Chateau Kabob

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings8
• critical findings1

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Failed findings

• ⚠️PIC Knowledgecritical
  Inspector note: provide a serve safe mgr.
  code M-2-102.11*** · critical food-safety factorstatus: Fail
• ⚠️Clean Cloths Hair Restraint
  Inspector note: provide employee hair retraints.
  code 13-2-304/402.11* · lower-severity findingstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: replace all scored cutting boards and defective equipment. all equipment shall be NSF approved.
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: shelving shall be made smooth and easy cleanable seal shelving in cellar. • Refinish electrical wiring. All shelving shall be made smooth. provide splash guards inbetween meat prep and clean equipment.
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Improper Storage of Re-usable Utensils
  Inspector note: observed clean equipment stored at prep sink.
  code 24-4-904.11AB* · lower-severity findingstatus: Fail
• ⚠️Adequate Number Frequency Vermin Proof
  Inspector note: provied covers for all trash receptacles.
  code 33-5-501.13-.17* · lower-severity findingstatus: Fail
• ⚠️Dressing Rooms Clean/Lockers Provided
  Inspector note: provide lockers for all employees relocate all street clothing from kitchen.
  code 40-6-305.11* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: properly store all raw foods away from ready to eat foods.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Separation/Sanitizer Criteriacritical
  Inspector note: provide proper storage of all toxic chemicals.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Food Thermometers Provided
  code 05-4-302.12* · lower-severity findingstatus: Pass
• ✓Food Protection
  Inspector note: elevate all shelving 6 To 8 inches. Discontinue soaking fried foods in carrugated boxes. provide overhead protection at cellar storage area.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: post employee must wash hands signage at all handwash sinks..
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 9, 2010: 8 findings recurred. 7 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.