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Cosi
August 2, 2016 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking w/ Take Out
- failed findings12
- critical findings4
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: 3 hand sinks without hand soap. Ensure adequate hand washing. observed food handlers multitasking wearing disposable gloves. If gloves are used they shall be treated as a disposable utensils and and are tasks specific. Glues shall not be worn continuously and do not replace hand washing.
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Food Contact Surfaces CleancriticalInspector note: Quats sanitizer O PPM - Corrected by PIC during inspection (200 PPM)
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemicals stored with food contacts (bowls and cutting boards)
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PIC Performing DutiescriticalInspector note: Multiple risk factors critical and non critical violations noted on inspection. Evidence that employee are not trained in food safety and sanitation & are being monitored The person in charge shall ensure that: 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; 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; Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; 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;
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Food Container LabelsInspector note: Bulk food Containers not labeled
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Food ProtectionInspector note: Remove peg board & thumb tacks from above prep unit • Sampling area - observed customer using hands to grabs sample. This area must be monitor & post use utensil Sign at self service
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Food Contact Surfaces DesignInspector note: Worn cutting boards.
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Non-Food Contact SurfacesInspector note: Refrig. Unit 45 °F
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Wash Rinse Water Clean Proper Temperature.Inspector note: Rinse temp at 3 bay 113°F
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in a sanitizing solution
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dusty ceiling fixtures
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Anti-ChokingInspector note: While food is being served there shall be an employee trained in Anti Choking
Checks marked passed
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Labeling of IngredientscriticalInspector note: Drinks packaged for Grab and Go customer self service missing labeling per code.
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Hot HoldingcriticalInspector note: Chicken 115 ° F
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Location AccessiblecriticalInspector note: Access to hand sink blocked
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PIC KnowledgecriticalInspector note: No proof Certified food protection manager not certified in allergen awareness
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Food Contact Surfaces CleanInspector note: No soap in wash bay
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Clean Equipment & Utensils StorageInspector note: Stacking clean equipment wet. Allow for proper air drying
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Installed and MaintainedInspector note: Cold water knob not working at hand sink
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Hand Cleaner Drying Tissue SignageInspector note: No hand soap at 3 hand sinks
What changed since the previous inspection?
Compared with Fail on August 1, 2016: 1 finding appeared for the first time. 11 findings recurred. 8 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.