Cooked??
Edu And Den's Restaurant
February 13, 2018 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings30
- critical findings10
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Cold HoldingcriticalInspector note: Large trays of Turkey/chicken/pork were stored overnight in a 3 dr. reachin temp.47F food temps was at 53F 55F 47F owner denatured with bleach and disposed all 40lbs of cooked PHF's.all cold foods shall remain 41F or below.
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Food Contact Surfaces CleancriticalInspector note: provide sanitizer for all warewashing 3 comp. sinks/owner operator needs to demonstrate proper cleaning and sanitizing of all equipment for compliance inspection with air drying procedures.
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Hot and Cold WatercriticalInspector note: provide cold water under pressure at catering/prep handsink/ provide hot water under pressure at handsink cellar area.
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Number ConvenientcriticalInspector note: provide a prep sink at prep/catering kitchen#2 owner is willing to utilize the 3 compartment sink in the main kitchen for prep with health dept approval. due to owner currently having (3) 3 compartment sinks at the establishment.
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Location Accessiblecritical
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Separation/Sanitizer CriteriacriticalInspector note: remove from prep/catering kitchen all construction equipment and bags of mortar mix/ joint compound etc..only store food products.
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Person in charge AssignedcriticalInspector note: owner shall assign a person in charge during all hours of operation...during my visit I was informed by the employee to wait for the owner because no one was incharge.
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PIC KnowledgecriticalInspector note: provide a fulltime serve safe manager to oversee day to day operations to insure that the establishment is operating in a safe and sanitary manner in compliance with food code. 8-404.11 Gross unsanitary conditions.
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PIC Performing Dutiescritical
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Consumer AdvisoriescriticalInspector note: provide allergin certificate and post allergin advisory.
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Insects Rodents AnimalsInspector note: remove all dead mice on glue traps and remove all mice droppings throughout provide an IPM extermination report from your pest control company that will cover all basements kitchens and all storage areas also rodent proof all doors.
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Food Container LabelsInspector note: properly label all food containers and bags.
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Food ProtectionInspector note: discontinue storing cooked foods in plastic non food grade bags/properly cover all stored foods in freezers and reachins/elevate all foods 6 to 8 inches off the floor/ adjust 3 dr. reachin from 48F to 41F to maintain stored PHFs at 41F
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Food Utensil StorageInspector note: remove in use cups used for dispencing from bulk food containers and provide proper scoops...
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Food Contact Surfaces DesignInspector note: provide foodgrade containers bags and equipment/ reseal all mixer bowls by a commercial company/replace all defective equipment replace all missing handles on all equipment.
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Non-Food Contact SurfacesInspector note: reseal rusty greasetrap at catering/prep kitchen/repair defective doorgaskets throughout as needed/replace missing compressor at 4dr. catering unit/reseal rusty shelving nin reachins/replace rusty and defective freezer in cellar/repair all equipment reachins as needed.
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Three Compartment SinkInspector note: provide drainboards for dirty utensils and air dry utensils at catering/prep kitchen/ provide airdrying racks for all large pans and lids remove dirty paper stored with equipment.
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Equipment ThermometersInspector note: provide thermometers as needed..
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Non-Food Contact Surfaces CleanInspector note: clean all equipment shelving reachins freezers cooking equipment Clean and sanitize all cooking equipment and shleving throughout establishment.
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Installed and MaintainedInspector note: repair leaky faucet at 3 compartment sink. catering/prep side/unclog mop sink as needed.
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Hand Cleaner Drying Tissue SignageInspector note: provide papertowels for all restroom dispencors and provide soap and papertowels at all kitchen handsinks as needed/provide employee must wash hands signage for all handsinks.
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Toilet Enclosed CleanInspector note: clean restroom vent system.
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Adequate Number Frequency Vermin ProofInspector note: replace dumpster without doors or repair missing doors/provide additional dumpster or provide more frequent pickups from rubbish disposal company.
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Outside Storage Improperly MaintainedInspector note: clean dumpster outside grounds.
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Floors Designed Constructed InstalledInspector note: clean floor under and behind all equipment throughout establishment/repair missing and cracked floor tiles/repair cellar steps.
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Walls/Ceilings Designed Constructed InstalledInspector note: plug up holes in walls at front service area/replace missing baseboard covemolding throughout/replace missing ceiling tiles/clean ceiling vents at main kitchen/clean main kitchen walls and ceiling throughout/clean attached hood at main kitchen.
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Inadequate LightingInspector note: provide lighting for true 2dr. reachin unit.
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Dressing Rooms Clean/Lockers ProvidedInspector note: provide employee lockers for proper storage of shoes/clothing
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Premises MaintainedInspector note: remove all unnecessary articles from front service area rear dumpster area cellar #1and #2 catering prep kitchen front room office remove crates used for shelving.(remove multiple bags of clothing/construction items/bedding/mattresses/old toilet etc..)
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Anti-Choking
What changed since the previous inspection?
Compared with Fail on October 17, 2017: 24 findings appeared for the first time. 6 findings recurred. 4 previous findings did not recur.
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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.