✓

Bourbon St. Cafe

September 29, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: BBQ pork strip holding at 120F orange chicken holding at 116F crab ragoon holding at 129F and gravy at 128F in steamtable.Properly hold all foods hot at 140F and /or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Multiple large pans of Gen Gao chicken that has been previously cooked out at ambient room temperatures at 77-80F in kitchen and back warewashing areas.Product shall remain under temperatures controls until actively working with.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Large quantities of multiple products are out at ambient room temperatures in rear cooking area.Chicken and pork.Please only take out small quantities at a time that staff will be actively working with.All other phfs shall remain under temperature control until needed.(product was at 45F).
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Bucket of rice stored in handsink in warewashing area(????).Restrict usage of handsinks for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: Evidence of fruit/drain fly type insect throughout(Front service and rear warewashing areas).Provide IPM service style report including details not limited to level of activity sanitation issues contributing to pest activity and remedies.
code 35-6-501.111/.115** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Cooked rice at 100F in 4" deep half pans with covers on them.PIC explained product was in the cooling process?Review acceptable practice and provide.Product should be in a 2" pan spread out over a large surface area and left uncovered and mixed around periodically to meet required temperatures.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Pipes walls ceilings and attachments in hotline area are greasy to sight.Clean all and resurface if necessary.
code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 22, 2010: 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.