Boston Common Coffee Co.

October 5, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings13
critical findings6

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Failed findings

Cold Holdingcritical

Inspector note: Cut fruit that had just been prepared put out for service at 58-62F.Properly chill down to 41F and/or below before being put out for service.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Food handler observed rinsing hands under sink(not for required 20 seconds) and then wiping on cooks jacket.Please train all staff on requirements of handwashing(Please thoroughly wash/scrub hands for 20 seconds/rinse and dry with paper towel).
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Hot and Cold Watercritical

Inspector note: No hot running water at handsink at front counter.Provide.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink at 3bay station used as shelving/storage.Please utilize handsinks for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Single Sanitizer bucket observed set up in rear dishwash area tested at 400+ppm.Please read manufacturers instructions for appropriate concentration.Quat sanitizer should be at 200ppm unless specific instruction available per manufacturer.Additional soiled cloths observed lying over sinks at front counters.Properly store in either proper sanitizer solution or soiled linen container.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFM is no longer working for establishment(Please sign up an individual for an upcoming class).In the meantime a PIC who is knowledgeable about safe food principles and practices needs to be at establishment training and educating staff.Currently staff onsite do not know what type of sanitizer is used(How to test or what concentration needs to be).Staff are incorrectly washing hands washing(rinsing) fruit at dirty 3bay station(food prep sink used for storage) Handsinks blocked hazardous chemical(Raid) stored on top of where clean/sanitized equipment is no hot running water at handsink at front counter and general facility is greasy dirty to sight and touch.Manager on site indicates that food prepared at other sister facility is not checked for required temperatures upon delivery.Staff at closing not properly cleaning per manager onsite before leaving facility.Staff are newer and left without supervision per manager onsite(?).Please provide a knowledgeable responsible PIC who can properly train/educate and supervise staff for proper execution with required safe food principles/practices and Codes.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Food handler in rear has hair in braids as a hair restraint.Provide a proper hair covering/restraint such as a hat or hair net.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Interior of ice unit is visibly filthy(Mildew/grime growing on interior of unit).Properly clean/sanitize on a regular basis.Recommended schedule is 1xmonthly.
code 14-4-202.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Uncovered waste receptacle in unisex restroom.Provide a covered container.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors under and behind equipment visibly filthy.Clean.Move any/all equipment to clean and not just clean open spaces.Please clean/sanitize any/all floor drains and sink drains.
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: Walls attachments ceilings ledges throughout visibly dirty greasy to sight and touch.Clean all.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Mop sink visibly dirty(Once white sink is black) and dirty stagnant water left in bucket in mopsink.Please dispose and clean after use.
code 42-5-203.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Establishment has limited space.Establishment needs to be reorganized so that storage does not occur in handsinks prepsinks and places it shouldn't be.Please organize.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 7, 2010: 13 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.