Cooked?✕
Durgin Park Restaurant
June 1, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings5
Failed findings
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ReheatingcriticalInspector note: Clam chowder 89F stuffing 90F. Reheated in steam table per PIC. Ensure all PHF foods are reheated to 165F before being introduced to hot holding. Maintain hot holding at temperature at 140F or above. Discontinue reheating foods in steam table.
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Separation Segregation Cross ContaminationcriticalInspector note: Several differing species of shellfish comingled in cold storage on ice. Discontinue. Store differing shellfish species seperately to avoid cross contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed salad station employee prepare ready to eat salads without first washing hands. Employee had no immediate means to wash hands properly due to lack of paper towels at nearby handsink. Ensure all employees are adequately washing hands with proper frequency.
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Food Contact Surfaces CleancriticalInspector note: Inside ice machine doors in basement with soils on doors and gasket. Wash/rinse/.sanitize/air dry all food contact surfaces with proper frequency. Inside meat grinder with food particles. Clean to remove.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring general building maintenance trash removal and storage proper food storage hot holding and reheat temperatures proper hygenic practices cleaning and sanitizing of equipment and proper cleaning of food preperation areas. Ensure active managerial control as it is defined in the 1999 food code under duties for PIC.
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Cross Connection Back Siphonage BackflowInspector note: Observed employee using section of garden hose attached to handsink on third floor kitchen area to fill 5 gallon bucket. Discontinue. Use mop sink with proper backflow device.
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Insects Rodents AnimalsInspector note: Doors leading to fire escapes on third and fourth floor open at the time of inspection without screens. Maintain doors closed or provide screen doors.
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Food ProtectionInspector note: Several overflowing trash storage containers being kept in close proximity to ice machines on third floor. Store trash away from ice machines to avoid potential contamination of food (ice).
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Clean Cloths Hair RestraintInspector note: Food employee at salad prep line not wearing hair restraint while preparing foods. Provide proper hair restraint.
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Non-Food Contact SurfacesInspector note: Gasket at third floor cookline refrigerated reach in unit broken. Replace. Ice machine on third floor with broken plexi glass cover. Replace with smooth durable non porous easily cleanable material. Splash guard at handsink next to meat grinder in disrepair. Repair/replace.
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Wiping Cloths Clean SanitizeInspector note: Observed employee at salad prep line use soiled wiping cloth to wipe surfaces not being stored in approved sanitizer. Store wiping cloths in sanitizer between uses.
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Installed and MaintainedInspector note: Shellfish storage unit at raw bar leaking underneath with standing water. Repair
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Hand Cleaner Drying Tissue SignageInspector note: Handsink at raw bar without paper towels. Maintain fully stocked.
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Outside Storage Improperly MaintainedInspector note: Stagnent soiled standing water in area near rear door of establishent. Clean to remove. Thoroughly clean standing water from outside rear egress of establishment.
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Improper Maintenance of FloorsInspector note: Floors throughout the establishment with missing grout and broken tiles at cookline and inside refrigerated walk in units. Repair all floors and areas with missing grout and tiles. Floors soiled and with standing water in walkin coolers dish area and cooklines. Thoroughly clean floors of soils and standing water. Raw bar area floor with standing water. Clean to remove. Stairs leading up to laundry area with broken tread and heavy buildup of grease. Repair. Clean to remove. Small hole in floor in paper storage room upstairs. Repair. Several floor drain covers at third floor cookline not loose. Secure properly. • Standing water in downstairs room around ice machine. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: All commercial cookline hood stickers expired in April 2016. Replace with properly hole punched current hood stickers from BFD licensed hood maintenance company.
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Rooms and Equipment VentedInspector note: Three gas fired steam kettles at third floor cookline in used without commercial vent hood. Discontinue. Provide commercial ventilation. At the time of inspection steam kettle in use being vented with opened unscreened door. Discontinue.
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Mop Sink not ProvidedInspector note: Mop sink in basement within close proximity to ice machine not fully enclosed. Provide fully enclosed mop sink with smooth durable non porous easily cleanable materials.
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Premises MaintainedInspector note: Several bags of trash being stored on floor outside trash walk in cooler. Store trash properly inside refrigerated unit inside vermin proof trash recepticles. Discontinue storing trash on floor in basement. Overflowing trash storage containers on third floor next to ice machines. Remove trash. Store all trash in refrigerated basemnet trash storage room. Increase frequency of trash pickup. PIC stated trash is picked up once per week. Trash pickup not adequate enough for volume of business. Increase trash pickups. Scrap metal from old broken laundry machine piled on floor. Remove. Remove items not neccessary to the business.
What changed since the previous inspection?
Compared with Fail on February 17, 2016: 16 findings appeared for the first time. 3 findings recurred. 1 previous finding did not recur.
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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.