Cooked?✕
Chili Duck
August 3, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings9
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw eggs and beef stored with food items that are ready to eat - Kitchen/prep
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed no washing hands during inspection - multitasking between food handling etc.
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Good Hygienic PracticescriticalInspector note: Observed multipal employees multitasking (handing equipment/food/leaving and returning to duties (food prep/ware washing) wearing same gloves.
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Food Contact Surfaces CleancriticalInspector note: Repeat violation:(low temp dish machine not sanitizing (Chlorine tested at 0 PPM) Must maintain 50-100 PPM The PIC was instructed by the health inspector to contact Dish washing company during inspection. A representative did arrive prior to my departure and the chlorine was registering at 50 PPM.
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Toxic Items: Original ContainercriticalInspector note: Original toxic chemical bottle missing original label - Ware washing (Chemical discarded by PIC)
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Labeled Common NamecriticalInspector note: Spray bottle not labeled - Kitchen/ware washing (corrected on site)
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Separation/Sanitizer CriteriacriticalInspector note: Reusing Chemical containers for food storage of other food prodects - Discontinue using chemical containers for food storage once emptied these chemical containers shall not be reused and shall be discarded (food in these containers were discarded by PIC)
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PIC KnowledgecriticalInspector note: 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000. Notes:In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. Food Allergen Awareness Training (a) By February 1 2011 such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties. No full time on site certified food protection/allergen awareness manager. This manager must be on premises full time.
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PIC Performing DutiescriticalInspector note: Repeat violation: PIC could not demonstrate proper knowledge in food safety and sanitation oversee day to day operations to ensure food establishment is operating in compliance with State Local and Federal regulations per code. Could not explain the employee illness policy as required. Evidence that employee have not been properly trained in food safety and sanitation by the certified food protection manager as required per code. Person in Charge. The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; (low temp dish machine 0 PPM) Must maintain 50-100 PPM Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing.
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Food Utensil StorageInspector note: Repeat violation: Tongs stored on ove door handles Pans/equipment stored in standing water Properly store all utensils in accordance with the food code.
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Food Contact Surfaces DesignInspector note: Worn cutting boards - Kitchen/prep
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Non-Food Contact SurfacesInspector note: Repeat violation: Location:Kitchen/prep area/ware washing :Rotted and exposed wood on wooden shelving in Kitchen/ware ware washing/Rust on all grease traps- Location:Kitchen/prep area/ware washing Notes:Tape on equipment (refrigeration unit) throughout kitchen - remove and provide smooth durable and easily cleanable surface
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Wiping Cloths Clean SanitizeInspector note: Repeat violation: In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and non food contact shall be stored seperately in a sanitizing solution per code.
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Re-use of Single Service ArticlesInspector note: Repeat violation: Reusing Soy/food containers that are not NSF approved for reuse for food storage of other food prodects - Discontinue Reusing non NSF approved containers for food storage
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Adequate Number Frequency Vermin ProofInspector note: No cover for waste receptacle in ladies room
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Improper Maintenance of FloorsInspector note: Built up soils grease organic materials on floor under behind and around all equipment throughout kitchen/prep/ware washing/storage/cashier area and wait station
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Repeat violation: Heavily Built up soil/dust/grease/food particles and splashings on Hood Walls ceilings and all attachments including pipes - Clean to remove and maintain Wall at cooking line is not smooth durable and easily cleanable - expanding foam is not trimed sealed and cleaned. Chipping and peeling paint on walls ceiling and attachments/not smooth durable and easily cleanable- Kitchen/ware washing/enterance to kitchen.
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Anti-ChokingInspector note: No proof of an employee on the premises is trained in Anti Choking - While food is being served there shall be an employee on the premises trained in anti choking
What changed since the previous inspection?
Compared with Pass on July 11, 2016: 18 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.