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Cafe Dino
September 17, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: Mortadella at 57F in open air prep refridge.Turkey at 55F and cheese at 48F both in same unit.Buffalo mozzerella cheese at 50F in open air refridge.Provide all cold holding at 41F and below at all times.Sausage holding at 70F for approx.1.5 hrs(according to owner-product discarded by owner).Discontinue practice and hold properly.
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Number ConvenientcriticalInspector note: No handsink in rear prep areas.Only one handsink and its located next to front grill.
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Consumer AdvisoriescriticalInspector note: New menu board doesn't have full advisory info. on it.Reviewed with owner.
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Clean Cloths Hair RestraintInspector note: Food service employees observed without hair restraints.Provide.
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Test Kit ProvidedInspector note: No test kit for chlorine sanitizer.Owner testing sanitizer with a quat test kit.
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Hand Cleaner Drying Tissue SignageInspector note: Handsink at front service line not labeled properly.Restroom handsinks not labeled.Provide.(Womens restroom also needs a covered waste receptacle).
Checks marked passed
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Washing fruits and veg's.Inspector note: No vegetable prep sink provided.Provide.
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Mop Sink not ProvidedInspector note: Noi mop sink provided.Provide.
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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.