Cooked?✓
Dig Inn
May 3, 2019 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Broccoli 124 F Sweet potatoes 113 F Tofu with onions 113 F Broccoli 87 F Chicken 110 F Chicken 110 F • Cold holding unit 45 F Kile 55 F (place in cold holding unit without being properly chilled to 41 F or below) Potato 46 F Cut Avocado 63 F Kale salad 45 F
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Cooking TemperaturescriticalInspector note: Chicken 157 F out of oven - Must be properly cooked to 165 F per code
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handlers not washing hands before donning on clean glove • 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). Observed employees leaving work area and returning wearing gloves • Gloves are task specific and should NEVER be worn continuously. • If an employee touch a dirty surface with their glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. Observed ware washing staff wiping hands on cloth towel
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Food Contact Surfaces CleancriticalInspector note: Observed dirty equipment and dirty water in second bay of 3 bay sink - Ware Washing
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PIC Performing DutiescriticalInspector note: Multiple risk factors critical and non critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code. 7 employees took unschedule time off. The PIC does not know if these employees were out due to symptoms/diagnosis that are reportable by regulation. Provide an employee illness policy that reflects the food regulation. Using Time As A Public Health Control without prior approval. All TCS foods must be held under temperature controls.
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Food Contact Surfaces CleanInspector note: Observed dirty equipment and dirty water in second bay of 3 bay sink - Ware Washing
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Insects Rodents AnimalsInspector note: Evidence of rodent droppings - Basement storage room Provide full extermination and IPM report prior to reinspection
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Non-Food Contact SurfacesInspector note: Oven not working - Per PIC until is waiting for repair - Establishment operating a full menu with limited cooking equipment Rust on shelving - Ware washing area No divided between hand sink and prep station - Pick up line
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Non-Food Contact Surfaces CleanInspector note: Built up soils on exterior of ice machine Built up soils on wire shelving in ware washing area Built up soils on shelving in basement storage Built up soils on interior and exterior (door handlers) of refrigeration units - Kitchen/prep areas
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Clean Equipment & Utensils StorageInspector note: Ware washing staff not allowing for prior air drying of equipment prior to stacking
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Installed and MaintainedInspector note: Delay on automatic hand sink faucet not maintaining 15 seconds of continuous flow - Bathroom
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Improper Maintenance of FloorsInspector note: Built up soils on floor - Storage area Rodent dropping on floor under and behind equipment - Basement
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dusty ceiling vents - Bathroom and dining areas Dust on wall pipes - Ware washing Built up soils on automatic chemical dispensers on wall - Ware washing
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Premises MaintainedInspector note: Back prep and storage (basement) areas clutted and unorganized
What changed since the previous inspection?
Compared with Fail on April 30, 2019: 14 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.