Cooked?✓
El Chalan
February 25, 2009 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 10 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked whole chickens being stored at 120 F. Discontinue and hot hold at 140F.
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Location AccessiblecriticalInspector note: Dirty pots in handsink. Keep clean so staff can wash hands properly.
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Food ProtectionInspector note: Uncovered food in walk in. Keep all raw and ready to eat foods covered during storage.Keep all food products elevated at least six inches off floor during storage.
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Clean Cloths Hair RestraintInspector note: No hair restraints worn by staff cooking. Provide.
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Non-Food Contact SurfacesInspector note: No separation from hand sink to sanitizing unit at 3 bay sink. Provide.
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Three Compartment SinkInspector note: No area to air dry clean equipment and utensils. Provide.No plugs for drain. Provide.
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Improper Maintenance of FloorsInspector note: Clean floor in walk in from food soils.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls and shelving throughout business from all visible soils.
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Fixture's not properly shieldedInspector note: No cover for light on cooking line. Provide.
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Premises MaintainedInspector note: Keep mop elevated off floor at least six inches.
What changed since the previous inspection?
Compared with Fail on February 17, 2009: 10 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.