Buccieri's Cafe

• official resultAdministrative record filed
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings0

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Failed findings

• ⚠️Food Protection
  Inspector note: Use of a non food grade nsf-7 commercial sink for food prep.Please swap sink out for a proper food grade NSF required commercial sink.Currently utilizing a collander in sink(OK-TM).Owner will have swap out done by end of Jan.2012(OK-TM).
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Mop Sink not Provided
  Inspector note: Mop sink is a wedged between non approved food grade prep sink and warewashing sink(3bay).Mop sink needs to be enclosed or at least partitioned off to help aide against cross contamination in warewashing area.A few options were discussed with PIC and additional time will be granted to establishment to rectify mop sink and bring up to code.-Remove mop sink that is between warewashing sinks and food prep sink and utilize mop sink in Building(OK-TM).
  code 42-5-203.13* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Cooked chicken in warmer up front at various temperatures.Product stacked high in pan out of broth at 125F.Product stored single layer in broth over 150F.Same issue with meatballs.Top portion of meatballs temp'd at 126F.Properly hold all hot phf at a minimum of 140F as required.Please utilize techniques such as frequent stirring etc. to help achieve temperature requirements.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Tuna salad at 45.6F chicken salad at 44.5F sliced turkey at 47F and cheese at 52F.Thermometers in unit registering 50F.Staff unsure what unit is set at.Please look into equipment to verify if equipment is operating efficiently.Provide proper practices to help achieve required temperatures.Please allow enough time after production to chill product down to 41F and/or below before being put out for service.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: Clean counters and shelving areas in rear.Recommendation to utilize wall space for storage(Use wall racks to help organize storage).Products should not be stored under sinks in porous containers.The product containers get wet and stained and then become at issue.
  code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 10, 2011: 2 findings recurred. 3 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.