Cooked?✕
Cafe Landwer
October 10, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: In the cold holding unit on the island in the kitchen the liquid eggs were 56F; the staff stated the eggs had been placed in the cold holding unit around an hour ago. Other items in the cold holding unit: diced onions 32F; tomato sauce 41F; there was a noticable gap from the bottom plate of the cold holding unit and the hotel pan holding the eggs. The staff voluntarily discarded the liquid eggs retrieved more liquid eggs from the walkin refigerator that was 41F and placed the new liquid eggs in a container that made full contact with the bottom of the cold holding unit. In multiple carafes there is milk or cream at elevated temperatures of 49F-56F; the person in charge discarded the dairy in the carafes. Hold cold TCS items at 41F or below.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: There was fried eggplant left on top of an oven in the kitchen that per a staff member the health inspector questioned had been cooked an hour ago. Staff voluntairly discarded the three pieces of eggplant. Hold TCS foods at 135F or above or 41F or below.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: The person in charge did not answer with the correct minimum internal cooking temperatures of chicken fish ground meats or the proper minimum temperatures for cold or hot holding; the person in charge was unable to name the reportable illnesses. The person in charge must be knowlegable about food safety emplyee health requirements and must be able to take active managerial control.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: The location's test kit for the three comparment sink is water damaged throughout and no longer works; provide a new test kit for the sanitizer used at the three compartment sink.
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Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Inspector note: Using the location's plate simulator four times in the high temperature dish machine the temperature did not go above 157F. Repair dish machine so that a minimum of 165F is reached at the manifold. A repair call was made during the inspection and should be completed Monday.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Observed soiled wiping cloths in the hand sink in the kitchen a soiled dish in the other sink in the island at the kitchen and observed an employee wetting a wiping cloth from a hand sink in the kitchen; the health inspector instructed employees to remove the soiled items and sanitize the hand sinks. Hand sinks shall only be used for hand washing and nothing else.
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Effectiveness-Hair Restraints (C)Inspector note: There were several empoyees working in the kitchen handling food without effective hair restraints; provide.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: At the ice machine in the kitchen across from the walkin freezer there is pink slime in the interior of the ice machine; clean and sanitize.
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Outer Openings Protected (C)Inspector note: The front door to the outdoor seating area was propped open during the entirety of the inspection; doors to the outside must remain closed to prevent pest entry. At the rear entrance there is sunlight visible through gaps in the door and door frame when the door is close; repair or replace so no sunlight is visible.
What changed since the previous inspection?
Compared with Pass on April 17, 2025: 9 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.