✓

Cosi

August 9, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 12 code checks were marked passed.

← Back to the current restaurant page

Checks marked passed

Adequate Handwashing/Where/When/Howcritical

Inspector 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.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Quats sanitizer O PPM - Corrected by PIC during inspection (200 PPM)
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Toxic chemicals stored with food contacts (bowls and cutting boards)
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector 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;
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Bulk food Containers not labeled
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Remove peg board & thumb tacks from above prep unit
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Worn cutting boards.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Refrig. Unit 45 °F
code 15-4-202.16* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Rinse temp at 3 bay 113°F
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths not stored in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Dusty ceiling fixtures
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Anti-Choking

Inspector note: While food is being served there shall be an employee trained in Anti Choking
code 590.009(E)* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 1, 2016: 19 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Bay Village

See every restaurant in Bay Village →

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.