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Bon Me
January 30, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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Hot and Cold WatercriticalInspector note: rear handsink /hot water temperature 75 degrees/provide proper temperature of 100 degrees front handsink/hot water 90 degrees hot water was increasing in temperature at end of inspection
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PIC Performing DutiescriticalInspector note: post certified food managers cerificate and allergen certificate
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Food Contact Surfaces DesignInspector note: provide scoop with handle for bulk food bins replace/resurface all worn white cutting boards
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Non-Food Contact SurfacesInspector note: replace handle to 1 door flip top
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Dishwashng FacilitiesInspector note: provide proper storage iof soiled pots noyt on floor or on rear prep table
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Non-Food Contact Surfaces CleanInspector note: clean interior of 3 door reach in/remove stagnate water • clean tops of all ovens
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Installed and MaintainedInspector note: provide licensed plumbers report that hot tank is adequately sized to maintain hot water at all hours of operation
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Improper Maintenance of FloorsInspector note: kitchen /resurface worn floor
What changed since the previous inspection?
Compared with Fail on July 23, 2018: 4 findings appeared for the first time. 4 findings recurred. 5 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.