Cooked?✕
D'angelo's Sandwich Shop
August 4, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings8
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Sandwich unit 55 F Tuna 49 F Turkey 52 F PIC took corrective action by calling refrigeration unit and removing food products from unit. Refrigeration units must maintain 41 F or below at all times
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored next to food items cooked to a lower temperature on open top refrigeration unit (APW unit) Raw shaved steak stored next to food items cooked to a lower temperature on open top refrigeration unit (APW unit)
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handlers multitasking wearing gloves - Educate employees on proper glove use Observed employees not washing hand before placing on gloves Some important tips to remember; • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled surfaces
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PIC Performing DutiescriticalInspector note: Person in charge must oversee day to day operations and take corrective action All employees must be properly trained in food safety and sanitization as it relates to their assigned duties Multiple risk factors noted on inspection report - Imporper Temperatures of equipment/potentially hazardous foods hand washing/glove use storage of raw animal poducts.
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Food Utensil StorageInspector note: Ice scoop stored in ice bucket - provide proper storage
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Non-Food Contact SurfacesInspector note: 2 door refrigeration unit next to hand sink in prep area 48 F Refrigeration units must maintain 41 F or below at all times • No barrier between mop sink and 3 bay sink - Enclose mop sink
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Clean Equipment & Utensils StorageInspector note: Ice bucket not inverted
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on ceiling and attachment throughout • Hood sticker does not indicate date of cleaning performed and follow up date. Deficencies not marked yes or no Hood filters not closed and tight fitting
What changed since the previous inspection?
Compared with Pass on January 20, 2016: 8 findings appeared for the first time.
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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.