Cooked?✕
Brandy Petes
September 30, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Cooked egg at 58F-60F.Cut chicken at 44F.Chgicken salad at 48F.Roast beef at 46-47F.(Part of the issue is that lids are left open to refrigerated units.Another issue is pans are filled too high.Another issue and most important is that products are not properly chilled down to 41F and/or below before being put out for service.Please look into all aspects associated with food products and monitor required Controls.
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Location AccessiblecriticalInspector note: Staff observed prepping food in front of only handsink in kitchen as well as use the handsink too rinse potato.Please train staff proper methods of prep/washing fruits and veg as well as use of handsinks etc.
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Insects Rodents AnimalsInspector note: Drain fly/fruit fly type insects at bar(s).This is primarily a sanitation problem Please pay attention to detail when cleaning.Get under/behind as well as all surface areas of all equipment(daily nightly).Please find source(breeding area) treat and determine whether current services are adequate.How are you capturing adult insects(all over walls ceiling areas)?Provide as much extermination as necessary to rid establishment of pests.
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Food ProtectionInspector note: Uncovered customer ice and fruit at bar(s) wait stations.Due to the drain fly issue at hand tighter food protection needs to be in place.Please cover food/ice at bars during storage periods.
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Clean Cloths Hair RestraintInspector note: Multiple staff observed preparing food without a hair restraint.Provide.
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Non-Food Contact SurfacesInspector note: Use of plastic wrap and string in kitchen on equipment as a fasten.Please remove and utilize a cleanable non porous fastener(zip tie etc).
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Dishwashng FacilitiesInspector note: Dishwasher at bar not sanitizing at 50ppm.Tested multiple times and at best is reaching 10ppm(The strip is actually just getting wet - no color change).Please utilize machine in kitchen that was verified as working properly.
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Test Kit ProvidedInspector note: No test kit for quat sanitizer.Staff testing quat sanitizer with a chlorine test kit???
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Outside Storage Improperly MaintainedInspector note: Ground area by compactor is visibly dirty.Please clean between equipment and dock(Regularly as unit is removed).
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Improper Maintenance of FloorsInspector note: Floor under equipment at bar(s) and waitress stations etc. throughout need to be cleaned.Visible food debris on floors.Drains also need to be cleaned on a regular basis(Covers need to be taken off scrubbed and drains treated).Floor tiles missing under equipment(as mentioned on extermination report) need to be repaired.(These repairs mentioned on extermination report as well as cleaning need to happen quickly after reporting takes place.These issues are contributing factors to pest problem).Floor in Walk-in Keg cooler worn.Repair.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Missing wall tiles in kitchen or broken wall tiles.replace.Worn or grease stained ceiling tiles.Replace.Walls ceiling and attachment in keg cooler are dirty moldy.Clean.
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Inadequate LightingInspector note: Burnt out bulbs at hotline as well as a few fixtures missing shields.repair all.
What changed since the previous inspection?
Compared with Pass on January 27, 2011: 12 findings appeared for the first time.
Browse this restaurant's inspections
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.