Cooked?✕
Boston Big Easy
July 10, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings24
- critical findings6
Failed findings
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Cold HoldingcriticalInspector note: Cheese at 57F and sausage 50F in sandwich unit. Milk 50F in dairy unit cooked rice 48F and eggs 52F in basement unit.Discarded.
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Adequate Handwashing/Where/When/HowcriticalInspector note: No evidence of employee handwashing at the time of inspection. Ensure employees are adequately trained in proper handwashing.
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Food Contact Surfaces CleancriticalInspector note: Equipment not being properly sanitized at the time of inspection. Ensure proper warewashing wash/rinse/sanitize/invert/airdry. No means for sanitizing food contact surfaces. Provide sanitizing solution for sanitizing equipment.
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Separation/Sanitizer CriteriacriticalInspector note: Non commercial bleach in use. Provide commercial grade with equipement sanitizing instructions.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring proper warewashing and sanitizing of equipment. Cleaning of food and non food contact surfaces. Provide proper corrective action and train employees in food safety and proper warewashing.
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Consumer AdvisoriescriticalInspector note: Menus do not have allergen awareness and under cooked food consumer advisories. Provide. Handout provided.
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Food Contact Surfaces CleanInspector note: Oil in frialtors visibly soiled with heavy grease buildup Interior of ice machine soiled with slime like substance Waffle irons soiled Clean to remove. Catering equipment being stored in rear alley way in standing soiled water. Wash/rinse/sanitize/air dry and store properly.
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Insects Rodents AnimalsInspector note: Back door ajar without a screen with evidence of flies at the time of inspection. Maintain door closed or provide screen.
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Inadequate Facilities/Cooling MethodsInspector note: Reach in unit at service line 52F. Foods inside exceed 41F temperature.Repair to maintain at 41F or below.
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Food ProtectionInspector note: Haddock being stored in standing water. Store properly. Raw chicken being stored next to cooked smoked turkey in reach in. Store raw and cooked foods seperately to avoid cross contamination.
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Non-Food Contact SurfacesInspector note: Non commercial refrgeration in use at the time of inspection with out of temperature. Discontinue using homestyle refrigeration. Use only NSF commercial grade refrigeration. Vent plate on bottom of two door refrigerator in kitchen missing. replace/repair.
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Three Compartment SinkInspector note: Three comparment sink missing soiled storage. Provide means for storing soiled equipment at warewash area.
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Equipment ThermometersInspector note: Several equipment thermometers inside refrigeration units missing or broken. Provide equipment thermometers inside all units.
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Test Kit Provided
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Non-Food Contact Surfaces CleanInspector note: Fronts and sides of cookline equipment heavily soiled with grease buildup. Clean to remove. Shelving prep tables countertops and inside refrigerator units soiled.Inside coffin freezer in basement with heavy frost buildup. Clean to remove. Runners inside pastry case soiled with crumbs and buildup.Inside smoker bottom soiled. Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Cutting boards stored stacked and leaning. Wash/rinse/sanitize/air dry/ store seperated. Catering equipment being stored in rear alleyway. Discontinue and store properly.
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Single Service Articles Stored DispensedInspector note: Single use take out containers in basement being stored in unsanitary conditions below a waste line. Store protected away from sources of contamination.
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Hand Cleaner Drying Tissue SignageInspector note: No handsoap or paper towels at kitchen handsink. Provide. • No paper towels or hand drying device in restroom. Provide.
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Toilet Enclosed CleanInspector note: Bathroom missing self closing door. Provide. Floors soiled and odorous. Clean to remove.
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Improper Maintenance of FloorsInspector note: Floors under and around all cookline equipment heavily soiled. Clean to remove. Floor in front of frialator in disrepair. Repair.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls in kitchen area soiled. Walls behind cookline soiled. Clean to remove.
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Inadequate LightingInspector note: Lights inside hood out. Light inside two door reach in. Replace bulbs or repair.
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Rooms and Equipment VentedInspector note: Restaurant with exessive heat in kitchen. Provide adequate ventilation.
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Premises MaintainedInspector note: Basement area cluttered with soiled linens catering equipment food equipment. Remove all out of use equipment and unnecessary articles. Wash/rinse/sanitize/air dry in use equipment and store properly away from sources of contamination.
What changed since the previous inspection?
Compared with Pass on August 14, 2014: 24 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.