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Eat Kitchen

March 12, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Labeling of Ingredientscritical

Inspector note: There are some cookies that are baked on site froma frozen product. Have all the ingredient information organized nearby in case of allergen questions.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Cooked onions and mushroom are stored at room temperature 84F. Provide proper hot holding of 41F or above or cold holding of 41F or below.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

code M-3-603.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Chicken cooked earlier in the day was left to cool on the top of the sandwich unit and the temperature is 60F. Make sure itmes are properly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: There are dried cranberries and raisins stored without a cover or sneeze guards to protect from customer contamination. Store customer self-service items protected form contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: The painted pans have chips and loose paint on them. Resurface damaged pans to prevent any physical contamination from chipping paint.
code 14-4-202.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 26, 2011: 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.