Cooked?✓
Eastern Standard
October 24, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
-
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.
-
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.
-
Food Utensil StorageInspector note: strives were Stored between the equipment and the wall. Provide proper storage for all in use equipment and utensils.
-
Wiping Cloths Clean SanitizeInspector note: Store all soiled wiping cloths in sanitizer when not in use.
-
Non-Food Contact Surfaces CleanInspector note: Remove the broken glass from the bottom of the two glass chillers at the bar.
-
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 Fail on October 23, 2008: 6 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Fenway
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.