Bubor Cha-Cha Inc.

• resultFail
• critical violations10
• last inspectedJune 9, 2014
• address41 Beach St, Boston 02111

Is Bubor Cha-Cha Inc. clean?

Bubor Cha-Cha Inc. is currently Fail from Boston Inspectional Services, Health Division, from an inspection on June 9, 2014. Inspectors wrote up 10 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Bubor Cha-Cha Inc.?

These are the violations recorded at the most recent inspection on June 9, 2014, in plain English, with the city's own wording underneath.

• ⚠️Test Kit Provided • provide test kit for sanitizer
  Test Kit Provided • provide test kit for sanitizer
• ⚠️Food Container Labels • Food containers missed labeled • Food containers not labeled
  Food Container Labels • Food containers missed labeled • Food containers not labeled
• ⚠️Hot Holding • Hot holding cabinet 108 F Vegetable roll 129 Fcritical
  Hot Holding • Hot holding cabinet 108 F Vegetable roll 129 F
• ⚠️Cold Holding • Walk in 54°F Beef 44°F & 49°Fcritical
  Cold Holding • Walk in 54°F Beef 44°F & 49°F
• ⚠️Separation Segregation Cross Contamination • Raw chicken beef fish and vegetables stored together on salad unit. Raw beef stored above pastries in walk in refrigeration unit.critical
  Separation Segregation Cross Contamination • Raw chicken beef fish and vegetables stored together on salad unit. Raw beef stored above pastries in walk in refrigeration unit.
• ⚠️Food Protection • Container of juice stored on floor. All food items must be stored 6" above the floor on proper shelving. Using crates for shelving. Discontinue the use and provide adequate shelving 6" above the floor. • Food items stored in soiled cardboard box. • Open foods stored next to hand sink - no barrier. Provide splash guard or remove all food storage from this area. • Scoop handle in contact with customer ice. Properly store. • Using cermamic plate for cover on food containers. Provide tight fitting food grade approved covers on all food products.
  Food Protection • Container of juice stored on floor. All food items must be stored 6" above the floor on proper shelving. Using crates for shelving. Discontinue the use and provide adequate shelving 6" above the floor. • Food items stored in soiled cardboard box. • Open foods stored next to hand sink - no barrier. Provide splash guard or remove all food storage from this area. • Scoop handle in contact with customer ice. Properly store. • Using cermamic plate for cover on food containers. Provide tight fitting food grade approved covers on all food products.
• ⚠️Adequate Handwashing/Where/When/How • Observed no hand washing by staff. Observed employee wiping hands on cloth towel access to hand wash sinks blocked and had sinks not equipped with hand soap drying device and signage. Provide adequate hand washing.critical
  Adequate Handwashing/Where/When/How • Observed no hand washing by staff. Observed employee wiping hands on cloth towel access to hand wash sinks blocked and had sinks not equipped with hand soap drying device and signage. Provide adequate hand washing.
• ⚠️Good Hygienic Practices • Employees drinking from open glasscritical
  Good Hygienic Practices • Employees drinking from open glass
• ⚠️Prevention of Contamination from Hands • Observed kitchen staff touching ready to eat foods with bare hands.critical
  Prevention of Contamination from Hands • Observed kitchen staff touching ready to eat foods with bare hands.
• ⚠️Food Contact Surfaces Design • Discard all chipped plates bowls etc
  Food Contact Surfaces Design • Discard all chipped plates bowls etc
• ⚠️Non-Food Contact Surfaces • Exposed wood on shelving throughout • Mop sink in basement not sectioned off from prep table and prep area. • Provide covers for fish tanks and waste. • Refrig. unit 55 F • Rust on shelving & grease trap
  Non-Food Contact Surfaces • Exposed wood on shelving throughout • Mop sink in basement not sectioned off from prep table and prep area. • Provide covers for fish tanks and waste. • Refrig. unit 55 F • Rust on shelving & grease trap
• ⚠️Three Compartment Sink • Provide plugs for each bay of 3 bay sink
  Three Compartment Sink • Provide plugs for each bay of 3 bay sink
• ⚠️Equipment Thermometers • Provide working thermometers in all refrig. units
  Equipment Thermometers • Provide working thermometers in all refrig. units
• ⚠️Food Contact Surfaces Clean • Provide commercial sanitizer for use at 3 bay sink (All warewashing is to be performed in high temp dish washer. No large pieces of equipment to be used until proper sanitizing can take place in 3 bay sink)critical
  Food Contact Surfaces Clean • Provide commercial sanitizer for use at 3 bay sink (All warewashing is to be performed in high temp dish washer. No large pieces of equipment to be used until proper sanitizing can take place in 3 bay sink)
• ⚠️Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing solution
  Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing solution
• ⚠️Food Contact Surfaces Clean • Clean interior of bulk food containers • Clean interior of fish tanks
  Food Contact Surfaces Clean • Clean interior of bulk food containers • Clean interior of fish tanks
• ⚠️Non-Food Contact Surfaces Clean • Clean exterior of bulk food containers • Clean exterior of fish tanks • Clean interior and exterior of retrig. units free of built up soils.
  Non-Food Contact Surfaces Clean • Clean exterior of bulk food containers • Clean exterior of fish tanks • Clean interior and exterior of retrig. units free of built up soils.
