Cafe 1010

March 9, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings15
critical findings5

Failed findings

Hot Holdingcritical

Inspector note: chili 122 degrees meatballs 120 degrees chicken cordon blu 122 degrees/provide proper temperature of 140 degrees or above. Manager removed items to reheat to 165 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: chicken pieces 80 degrees cold cuts turkey 62 degrees tuna salad 62 degrees chicken salad 80 degrees/provide proper temperature of 41 degrees or below. Items under 2 hours removed and placed in refrigerator to 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: 2 door raetone/provide proper storage of all raw foods
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: rear handsink/do not block access to sink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: 3 bay sink/observed staff washing equipment in 3 bay sink without sanitizer or soap. Provide proper training on proper method to wash rinse sanitize certified food manager must train staff on food safety principles. Hot/cold holding temperatures and proper sanitation provide allergen certificate for certified food manager
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean/sanitize all scoops clean/sanitize cutting boards between use properly sanitize slicer
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: 1 door sandwich station/repair/replace unit to operate at 41 degrees or below provide proper means to hold all foods hot during lunch service/not on counter
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: provide proper covers to all employee drinks properly store all open bulk food bags in covered containers all foods./cold cuts should be purchased from licensed wholesaler/provide invoices
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: provide proper uniform for all food service staff
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: properly seal all bare wood shelving
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: provide proper test kit
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: remove all sponges properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 2 door raetone/clean interior of unit
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: front handsink/provide paper towels in dispenser rear handsink/provide refill of liquid soap and paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: front oven/clean/replace all stained ceiling tiles
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 14, 2016: 10 findings appeared for the first time. 5 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.