Cooked?✕
Brandy Petes
March 6, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings13
- critical findings5
Failed findings
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CoolingcriticalInspector note: The clam chowder base is cooling in a deep container in ice water with a wand in the middle but after 20 minutes of cooling the chowder base had only dropped one degree. Provide proper method to cool items from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. The manager was able to reheat the chowder since it was made an hour earlier and will begin the cooling process again this time in smaller containers. The roast beef and turkey breast cooked the previous day are still 45F. They have been stored tightly wrapped and stacked in the walk-in cooler. Provide proper cooling of 140F in two hours and from 70F to 41F in an additional four hours (manager discarded roasts that had cooled improperly).
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Cold HoldingcriticalInspector note: There are items sitting on ice on the cooking line; quacamole 49F cheese 46F. Provide proper cold holding of 41F or below. The refrigerator at the end of hte cooking line is not holding temperature; feta cheese 50F garlic and oil 46F. Provide proper cold holding of 41F or below.
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Good Hygienic PracticescriticalInspector note: Employees are drinking out of uncovered cups. Provide cups with covers for employees to drink.
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Prevention of Contamination from HandscriticalInspector note: Bar: The bartender is cutting fruit with her bare hands. There should be no bare hand contact with ready-to-eat foods. Kitchen: The waiter grabbed salad greens for a plate with his bare hands. There should be no bare hand contact with ready to eat foods.
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PIC KnowledgecriticalInspector note: There is no allergen trained certificate. Provide and post allergen poster in the employee area. There are numerous risk factor violations. Review food safety principles with all employees and monitor critical control points.
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Food Contact Surfaces CleanInspector note: The interior of the ice machine is soiled. Clean to remove.
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Inadequate Facilities/Cooling MethodsInspector note: There are numerous ice bins setup with food for lunch service. Provide enough refrigeration to maintain product temperatures.
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Non-Food Contact SurfacesInspector note: 1) There are plastic containers with drilled holes at the bar to provide separation between customer ice and cooling ice. Provide food grade containers that are smooth cleanable and durable for this purpose or other method to separate ice. 2) CO2 tanks are unchained in the dry storage area. Properly chain tanks.
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Non-Food Contact Surfaces CleanInspector note: The refrigerators and counters around the steam table are soiled with food buildup. Clean to remove.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap or paper towels at the bar. Provide soap and paper towels so employees can wash their hands.
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Improper Maintenance of FloorsInspector note: Bar: The floor behind the bar is soiled. Clean to remove. Dry Storage: There is a food spill in the dry storage room. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The ceiling in the dry storage area is damaged. Repair.
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Proper storage of clean linenInspector note: Clean linen is sotred with employee's personal items. Provide separation.
What changed since the previous inspection?
Compared with Pass on April 26, 2012: 13 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.