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Domenics

April 11, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings5

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Failed findings

Cold Holdingcritical

Inspector note: The refrigerated drawers under the grill have a thermometer reading 64F the drawers feel warm but the food temperatures are varied steak is 52F roasted peppers 48F chicken 40F and breaded chicken 40F. Provide proper cold holding of 41F or below for refrigerated items (items over 40F were discarded and the remainder of the food was moved to the walk-in)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: There is raw chicken stored on the top of the flip top unit adjacent to ready to eat items. Store raw and ready to eat foods properly separated.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: The handwash sinks are not properly stocked or accessible during prep. Properly train employees in handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The handwash sink in the kitchen is blocked with linens and equipment. Remvoe items to provide access to sink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: The certified food manager and allergen certificate are for the owner but he is not onsite full time. Provide a full time certified food manager and be sure they are training the rest of the staff in food safety.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: There are items that appear to have been cooled in deep plastic containers the cook says that the beans are left out at room temperature for two hours and then put in the walk-in cooler. Provide proper cooling methods to be sure items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: There are no test kits available at the time of the inspection. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There are no paper towels at the handwash sink in the basement. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: The grout in he kitchen floor is damaged in areas. Repair grout to provide a smooth cleanable surface.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2017: 9 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.