Cooked?✕
East Ocean City
May 21, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings21
- critical findings5
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw animal products stored with ready to eat foods and foods cooked to different temperatures 3-302.11 Packaged and Unpackaged Food - Separation Packaging and Segregation.* (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage preparation holding and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH or other raw READY-TO-EAT FOOD such as vegetables and (b) Cooked READY-TO-EAT FOOD; (2) Except when combined as ingredients separating types of raw animal FOODS from each other such as beef FISH lamb pork and POULTRY during storage preparation holding and display by: (a) Using separate EQUIPMENT for each type or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented and (c) Preparing each type of FOOD at different times or in separate areas;
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler raw seafood and then resumed to cover food products without washing hands. When instructed to wash hand the employee rinsed hands in food prep sink.
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Number ConvenientcriticalInspector note: No hand sink at wait station - Serving rice from rice cooker Location and Placement 5-204.11 Handwashing Sinks. A handwashing sink shall be located: (A) To allow convenient use by employees in food preparation food dispensing and warewashing areas; Pf and (B) In or immediately adjacent to toilet rooms.
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Labeled Common NamecriticalInspector note: Toxic chemical containers and spray bottles not labeled.
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Separation/Sanitizer CriteriacriticalInspector note: Toxic chemical container not covered
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Food Contact Surfaces CleanInspector note: Clean interior of all bulk food containers. • Clean interior of all fish tanks
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Insects Rodents AnimalsInspector note: Keep door to kitchen closed or provide proper outer protection e.i screen or air curtain. • Using fly paper - Fly paper is heavily covered in dead flies Evidence of flies Evidence of rodent dropping on floor under and behind equipment. Provide full extermination and intergrated pest management report prior to reinspction Note: Reviewed exterminators reports - Reports do not contain corrective action and findings.
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Food Container LabelsInspector note: Food (bulk and condiments) containers not labeled
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Food ProtectionInspector note: All open foods (bulk and condiment) must be stored in food grade containers with tight fitting lids. Ceramic plates and plastic wrap is not an acceptable covering.
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Food Utensil StorageInspector note: In use utensil stored in stagnant water tongs stored on door handle of fryolators knives stored between equipment. 3-304.12 In-Use Utensils Between-Use Storage. During pauses in FOOD preparation or dispensing FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B) of this section in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed such as bins of sugar flour or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean protected location if the UTENSILS such as ice scoops are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 60oC (140oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
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Food Contact Surfaces DesignInspector note: Worn cutting boards
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Non-Food Contact SurfacesInspector note: No splash guard between 3 bay sink and food prep sink • Remove all milk crates (milk crates are to used for its intended use only) • Remove all rotten wood Rusted exterior of grease trap • Remove all soiled and cloth liners from shelving. • Resurface all wooden shelving Rust and chipped paint on shelving and bottom shelves of prep tables • Rusted shelving in walk in refrigeration and freezer units • Worn and exposed wood on exterior of fish tanks
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Low Sanitizer AlarmInspector note: No drain boards at 3 bay sinks No drain plugs for 3 bay sinks Worn data plate on high temp dish machines
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Wash Rinse Water Clean Proper Temperature.Inspector note: High temp dish machine wash temperature 125 F
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution as required 3-304.14 Wiping Cloths Use Limitation. (A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose. (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under ¶ 4-802.11(D) stored in a chemical sanitizer at a concentration specified in § 4-501.114 and used for wiping spills from FOOD-CONTACT and nonFOODCONTACT SURFACES of EQUIPMENT. (C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from cloths used for other purposes and wet cloths used with raw animal FOODS shall be kept in a separate sanitizing solution. (D) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of FOOD debris and visible soil.
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Non-Food Contact Surfaces CleanInspector note: Call all shelving free of built up soils Clean exterior of all food containers • Clean all cooking equipment free of grease and built up soils. • Clean exterior of dish machine • Clean exterior of fish tanks • Clean exterior of fish tanks and attachements • Clean interior and exterior of all refrigeration units free of dust and built up soils. • Clean portable fan
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Clean Equipment & Utensils StorageInspector note: Clean equipment stored on floor.
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Hand Cleaner Drying Tissue SignageInspector note: No employee hand washing signage at hand sinks 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
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Improper Maintenance of FloorsInspector note: Clean floor under and behind all equipment free of built up soils/grease and removed evidence of rodent droppings. • Shampoo/clean soiled rug
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on walls and attachments Repair walls where needed Built up soils on ceiling and attachments. Clean overhead pipes - Basement storage room Chipped paint on ceiling - Wait Station Dusty ceiling vent/light fixtures - Bathrooms & Hallway at enterence of Bathrooms Built up soils on walls and ceiling of walk in units (2) refrigeration/(1) Freezer unit Clean walls ledges all attachments - Stairway to basement off main prep/kitchen Opening in ceiling - Stairway to basement off main prep/kitchen Worn torn and stained ceiling tiles - Basement prep/ware washing
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Premises MaintainedInspector note: Remove all unused and unnecessary equipment/articles
What changed since the previous inspection?
Compared with Pass on January 17, 2012: 21 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.