Cooked?✕
Dudley Sq. Grill
September 7, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings5
Failed findings
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CoolingcriticalInspector note: PIC needs to review with staff proper cooling process. Found chicken on counter between 118F and 146F in small reach in under grill between 71F to 85F and in walk in covered between 115F and 138F. PIC needs to stop using deep pans and use flat sheets. Covers on food cooling will not let heat out. All food must be cooked to proper temperature and cooled properly before put into service.
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Cold HoldingcriticalInspector note: Two door flip top units in kitchen was at 40F but food inside was between 44F to 49F. Keep top closed when not in use and have unit serviced to maintain proper food temperature at 41F or below.
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Separation Segregation Cross ContaminationcriticalInspector note: Discontinue to store raw chicken above beef and next to uncovered tarter sauce.
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Location AccessiblecriticalInspector note: Hand sink blocked with container of dirty water scrub pads and sponge. Discontinue.
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PIC Performing DutiescriticalInspector note: PIC will need to review with staff proper holding and cooling temperatures. Also general cleaning of location repairs to equipment.
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Food Container LabelsInspector note: All bulk food containers need to have labels. Provide.
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Food Thermometers ProvidedInspector note: Replace food thermometer. One provided was bent in a few spots.
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Food ProtectionInspector note: All food that is in storage and is not in a cooling process needs to be proper covered. Found multiple containers without covers.
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Food Utensil StorageInspector note: Knife stored between two refrigerators. Discontinue and store properly.
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Food Contact Surfaces DesignInspector note: Clean to remove deep dark scores on large white cutting board in kitchen or replace.
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Non-Food Contact SurfacesInspector note: Discontinue to line shelves with tin foil and cardboard. Must be a smooth and cleanable surface.
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Dishwashng FacilitiesInspector note: Three bay sink filled with soiled equipment. Provide an area to store soiled equipment properly so three bay can be set up.
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Equipment ThermometersInspector note: Replace all missing equipment thermometers for refrigerators
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Wiping Cloths Clean SanitizeInspector note: Provide sanitizer bucket with sanitizer in kitchen area. Wiping cloths in multiple areas.
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Non-Food Contact Surfaces CleanInspector note: Clean all in place cooking equipment mixers refrigerators ( inside and out ) microwaves. All visibly soiled. Clean all shelves in kitchen and basement prep area. Clean all attached equipment to walls. Paper towel and soap holders.
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Single Service Articles Stored DispensedInspector note: Pizza boxes stored on top of trash barrel in basement. Discard and properly store when putting them together.
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Installed and MaintainedInspector note: Have faucet in restroom looked at to increase the water pressure. Sink has hot water but facet my need to be cleaned.
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Improper Maintenance of FloorsInspector note: Clean floors in kitchen cooking line under and behind equipment and basement area. Floors have a grease and dry food build up. Clean dloor areound grease trap. Have grease trap cleaned out and around it. Clean floors in walk in.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean all walls in kitchen basement prep area cooking line and hood filters
What changed since the previous inspection?
Compared with Pass on May 2, 2018: 19 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.