Cooked??
Cordon Blue Restaurant
June 4, 2014 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings17
- critical findings3
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
-
Cold HoldingcriticalInspector note: Cooked Spinach and raw meat inside of the upright True freezer with temperatures of 58F. Owner Marie stated that the foods had been in the refrigeration unit from the previous night. Owner Marie voluntarily disposed of all foods that had been out of temperature over night.
-
Hot and Cold WatercriticalInspector note: Owner Marie Ketty stated that the hot water heater broke the previous night (6/4/14). There is currently no hot water in the establishment. Upon entering the establishment food was being prepared. Temperature of the water at the time of the inspection was at 66F.
-
PIC Performing DutiescriticalInspector note: Management not overseeing pest control in establishment. Management not ovserseeing staff in monitoring equipment and maintaining proper temperatures of foods. Address and properly train staff.
-
Food Contact Surfaces CleanInspector note: Fryer baskets heavily soiled. Clean to remove. Fryer oil dark and murky. Discontinue and change on a more frequent basis.
-
Insects Rodents AnimalsInspector note: Evidence of live cockroach activity inside of the dry storage room and in main kitchen area.Evidence of what appears to be rodent droppings in the main kitchen area. Clean to remove. Address and provide a detailed IPM report for the re-inspection.
-
Food Thermometers ProvidedInspector note: No food thermometers available at the time of the inspection. Provide.
-
Food Utensil StorageInspector note: Clean knives observed being stored in between the 3 bay sink and soiled wall. Discontinue and store all knives clean and protected.
-
Non-Food Contact SurfacesInspector note: Upright True Freezer and refrigerator both operating with an elevated temperature 56F. Discontinue use until both units are able to maintian a temperature below 0F and below 41F. Foods inside of both units were voluntarily disposed of at the time of the inspection. Hot water faucet in the public restroom not operating porperly. Repair.
-
Test Kit ProvidedInspector note: No test kit available at the time of the inspection. Provide.
-
Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue provide a proper sanitizing solution.
-
Non-Food Contact Surfaces CleanInspector note: Interior of the upright True Freezer visibly soiled and with excess moisture. Clean to remove. Evidence of what appears to be rodent droppings inside of the restroom. Clean to remove.
-
Clean Equipment & Utensils StorageInspector note: Hand sink is located directly in between a preparation table and the clean storage area for dishes of the 3 bay sink with protective barrier. Provide a protective barrier on either side of the had sink.
-
Installed and MaintainedInspector note: Pipe under the 3 bay sink is leaking. Repair.
-
Hand Cleaner Drying Tissue SignageInspector note: No signage at the hadn sink near the 3 compartment sink Provide.
-
Adequate Number Frequency Vermin ProofInspector note: Trash recepticle damaged and with no lid. Replace.
-
Improper Maintenance of FloorsInspector note: Portions of floor throughout the main kitchen area damaged and missing. Repair.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood and ventilation tags not properly marked (Jan. 2015 date completed). Provide accurate tags for completion and expiration dates. Referral is being made to the City of Boston Fire Department.
What changed since the previous inspection?
Compared with Pass on May 7, 2014: 17 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Hyde Park
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.