Cooked?✓
Bouchee
September 5, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector note: French onion soup in the walk in is 167 F in a deep container. Properly cool items. Chicken stock on the cooking line is 94F made 4 hours previous. Properly cool items from140F to 70F in 2 hours and then from 70F to 41F in an additional 4 hours.
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Separation/Sanitizer CriteriacriticalInspector note: The sanitizer in the three compartment sink is less than 200 ppm. Provide proper sanitizer levels.
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Food Contact Surfaces CleanInspector note: Employees are wiping plates with soiled wiping cloths. Provide clean food contact surfaces. Ice machine: Buildup on the inside of the ice machine. Clean to remove.
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Food Contact Surfaces DesignInspector note: Kitchen: Cutting boards are heavily scored. Resurface or replace.
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Hand Cleaner Drying Tissue SignageInspector note: Provide soap at raw bar.
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Improper Maintenance of FloorsInspector note: The floor drain under the prep sink is soiled with food debris. Clean drains to remove debris.
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Walls/Ceilings Designed Constructed InstalledInspector note: There is light coming through the back door. Provide a rodent proof door.
What changed since the previous inspection?
Compared with Fail on August 26, 2008: 7 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.