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Boston Crust
April 5, 2022 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings10
- critical findings0
Failed findings
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No written procedures and kit for the clean up of vomiting and diarrheal events
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Multiple Priority Foundation and core violations
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Not date marking foods items that are prepared 24 hrs in advance
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Food Temperature Measuring Devices (Pf)Inspector note: No food thermometer - Must have thin probe
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Sanitizing Solutions Testing Devices (Pf)Inspector note: No test kit
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Temperature Measuring Devices-Functionality (C)Inspector note: No thermometers in refrigeration units
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Cooking and Baking Equipment (C)Inspector note: Clean interior and exterior of fryolator free of built up soils Clean stove tops of built up soils
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Handwashing Signage (C)Inspector note: No signage at hand sinks to remind employees to wash hands - Bathroom/prep
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Storing Maintenance Tools (C)Inspector note: Mops brooms etc not raised 6" above the floor - Ware washing and kitchen/prep
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: Broken floor tiles in walk in unit Rust on shelving in walk in unit and bottom shelf of prep table Rust an exterior of grease trap Chipping/peeling paint on ceiling in bathroom
Checks marked passed
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Separation-Storage (P)criticalInspector note: Rice being washed in first bay sink with open chemical beside it. I discussed with the PIC/Owner at the initial inspection that a food prep sink is to be install or the middle bay of three bay sink must be used (the sink shall be clean and free of dirty equipment and other food particles debris -bay also must be cleaned and sanitized before use)
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Handwashing Sinks-Numbers and Capacities (Pf)Inspector note: Install hand sink to be used for hand washing only in back prep/ware washing area
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Over sized sink is being used for hand washing and food prep
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Hand Drying Provision (Pf)Inspector note: All hand wash sink's paper towel dispensers are empty/no paper towels available at these hand sinks - Kitchen/prep/ware washing
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Washing Fruits and Vegetables (C)Inspector note: Per PIC food is washed in hand sink
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Food Preparation (C)Inspector note: Rice being washed in first bay sink with open chemical beside it. I discussed with the PIC/Owner at the initial inspection that a food prep sink is to be install or the middle bay of three bay sink must be used (the sink shall be clean and free of dirty equipment and other food particles debris -bay also must be cleaned and sanitized before use)
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Other Forms of Information (C)Inspector note: Prepackaged foods for customer self services not labeled
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Nonfood Contact Surfaces (C)Inspector note: Clean interior and exterior of all refrigeration units free of built up soils Build up of ice in all freezers - Upstairs and down stairs
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Service Sink (C)Inspector note: No service sink to dump and fill mop bucket - PIC stated that mop water is dumped outside. I provided a request for a variance at the time of the inspection
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Soils on walls behind cooking equipment and on hood filters Soils on walls in walk in unit Clean floor under and behind all equipment
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Remove all usused and unnecessary equipment and articles from premises
What changed since the previous inspection?
Compared with Fail on March 29, 2022: 1 finding appeared for the first time. 9 findings recurred. 12 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.