✕

Cafe Mirror

October 30, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings11
critical findings6

Failed findings

Coolingcritical

Inspector note: There are cooked potatoes cooling at room temperature 82F and there was no change after fifteen minutes. Provide proper cooling of 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (items discarded)
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The items on the top of the front sandwich unit are elevated eggs 54F ham 51F. Provide proper cold holding of 41F or below. (items discarded)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: The employee is cooking in the kitchen with the only handsink blocked and is observed switching tasks without properly washing hands. Properly train employees in handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The sanitizer reading at the low temperature dishwasher was less than 50 ppm chlorine. Provide proper sanitizer levels to be sure that equipment is properly cleaned and sanitized. (instructions left for manual dishwashing)
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The handsink in the kitchen is competely blocked with equipment. Remove items to provide access to handsink. (sink cleared out)
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: There is no certified food manager or allergen trained manager at this location and there are numerous risk factor violations. Provide a full-time certified food manager to supervise food safety of the establishment.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: The ice is sitting in a dirty cooler in the front. Provide an ice bin that is smooth cleanable and durable and that can properly drain away from the customer ice.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: There are no test strips available to test sanitizer levels at the low temperature dishwasher. Provide test strips.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interior of refrigerators and cabinets are soiled with debris. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: The floors throughout are soiled. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The residential stove in the kitchen is encrusted with grease. Thoroughly clean to remove grease and replace the equipment with a commercial burner if it can no longer be cleaned. The hood vent sticker is difficult to read. Provide paperwork showing that the hood has been cleaned recently when it is due for it's next cleaning.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 20, 2013: 7 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Brighton

See every restaurant in Brighton →

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.