Cooked?✓
Bourbon St. Cafe
December 6, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 10 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Mash potato at 116F Fried chicken wings at 117.7F Gen Gao chicken at 114F and orange chicken at 133F at steam table.Product stored high in table without covers.Please utilize proper holding techniques and methods to help assist in holding foods at required temperatures.These include shallow pans covers stirring product mixing agitating etc.Please rotate product in properly.Cooked sauce sitting out back at 95.5F cooked chicken at 131.5F(Covered) and cooked pork at 89.7F(covered) both sitting on tabletop out back.Please properly hot hold at 140F and/or above with proper means to control temperature.
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Good Hygienic PracticescriticalInspector note: Evidence of open drink container at front service counter.Staff observed putting on hair restraint after it was pointed out on Inspection touching hair and no change of glove or proper handwashing.Staff observed washing hands without soap.Provide proiper hygenic practices to include beverages in covered containers and proper handwashing techniques.
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Food Contact Surfaces CleancriticalInspector note: Staff observed washing pan in handsink.Discontinue and properly wash at 3bay sink.
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Location AccessiblecriticalInspector note: Staff observed using hansink to wsh pans and also at another handsink to dump ice.Handwashing sinks are for handwashing only.
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PIC Performing DutiescriticalInspector note: PIC/CFM not performing required duties as observed through improper staff practices and critical violations cited.Provide on a consistent daily basis and not just when told to do so.
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Inadequate Facilities/Cooling MethodsInspector note: Observed staff cooling Improperly.Establishment has a large Walk-in refridge in basement.Please review proper cooling techniques that include shallow pans(3 inches or less spread product out over a large surface area then transfer product once at desired temperature to large walk-in refrigeration instead of already packed tight prep refrigeration upstairs.Remember temperature controls that include reducing temperature to 70F within the first two hrs to control the growth of bacteria and then to 41F within an additional 4hrs.Once cooled cover and store properly.).
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Food Utensil StorageInspector note: Rice scoop stored in stagnant water.There was evidence of seperate scoops for each product except for the multiple different fried foods(Chicken spring rool french fry).Provide a seperate scoop for each different food product to avoid any potential cross contamination as taught and learned from the Allergen law.Provide.
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Clean Cloths Hair RestraintInspector note: Multiple staff observed at service station without hair restraints.Provide at ALL times inside of restaurant while handling foods.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloth(s) observed lying on tables/counters.Properly store in sanitary solution.
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Installed and MaintainedInspector note: Hot water at handsink too hot.Registered 140F with digital thermometer.Provide hot water as required by code at handsinks at 110F.
What changed since the previous inspection?
Compared with Fail on November 29, 2011: 10 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.