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Canton Eatery

February 2, 2016 · Pass

😇clean

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

✓ No failed findings were recorded; 13 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: Cooked chicken placed at the top of the refrigerator (sandwich unit) in a deep plastic bag. It registered 91F. PIC states the food had been there for 30 minutes. No cooling logs maintained. PIC placed the food in a shallow metal unit and placed it in the Walk-In Unit.Cool properly (140F to 70F within 2 hours and 70F to 41F within another 4 hours= 6 hours total).
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Cooking-Large container of previously cooked chicken wings left at room temperature. Registering 51F. PIC states they had been out of walk-in unit for 45 minutes and placed them back in. Maintain all PHFs for cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: No evidence of hand washing at the cooking line/prep area. The only hand washin sink is blocked dry and with debris. Wash hands properly and frequently.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand wash sink at the cooking line used to store equipment and blocked with other cooking equipment. Keep always accessible and use for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Retrain staff with regard to proper hand washing and hand washing sinks usage cooling cold holding. Health Permit expired. Provide current one.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Three Compartment Sink

Inspector note: Three Bay Sink missing two drain plugs. Provide.
code 16-4-301.12* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No test kit for the current sanitizer used at the three bay sink. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths stored soiled on the counter. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Exterior of equipment at the cooking line and refrigerating unit soiled. Clean Properly. Interior and exterior of two door freezer soiled. Clean properly. Shelves at the prep area and warewashing area soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Boxes with utensils and equipment stored on the floor at the basement level. Elevate 6 inches or above.
code 24-4-903.11* · lower-severity findingstatus: Pass
Toilet Enclosed Clean

Inspector note: Toilet with no self closing door. Provide. No paper towel in the restroom hand washing sink. Provide.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floor under and around equipment at the cooking line and warewashing area soiled. Clean properly.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walls behind and around cooking line and warewashing area soiled. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 26, 2016: 13 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.