Cooked?✓
Crispy Dough Pizzeria
May 5, 2022 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 20 code checks were marked passed.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Meatballs are 120F 125F on the hot line - re-heat to 165F and maintain at 135F or higher keep the lid on the container to mainrtain the proper temperature
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Washing Fruits and Vegetables (Pf)Inspector note: Remove raw foods particles from the prep sink and clean and sanitize the basin as discused - clearly identify the sink as " prep sink only"
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Make the correction on the new menu board where needed for the items offered undercooked uch as [ steak tips - eggs any style ]
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Preventing Contamination from Hands (Pf)Inspector note: Hand sink on the cooking line is completely blocked with soiled equipment and trash - keep clear as discussed so staff can wash hands properly
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Food-Contact Surfaces-Cleanability (Pf)Inspector note: Clean to remove visible food soils remaining on knives that are supposed to be cleaned and sanitized inside the knife rack - discard the old knife rack and replace it with a clean one - rack should be cleaned and sanitized just as much as the knives themselves
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Controlling Pests (Pf)Inspector note: Evidence of rodent activity in the rear of the kitchen and back door location where the warewashing sink is - contact pest control company and provide an "IPM" report as discussed
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: Ensure all piza boxes and paper goods for all " to go foods" are stored off the floor and kept stored in a clean and segragated area of the facility
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Wiping Cloths Use Limitation (C)Inspector note: Set up as discussed - raw foods and another for ready to eat foods
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Ventilation Hood Systems Filters (C)Inspector note: Clean filter sin the hood from grease and grime
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Warewashing Sinks and Drain boards Self-Draining (C)Inspector note: Ensure there is an ample area to properly air dry clean pots and pans in a clean area of the restaurant
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Equipment Compartments Drainage (C)Inspector note: Identify all three basins of the three bay sink accordingly as discussed during inspection
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Nonfood Contact Surfaces (C)Inspector note: Clean in side and outside of all refrigeration and freezer units - exteriuor of all cooking equipmemnt - exterior of all bulk food storage bins - botton shelves under the prep tables from all visible food spills stains and soils
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Storage of Soiled Linens (C)Inspector note: Segragate soiled linen from the clean linens and store in seperate containers - ensure the container / bag used for soiled linens and rags can be closed
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Wiping Cloths Air Drying Location (C)Inspector note: Discontinue placing wiping cloths all around the kitchen euipment surfaces -store away from foods and food service locations - in a container / bag that can close
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Service Sink (C)Inspector note: Replace the broken front section of the mop sink so it can be enclosed when not in use
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Grease Trap(C)Inspector note: Clean to remove the collection of visible soils collecting all around the container
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Outside Receptacles (C)Inspector note: Clean to remove all food spills and soils on the outside of all trash receptacles - keep the lids tightly fit when not in use
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Clean all areas behind the cooking line as well as in the warewashing area from visible food spills stains and soils
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Intensity-Lighting (C)Inspector note: The kitchen overall is very dark - dim lighting throughout the kitchen - replace all bulbs accordingly so surfaces can be easily seen to clean properly
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Closing Toilet Room Doors (C)Inspector note: Ensure the door to the restroom is self closing as discussed
What changed since the previous inspection?
Compared with Fail on April 28, 2022: 20 previous findings did not recur.
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.