Cooked?✓
Doretta Taverna & Rawbar
June 13, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
-
CoolingcriticalInspector note: Items in the walk in are between 60F to 75 F and stored is deep plastic containers. Properly cool items from 140 F to 70F in 2 hours and then from 70F to 41f in an additional 4 hours. Recently prepared items are stored in reach in refrigerators. Store items to ensure they cool properly.
-
Separation/Sanitizer CriteriacriticalInspector note: The three compartment sink is setup with over 200 ppm of quats. Provide proper sanitizer levels.
-
Washing fruits and veg's.Inspector note: Wash all fruits and vegetables prior to cutting.
-
Food Contact Surfaces DesignInspector note: Food in the walk-in is stored in non-food grade containers. Provide food grade containers.
-
Test Kit ProvidedInspector note: No quats test kit available. Provide.
-
Single Service Articles Stored DispensedInspector note: Bar area: Employees are handling the drinking straws. Properly protect single service items.
-
Hand Cleaner Drying Tissue SignageInspector note: No soap or paper towels is the ice cream prep area. Provide. Bar: No paper towels. Provide.
What changed since the previous inspection?
Compared with Fail on June 5, 2008: 7 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Bay Village
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.