?

By Chloe

May 6, 2019 · Administrative hearing

🫥not rated

official resultAdministrative hearing
inspection typeEating & Drinking
failed findings6
critical findings5

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

← Back to the current restaurant page

Failed findings

Cold Holdingcritical

Inspector note: Quinoa at cookline 54F. Quinoa salad 51F at self service cooler. Maintain cold holding at 41F or below. Repeat violation. Ensure all products served cold are cooled to below 41F before being introduced to service on cookline or presented for retail sale at grab and go cooler.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Cookline food workers do not have an operating accessible handsink due to cookline handsink being inoperable. Repair handsink to ensure proper frequency of handwashing between changing gloves and tasks.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: Cookline handsink inoperable at time of inspection. Repair.
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Green Cleaning cloth bucket observed stored in handsink at service line. Discontinue. COS.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM is not implementing proper cooling methods. Retrain staff in the importance of cold holding temperatures and cooling methods. Educate staff on temperature danger zone (41F-135F) Provide active managerial control as it is defined in the PIC duties section of the 2013 food code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Flip top reach in cooler at cookline inoperable. Repair. Establishment temporarily using indirect contact with ice for cold holding in unit. Cooling METHODS: Establishment needs to introduce a cooling step before prepared foods are introduced to retail. Cool products served cold to below 41F by increasing the surface area under refrigeration or indirect contact with ice. Reviewed with manager on site.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on April 22, 2019: 3 findings appeared for the first time. 3 findings recurred.

Browse this restaurant's inspections

More restaurants in South Boston Waterfront

See every restaurant in South Boston Waterfront →

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.