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Boloco

March 28, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings15
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: 1)Feta cheese at 52F quacamole at 58F. Must ensure food is cold held at 41F or below. 2) Packaged chicken (cryovac?) at 49F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw sausages stored next to ready to eat foods in refrigerator. Discontinue
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Recieving packaged chicken in hot packed heavy clamped bags (ROP?) in 5 gallon buckets. Not monitoring hot and cold holding temperatures nor cleaning and sanitizing areas. Retrain staff.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Interior of ice machine with soils Bulk food containers with soils. Clean
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Hot chicken received from another location per PIC in 5 gallon buckets-Discontinue. Under counter refrigerator at 50F- Repair
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Cases of greens stored at wash end of 3 Bay sink. Must be stored protected. Moved by PIC
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils stored between prep sink and wall. Discontinue
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Cutting boards heavily soiled and scored- Replace
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No conspicuous thermometers in several refrigeration units. Provide
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Pre-Flushed Scrapped Soaked

Inspector note: Observed employee rinsing soiled dishes in prep sink before putting in 3 Bay- Discontinue
code 18-4-603.12* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Washwater heavily soiled- Must be clean
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Cookline and cooking equipment soiled interior of refrigeration with soils. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Water at handwash sink at 82F. Must maintain at temperature of 110F. Insufficient capacity of hot water for service needs. Middle compartment of 3 Bay broken- Repair
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: Light shields need to be replaced where missing or in poor repair.
code 38-6-202.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Personal items stored under shelving in dry storage area. Remove
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 19, 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.