Cooked?✕
Coppa
September 5, 2014 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: No seperation between hand sink and customer ice and clean equipment. • No splash guards on both sides of hand sink (customer ice bin on one side and equipment storage on the other side) • Provide adequate cold hold facilities to accommodate all cold hold of PHF.
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Improper Maintenance of FloorsInspector note: Resurface floor in basement and steps to basement Clean floor under and behind all equipment throughout
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean ceiling tiles • Clean walls ceiling and all attachments free of built up soils. Chipped and peeling paint must be removed and resealed.
Checks marked passed
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Approved SourcecriticalInspector note: Provide invoices for all Cured Food products and keep on premises.
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Cold HoldingcriticalInspector note: Cheese 55 F Butter(s) 75 F Chopped garlic 75 F Asparagus (cooked) 75 F All potentially hazardous food must maintain 41 F and below or 140 F and above. Time As A Public Contol has not been requested by owner.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed several food handlers not washing hands prior to placing on disposable gloves observed food handlers and ware washing staff leaving and returning to work station without removing disposable gloves. No hand washing performed during inspection. Note: Washing hands thoroughly before and after wearing or changing gloves is one of the most important things food handlers can do. However some food operators may get a false sense of security or worse yet; use gloves as an excuse not to properly wash their hands and overuse the single-use gloves thus defeating their purpose. Gloves are in fact an excellent way to reduce the possibility of contaminating ready-to-eat foods and serve as an extra precautionary measure. According to the Centers for Disease Control and Prevention “Gloves reduce hand contamination by 70 to 80% and prevent cross-contamination”. But the key to their efficacy is coupled with proper hygienic practices.
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Good Hygienic PracticescriticalInspector note: Observed food handler wiping face with a wiping cloth and then proceeded to wipe cutting board with same cloth.
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Prevention of Contamination from HandscriticalInspector note: Observed barehand contact with ready to eat foods.
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Hot and Cold WatercriticalInspector note: No hot water at hand sinks and ware washing sink. Hot water temperature must maintain 110F during all hours of operation and must meet peek demands.
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PIC Performing DutiescriticalInspector note: PIC not monitoring operational needs and food safety within the establishment. Multiple risk factors and other violations noted on inspection report. No hot water at hand sinks and three bay sink. Multiple PHF items stored at room temperature without a variance. See complete inspection for further details of violations. Evidence that all employees have not been adequately trained in food safety and sanitation as it relates to their assigned duties by the Certified Food Protection Manager per code.
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Consumer AdvisoriescriticalInspector note: No allergen advisory on dessert and drink menu.
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Food ProtectionInspector note: No proper overhead protection above ice machine. Surface above unit must be smooth durable and easily cleanable.
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Food Utensil StorageInspector note: Ice scoop stored above ice machine - Basement Utensils stored between wall and piping - Kitchen/Ware Washing
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash gauge not operating
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Clean Equipment & Utensils StorageInspector note: Invert all pots pans etc
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Improper Storage of Re-usable UtensilsInspector note: Ice buckets not inverted to all proper drainage - Remove from stairwell.
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Single Service Articles Stored DispensedInspector note: Straws not individually wrapped.
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Improper Cleaning of ReceptaclesInspector note: Clean all waste receptacles and grease barrel free of built up soils
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Anti-ChokingInspector note: While food is being served there shall be an employee on premises who is trained in anti choking.
What changed since the previous inspection?
Compared with Pass on September 19, 2013: 3 findings appeared for the first time.
Browse this restaurant's inspections
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.