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Dosa Factory

September 20, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Large pot of cooked rice stored on molk crates on floor in kitchen 114F. CFPM states cooked less than 1 hour prior. Products must be hot held at 140F or above for service.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Products in refrigeration at 41F or above Eggplant 51F Potatoes 48F Foods prepared less than 2 hours prior removed and placed in walkin at 39F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer at warewashing area at 500ppm. Must be maintained at 200-400ppm. Add water until proper repairs are made
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: CFPM at time of inspection unable to provide proper cold and hot holding temperatures and sanitizing criterea. Review all procedures
code M-2-102.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Numerous small black flies observed at bar area and near restrooms. Provide updated pest conrol report. Last report dated 08/10/16
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: Multiple containers of food stored on floor at front counter area and in walkins located in lowel level. Ensure products are maintained a minimum of 6" off of floor
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Knives stored between equipment at cookline. Discontinue and store in clean dry area
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls being used for scoops in kitchen and in ice machine - Provide proper scoop with handle
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Multiple refrigerators with temperatures at 45F-51F Maximum single door- 45F True flip top at front 51F True flip top at cookline 48F Ensure units are maintained at 41F or below. All foods removed and placed in refrigeration at 41F or below
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Low temp dishwasher leaking water from below- Discontinue use until proper repairs are made.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No conspicuous thermometers in multiple refrigerators- Provide
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for chlorine sanitizer available at time of inspection- Provide
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Multiple wet rags stored on counters throughout with no sanitizer.Must maintain soiled rags in quats sanitizer at 200-400ppm
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Exteriors of multiple refrigerators with heavy soils- Clean
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 4, 2016: 14 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.