• ⚠️Clean Equipment & Utensils Storage • Clean cups and bowls stored in crate on floor • Glass where stored on wet shelving and is not inverted (Behind 3 bay sink).
  Clean Equipment & Utensils Storage • Clean cups and bowls stored in crate on floor • Glass where stored on wet shelving and is not inverted (Behind 3 bay sink).
• ⚠️Improper Storage of Re-usable Utensils • Forks knifes and spoons not inverted.
  Improper Storage of Re-usable Utensils • Forks knifes and spoons not inverted.
• ⚠️Single Service Articles Stored Dispensed • Take out food containers not inverted. Forks spoons not inverted.
  Single Service Articles Stored Dispensed • Take out food containers not inverted. Forks spoons not inverted.
• ⚠️Installed and Maintained • Fish tank draining into food prep sink.
  Installed and Maintained • Fish tank draining into food prep sink.
• ⚠️Location Accessible • Access to hand sink blocked • Access to hand sink blocked by 2 bay sink & pots pans. • Items stored in front of hand sink basincritical
  Location Accessible • Access to hand sink blocked • Access to hand sink blocked by 2 bay sink & pots pans. • Items stored in front of hand sink basin
• ⚠️Hand Cleaner Drying Tissue Signage • No hand cleanser drying device and signage at both hand sinks
  Hand Cleaner Drying Tissue Signage • No hand cleanser drying device and signage at both hand sinks
• ⚠️Adequate Number Frequency Vermin Proof • Clean grease barrel
  Adequate Number Frequency Vermin Proof • Clean grease barrel
• ⚠️Insects Rodents Animals • Fly infestation in basement prep area. Provide full extermination and intergraded pest management report prior to reinspection
  Insects Rodents Animals • Fly infestation in basement prep area. Provide full extermination and intergraded pest management report prior to reinspection
• ⚠️Improper Maintenance of Floors • Rusted sump pump and attachments. • Standing water on floor . Loose and missing floor tiles. Floors must be smooth durable and easily cleanable. Dirty floor drains. Clean floor and drains thoughout.
  Improper Maintenance of Floors • Rusted sump pump and attachments. • Standing water on floor . Loose and missing floor tiles. Floors must be smooth durable and easily cleanable. Dirty floor drains. Clean floor and drains thoughout.
• ⚠️Improper Maintenance of Walls/Ceilings • Built up soils grease and dust on hood • Ceiling pipe leaking • Clean walls and all attachments Chipped paint on wall behind hot holding Clean walls and all attachments • Replace torn broken and stained ceiling tiles Clean ceiling and all attachments Secure loose light shields • Rust on exterior of wall pipes and attachments
  Improper Maintenance of Walls/Ceilings • Built up soils grease and dust on hood • Ceiling pipe leaking • Clean walls and all attachments Chipped paint on wall behind hot holding Clean walls and all attachments • Replace torn broken and stained ceiling tiles Clean ceiling and all attachments Secure loose light shields • Rust on exterior of wall pipes and attachments
• ⚠️Premises Maintained • Mops brooms etc. must be properly stored on hook/rack up off the floor. • Remove all unused and unnecessary articles and equipment
  Premises Maintained • Mops brooms etc. must be properly stored on hook/rack up off the floor. • Remove all unused and unnecessary articles and equipment
• ⚠️Anti-Choking • No one is certified in anti choking. While food is being served there must be a person trained in anti choking.
  Anti-Choking • No one is certified in anti choking. While food is being served there must be a person trained in anti choking.
• ⚠️PIC Knowledge • Was informed by staff that the person on record for food certification is not on premises full time. The certified food must be certified in Allergen Awareness.critical
  PIC Knowledge • Was informed by staff that the person on record for food certification is not on premises full time. The certified food must be certified in Allergen Awareness.
• ⚠️PIC Performing Duties • All food handlers must be propery trained in food safety and sanitation as it relates to their assigned duties by the certified food protection manager. Employees not being properly monitored. Allergen Poster not posted in employee work areas.critical
  PIC Performing Duties • All food handlers must be propery trained in food safety and sanitation as it relates to their assigned duties by the certified food protection manager. Employees not being properly monitored. Allergen Poster not posted in employee work areas.

When was Bubor Cha-Cha Inc. last inspected?

Bubor Cha-Cha Inc. has 21 inspections on record going back to July 10, 2009. The 12 most recent are shown below.

Bubor Cha-Cha Inc. vs Leather District

Leather District runs 86% clean across 188 tracked restaurants — 149 clean, 11 mid, 13 cooked.

Against the 188 spots Cooked tracks in Leather District, this one comes out cleaner than 0% of them.

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• ✓ Restaurant Associates @ Amazon
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• ✓ Gourmet China House
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• ✓ Sweet Waffles & Boba
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• ✓ Residence Inn By Marriott (Rf)
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See every restaurant inspection in Leather District →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated June 9, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.