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Cafe Sauvage

May 13, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings5

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Failed findings

When to Wash (P)critical

Inspector note: Employees unable to properly wash hands at handsinks with no papertowels- Corrected
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Packaged raw chicken and raw beef held together in container at prep area- Discontinue and provide seperation- Corrected on site
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Numerous foods in lift top refrigeration at 55F- Products placed in refrigerator less than 2 hours prior to the inspection Refrigeration was not properly maintaing 41F or below All foods were removed and placed in refrigeration or freezer to cool to 41F or below Partially cooked french fries held in abient temperature at cookline- Discontinue Product placed in freezer at the time of the inspection
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Chlorine sanitizer in low temperature dishwasher with a reading of 0ppm- Discontinue using until repairs are made Establishmnet shall use disposible tableware and all equipment shall be washed and sanitized in the 3 bay sink
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Hot Water and Chemical-Methods (P)critical

Inspector note: Establishment actively using low temperature dishwasher with oppm sanitizer to wash and sanitize equipment- Discontinue using until repairs are made
code 590.004/4-703.11-P*** · critical food-safety factorstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: Priority violations noted on inspection report- Review procedures and ensure all equipment is working properly
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector note: Refrigeration unit at cookline not properly working with a temperature of 55F- PIC called for service at the time of the inspection All foods were removed at this time- Discontinue use until unit holds at 41F or below
code 590.004/4-301.11-PF** · serious findingstatus: Fail
Hand Drying Provision (Pf)

Inspector note: No paper towels available at the time of the inspection- Corrected
code 590.006/6-301.12-PF** · serious findingstatus: Fail
Sponges Use Limitation (C)

Inspector note: Sponges in use at the warewashing area- Discontinue
code 590.004/4-101.16-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Floors behind cookline with heavy grease buildup and debris- Clean with proper frequency
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 14, 2021: 10 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.