Cooked?✕
Cobblestones
August 25, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings4
- critical findings2
Failed findings
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.
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Backflow Prevention (P)criticalInspector note: At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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System Maintained in Good Repair (C)Inspector note: At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
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Floors Walls and Ceilings Utility Lines (C)Inspector note: Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.
Checks marked passed
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When to Wash (P)criticalInspector note: No handwashing was observed during the inspection. Observed employees moving from washing wares at the three compartment sink to handling and preparing foods without washing hands observed employees touching or adjusting their hair then handling and preparing foods without washing hands and changing gloves. Retrain staff to wash hands between tasks or when their gloves become soiled or contaminated.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Observed whole shell eggs stored outside of cold holding at 90F foods in the open air cooler (yogurt parfait 62F) with the internal thermometer reading 51F nondairy milk stored in an ice bin but not touching any ice 53F creamer stored in a carafe for customer use 71F blu cheese in walkin 63F and chicken soup 50F in walkin with the internal thermometer reading 56.2F. The person in charge states that staff had alerted him that the walkin unit had been elevated this morning and a technician was called due to arrive at noon today and the person in charge is attempting to produce dry ice to get the walkin unit down to proper temperatures. The person in charge voluntarily discarded the eggs kept outside of refrigeration; the prepared foods in the open air cooler had been prepared at 8:00am per the person in charge and were placed into the working in-line coolers to cool to 41F. Keep cold TCS foods at or below 41F. The person in charge was able to produce dry ice for the walk in cooler to keep foods at 41F or below until the repairs are completed to maintain mechanical refrigeration.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No written procedures for handling a vomit and diarrhea event could be presented during the inspection; provide.
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Food Labels (Pf)Inspector note: Observed in the open air cooler multiple prepared foods without any food labels at all; provide food labels for prepared foods as required by the food code. The person in charge removed all the prepared foods from the open air cooler after the observation.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: At the first floor cookline observed an employee washing a pear at the handwashing sink in the basement area where the ice machine is the handwashing sink basin in that area is blocked by hotel pans and access to the handwashing sink is obstructed by a cart with waffle irons and a blender observed an employee dumping the contents of a coffee carafe into a handwashing sink on the first floor; handwashing sinks should only be used for hand washing and should always be accessible.
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Effectiveness-Hair Restraints (C)Inspector note: Multiple food handlers observed without hair restraints when handling and preparing foods; provide effective hair restraints.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed ice scoops stored inside the ice machine with their handles touching the ice; scoops should be stored without handles touching foods to prevent contamination by hands.
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Thawing (C)Inspector note: In the two bay prep sink observed multiple frozen foods dethawing at ambient; use proper dethawing methods: under cool running water under refrigeration or as part of the cooking process. In the walkin cooler observed dethawed salmon in reduced oxygen packaging without a cut in the packaging; fish in reduced oxygen packaging should have its packaging cut when the fish is dethawed or close to being fully dethawed.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Observed red slime on the black drop plate inside the ice machine at the three compartment sink observed the backsplash area with a black slime; clean and sanitize.
What changed since the previous inspection?
Compared with Fail on August 24, 2026: 4 findings recurred. 9 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.