prep area wall with foods soils. Clean to remove. Wash/rinse/sanitize/air dry.
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Dishwashng FacilitiesInspector note: Error message on digital temperature gauge of high temperature dish machine. Repair.
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Test Kit ProvidedInspector note: No test kit for sanitizer at cookline. Provide.
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Non-Food Contact Surfaces CleanInspector note: Frost buildup Inside ice cream coffin freezer. Clean to remove.
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Improper Maintenance of FloorsInspector note: Missing tile on floor between bar and cookline. Replace. Cookline floor with soils under refrigerated units. Clean to remove. Floors at bar under speed racks and glass washer with buildiup of soils and debri. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: HVAC duct adjacent to basement prep table along wall with dust buildup and rusted metal surface. Clean & Resurface to maintain smooth durable non porous & easily cleanable.
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Anti-ChokingInspector note: No choke save certificate. Provide.
What changed since the previous inspection?
Compared with Fail on May 11, 2018: 15 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.