Cooked?✕
Dig Inn
July 18, 2022 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Staff Cutting up Cooked chicken breast for catering order chicken was at 118F Quinoa was sitting on counter at 110F. -When preparing an order make sure food is cooked at proper temperature and hot held at 135F or above.
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Food Temperature Measuring Devices (Pf)Inspector note: PIC was asked to take a temperature of Chicken staff was cutting up. He did not take the temperature I took the temperature with my own thermemeter- Provide a food thermometer to temp food to make sure that you are cooking at proper temperature.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Soiled food equipment blocked handsink in food prep area - PIC corrected onsite - Discontinue storing soiled equipment in front of handsinks make sure its easily accessible for staff to wash hands at all times
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Wiping Cloths Use Limitation (C)Inspector note: No sanitizer buckets was set up for soiled wiping cloths- Prepare sanitizer buckets at the start of shift for soiled wiping cloth to rpevent bacterial growth
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Water on the floor in the area of the steam ovens and leading into prep areas - Clean to remove the excess water to prevent slip and falls
What changed since the previous inspection?
Compared with Pass on June 3, 2021: 5 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.