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Boca Grande Restaurant

April 21, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Steak 115F. Must be kept above 140F in hot holding. Do not use steam table to reheat. Reheat all foods to above 165F before putting into hot holding unit.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Guacamole 50F and cut tomato and onion 51F. Must be stored at or below 41F. Give time after prep to bring it back to 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: High temperature dishwasher rinsed at 115F. Discontinue to use until repaired.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Person in charge needs to review with staff general cleaning proper storage and to monitor all equipment to make sure it is working properly.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Discontinue to store containers on the floor in walk in refrigerator. Provide covers for food in storage. Some containers in walk had ripped tin foil.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: All staff working with food and equipment needs to have a hair restarint on at all time.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Replace any broken or chipped containers in walk in. Raw meats in walk in. Monitor and replace. Clean or replace cutting board with deep dark stains.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Remove tin foil from shelves and prep areas. Must be a clean smooth and durable area. Paint any rusty shelves in walk in and refrigerators.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the interior of raw meat refrigerator next to grill. Clean all wire shelves in walk in refrigerator and walk in. Paint were rusty. Clean ice build up out of freezer in basement.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Two black tubs under dishwasher used to store clean equipment visibly soiled. Remove and clean tubs and untilsils and store properly.
code 24-4-903.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floor under cooking equipment. walk in refrigerator and ice machine. All visibly soiled.
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: Clean walls and ceiling in walk in of visible dust and grime build up. Clean ceiling filters (heat & A/C) in kitchen and around hood vent over cook line of dust build up.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2014: 12 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.