Cooked?✕
Eastern Standard
October 23, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings1
Failed findings
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Conformance w/ Approved ProcedurescriticalInspector note: Section 3-502-11 of the Federal Food Code (1999) requires an establishment to obtain a variance from the local authority (Board of Health) for any process that utilizes a food additive for curing or preservation (Pink salt). The establishment must obtain a variance for the charcuterie process. A HACCP plan will also be required for the process.
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Food ProtectionInspector note: On the main cooking line in the drawer beneath the grill raw salmon steaks were stored below raw hamburger patties. Store the salmon above the raw beef.
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Food Utensil StorageInspector note: strives were Stored between the equipment and the wall. Provide proper storage for all in use equipment and utensils.
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Wiping Cloths Clean SanitizeInspector note: Store all soiled wiping cloths in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: Remove the broken glass from the bottom of the two glass chillers at the bar.
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Hand Cleaner Drying Tissue SignageInspector note: Promptly replace hand towels at the wait station hand sink when empty.
What changed since the previous inspection?
Compared with Pass on September 12, 2007: 6 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.