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Ciao Bella

July 2, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings1

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Failed findings

Location Accessiblecritical

Inspector note: Keep hand sinks free from utensils.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Discontinue the storage of knives between kitchen equipment. The surfaces that the knife blades touch are not clean nor sanitized. Discontinue the storage of utensils in stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: The dessert upright salad undercounter and produce walk in refrigerators were operating between 45 and 50 degrees F. Several of the coils were encased by ice. Remove all potentially hazardous foods from units until units can be repaired. The units must all be operating at 41 degrees or below. The bar beverage refrigerator has 0.5 inches of stagnant standing water on the bottom. Repair the unit so that it drains properly.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Store wiping cloths in sanitizer when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Maintain floors within kitclen and storage rooms free from food soil. Clean beneath equipment and around the edges of the rooms.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Store the mops dry not in soiled mop water.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: the dessert salad and walk in refrigerative units are not operating properly. As such the desserts salad items and produce were at 45 to 50 degrees F. Products must be held at 41 degrees F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Beef blood observed on produce stored directly below. Discard produce and provide proper produce storage.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Provide equipment to properly cold hold salad items and other items stored in ice on the counters of the kitchen. Equipment must be capable of cold holding food items to a temperature of 45 degrees or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Maintain test kits in both kitchen areas to test pot sink and sanitizer buckets sanitizer concentrations.
code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 30, 2008: 6 findings recurred. 4 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.