Cafe Dino

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector 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.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Number Convenientcritical
  Inspector note: No handsink in rear prep areas.Only one handsink and its located next to front grill.
  code 31-5-203.11*** · critical food-safety factorstatus: Pass
• ✓Consumer Advisoriescritical
  Inspector note: New menu board doesn't have full advisory info. on it.Reviewed with owner.
  code M-3-603.11*** · critical food-safety factorstatus: Pass
• ✓Clean Cloths Hair Restraint
  Inspector note: Food service employees observed without hair restraints.Provide.
  code 13-2-304/402.11* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: No test kit for chlorine sanitizer.Owner testing sanitizer with a quat test kit.
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: Handsink at front service line not labeled properly.Restroom handsinks not labeled.Provide.(Womens restroom also needs a covered waste receptacle).
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 17, 2010: 6 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.