Cooked?✕
Cafe Sauvage
July 5, 2023 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings14
- critical findings3
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Observed raw chicken being prepared directly next to raw mushrooms- Addressed at the time of the inspection and corrected
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cut raw french fries held on multiple sheet pans in the kitchen at 85F- Per the PIC he product was cut less than 2 hours prior to the inspection. Removed and placed in the walkin at 38F. Store cut product at 41F or below
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: Sanitizer in the low temperature dish machine is measuring well below 50ppm chlorine- Service call made prior to the inspection All equipment shall be washed and sanitized in the 3 bay sink available at the location. Disposible tableware shall be used until proper repairs are made to the low temperature machine
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Multiple priority violations noted on the inspection report- Review with staff
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Manual french fry cutter in lower level with heavy encrusted soils- Evidence of recent use Spoke with the owner to properly clean the equipment and remove the slicer from the lower level. There is no handwashing available in the area
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Hand Drying Provision (Pf)Inspector note: No paper towels available at the handwashing sink in the kitchen- Corrected
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Eating Drinking or Using Tobacco (C)Inspector note: Multiple beverages in kitchen prep area in open cups- Provide closed beverage containers or a designated area for employees
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Effectiveness-Hair Restraints (C)Inspector note: Multiple employees with no hair restraints in the kitchen preparing products- Provide proper hair restraints
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In-Use Utensils Between-Use Storage (C)Inspector note: Knives stored between equipment at the front service counter and in the kitchen- Discontinue
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Wiping Cloths Use Limitation (C)Inspector note: Numerous soiled/damp wiping cloths on counters with no sanitizer set up- Corrected
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Food Preparation (C)Inspector note: Evidence of food preparation in the lower level. There in no handwashing available in the area and the ceiling has exposed plaster and pipes Discontinue all food preparatiom in the lower level. Provide information to the Health Department for future approval
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Nonfood Contact Surfaces (C)Inspector note: Numerous bulk food containers with heavily encrusted soils on the exteriors- Clean with proper fequency
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System Maintained in Good Repair (C)Inspector note: Low temperature dishwasher with a heavy leak from the area on the botom- Sevice call made prior to the inspection Hot water handle on the handwashing sink in the kitchen is not working properly- Repair
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: Hood sticker in kitchen expired- Schedule hood cleaning and inspection
What changed since the previous inspection?
Compared with Pass on November 23, 2022: 14 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.