Eastern Standard

August 14, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

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Failed findings

Separation Segregation Cross Contaminationcritical

Inspector note: Discontinue the co-mingling of shellstock to prevent cross contamination. • Discontinue the storage of raw ready to eat items (shellfish) with cooked ready to eat items (steamed lobster).
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Discontinue the storage of open beverage containers within the work area.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Discontinue bare hand contact. Provide proper training to the bar and preparation staff.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Discontinue the use of the raw bar's hand sink as a dump station.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Discontinue the storage of raw hamburger above ready to eat deli ham in the grill area. • Store the ice scoops on clean and sanitized surfaces to prevent cross contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Handling of Food & Ice

Inspector note: Provide proper storage of scoops and utensils. Discontinue the reuse of plastic containers.
code 09-3-301.11(C)* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Discontinue the storage of in use utensils in stagnant water.
code 10-4.302.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Provide hair restraints to all kitchen staff.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide internal thermometers as required.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the interior of the refrigeration unit at the left end of the cooking line. • Clean to remove dust from the exterior of the dust machine. • Clean to remove staining/food residue from the shelving beneath the wait station. • Clean to remove the dust from the walk-in condenser fans. • Clean to remove the frost build-up from the freezer.
code 23-4-602.13* · lower-severity findingstatus: Fail
Re-use of Single Service Articles

Inspector note: Discontinue the reuse of single service plastic shipping containers for later food product storage. Purchase NSF approved products for food storage.
code 26-4-502.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide hand towels to the hand sinks. • Provide soap and signage to hand sinks where missing.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Maintain the mop sink in a clean and orderly manner. Discontinue the storage of unnecessary equipment within the sink basin.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

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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.