Cooked?✕
Bw Passion Llc
August 24, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings16
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Mayo left out at room temperature [ 77F.] after being used earlier in the day. Refrigerate after opening Tuna salad and cut lettuce are registering between 48F and 52F provide a cover for unit to ensure that items are maintaining a temperature of 41F or below.
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PIC Performing DutiescriticalInspector note: Management is not involved with the day to day operations.Short staffed - mechanical issues
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Non-Compliance w/Employee Health PolicycriticalInspector note: No illness policy implemented.Provide as discussed
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Consumer AdvisoriescriticalInspector note: Consumer advisory will be needed if sunnyside up eggs or undercooked hamburgs are to be served
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Food Contact Surfaces CleanInspector note: Meat slicer is heavily soiled. Clean on a more frequent basis
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Food Container LabelsInspector note: Label all bulk food containers to identify product properly
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Food ProtectionInspector note: Onions stored in with personal clothing -discontinue and store as discussed
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Non-Food Contact SurfacesInspector note: No protection in front of the flat grill from customers. Need to provide some form of barrier to reduce possible contamination No cover for the sandwich unit which is making it hard to maintain a proper cold holding temperature of 41F or below for products that need this refrigeratioin. The unit itself is running fine but the way management has it set - the individual containers are far enough away that the section above does not retain much of the cold without some form of cover or different unit
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Test Kit ProvidedInspector note: No test strips provide
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Wiping Cloths Clean SanitizeInspector note: Cleaning cloths with proper dilution of sanitizer in the sink and in the bucket to be used on counter areas to properly clean food spills stains and soils
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Non-Food Contact Surfaces CleanInspector note: Clean inside and outside of all refrigeration units Clean inside and outside - under and around the three bbay sink Clean the dolly that transports food product Clean all the counter areas under all toasters and equipment from old food spills stains and soils
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Clean Equipment & Utensils StorageInspector note: Keep all clean pots and pans inverted during storage to ensure equipment is to properly air dry
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Hand Cleaner Drying Tissue SignageInspector note: No soap at the handsink -provide
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls in storage area from all visible stains and soils
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Premises MaintainedInspector note: Remove old milk crates lying around in storage area - elevate soiled mops and brooms off the at least six inches during storage
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Proper storage of clean linenInspector note: Clean linen stored in with personal clothing. Storage of cleaning cloths and aprons need to be stored in a clean and segragated area. Contact linen supply company
What changed since the previous inspection?
Compared with Pass on April 2, 2010: 16 findings appeared for the first time.
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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.