✓

Cask N Flagon

January 4, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Approved Sourcecritical

Inspector note: Staff and management of the Cask N Flagon permitted party guests from Beth Israel to bring dessert items prepared offsite/home into the establishment. The dessert items are reported by Beth Israel staff to have included cookies brownies cup cakes and cheese cake. Food items from an unapproved source shall not be served within the establishment. This should be a condition of the contract.
code 01-3-201.11*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: The top cover of the 2-door flip-top unit in front of the fryer was caught on the cutting board. With the refrigerated air escaping to the ambient environment the unit was unable to maintain proper internal temperature control. Temperatures of the haddock and chicken wings within the unit measured 44 to 45 degrees F. The product is reported to have been stored overnight in the walk-in. As such the product was out of temperature control for less than 1 hour. The product was chilled. The unit was observed to be operating properly before the end of the inspection.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Cooking Temperaturescritical

Inspector note: The meatloaf menu states that the meatloaf should be cooked to an internal temperature of 145 degrees F. The proper internal cooking temperature for ground beef is 155 degrees F. Correct and review with the kitchen staff.
code 03-401.11-.12*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: One shard of glass was observed and removed from an ice well on the Oliver's side of the establishment. Bartenders must be provided proper ice scoops and avoid the use of glass above the bar ice utilized for drinking.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Handling of Food & Ice

Inspector note: The bartenders are utilizing tumblers instead of proper ice scoops. As such their hands are passing through the ice during each drink service. Provide proper scoops to minimize the handling of ice with bare hands.
code 09-3-301.11(C)* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: The glass machine at the main bar was not properly sanitizing during the inspection. A review of the equipment revealed that the sanitizer supply line was suspended above the top of the chemical sanitizer. As such the sanitizer supply line was dry. The sanitizer supply line was reset. Bar staff should confirm that the unit is properly sanitizing throughout the day.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 28, 2009: 6 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.